Glazed Lemon Pound Cake

It's strawberry season!  This is one of my most favorite times of year!  We are fortunate to have a few strawberry fields near us, as well as a local farm market.  I came home with enough strawberries to share with neighbors, enjoy with yogurt, and atop a lemon pound cake!  Growing up, we enjoyed strawberry short cake in many versions!  Fresh sliced strawberries served with warm biscuits and whipped cream, served on Mom's fresh baked toasted pound cake, and with a luscious lemon pound cake. 

INGREDIENTS:

1 (18.25 ounce) package lemon cake mix*

1 (3 ounce) package instant lemon pudding mix

4 eggs

1 cup water

1/3 cup vegetable oil

1 teaspoon almond extract (optional)

  For Glaze:

2 cups powdered sugar

2 Tablespoons milk

2 Tablespoons lemon juice

DIRECTIONS:

Preheat oven to 350 degrees F. Grease and flour one 10-inch bundt pan

Combine cake mix, pudding mix, water and oil in a large mixing bowl.  Add eggs one at a time, beating after each addition. 

Beat at medium speed for 2 minutes

Pour into prepared pan

Bake at 350 degrees F for 50 to 60 minutes, until toothpick inserted in center comes out clean

Let cake cool in pan for 5 to 10 minutes; remove from pan

Drizzle glaze over cake (or sprinkle with confectioner’s sugar)

*Note – most cake mixes are now 16.5 ounces.  To make a more “home made” tasting cake, add 3 Tablespoons all purpose flour.