Details
Flour, eggs, butter, sugar: the four key ingredients to a pound of happiness. Add a lemon glaze on top, and move up to sheer bliss. Our deliciously moist Meyer Lemon Pound Cake is a sure-fire and versatile crowd-pleaser. It's easy to customize and easy to make. Just mix water, eggs, and melted butter with the mix until blended and spoon into a pan. Bake for just under 45 minutes, pull from the oven and let cool. Add the lemon glaze...and voila! Your perfect dessert is done! Each order includes one, 16.5-ounce box.
• MOIST AND DELICIOUS: This lemon pound cake is so unbelievably tasty, you'll want to eat a pound of it, but you may want to pace yourself and save some deliciousness for everyone else.
• EASY TO MAKE: Simply add water, eggs, and melted butter to your mix, and bake. Let your cake cool completely, add lemon glaze and enjoy.
• MAKE IT YOUR OWN: This mix is the starting point for a smorgasbord of lemony treats. Try other pound cake recipes like Lemon Blueberry or Lemon Almond Pound Cake. Or take this mix a step further by making a bundt cake, cupcakes or even cake truffles.
• INGREDIENTS WE'RE PROUD OF: Krusteaz Meyer Lemon Pound Cake includesa lemon glaze pack and contains no artificial flavors.
• WHAT'S INCLUDED: Each order includes one, 16.5-ounce box with a shelf life from production of 548 days. This box is great for buying to always keep a Krusteaz mix on hand for when you crave it!
Ingredients
CAKE MIX: SUGAR, ENRICHED BLEACHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), LEMON FLAVORED NUGGETS (SUGAR, VEGETABLE OIL [PALM OIL, PALM KERNEL OIL], CITRIC ACID, NATURAL EXTRACTIVES OF LEMON, NATURAL FLAVOR, SUNFLOWER LECITHIN, WHEAT FLOUR), FOOD STARCH-MODIFIED, NONFAT MILK, LEAVENING (BAKING SODA, SODIUM ALUMINUM PHOSPHATE, ALUMINUM SULFATE), SALT, SOYBEAN OIL, NATURAL FLAVOR, WHOLE LEMON POWDER (FROM MEYER LEMONS), TURMERIC OLEORESIN (COLOR), GLAZE MIX: SUGAR, FOOD STARCH-MODIFIED, CITRIC ACID, SALT, NATURAL FLAVOR
Directions
You'll Need:
3/4 cup water
10 tbsp butter, melted
1 egg
1-1/2 - 2 tbsp water for glaze
Tip: For perfect pound cake slices, cut with a serrated knife when completely cool.
1: Heat oven to 350 degrees F. Heat oven to 350 degrees F. Lightly grease 8x4-inch loaf pan.
2: Stir with a spoon. Stir together water, melted butter, egg and cake mix until blended. Spoon batter into pan.
3: Bake 38-42 mins. Bake 38-42 minutes or until toothpick inserted into center comes out clean. Cool 5 minutes; gently loosen and remove from pan. Cool cake completely before drizzling with lemon glaze.
For Glaze:
Whisk together lemon glaze mix (enclosed) and 1-1/2 - 2 tbsp water until glaze is desired consistency. Drizzle over cooled pound cake. Allow glaze to set before serving.
Do not eat raw batter.
High Altitude (over 5,000 feet): Prepare as directed, adding 1 tablespoon all-purpose flour and on additional 2 tablespoons water.
