Lemon Pound Cake with Glaze: A Delightful Indulgence
A moist and flavorful lemon pound cake topped with a sweet lemon glaze, creamy lemon cream cheese icing, and a white chocolate drizzle. This cake is a delightful indulgence perfect for any occasion.
Equipment
- bundt pan
- large bowl
- wire rack
- whisk
- Electric mixer (stand or hand)
- Piping bag (optional)
- Saucepan or microwave for melting chocolate
Ingredients
Lemon Bundt Cake
- 15.25 oz Lemon Cake Mix None
- 3.9 oz Instant Lemon Pudding Mix None
- 1 Cup Sour Cream Regular-fat preferred. Plain full-fat Greek yogurt may be substituted.
- 1 Cup Olive Oil Vegetable, canola, or coconut oil may be substituted.
- 4 Large Eggs None
- ½ Cup Water None
Lemon Glaze
- 1 Cup Powdered Sugar None
- 2 Tbs. Fresh Lemon Juice Use fresh lemon juice or True Lemon Crystalized Lemon powder; bottled juice is not recommended.
Lemon Cream Cheese Icing
- 2 oz Cream Cheese softened
- 1 Tbs. Butter softened
- 2 Cups Powdered Sugar None
- 1 Tbs. Milk None
- 2 Tbs. Fresh Lemon Juice Use fresh lemon juice or True Lemon Crystalized Lemon powder; bottled juice is not recommended.
- Yellow Food Coloring None
White Chocolate Drizzle
- 6 oz White Chocolate Chips or White Chocolate Wafers Wafers may be used instead of chips.
Optional Additions
- Lemon Zest From the lemon used for juicing.
Instructions
None
- Preheat your oven to 350°F and prepare a 10-12 cup Bundt pan by greasing and flouring it or coating with cake release.
- In a large bowl, combine the cake mix, pudding mix, sour cream, oil, eggs, and water. Mix at medium speed for 30-45 seconds until fully incorporated, scraping down the sides of the bowl.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 40-45 minutes, or until the top is browned and a skewer inserted into the center comes out clean.
- Cool the cake in the pan on a wire rack for 20 minutes, then invert it onto the rack to finish cooling completely.
Glaze and Icing
- For the glaze, whisk together powdered sugar and fresh lemon juice until smooth. Drizzle this over the cooled cake.
- For the icing, beat softened cream cheese and butter until combined. Add powdered sugar and milk, then beat in fresh lemon juice and food coloring until smooth. Pipe the icing over the cake in a back-and-forth motion.
Chocolate Drizzle and Finishing
- Melt the white chocolate chips or wafers. Drizzle the melted white chocolate over the icing in a back-and-forth motion.
- Refrigerate the cake to allow the chocolate to harden.
Notes
- Do not use ingredients or instructions from the back of the cake mix box; use only the dry pouch contents. Ensure pudding mix is instant and use fresh lemon juice or crystalized lemon powder for best results. Regular-fat sour cream and olive oil are preferred, but substitutions are noted. Optional lemon zest can be added. If using loaf pans, reduce baking time to 35-40 minutes. Store the cake in t
Notes
Do not use ingredients or instructions listed on the back of the cake mix box; use only the dry pouch contents. Pudding mix must be instant. Use fresh lemon juice or True Lemon Crystalized Lemon powder; bottled juice is not recommended. Sour cream: Regular-fat preferred. Plain full-fat Greek yogurt may be substituted. Oil: Olive oil preferred. Vegetable, canola, or coconut oil may be substituted. White chocolate: Wafers may be used instead of chips. Optional: Add zest from the lemon used for juicing. Pan alternatives: A tube pan or two regular-size bread loaf pans may be used. If using loaf pans, reduce baking time to 35-40 minutes. Cake release: Mix equal parts vegetable oil, shortening, and flour. Brush into the pan. Storage: Refrigerate due to cream cheese icing.