Description
This incredibly moist and flavorful Lemon Pound Cake uses a cake mix and lemon Jell-O for an easy shortcut! It’s topped with a simple, tangy lemon glaze for the perfect finish.
Ingredients
Scale
For the Cake:
- 1 (3-ounce) small box lemon Jell-O gelatin
- 1 cup boiling water
- 1 box Pillsbury traditional white cake mix (no pudding in the mix)
- 4 large eggs
- 1 teaspoon lemon extract
- 3/4 cup canola oil (or vegetable oil)
For the Glaze:
- 1 cup powdered sugar (confectioners’ sugar)
- 4 tablespoons fresh lemon juice
Instructions
- Preheat Oven and Prepare Pan: Preheat oven to 350°F (175°C). Generously grease a 10-cup Bundt pan with shortening, then flour it well, tapping out any excess flour. Alternatively, use a baking spray that contains flour.
- Prepare Jell-O: In a small bowl, combine the lemon Jell-O powder with the boiling water. Whisk until the Jell-O is completely dissolved. Let it cool slightly while you prepare the batter (about 5-10 minutes).
- Make Cake Batter: In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using an electric hand mixer), combine the cake mix and the eggs. Add the eggs one at a time, mixing briefly after each addition.
- Add Remaining Ingredients: Add the slightly cooled Jell-O mixture, lemon extract, and oil to the cake mix batter. Mix on medium speed for 2 minutes, scraping down the sides of the bowl as needed, until well combined and smooth.
- Pour into Pan: Pour the cake batter into the prepared Bundt pan.
- Bake: Bake for 35-40 minutes, or until a wooden toothpick or cake tester inserted into the center comes out clean (or with a few moist crumbs attached).
- Cool Cake: Let the cake cool in the Bundt pan on a wire rack for 10 minutes. Then, carefully invert the cake onto the wire rack or a cake plate to cool completely.
- Make Glaze: While the cake is cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth. If the glaze is too thick, add a tiny bit more lemon juice; if too thin, add a bit more powdered sugar.
- Glaze Cake: Slowly drizzle the glaze over the cooled (or still slightly warm) cake, allowing it to drip down the sides.
- Store: Once the glaze has set and the cake is completely cool, store it in an airtight container at room temperature.
Notes
- Cake Mix: Use a traditional white cake mix without pudding added to the mix.
- Pan Preparation: Thoroughly greasing and flouring the Bundt pan is crucial to prevent the cake from sticking.
- Cooling Jell-O: Ensure the Jell-O mixture has cooled slightly before adding it to the batter so it doesn’t scramble the eggs.
- Cooling Cake: Allow the cake to cool significantly before glazing, especially if you want a thicker glaze that doesn’t soak in completely. You can glaze while slightly warm for a thinner, more absorbed glaze.
- Storage: Store the cake covered at room temperature for up to 3-4 days.