Moist Pound Cake With A Cake Mix Recipes

SUPER-MOIST CAKE MIX LEMON POUND CAKE

Steps:

• Preheat oven to 350°F and grease bundt pan.
• Combine cake mix, pudding mix, eggs, water and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pan.
• Bake at 350°F for 50 to 60 minutes or until toothpick inserted in center comes out clean. (I cook mine for 50 mins.) Cool in pan 25 minutes. Invert onto heat resistant serving plate. Cool completely.
• For glaze, place frosting in microwave-safe bowl. Microwave on high power 10 to 15 seconds. Stir until smooth. Repeat if necessary. Do not over heat. Add Lemon extract one teaspoon at a time until desired flavor is reached. Stir well. (I use 2 teaspoons for a moderate lemon taste. Add more according to preference.) Drizzle over cake.

WONDERFUL BUTTERY MOIST POUND CAKE!

Steps:

• Set oven to 350 degrees.
• Grease a large springform pan (do not use a Bundt or tube pan!).
• In a bowl cream the butter with 2 cups of sugar for about 6 minutes (until no sugar granules remain in the creamed mixture).
• Add in the flour and beat until combined (mixture will be thick and coarse).
• Add in eggs (one at a time) mixing well after each addition.
• In a small bowl, whisk the warmed milk with the baking powder, then add into the creamed mixture; mix until combine.
• In another small bowl, dissolve/whisk the lemon juice with the baking soda: mix well until combined.
• Add the lemon juice/baking soda mix to the batter; mix until combined.
• Pour the batter into prepare greased springform pan.
• Combine the 1/3 cup sugar with the chopped nuts.
• Sprinkle on top of cake.
• Bake for 45-60 minutes, or until golden brown, or until a toothpick inserted in the middle comes out clean (I found that 45 minutes in a 325 degree air-convection oven exactly was the perfect baking time for the cake ).
• Cool the cake completely in the pan before removing.
• Delicious!

POUND CAKE FROM CAKE MIX

Steps:

• Preheat oven to 350°F. Spray pan with vegetable pan spray.
• In a large bowl, or in the bowl of a stand mixer, combine cake mix, pudding mix, eggs, water and oil. Beat at medium speed with an electric mixer for 2 minutes. Pour into the prepared pan.
• Bake for 50-55 minutes or until toothpick inserted in the center comes out clean. Cool in pan for 10 minutes; remove from pan and place onto wire rack to cool completely.
• In a small bowl, whisk together powdered sugar and milk until sugar is completely dissolved. Divide glaze into 6 separate bowls.
• Using icing colors, tint glaze as follows:1 bowl pink (use Pink Icing Color)1 bowl yellow (use Lemon Yellow Icing Color)1 bowl green (combine Kelly Green and Sky Blue Icing Colors)1 bowl teal (combine Sky Blue and Kelly Green Icing Colors)1 bowl periwinkle (combine Violet and Sky Blue Icing Colors)1 bowl white
• Prepare 6 decorating bags, separately, with pink, yellow, green, teal, periwinkle and white glaze. Cut small tip off each bag.
• Pipe drops of white glaze over top of cake. Alternate piping colored glaze and white glaze, allowing icing to drip down sides of cake. Continue filling in gaps. Tap cake on surface to help icing drip, if needed.