Best 2 Glazed Lemon Supreme Pound Cake Recipes
For those with a sweet tooth and a love for citrus flavors, the glazed lemon supreme pound cake is an absolute delight. This classic dessert combines the tanginess of lemons with the rich, buttery texture of a pound cake, creating a symphony of flavors that will tantalize your taste buds. Whether you're a seasoned baker looking to expand your repertoire or a novice cook seeking a special treat to impress your friends and family, this recipe is sure to become a cherished favorite.
Here are our top 2 tried and tested recipes!
GLAZED LEMON SUPREME POUND CAKE
The use of lemon cake mix, lemon gelatin, lemon extract and fresh lemon juice make this cake a lemon-lover's dream. It's also amazingly easy.
Provided by pamc
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h30m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
- In a large bowl, combine cake mix, gelatin, lemon extract, apricot nectar, eggs and oil. Mix to combine, then beat on high speed for 3 minutes. Pour batter into a 10 inch tube pan.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean.
- While cake is baking, make the glaze: In a small bowl, combine lemon juice and confectioners sugar; stir until smooth. Remove cake from oven, and with cake still in pan, pour glaze over top of hot cake, tipping pan to allow excess glaze to run down sides of pan. Allow cake to cool in pan 10 minutes. Remove from pan and cool completely on wire rack.
Nutrition Facts : Calories 285.8 calories, Carbohydrate 41.5 g, Cholesterol 54.8 mg, Fat 12 g, Fiber 0.3 g, Protein 4 g, SaturatedFat 2.6 g, Sodium 277.9 mg, Sugar 31.4 g
GLAZED LEMON SUPREME POUND CAKE
I have not tried this recipe. I got it from Copy Kat Chat. Pam Chamberlin submitted this recipe. "The use of lemon cake mix, lemon gelatin, lemon extract and fresh lemon juice make this cake a lemon-lover's dream. It's also amazingly easy." This was made for an employees birthday and she requested a Lemon Pound cake like Publix makes. I found this recipe and we were all very greatful I did. It was extremely moist and flavorful. Changes made, I used pudding instead of jello and I didn't use the lemon extract. I also reduced the cooking time to 40-45 min. The glaze was perfect by adding a little zing to the bite. After I glazed it I dusted it with powdered sugar.
Provided by internetnut
Categories Dessert
Time 1h30m
Yield 1 10-inch tube pan, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease and flour a 10 inch tube pan.
- In a large bowl, combine cake mix, gelatin, lemon extract, apricot nectar, eggs and oil. Mix to combine, then beat on high speed for 3 minutes.
- Pour batter into a 10 inch tube pan.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean.
- While cake is baking, make the glaze: In a small bowl, combine lemon juice and confectioners sugar; stir until smooth.
- Remove cake from oven, and with cake still in pan, pour glaze over top of hot cake, tipping pan to allow excess glaze to run down sides of pan.
- Allow cake to cool in pan 10 minutes. Remove from pan and cool completely on wire rack.
Nutrition Facts : Calories 768.4, Fat 31.3, SaturatedFat 4.9, Cholesterol 125.7, Sodium 674.7, Carbohydrate 114.8, Fiber 1.2, Sugar 83.1, Protein 9.2
Tips:
- To make the perfect lemon glaze, whisk together confectioners' sugar, lemon juice, and water until smooth and glossy. If the glaze is too thick, add a little more water; if it's too thin, add more confectioners' sugar.
- For a more intense lemon flavor, use freshly squeezed lemon juice and zest. If you don't have fresh lemons, you can use bottled lemon juice, but be sure to add a little more zest to compensate for the lack of fresh flavor.
- If you don't have a bundt pan, you can use a regular 9x13 inch baking pan. Just be sure to adjust the baking time accordingly. The cake will take about 45-50 minutes to bake in a regular pan.
- Let the cake cool completely before glazing it. This will help the glaze set properly and prevent it from running off the cake.
- Store the glazed lemon supreme pound cake at room temperature for up to 3 days. You can also store it in the refrigerator for up to 1 week.
Conclusion:
Glazed lemon supreme pound cake is a classic dessert that is perfect for any occasion. It's easy to make and always a crowd-pleaser. The moist and fluffy cake is complemented perfectly by the sweet and tangy lemon glaze. If you're looking for a delicious and impressive dessert, this cake is definitely worth trying.
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