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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.
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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,