When I'm looking for a recipe that I know will work first try I always turn to my trusted and true Pillsbury cookbook called "The Complete Book of Baking".
Recipe: Lemon Delight Pound Cake
2 1/2 cups all purpose flour
1 1/2 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup apricot nectar or orange juice
3/4 cups oil
2 teaspoons lemon extract
The Glaze recipe the book includes is for a simple lemon glaze but because no dessert is complete for my husband unless it includes chocolate we used a chocolate glaze. I will include both and leave it up to you!
1 1/2 cups powdered sugar
1/2 cup lemon juice
2 oz. sweet baking chocolate
1 tablespoon water
1 tablespoon butter
1/2 cup powdered sugar
1/4 teaspoon vanilla
Dash of salt
325°F, Generously grease and flour your 12-cup bundt pan. In a large bowl, combine all cake ingredients together. Blend at a low speed until moist; Beat for 3 minutes on medium speed. Pour batter into greased and floured pan. Bake for 40 -50 minutes or until a toothpick inserted in the center comes out clean. Remove cake from oven. With a long fork poke holes ever inch around the cake to allow steam to escape. Allow to cool completely. Remove cake from pan and decide which side you want to have facing up. I personally like the rougher side to face up. It just has more character!
Making the Glaze:
The lemon glaze is simple. You just blend the two ingredients together and then carefully pour it over your cake. If you prefer chocolate like my husband, here are the instructions.
In a sauce pan over low heat, melt 2 oz. chocolate with water and butter. Remove from hear; add powdered sugar, 1/4 teaspoon vanilla and dash of salt, beating until smooth. Stir in additional water, a few drops at a time, if needed for desired glaze consistency. Immediately spoon glaze over cooled cake, allowing some to run down sides.
You're done and Ready for some Holiday Guests!