Lemon Pound Cake
📜 Collection: Unknown Twenty Five | ✍️ Attribution: Georgia Treadwell | 📂 Category: Desserts A delightful lemon pound cake made with pineapple supreme cake mix and lemon Jello, finished with a bright lemon glaze. Perfectly moist and bursting with citrus flavor.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 45 mins | 15 mins | 10 servings |
🔪 Key Equipment
- Angel food pan
- Mixing bowl
Ingredients
Cake Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 box | Pineapple Supreme Cake Mix | Hines |
| 1 small box | Lemon Jello | Dry |
| 2/3 cup | Oil | None |
| 2/3 cup | Water | H2O |
| 4 | Eggs | Beaten |
Glaze Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1/4 cup | Lemon Juice | None |
| 1 cup | Powdered Sugar | None |
Instructions
Step 1: Baking
- Preheat oven to 350°.
- Mix together 1 box pineapple supreme cake mix, 1 small box lemon jello, 2/3 cup oil, 2/3 cup water, and 4 eggs.
- Pour batter into a floured and greased angel pan.
- Bake for 45 min. until golden and springy to the touch.
Step 2: Glazing
- Cool in pan for 15 min.
- Pierce the warm cake and pour over the glaze made from 1/4 cup lemon juice and 1 cup powdered sugar until absorbed.
💡 Make-Ahead & Storage: Store tightly wrapped at room temperature for up to 3 days or freeze the unglazed cake for longer storage.
Original Recipe Scan
