For an extra burst of lemon flavor, add the zest of one lemon to the cake batter. If apricot nectar isn't available, you can substitute it with pineapple juice or even a lemon-flavored yogurt. Be sure to grease and flour the pan thoroughly to prevent sticking. Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Glazed Lemon Supreme Pound Cake
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PREP TIME20 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 30 mins
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SERVING16 People
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VIEWS397
Indulge in the ultimate lemon experience with this lusciously moist pound cake. Infused with vibrant citrus notes from cake to glaze, this cake is a symphony of lemon flavor, perfect for satisfying any lemon craving. Its ease of preparation makes it ideal for both novice and experienced bakers.
Ingridients
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Nutrition
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Carbohydrate42 g
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Cholesterol55 mg
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Fiber0 g
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Protein4 g
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Saturated Fat3 g
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Sodium278 mg
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Sugar31 g
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Fat12 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan to prevent sticking. (Prep time: 5 minutes)
02 Step
Recipe View In a large mixing bowl, combine the lemon cake mix and lemon gelatin mix. Add the eggs, apricot nectar, vegetable oil, and lemon extract. Mix on low speed until just combined, then increase the speed to high and beat for 3 minutes until the batter is light and airy. (Prep time: 8 minutes)
03 Step
Recipe View Pour the batter into the prepared tube pan, spreading evenly. (Prep time: 2 minutes)
04 Step
Recipe View Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean. This should take approximately 60 minutes. (Bake time: 60 minutes)
05 Step
Recipe View While the cake is baking, prepare the glaze: In a small bowl, whisk together the confectioners' sugar and fresh lemon juice until smooth and glossy. Ensure there are no lumps for a perfect glaze. (Prep time: 5 minutes)
06 Step
Recipe View Once the cake is removed from the oven, leave it in the pan. Carefully pour the glaze evenly over the hot cake, tilting the pan so the glaze runs down the sides. (Prep time: 3 minutes)
07 Step
Recipe View Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from breaking apart while still warm. (Cooling time: 10 minutes in pan, additional cooling time on rack until fully cooled)
08 Step
Recipe View Serve and enjoy this citrus masterpiece!
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Minerva Weissnatortiz
Feb 9, 2025I added a bit more lemon juice to the glaze for an extra zing, and it was perfect!
Lucinda Prosaccoberge
Mar 25, 2024The apricot nectar made the cake so moist. I will definitely be making this again.
Ally Will
Dec 5, 2023My cake stuck to the pan a little, even though I greased and floured it. Next time, I'll try using baking spray with flour.
Marlee Reichert
Jul 1, 2023This cake was so easy to make, and it tasted amazing! Everyone loved it!