Today’s treat is in honor of one of my co-workers, Marty Smith. He and Ryan McGee host “Marty and McGee” on ESPN Radio Saturday mornings. They are fabulous, funny, kindhearted guys who’s show is among the best ESPN has to offer. I love doing updates during their show because the provide a relief from all the crappy stuff in the world. Anyways, Marty loves lemon Pound Cake and even though he is in North Carolina (along w Ryan), I brought that treat in today. It’s a simple recipe, courtesy of Duncan Hines. If you don’t want to make 🍋 frosting, by all means use the canned stuff.
Lemon pound cake ingredients
- Lemon cake mix
- 3.4 oz pkg instant lemon pudding mix
- 4 eggs
- 1 cup water
- 1/3 cup oil
Directions – preheat oven to 350. Spray large bundt pan with baking spray. Beat cake mix, pudding mix, eggs, water and oil 2 minutes on medium speed. Pour into prepared pan. Bake 40 to 50 minutes or until toothpick inserted in center comes out with a few crumbs. Cool completely. Turn over on plate.
- 3/4 cups butter, softened
- 3 cups powdered sugar
- 2 tbs lemon juice
- 1-2 tbs heavy cream
- 8 oz container cool whip, defrosted
Cream butter. Slowly blend in powdered sugar and lemon juice. Add cream. You may want to add more cream or powdered sugar to get the consistency you want. Blend in cool whip. Frost cake.
Store in covered container.