01/22/2024
Sunshine Lemon Pound Cake
Ingredients:
3 cups Sifted Cake Flour or All-Purpose Flour
3 Cups Sugar
3 Sticks Unsalted Butter (Softened and at Room Temperature)
5 Large Eggs (Room Temperature)
1 Large Lemon (Room Temperature)
2 Teaspoons of Lemon Extract
1 to 2 Tablespoons of Lemon Instant Pudding Mix
1 Cup of Heavy Cream (Room Temperature)
10 Drops of Yellow Food Coloring
Baker's Joy Non-stick Baking Spray
For the Cake Glaze:
Whole Milk (Warm)
Confectioners’ Sugar
Optional Ingredients:
2 teaspoons of Baking Powder
Directions:
Preheat oven to 325°F (163°C). Spray a bundt pan with Baker's Joy non-stick baking spray.
In a large bowl, cream together butter and sugar until light and fluffy.
Beat in the eggs one at a time, then mix in the lemon extract and zest from the lemon.
In a separate bowl, whisk together the sifted flour and lemon instant pudding mix (and baking powder if using).
Gradually add the flour mixture to the creamed mixture, alternating with heavy cream, starting and ending with flour mixture.
Stir in the yellow food coloring until the desired color is achieved.
Pour the batter into the prepared bundt pan and smooth the top with a spatula.
Bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
For the glaze, whisk together warm milk and confectioners' sugar until smooth and pourable. Drizzle over the cooled cake.
Prep Time: 20 minutes | Cooking Time: 75 minutes | Total Time: 1 hour 35 minutes
Kcal: 530 kcal | Servings: 12 servings