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Lemon Pound Cake


for the cake

  • 4 large eggs
  • 1 (8 ounce) cream cheese, soften
  • 1 (3 1/2 ounce) package Jell-O lemon gelatin mix
  • 1 (18 1/2 ounce) package Betty Crocker Lemon cake mix
  • 3/4 cup canola oil
  • 1 Tablespoon lemon extract

for the glaze

  • 5-6 cups confectioners’ sugar
  • 2/3 cup fresh lemon juice
  • grated zest of 2 lemon
  • 6 tablespoons canola oil
  • 6 tablespoons water


1. Preheat the oven to 350 degrees.

2. Spray bunt pan with cooking spray. Combine the cake mix, gelatin mix, cream cheese, eggs lemon extract and oil; blend well with an electric mixer until smooth, about 2 – 3 minutes.

3. Bake at 350 degrees F for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Place waxed paper underneath to catch any drips.

4. To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and water. Mix with a spoon until smooth.
Spoon or drizzle the glaze over the top of the cake while it’s still warm, covering as much of the cake as possible.

5. Serve & Enjoy!

*CHEF’S TIP – For an extra boost of lemony flavor; Poke holes in the cake and pour 1/2 of the glaze over the cake while still in the pan when it comes out the oven.