Side Pannel
Lemon Pistachio Pound Cake
Lemon Pistachio Pound Cake
- Recipe Submitted by maryjosh on 10/24/2016
Ingredients List
- 1 box yellow cake mix
- 1 pkg (3.4 oz) instant lemon pudding mix
- 1 cup whole milk
- 1 cup vegetable oil
- 4 eggs
- ΒΌ cup freshly squeezed lemon juice
- FOR GLAZE:
- 2 cups powdered sugar
- 1 Tbsp lemon juice
- Shelled pistachios, for garnish
Directions
Preheat oven to 350 degrees F. Liberally grease two 9x5" loaf pans with cooking spray and set aside.
In a large bowl, beat together the cake mix, pudding mix, milk, oil, eggs and lemon juice with a handheld electric mixer until combined. Spread the batter evenly among the pans.
Bake for approx. 45-50 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs, no batter. Cool for about 20 minutes in the pan before inverting the cakes onto wire racks to cool completely.
Once cooled, place the cakes over a wax paper lined surface for easy clean up. Whip up the lemon juice + powdered sugar in a small bowl until smooth. Drizzle the glaze over the loaf cakes, then sprinkle with pistachios. Serve!
In a large bowl, beat together the cake mix, pudding mix, milk, oil, eggs and lemon juice with a handheld electric mixer until combined. Spread the batter evenly among the pans.
Bake for approx. 45-50 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs, no batter. Cool for about 20 minutes in the pan before inverting the cakes onto wire racks to cool completely.
Once cooled, place the cakes over a wax paper lined surface for easy clean up. Whip up the lemon juice + powdered sugar in a small bowl until smooth. Drizzle the glaze over the loaf cakes, then sprinkle with pistachios. Serve!
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