Tuesday, March 25, 2014

Spring Fling: Lemon Pound Cake

Lemon Pound Cake I Tastes of Lizzy T I
Hello to all of you Whatever Dee-Dee Wants readers! We are Julie and Maddie from Tastes of Lizzy T. We’re a mother & daughter duo who love to spend time creating and learning together in the kitchen. Baking is relaxing and fun for us, so we always have something in the oven! Typically when we think of baking a treat we head towards the chocolate. After all, chocolate cures everything, right? It's in this spring time of year that we start thinking lemon desserts. We love lemon desserts. They are quite the opposite of the rich, chocolate delicacies that we so enjoy, but there's just something fresh about the flavor of lemon that we start craving as the weather warms. Lemon Pound Cake I Tastes of Lizzy T I
Today we're sharing with you a Lemon Pound Cake. You're going to love this pound cake because it starts with a boxed cake mix and a small package of Jello. I love cake mix recipes because they provide such a great base for so many amazing recipes. And the lemon Jell-O gives a blast of lemon flavor that will make your taste buds smile. Don't forget the lemon glaze that gets drizzled on top of this cake. My kids said that is what made it unbelievably good. Allow this cake to cool completely before serving. In fact, this is a great cake to make a day in advance. Although I must admit that the last time we made this, it didn't make it through the day! Lemon Pound Cake I Tastes of Lizzy T I
Enjoy this refreshing, light dessert this spring!

Julie and Maddie

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Lemon Pound Cake 1 box Pillsbury traditional cake mix (no pudding in the mix) 4 eggs 1 small box lemon Jell-O 1 cup boiling water 1 teaspoon lemon extract 3/4 cup canola oil 4 tablespoons lemon juice 1 cup powdered sugar Directions: Combine the Jell-O wtih the boiling water and allow it to cool. In an electric mixing bowl, combine the cake mix with eggs, adding the eggs one at a time. Add the cooled Jell-O, lemon extract and oil. Mix two minutes on medium speed and then pour into a greased and floured bundt cake pan. Bake at 350 degrees for 40-45 minutes until a toothpick comes out clean. Four minutes after the cake comes out of the oven, invert the cake onto a plate. In a small bowl, mix the lemon juice and powdered sugar. Slowly pour the glaze over the cake. Cool completely.
Here's some of our favorite springtime recipes!
Cherry Pineapple Marshmallow Jello Salad {Tastes of Lizzy T}
Amish Strawberry Shortcake

Pineapple Sunset Layer Cake


  1. Looks delicious!

  2. That seems so easy! I can't wait to try it.


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