Easy Lemon Pound Cake

Here's a remarkably delicious, but Easy Lemon Pound Cake recipe that satisfies the taste buds of the most sophisticated dessert lovers.

INGREDIENTS

(1) 18.25 oz box Lemon Supreme Cake Mix (used Duncan Hines Moist Deluxe)

(1) 3.5 oz box lemon instant pudding/pie filling

(1)  16 oz container Lemon Supreme Icing (used Duncan Hines Creamy Home-Style)

2 lemons, zest the lemons but separate zest evenly into two piles. Slice and juice one of the lemons after they have been zested

4 eggs

1/3 cup oil

1/3 cup whole milk

5 oz can of evaporated milk

½ tsp pure lemon extract

½ tsp pure vanilla extract

DIRECTIONS

*preheat oven to 350 degrees Fahrenheit

*grease and flour 10 inch Bundt pan or loaf pan

*pour cake mix into a large bowl along with pudding mix , eggs, oil, evaporated milk, whole milk, juice of one lemon, zest of one lemon, lemon extract and vanilla extract

*beat mixture at medium high speed with an electric mixer for approximate 2 to 3 minutes

*pour mixture into your greased/floured cake pan

*pick up your pan and gently tap it on a solid counter to release air bubbles (10-15 times)

*place cake pan on the center rack of your 350 degree oven

*bake cake for approximately 50-60 minutes or until a tooth pick comes out clean when inserted into the center

*remove cake when done, cover with a clean towel or cloth and allow resting for 30 minutes

*while cake rests prepare a Lemon Simple Syrup. See recipe here: http://imajneasycooking.blogspot.com/2011/03/lemon-simple-syrup.html

*while cake is still in the cake pan, poke several holes in it with a tooth pick (40-50)

*next pour your Lemon Simple Syrup across the top of the cake evenly allowing it to soak into the cake well

*allow cake to rest another 30 minutes, and then remove from pan onto a large plate or platter

*remove the lid and aluminum covering from your container of lemon icing and place it in the microwave for 20 seconds, remove when finished melting

*take your remaining lemon zest and stir it into your melted icing and pour the icing over your pound cake evenly

*allow icing to firm again typically 30-40 minutes, slice and serve. This cake pairs very well with Strawberry Compote, see recipe here:  http://imajneasycooking.blogspot.com/2011/03/easy-strawberry-compote.html  and whipped cream.