For the Lemon Pound Cake:
Preheat oven to 325\
Make lemon pound cake the day before and refrigerate
epare the two boxes of cake mix according to package instructions
rosting while assembling cake.
Assemble cake: Cut pound cake horizontally into 3 even
Mix cake mix, pudding mix, eggs, water and oil and blend with mixer for 2 minutes. Pour cake batter into Bundt pan and bake at 350\u00b0 for 35 minutes or until done. In small bowl, spoon out 1/2 container Betty Crocker lemon frosting and heat in microwave just until warm on Low power. Drizzle over cooled cake for lemon glaze.
n the poaching liquid.
Pound Cake:
Adjust the oven rack
Mix together 1 cup sugar and butter.
Add eggs and 1 tablespoon of lemon juice; mix well.
Add salt, flour, and baking powder to mixture.
Add milk.
Bake at 325\u00b0F in a well greased loaf pan for 1 hour,or until golden brown.
Mix 1/3 cup lemon juice and 1/4 cup sugar.
Use a toothpick to make holes in top of cake and drizzle lemon juice and sugar mixture over the top of the cake when removed from the oven.
Serve warm or cool.
Preheat oven to 350\u00b0.
Grease and flour 10-inch Bundt pan. Combine cake mix, pudding mix, eggs, water and oil in a large bowl.
Beat at medium speed with electric mixer for 2 minutes. Pour into pan.
In a large bowl, mix cake mix and pudding.
Add eggs, oil, water and butter.
Pour butter into greased Bundt pan. Bake at 350\u00b0 for 45 to 55 minutes.
n a large bowl, mix pound cake dry ingredients; set aside.
Mix together until well blended (with electric mixer, about 2 minutes).
Bake at 350\u00b0 for 50 minutes in greased and floured tube pan.
After baking, turn onto plate and pour sugar glaze over slightly warm cake.
ombined.
Layer half the pound cake slices into the bottom of
o 300\u00b0F. For the lemon compote, thinly slice the lemons
Cut 12 (2/3-inch thick) slices of pound cake.
Place 6 slices of pound cake on your work surface.
Spread on one slice 5 tablespoons of softened ice cream.
Smooth the edges of the sandwiches, if necessary.
Place another slice of pound cake on top; press down.
Wrap in plastic wrap and place in freezer. Repeat with remaining slices.
Serve within a month.
radually add the sugar and lemon extract, beating until well blended
Bake pound cake mixture in thin round cake layers (3 to 6 layers).
After cool, soak layers slightly with sugar and water mixture.
Beat whipped cream and put on layers.
Grate fresh coconut and place on cake layers.
Place cherries in large flutes of greased Bundt pan.
Drain pineapple, reserving syrup.
Combine 1/2 cup drained pineapple, brown sugar, melted butter and 3 tablespoons of pineapple syrup. Spoon into Bundt pan on top of cherries.
Prepare pound cake mix according to package directions, using pineapple syrup for liquid. Stir in lemon peel, vanilla and remaining crushed pineapple.
Spoon into pan.
Bake at 325\u00b0 for 60 to 65 minutes.
Cool in pan for 5 minutes.
Turn out on wire rack or serving plate to complete cooling.
Follow the pound cake recipe directions on the back of the cake mix box.
Butter and flour a 13 x 9-inch pan; pour batter into the pan.
Place sliced peaches over the top; sprinkle with cinnamon and sugar.
Bake as directed for pound cake.
About 10 minutes before it is finished, coat top with butter and more cinnamon and sugar.
cup each of cornstarch & cake flour, 1/4 teaspoon of
Mix all ingredients together.
Beat about 2 minutes.
Pour into pound cake pan or bundt pan.
Bake about 40 minutes in 350 degree oven or until golden brown.
Cool.