Lemon Lovers Pound Cake

• Vegetarian

• Produce

  • 1 2/3 tbsp Lemon, zest

• Refrigerated

  • 5 Eggs

• Condiments

  • 2 tbsp Lemon juice

• Baking & Spices

  • 3 cups All-purpose flour
  • 1 tsp Baking powder
  • 3 cups Granulated sugar
  • 2 tsp Lemon extract
  • 1 cup Powdered sugar
  • 1/4 tsp Salt
  • 1 tsp Vanilla, pure

• Oils & Vinegars

  • 1/2 cup Vegetable oil

• Dairy

  • 2 sticks 1 cup butter
  • 1 tbsp Heavy cream
  • 1 cup Milk

• Desserts

  • 1 3.4 oz] box Lemon pudding, instant

Found on melissassouthernstylekitchen.com

Description

Ingredients

• 3 cups all purpose flour
• 1 [3.4 oz] box instant lemon pudding
• 1 tsp baking powder
• ¼ tsp salt
• 3 cups granulated sugar
• 2 sticks [1 cup] butter, melted
• ½ cup vegetable oil
• 1 Tbsp lemon zest
• 2 tsp lemon extract
• 1 tsp pure vanilla
• 1 cup of milk
• 5 eggs
• For the creamy lemon glaze:
• 2 Tbsp lemon juice
• 1 Tbsp heavy cream
• 2 tsp lemon zest
• 1 cup powdered sugar

Directions

• Preheat the oven to 350°F. Generously butter and flour a tube pan and set aside.
• Sift together the flour, pudding mix, baking powder and salt, set aside.
• In the mixing bowl of a stand mixer, beat together the sugar, melted butter, vegetable oil, lemon zest, lemon and vanilla extracts.
• Lower the speed of the mixer and add the sifted dry ingredients alternately with the milk and eggs beating well after each addition.
• After all of the ingredients have been added, increase the speed of the mixer and beat on medium speed for 1-2 minutes, stopping to scrape the bowl periodically. The batter will be thick and creamy.
• Pour into the prepared tube pan. Bounce the cake pan on the counter a few times to remove any air bubbles.
• Its recommended you bake this cake one position lower than the center of the oven for best results. [In the lower third of the oven] Bake for approximately 1 hour and 15-20 minutes.
• Test the center with a toothpick and if it shows moist crumbs, remove from the oven.
• Cool in the tube pan for 20 minutes then remove the outer ring from the pan.
• Cool the cake completely on a cooling rack.
• To prepare the creamy lemon glaze: In a small mixing bowl, stir the heavy cream, lemon juice and lemon zest into the powdered sugar.
• Mix until the powdered sugar is dissolved and there are no lumps. Add additional lemon juice, if needed to thin for drizzling.
• Drizzle over the cooled cake.