Duncan Hines Lemon Pound Cake Recipes

Steps:

• Preheat the oven to 350 degrees F. Butter a 6-cup loaf pan and line it with parchment or waxed paper. In a medium bowl, combine the flour, baking powder, and salt.
• In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter. Add 1 cup of the sugar and mix. With the mixer running at low speed, add the eggs one at a time. Add the vanilla.
• Working in alternating batches, and mixing after each addition, add the dry ingredients and 1/4 cup of the lemon juice to the butter mixture. Mix until just smooth.
• Pour into the prepared pan and bake until raised in the center and a tester inserted into the center comes out dry and almost clean (a few crumbs are OK), 65 to 75 minutes.
• Meanwhile, make the glaze: In a small bowl, stir together the remaining 1/3 cup sugar and the remaining 1/3 cup lemon juice until the sugar is dissolved.
• When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan. Set a wire rack on a sheet pan with sides (to catch the glaze) and turn the cake out onto the rack. Peel off the waxed paper.
• Using a turkey baster or pastry brush, spread glaze all over the top and sides of the cake and let soak in. Repeat until the entire glaze is used up, including any glaze that has dripped through onto the sheet pan. Let cool at room temperature or, wrapped in plastic wrap, in the refrigerator (Well wrapped, the cake will last up to a week). Serve at room temperature, in thin slices.

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, combine cake mix, pudding mix, eggs, water, oil and almond extract.
• Beat at low speed with electric mixer until moistened.
• Beat at medium speed for 2 minutes.
• Stir in almonds with a spoon.
• Pour into a greased and floured 10-inch Bundt pan.
• Bake for 40 to 45 minutes or until toothpick inserted in center comes out clean.
• Remove from oven and cool in pan for 25 minutes.
• Invert onto cooling rack. Cool completely.
• Dust with confectioners' sugar.

Steps:

• Mix first six ingredients well and pour into a 10-inch tube pan and bake ofr 55 minutes at 350F .
• Remove from pan and pour glaze over cake while hot.
• GLAZE:.
• Add lemon juice ot confectioners sugar and stir. Add more sugra or juice if needed. Glaze will be thick and creamy.

Steps:

• Preheat oven to 350°F. Grease and flour 10-inch bundt pan or tube pan. Combine cake mix, pudding mix, eggs, water, and oil in a large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pan. Bake at 350°F for 50 to 60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto heat resistant serving plate. Cool completely. After the cake is cooled, mix butter, powdered sugar, and vanilla creamer together to make a thick glaze. Pour over cake. Serve immediately.