Introducing your new main squeeze: a deliciously tangy pound cake that goes well with summer days, cool breezes, and a light lemon glaze.
Preparation Instructions
You'll Need: 3/4 cup water; 10 tbsp butter, melted; 1 egg; 1-1/2 to 2 tbsp water for glaze. Tip: Use a serrated knife for perfect pound cake slices. 1. Heat oven to 350 degrees F. Lightly grease 8x4-inch loaf pan. 2. Stir with a spoon. Stir together water, melted butter, egg and cake mix until blended. Spoon batter into pan. 3. Bake 38-42 minutes. Bake 38-42 minutes or until toothpick inserted into center comes out clean. Cook 5 minutes; gently loosen and remove from pan. Cool cake completely before drizzling with lemon glaze. For Glaze: Whisk together lemon glaze mix (enclosed) and 1-1/2 to 2 tbsp water until glaze is desired consistency. Drizzle over cooled pound cake. Allow glaze to set before serving. Do not eat raw batter. High Altitude (Over 5,000 Feet): Prepare as directed, adding 1 tablespoon all-purpose flour and an additional 2 tablespoons water.
Contains: wheat, milk. May contain eggs, soy, and tree nuts.
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