You’ll love that this simple lemon pound cake. It’s moist and full of lemon flavor which means it is perfect for spring! It is so good that, the last time I made it, it didn’t make it through the day!
1 box traditional white cake mix
4 large eggs
1 small box lemon flavored gelatin mix
1 cup boiling water
1 teaspoon lemon extract
3/4 cup canola oil
4 tablespoons lemon juice
1 cup powdered sugar
Combine the gelatin with the boiling water and allow it to cool.
In the bowl of a stand mixer, combine the cake mix with eggs, adding the eggs one at a time.
Add the cooled gelatin, lemon extract and oil. Mix two minutes on medium speed.
Pour into a bundt cake pan that has been coated with shortening and flour. Bake at 350 degrees for 35 minutes or until a toothpick comes out clean.
An hour after the cake comes out of the oven, invert the cake onto a plate.
In a small bowl, mix the lemon juice and powdered sugar. Slowly pour the glaze over the cake.
Prep Time:10 minutes–Cook Time:35 minutesYield:12 servings