Lemon Delight Pound Cake

Total Time
1hr 10mins
Prep 20 mins
Cook 50 mins

Very moist, easy to make pound cake using oil instead of butter. Lemon and orange flavors with lemon glaze or option for making a rum cake; see directions below. Makes an elegant presentation when baked in a bundt pan. Recipe also can be made using 2 smaller size loaf pans. Adjust baking time accordingly.

Ingredients Nutrition

Directions

  1. Heat oven to 325°F Generously grease and flour 12 cup bundt pan. In large bowl, combine all cake ingredients. Blend at low speed until moistened; beat additional 3 minutes at medium speed. Pour batter into greased and floured pan.
  2. Bake at 325 F for 40 to 50 minutes or until toothpick inserted near center comes out clean. Remove cake from oven. With long tined fork, poke deep holes every inch. In small bowl, blend glaze ingredients until smooth. Spoon half of glaze over hot cake while in pan. Let stand for 10 minutes and invert onto serving plate. Spoon remaining glaze over cake. Cool completely.
  3. Rum Cake Version:.
  4. Instead of 3/4 cup orangejuice, add 1/2 cup apple juice and 1/4 cup rum. Instead of lemon extract, use vanilla. For the glaze melt powdered sugar,1 tblsp butter, 1/4 cup rum,1/4 c.apple juice and a pinch of nutmeg in a saucepan. Pour warm over cake.

Reviews

(1)
Most Helpful

Lovely, moist cake. I didn't have lemon extract, so substituted with lemon zest x2. I also substituted lemon juice for 1/3 of the orange juice. Great lemon flavor and the glaze took it even further. We love lemon in this house so everyone was in heaven! Thank you for an easy, delicious cake. Can't wait for berry season!!

Great!full April 20, 2010

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