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Lemon Supreme 'Pound' Cake

This is a recipe that originated with my Aunt Betty. My mom gave it to me after people started asking for lemon cakes where I work (she made one for me to take when I was living at home). That was 13 years ago and people still ask for the lemon cake!

Lemon Supreme 'Pound' Cake

Ingredients

  • CAKE 1 Box Lemon Supreme Cake Mix (I use DH) 1 Box Lemon Jello 1 Cup Hot Water 3/4 Cup Veg Oil 4 Eggs 1 TBSP** Lemon Flavoring (**I use a tbsp but I just realized my recipe says tsp!) GLAZE 1/4 Cup Lemon Juice 1 1/2 Cup Conf Sugar *I make 2 batches of the glaze but not everyone will need that much. See directions below.

Instructions

  1. 1. Disolve Jello in the 1 cup hot water and allow to cool a litle
  2. 2. Mix all other ingredients - then add the dissolved Jello
  3. 3. Pour into greased bundt pan & bake @ 350 for 45 mins or until done.
  4. For Glaze:
  5. Mix the lemon juice and sugar together.
  6. I prefer to make 2 batches of the glaze. The first I warm until thin; poke holes into the 'bottom' of the cake after you take it out of the oven (still warm and in the pan) - and pour over the cake. I then flip it out and use the 2nd batch (not warmed) to glaze the cake. The warmed glaze will be clear and the cold glaze will be almost white.

Comments (1)

since you use a bundt pan does this cake tend to be drier than other cakes? also ave you used this recipie in normal cake pans?
Cake Central › Recipes › Lemon Supreme 'Pound' Cake