For the Lemon Pound Cake:
Preheat oven to 325\
he oven to 300\u00b0F. For the lemon compote, thinly slice the
epare the two boxes of cake mix according to package
Make lemon pound cake the day before and refrigerate
Preheat oven to degree stated on cake mix box for tube or Bundt cake.
Grease pan with shortening.
Coat with flour.
Shake out excess flour.
Beat well.
Bake in oven at 350\u00b0 for 40 to 60 minutes in well greased pan.
You can use the recipe for any flavor you wish.
Use 1/2 pound melted country butter in place of oil; it will stay moist a long time and have a good flavor.
rease bundt pan.
Combine cake mix, pudding mix, eggs, water
osting while assembling cake.
Assemble cake: Cut pound cake horizontally into 3
ver medium heat, stirring, for 5 to 6 minutes, or
Preheat oven to 350\u00b0.
Grease and flour 10-inch Bundt pan or tube 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.
Bake at 350\u00b0 for 50 to 60 minutes or until toothpick inserted in center comes out clean.
Cool in pan 25 minutes.
Invert onto serving plate.
Cool completely.
a large bowl, mix pound cake dry ingredients; set aside.
deep 8-inch round cake pan; line bottom and side
radually add the sugar and lemon extract, beating until well blended
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.
cup each of cornstarch & cake flour, 1/4 teaspoon of
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.
Preheat oven to 325\u00b0.
Combine cake mix, pudding, eggs, oil, lemon extract and apricot nectar in large bowl and beat for 3 minutes.
Grease and flour a Bundt pan.
Pour mixture in pan and bake according to directions on box.
Cool 15 minutes in pan. Remove and glaze with powdered sugar and lemon juice.
Preheat oven to 350\u00b0.
Grease and flour pan.
Mix all the ingredients together.
Beat 2 minutes.
Use tube pan and bake 45 to 55 minutes.
Cool right side up for 20 minutes.
Remove from pan; turn upside down.
ombined.
Layer half the pound cake slices into the bottom of
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.