June is a good month to bake fruit flavored cakes, especially since the hot weather usually hasn’t started yet.
Traditionally pound cakes consist of flour, butter, eggs and sugar. Pound cakes are usually baked in loaf or bundt cake pans as pound cakes are more-dense in texture than a regular cake.
There are various versions of pound cakes such as British, French, Mexican, American South among other versions.
The pound cake recipe below saves time with using a cake mix as a base for the recip
Easy Lemon Pound Cake
- 1 pkg. lemon cake mix
- 1 c. apricot nectar
- 2/3 c. white sugar
- 1/2 c. cooking oil
- 4 eggs
- 1-1/4 c. powdered sugar
- 2 T. apricot nectar
- Juice of 1 lemons
In large mixing bowl beat together cake mix, apricot nectar, sugar, oil and eggs with an electric mixer. Beat for 1 to 2 minutes at medium speed.
Pour cake batter into a greased and floured bundt cake pan. Bake 350 degrees for 50 to 60 minutes or when inserting a toothpick in the cake, the toothpick comes out clean. Remove from oven and let cool for 5 minutes. Place a rack over bundt pan and carefully turn pan upside down. Let cake cool on rack.
In a small bowl mix together powdered sugar, 2 tablespoons of apricot nectar and lemon juice. When thoroughly blended and of glaze consistency, pour glaze over cake.
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