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. 

Easy Strawberry Compote

Wake up your favorite cakes or ice creams with this simple to make Easy Strawberry Compote!! 

INGREDIENTS

2 cups of frozen strawberries

1 lemon, juiced

1/3 cup granulated sugar

1/2 cup water

DIRECTIONS

*place strawberries into a sauce pot over medium high heat then add water, lemon juice and granulated sugar

*allow compote to come to a simmer

*simmer uncovered for approximate 20 minutes or until mixture has reduced and become thick

*set aside and allow cooling, best served after refrigerated for at least three hours

Chocolate Crusted Pistachio Cream Pie

This tasty concoction truly is easy as pie! Not only is it incredibly delicious, it is also super easy to make!

INGREDIENTS

1 3.5 oz box of Pistachio flavored instant pudding mix

1 ¾ cup of whole milk

1 pre-made chocolate pie crust

1 container of whipped cream

Chocolate syrup for garnish

DIRECTIONS

*Start by whisking together the pudding mix and milk in a medium size bowl. Let thicken for about 5 minutes.

*Spoon half of the pudding into the pie crust and spread evenly.

*With the remaining half of the pudding still in the bowl, add half of the container of whipped cream and stir until completely blended.

*Add the pudding and whipped cream mixture on top of the pudding as the next layer in the pie crust. Gently spread until the first layer of just pudding is covered.

*Use the remaining whipped cream as the top layer of the pie. Gently spread until it covers the pudding/whipped cream layer.

*Cover the pie and place in freezer for at least 2 hours to set.

*When ready to serve, drizzle individual helpings with chocolate syrup.

Chocolate Crusted Banana Cream Pie

Want to impress your family and friends with a decadent yet easy dessert? Check out this awesome recipe sure to win any Chocolate or Banana lover’s heart!

INGREDIENTS

1 ½ cups, approximately 16-18 Chocolate sandwich cookies, crumbled

1 stick of unsalted butter

½ cup of granulated sugar

1 tsp vanilla extract

2 tsp lemon juice

7 ripe bananas

1 box (3.4 oz) vanilla instant pudding

1 box (3.4 oz) banana instant pudding

2 cups whole milk

(1) 8 oz carton of whipped cream (preferably vanilla flavored)

 DIRECTIONS

*Start by preparing the chocolate crust by melting ¾ stick of the unsalted butter.

*Add the melted butter along with 1 tbsp of granulated sugar to 1 cup of crumbled chocolate sandwich cookies in a 9 inch deep dish pie pan and mix well, forming the crust along the sides and bottom of the pie dish.

*Place pie crust in a pre-heated 400 degree oven for approximate 7-10 minutes. Remove pie crust from oven and allow to cool for at least 30 minutes.

*Next prepare a custard by cutting up 3 ½ bananas. Place a sauté pan on medium high heat. Add remaining butter (1/4) stick to the pan.  Once butter is melted add sliced bananas. Top bananas with ¼ cup of granulated sugar and 1 tsp of pure vanilla extract.  Cook and stir bananas well until they are extremely tender (approximately 10-12 minutes).

*Place cooked bananas into a bowl and smash with fork creating a custard like consistency. Allow custard to cool for approximately 10-12 minutes.

*Slice the remaining 3 ½ bananas and place them in a bowl, sprinkle with lemon juice and set aside.

*Prepare the pie filling by pouring each 3.4 oz packet of instant pudding in a medium sized mixing bowl. Next add 2 cups of cold milk to the pudding. Mix well until pudding sets up to a more solid state. Divide pudding mixture in half.

*Add half of the whipped cream to one half of the pudding mixture in a bowl and set aside.  You are now ready to build your pie.

To build your Banana Cream Pie:

*Begin by spreading your custard mixture as your bottom layer into your pie crust.

*Next place your lemon sprinkled bananas on top of the custard mixture.

*Now add the regular pudding mixture as your third layer.

*The fourth layer will be the pudding and whipped cream mixture.

*The last layer of your pie will be the remaining half of the whipped cream.

*Top your pie with ½ cup of chocolate cookie crumbles.