Lemon Pound Cake for a 16th birthday

In honor of another teenage boy’s birthday, here’s another recipe!

Our second born, Ethan, turned 16 years old on Tuesday; another milestone to be celebrated. We are so thankful for this young man who blesses our family every day with his many talents and his cooperative spirit. We enjoyed a family dinner together (squeezed in between various other happenings) and then had Lemon Pound Cake for dessert. I thought I would share the recipe for the cake we all enjoyed in honor of the occasion.IMG_0219

I’m not much of a cake baker overall. Here in the southern culture, cake baking often results in decadent cakes with multiple layers, filled with luscious coconut cream filling, or German chocolate filling, or sometimes you bake a flat cake and then poke little holes all over it and pour creamy stuff into the holes and then frost it with some amazing concoction on top. All those cakes are beyond delicious.

But alas, I have some strikes against me when it comes to making cakes like those. First, I wasn’t born or raised in the southern culture, so I don’t seem to have that genetic propensity for producing such works of art in the culinary department. Second, cake-making has to occur practically in nano-seconds in my present stage of life.  With my band of little kitchen helpers standing on chairs or sitting on countertops or literally crawling around underfoot, we must simply dump/pour/stir and be done. Attempting the finer arts of baking will have to wait for a later stage of life.

So here we have a cake recipe that fits the bill. This recipe was shared with me a few years ago by my dear friend Naomi, who happens to be a fine southern cook herself.

It whips up quickly, turns out moist and tasty, and doesn’t even require frosting since it is delicious with whipped topping and fruit.IMG_0237


Lemon Pound Cake

1 box lemon cake mix (16-18 oz)
1 box instant lemon pudding mix (3 oz)
1/3 cup oil
3 eggs
1 cup water

Mix all ingredients until well blended. Pour into a well greased and floured bundt pan. Bake at 350º for 40 minutes. Serve with whipped topping and sliced fruit.

Beware of little nibblers who leave evidence behind! 🙂