Pucker Up

It’s a perfect combination of sweet, tart, and “can I have another slice?”

Meyer Lemon Pound Cake

Introducing your new main squeeze: a deliciously tangy pound cake that goes well with summer days, cool breezes, and a light lemon glaze.

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Primary Prep, Ingredients & Nutritional Info

Start with: 3/4 Cup Water, 1 1/2 - 2 Tbsps Water, 10 Tbsp melted butter.

Just four easy steps

  1. // HEAT oven to 350°F. Lightly grease 8x4-inch loaf pan.
  2. // STIR together water, melted butter, egg and cake mix until blended. SPOON batter into pan.
  3. // BAKE 38-42 minutes or until toothpick inserted into center comes out clean. Cool 5 minutes; gently loosen and remove from pan. Cool cake completely before drizzling with lemon glaze.
  4. // For Glaze: Whisk together lemon glaze mix (enclosed) and 1½ -2 Tbsp water until glaze is desired consistency. Drizzle over cooled pound cake. Allow glaze to set before serving.

High Altitude: (over 5,000 feet): Prepare as directed, adding 1 tablespoon all-purpose flour and an additional 2 tablespoons water.

Use a serrated knife for perfect pound cake slices.

Nutrition

Nutrition Facts

Serving Size: 1/10 cup (47g), 1 1/2 tbsp glaze mix (9g) (amount for 1/ 10 loaf)

Servings Per Container: about 10

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calories needs:

Calories per gram: Fat: 9 Carbohydrate: 4 Protein: 4

INGREDIENTS:

CAKE MIX INGREDIENTS: Sugar, enriched bleached flour (wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), lemon flavored nuggets (sugar, vegetable oil [palm, palm kernel], enriched flour [wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid], citric acid, malic acid, fruit juice [for color], natural flavors [including Meyer lemon], sunflower lecithin), food starch-modified, nonfat milk, leavening (baking soda, sodium aluminum phosphate, aluminum sulfate), salt, soybean oil, natural flavor, whole lemon powder (Meyer lemons), oleoresin turmeric (color).

GLAZE MIX INGREDIENTS: Sugar, food starch-modified, citric acid, salt, natural flavor.

CONTAINS: Wheat, milk.

May contain eggs, soy and tree nuts.

Refer to the package for the most current ingredient information.

LET'S GET BAKIN'

Because making it is half the fun, right?

Stir things up with our favorite mix-ins & recipes.

  • Lemon & Jam Tea Cakes

    Prep 15 min Total Time 3 hrs Servings 12

    Ingredients

    Cake:

    1 package Krusteaz Meyer Lemon Pound Cake Mix

    3/4 cup water

    10 tablespoons butter, melted

    ½ cup raspberry jam

    --------------------

    Fancy Lemon Glaze:

    1 pouch lemon glaze mix, enclosed

    1 cup sifted powdered sugar

    2 tablespoons corn syrup

    3-4 tablespoon water

    ¼ teaspoon vanilla

    1. //Preheat oven to 350°F. Lightly grease 8½x 4½x2 ½-inch loaf pan.
    2. //For Cake: In a large bowl, stir together cake mix, water and butter until well blended. Spoon batter into prepared pan.
    3. //Bake 44-46 minutes or until toothpick inserted in center comes out clean. Cool completely before slicing. Trim cake edges, spread jam onto slices and top with second slice to make sandwiches. Cut into 2x2-inch squares.
    4. //For Fancy Lemon Glaze: In small bowl, place lemon glaze mix, powdered sugar, corn syrup, water and vanilla. Stir with a whisk until smooth. Drizzle over tea cakes. Makes 12 servings.
  • Lemonade Cupcakes

    Prep 20 min Total Time 1 hr 30 min Servings 12 cupcakes or 24 mini cupcakes

    Ingredients

    Cake:

    1 package Krusteaz Meyer Lemon Pound Cake Mix

    3/4 cup water

    10 tablespoons butter, melted

    --------------------

    Lemonade Glaze:

    1 pouch lemon glaze mix, enclosed

    2 tablespoons pink lemonade

    1 tablespoon lemon zest, optional

    1. //Preheat oven to 350°F. Lightly grease or line standard or mini muffin pan with paper liners.
    2. //For Cake: In a large bowl, stir together cake mix, water and butter until well blended. Spoon batter into prepared muffin pan, filling 2/3 full.
    3. //For standard size cupcakes, bake 22-23 minutes; for mini cupcakes, bake 18-20 minutes or until toothpick inserted in center comes out clean. Cool completely before applying glaze.
    4. //For Lemonade Glaze: In small bowl, place lemon glaze mix, and lemonade. Stir with a whisk until smooth. Drizzle over cooled cupcakes. Sprinkle with zest, if desired. Makes 12 standard size cupcakes or mini 24 cupcakes.

So many boxes, so little time

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More Ideas

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