In a world of uncertainty, you can be sure that there will be lemon pound cake waiting when you return to Michigan for a visit. This cake is a Mimi "welcome home" tradition and although Mimi is a bit scornful of cake mixes, she will be the first to tell you that this cake is decidedly from Duncan Hines. The cake itself is light and lemony. The glaze is so incredible that many people in my house eat the cake first and leave the glazed edges to devour last. This cake is simple, delicious, and lends itself to any occasion. I won't repeat the entire recipe since it is on the box, but here are a few essential tips.
1. You will need Duncan Hines Lemon Supreme cake mix and Jello Lemon Instant Pudding. Follow recipe on side of the cake box. Take note: this recipe calls for 4 eggs.
2. You can use a bundt pan, but I prefer a tube pan. Grease the pan well before baking. After baking, cool for about 5 minutes and then run a knife around the edges to loosen but leave cake in the pan. Get ready to put glaze on the cake while it's still in the pan and warm from oven. This is key!
3. For glaze: in a small bowl, whisk about 1 1/2 cups powdered sugar with a pinch of salt. Then whisk in the juice of 1 or 2 lemon(s). You want the glaze to be free of lumps and to run slowly off the side of spoon. If it is too thin, just add more powdered sugar. If too thick, more lemon juice. Glaze is very forgiving.
4. Take a skewer or tooth pick and gently prick the the top of the cake all over. This lets some glaze find its way into the cake as well. Very subtle and very good.
5. Pour glaze over cake while it's in the pan, smoothing over the top and allowing it to run down inside and cover the cake's edges as well as the top. Glazing the cake while it's in the pan captures all the lovely glaze goodness for the cake.
6. After about 1 hour of cooling, once again gently run a knife around the edges of the pan and carefully remove the cake. Be sure to run your knife around cake pan every so often so your cake doesn't stick to the inside.
7. If you use a bundt pan, your cake will be upside down as the decorative, rounded side will be on the bottom. Though this may look a bit strange, the cake will be so delicious no one will notice. When removing the cake from the bundt pan, You will invert the cake on to a plate. Then place another plate on top and flip again so cake is glazed-side up.
