DUNCAN HINES LEMON SUPREME POUND CAKE
Steps:
- Preheat oven to 350°.
- Blend all ingredients in a large bowl; beat at medium speed for 2 minutes.
- Bake in a greased and floured tube pan, 10-inch or fluted at 350° for 45-55 minutes, until center springs back when touched lightly.
- Cool right side up in pan for about 25 min., then invert onto serving plate.
- Blend 1 cup confectioners sugar with either 2 tablespoons milk or 2 tablespoons lemon juice.
- Drizzle over cake
JELLO LEMON PUDDING CAKE
This is an easy cake mix based dessert that I found while looking through my mother's recipe box. It's especially lemony if you use lemon cake mix! The prep time includes time to cool the cake before glazing.
Provided by Kree6528
Categories Dessert
Time 1h25m
Yield 1 cake
Number Of Ingredients 8
Steps:
- Blend all ingredients in a large mixer bowl; then beat 2 minutes at medium speed.
- Bake in greased and floured 10-inch bundt or tube pan at 350 degrees for 55 to 60 minutes, or until cake springs back when lightly pressed.
- Cool in pan 15 minutes; remove from pan.
- To make glaze, gradually add hot milk and yellow food coloring to confenctioners' sugar in a bowl, blending well.
- Pour glaze onto cooled cake.
LEMON POUND CAKE II
A lemony pound cake with the added addition of lemon pudding for an extra moist taste sensation.
Provided by Roxanne39
Categories Desserts Cakes Lemon Cake Recipes
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch bundt pan.
- Combine cake mix, pudding mix, eggs, water, and oil in a large bowl. Beat at medium speed for 2 minutes. Pour into prepared pan.
- Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes. Let cake cool in pan for 10 minutes then remove from pan and let cool completely. Sprinkle with confectioner's sugar or frost with lemon frosting, if desired.
Nutrition Facts : Calories 290.1 calories, Carbohydrate 39.4 g, Cholesterol 73.1 mg, Fat 12.9 g, Fiber 0.3 g, Protein 4.7 g, SaturatedFat 3.1 g, Sodium 440.4 mg, Sugar 18.9 g
LEMON PUDDING CAKE I
This is a family favorite for over 50 years. It makes a sauce on the bottom
Provided by Cali
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Yield 12
Number Of Ingredients 8
Steps:
- Beat together egg yolks, lemon juice, lemon rind, and butter or margarine until thick and lemon colored. Combine sugar, flour, and salt; add alternately with milk to the yolk mixture, beating well after each addition.
- Beat egg whites until stiff. Blend egg whites into batter on low speed of electric mixer. Pour into 8 inch square baking dish.
- Place a pan of hot water in the oven, and set the baking dish into the pan. Bake at 350 degrees F (175 degrees C) for 45 minutes.
Nutrition Facts : Calories 165 calories, Carbohydrate 31.1 g, Cholesterol 67 mg, Fat 3.3 g, Fiber 0.2 g, Protein 3.7 g, SaturatedFat 1.5 g, Sodium 139.7 mg, Sugar 26.7 g
EXTRA MOIST LEMON, SOUR CREAM AND VANILLA POUND CAKE
Make and share this Extra Moist Lemon, Sour Cream and Vanilla Pound Cake recipe from Food.com.
Provided by Donna Luckadoo
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325°.
- Spray a Bundt pan with nonstick spray and set aside.
- Cream together softened Butter and Sugar.
- Add Eggs, one at a time and beat,then add Sour Cream.
- Sift Flour and Soda together and add next along with the Instant Pudding.
- Last add Vanilla, Lemon Extract, Juice and Zest, Mixing until batter is light and fluffy.
- Pour into the sprayed Bundt pan and bake for 1 hour and 15 minutes, or until toothpick inserted comes out clean.
- Warning! Some oven temperatures may vary so keep an eye on this one!
- Serve with a Lemon Glaze or just sprinkle with Powdered Sugar.
- Enjoy!
Nutrition Facts : Calories 545.6, Fat 21.9, SaturatedFat 12.8, Cholesterol 143.6, Sodium 307.5, Carbohydrate 81.7, Fiber 0.9, Sugar 50.9, Protein 6.9
EASY LEMON PUDDING POUND CAKE
This cake is so moist!!! One of my Favs:)
Provided by Glynda King
Categories Cakes
Time 50m
Number Of Ingredients 6
Steps:
- 1. (Pre-Heat Oven to 350*) Mix together cake mix, pudding, butter, and sour cream. Next,Add vanilla, 1 egg and a little 7 up, and mix, repeat this method until you have used all the eggs and 7 up. Mix another 2 mins.
- 2. Pour into a greased and, floured Bundt Pan. Tap on counter to make sure there is no air in mix, bake for 35-40 mins. At 35 min mark check using toothpick method. Let cake cool for 30 min and turn out on cake plate. Glaze with "Easy Glaze" and let sit another 10 mins. Enjoy!!
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4/5 (4)Total Time 35 minsCategory CakesCalories 288 per serving
- Place pudding mix, cake mix, eggs, water, and oil in a large mixing bowl. Using an electric mixer, beat on low for 1 minute. Using a rubber spatula, scrape down the sides of the bowl and beat for another minute on medium-high.
- Pour cake batter into prepared pan, and bake for 40 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Set the cake on a cooling rack. Carefully run a table knife around the edges and center tube of the pan, to loosen the cake from the pan. Cool the cake in the pan for no longer than ten minutes. Invert the warm cake onto the cooling rack to cool completely.
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Ratings 436Calories 494 per servingCategory Dessert
- Whisk together powdered sugar and lemon juice until smooth. If it is too runny, add a bit more sugar or if it is too thick, add a little bit more lemon juice. You want to consistency to coat the back of a spoon but slide off easily.
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Reviews 2Category DessertCuisine AmericanEstimated Reading Time 5 mins
- Prepare the lemon filling according to package directions, including the 2 egg yolks. As soon as this mixture starts to boil remove it from heat and set aside to cool.
- Egg whites should be at room temperature. Beat in a small bowl until stiff. Fold into your lemon filling. Your filling will still be hot.
- Cut your cake twice so you end up with three slices from end to end. I slice the top off too so the cake is flat. My friend uses it. I leave it up to you. The idea is that you have a length of cake, some filling, cake, filling and then cake with some filling on top.
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- In the bowl of a stand mixer, on medium speed, cream the sugar and butter together until light and fluffy. Beat in the lemon zest and vanilla extract. Add the eggs, one at a time, beating just until incorporated. Scrape down the bowl with a spatula.
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- Preheat the oven to 325 degrees F. Grease and flour a standard Bundt pan.(the 12 cup capacity)
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- Preheat the oven to (350 degrees Fahrenheit or 177 degrees Celsius). then prepare the loaf pan or bundt pan by coating it with butter or shortening. Set aside.
- Add 1 cup of powdered sugar into a bowl. Squeeze 1 lemon juice over and mix until all sugar is dissolved
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- Preheat oven to 350 degrees. Mix all of the cake ingredients with an electric mixer until well blended. Pour mixture into a greased and floured bundt pan.
- Bake for 40-45 minutes or until toothpick comes out clean. Cool cake in pan for 10 minutes and then remove from pan and cool completely.
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