Usually I am not a fan of cakes that start with a box. I’m no Sandra Lee. That said, I wanted to do a trial run of a cake for our church’s newest addition. He says back in the home country (England) they have a lemon pound cake thing that has drizzles of lemon running thru it so the whole thing is moist and lemony and delicious. I found a recipe for something called a poke cake – which sounded promising. I altered it a bit and here’s what I came up with. Test case #1 in the search for the perfect Drizzled English Lemon Pound Cake. Depending on the feedback I get tonight I’ll probably end up combining this recipe (the poke/lemon drizzle part) with my simple lemon pound cake. I have a feeling this cake is going to be awesome, but not quite as dense as a pound cake should be.
1 (18.25 ounce) package white cake mix
1 (3.4 ounce) package instant lemon pudding mix
1/2 cup vegetable oil
1/4 cup applesauce
1 cup lemon-lime soda (minus 2 tablespoons)
2 tablespoons fresh squeezed lemon juice
2 cups confectioners’ sugar
1/3 cup fresh squeezed lemon juice
- In a mixing bowl, combine the cake mix, pudding mix, oil, applesauce and eggs; beat on medium speed for 1 minute. Gradually beat in soda & 2T lemon juice. Pour into a greased bundt cake pan. Bake at 350 degrees F for 45 minutes or until cake springs back when lightly touched in center.
- Combine confectioners’ sugar and lemon juice until smooth. Poke holes in top (what will eventually be the bottom of the cake) and carefully spread half the icing over warm cake. Allow to cool in the pan on a wire rack. Flip cooled cake from pan onto a plate and drizzle with remaining icing.