Stonewall Kitchen Lemon Pound Cake Mix

Lemon Pound Cake is one of those universally loved treats that’s always welcome at every occasion. However, this delicious recipe makes a pound cake that will be in demand! Densely rich with zesty lemon flavor, it’s not too tart and it’s not too sweet; it’s just right. Topped with a tangy lemon glaze, it’s perfect for dessert or as a light snack to share with family and friends. Easy to make with just a few items from your pantry.

• Makes one loaf

Made in USA

Weight

19 oz.

Additional Information

From your pantry you will need: 8 TBSP (1 stick) unsalted butter, 3 large eggs, 3 TBSP fresh lemon zest, 1/2 cup milk, 1-2 TBSP fresh lemon juice

Ingredients

Sugar, Malted Wheat Flour (wheat flour, malted barley flour), Wheat Flour, Confectioner’s sugar (sucrose, cornstarch), Buttermilk Powder, Dextrose, Baking Powder (sodium acid pyrophosphate, baking soda, cornstarch, monocalcium phosphate), Natural Vanilla Type Flavor, Lemon, Untreated Sea Salt, Organic Gum Blend (organic guar and locust bean gums), Soy Flour Contains: Milk, Soy, Wheat Contains Ingredients Produced with Genetic Engineering

Allergens

• MILK
• SOY
• WHEAT

Gluten Status

Gluten

Genetically Modified

Yes

Lemon Pound Cake Mix

• For the cake:
• 8 Tbsp. unsalted butter, melted
• 3 large eggs, room temperature
• 3 Tbsp. fresh lemon zest
• ½ cup milk
• For the glaze:
• 1-2 Tbsp. fresh lemon juice

Directions for cake: Preheat oven to 350℉. Grease an 8 x 4-inch loaf pan and line with parchment paper, set aside. Pour ½ cup of the cake mix into the bowl of an electric mixer fitted with the paddle attachment (or a hand mixer can be used). Add the butter and mix on medium-low several minutes until light and fluffy. Add eggs, one at a time and mix until incorporated, scraping the sides of the bowl if necessary. Add the lemon zest and mix 30 seconds. Add the remaining cake mix alternately with milk, starting and ending with the dry mix. Pour batter into prepared pan. Bake in the center of the oven for 45-55 minutes or until the cake is golden brown and a toothpick inserted into the center of the cake comes out clean. Cool 10 minutes on a rack. Remove from pan and cool completely.

Directions for glaze: Empty glaze mix into a medium-sized bowl. Add 1 Tbsp. of lemon juice and stir. Add additional lemon juice 1 tsp. at a time until the glaze is thin enough to pour easily, but not too thin that it will run off the pound cake. Pour glaze over the pound cake and allow to dry. Cut into 12 slices and serve.