Lemon Pound Cake with Cake Mix

Who doesn’t love pound cake? Especially when bursting with lemony goodness!

And guess what? You can make super moist, refreshing lemon pound cake with cake mix with just 15 minutes of prep work!

Before we get baking, let’s look at pound cake history. 

Pound cake is a bit of an odd name, so where did it come from?

Dating back to the early 1700s, pound cake was actually a British creation. Initially its name came from the fact that the recipe called for a pound each of butter, sugar, flour and eggs! The name made this simple recipe easy to remember.

Of course, a cake containing a pound of each of those ingredients was bound to be a whopper of a cake! It would usually serve several families at once.

By the 1800s, alternative pound cake recipes began to be used which created a lighter cake. No leaveners such as baking powder or soda were used in the original recipe, but in the 1900s they were added.

Now, pound cake is a beautifully moist cake that is enjoyed across the world. 

Whether you are serving this pound cake for dessert or just for an afternoon treat, pairing it with something to drink will make it memorable.

Green tea and Earl Grey tea pair beautifully with the lemony flavors of lemon pound cake; if you are serving wine, pair a sweet Riesling or sweet sparkling wine to balance the zestiness of the cake.

Coffee lovers may want to choose a medium roast coffee such as a house blend - medium roast coffee also pairs well with apple, blueberry and nut flavors. 

If you have any leftovers, which is unlikely, slice the cake and pop them into sandwich-sized plastic bags. Seal them and then freeze; that way you will have a treat ready whenever you want one! 

We love this lemon pound cake recipe because it's made with 7 Up, which lends to the bright flavor, and it's smothered in a delicious cherry glaze. It's also super simple to make and always a crowd favorite. 

For the lemon lovers, you can't miss this delicious Savarin cake. It's made with lemon zest then soaked in a tasty rum syrup made with lemon juice.

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7Up Cake Recipe

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20 m  1 h 20 m  12 Servings

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Rating: 3.2 / 5.0 (30 Votes)

Ingredients

Cake:

• 1 1/2 cups Butter, room temperature
• 2 3/4 cups Sugar
• 1 teaspoon Lemon Zest
• 5 large Eggs
• 2 teaspoons Lemon Extract
• 1 teaspoon Pure Vanilla Extract
• 3 cups All-Purpose Flour
• 1 cup 7 Up

Cherry Glaze:

• 1 cup Confectioners Sugar, sifted
• 2 tablespoons Heavy Cream
• 2 tablespoons Maraschino Cherry Juice
• 1/2 teaspoon Pure Almond Extract

Directions

1. Preheat oven to 350°F.
2. Spray a 10-cup bundt pan with cooking spray that contains flour or grease and flour the pan well. Set aside.
3. In the bowl of a stand mixer, fitted with a paddle attachment or in a large bowl, using a hand mixer beat the butter until light and very fluffy, about 5 minutes on medium-high speed. Add the sugar and lemon zest and continue beating for another 5 minutes on medium-high speed.
4. Add the eggs, one at a time mixing well after each addition and scraping down the sides as necessary. Add the extracts and mix again.Add the flour and 7Up in small additions, alternating between the two, beginning and ending with the flour. Mix between additions until all the flour is moistened taking care not to over mix.
5. Scrape the mixture into the prepared pan and bake in a preheated oven for 1 hour 20 minutes or until a tester inserted in the center comes out clean.
6. Remove from over and cool in pan for 15 minutes. Invert pan onto a cooling rack and remove. Cool completely.

 

Notes

For Cherry Glaze: Mix all the ingredients well in a bowl and drizzle over cake.

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Source: Arbitrary Curls