Time for a confession: This little pound cake is the first time I’ve made a pound cake, let alone a Lemon Pound Cake!
Because it “sounded good”, when I was in the grocery store, I grabbed a Krusteaz Mix, because that brand ALWAYS delivers! I’m a big fan of their Honey Cornbread Mix, I’ve used it many times.
Look at that slice of cake close up, look how light the texture is, it literally melts in your mouth!
The recipe is on the box, I did not create it. I did, however, use the hand mixer before reading that I should “stir” the ingredients together! This is how I roll, friends!!!
The recipe is as follows:
Four ingredients:
3/4 C. water
10 Tbs. melted butter
1 egg
1 1/2-2 Tbs. water for the glaze mix (you’ll make this later after cake is cooled)
- Heat oven to 350*. Lightly grease an 8×4- loaf pan
- With a spoon, STIR together water, melted butter, egg and cake mix until blended.
- Bake 38-42 minutes, until a toothpick inserted into center of the cake comes out “clean”. Cool for 5 minutes, gently loosen from the pan. Cool cake completely before drizzling with the glaze.
- For Glaze: Whisk together enclosed glaze mix with 1 1/2 Tbs.-2 Tbs. water. Drizzle over cooled cake. Allow glaze to “set” before serving.
To call this cake my “own,”, I made the glaze a bit “lemonier” by using half water and half lemon juice. Also, I zested one medium lemon and added all of it to the cake mix while I was “stirring”:) The cake was still very light, sweet and a bit tart, perfect for a Summer’s breakfast, brunch, snack or dessert.
To make it “pretty”, which I love to do, I cut a few lemon slices (left over from my original 1 lemon), added them around the cake with a few sprigs of lemon thyme. Over the top of the cake, I sprinkled lightly the leaves of the thyme onto the glaze.
You can’t taste the “herbs,”, just the lemons!
Don’t worry, it turned out great!
This is SO SO good, I hope you try it, and when you do, let me know how you made it, and if you loved it too!!
Enjoy!!!
XO,
