Just a few days until Easter and I have dessert (and bread and pasta) on the mind. Ever since last weeks post with all those delicious sweets, I haven’t been able to think about anything else. And for me, nothing screams Easter like carrots, coconut or my personal favorite, lemon.
Lemon desserts are totally my jam. I love the tart pucker that lemon provides to sweet treats. I hope you all are with me because I don’t want you to miss out on this delicious Double Lemon Pound Cake.
The cake is heavy and dense, just as a pound cake should be, and the addition of prepared lemon pudding creates a moist texture. The zest and juice of lemons throughout the cake and the glaze bring a fresh brightness to the cake to lift a little of that heaviness.
I kind of think it should be an Easter requirement. Maybe with some macerated strawberries over the slices to make it fancy. Plus, strawberries and lemons always belong together in my book.
This cake isn’t just for Easter though. It will be dreamy all through Spring and Summer.
And just think of the flavor options. You could sub the lemon pudding with other flavors then change up the glaze to compliment it. I think butterscotch or cheesecake pudding would be so so good. Maybe I should try it out just so I can report back to you guys.
Any excuse for cake, right? I do it all for you.
- 3 cups all-purpose flour (plus more for pan)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, softened to room temperature, plus more for greasing pan
- 2 cups sugar
- 5 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup lemon pudding, prepared
- zest of 1 lemon
- 1 cup powdered sugar
- 1 lemon, zest and juiced
- Preheat oven to 325 degrees F. Grease and flour a 10-cup bundt pan.
- In a large bowl, mix the flour, baking soda and salt.
- In the bowl of a mixer, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, until they are fully incorporated. Add vanilla.
- Add the flour mixture in two additions, alternating with the lemon pudding. Add lemon zest. Continue beating for about 4 minutes, scraping sides occasionally, until the batter is shiny.
- Pour batter into prepared pan and bake for 50 minutes to an hour, until a skewer comes out clean.
- Allow the cake to cool in the pan for 10 minutes then unmold onto the rack rounded side up.
- For the glaze, whisk together the powdered sugar, lemon zest and lemon juice, starting with half the lemon and adding more until the desired consistency is reached.
- Place the cake on the serving platter and drizzle with the glaze.