Are you looking for a delicious and easy-to-make dessert that will impress your friends and family? Look no further than the Duncan Hines Lemon Supreme Pound Cake. This recipe has been around for at least 40 years, and it continues to be a favorite among baking enthusiasts.
Although we couldn’t pinpoint the exact year this recipe was created, we found several recipe cards in our collection for Duncan Hines Lemon Cakes that closely resemble the original Duncan Hines Lemon Supreme Pound Cake. So, let’s dive into the ingredients and instructions to make this classic dessert.
- 1 package Duncan Hines Deluxe II Lemon Supreme Cake Mix
- 1 package lemon instant pudding mix (4 serving size)
- ½ cup Crisco Oil
- 1 cup water
- 4 eggs
- Preheat your oven to 350°F (175°C).
- In a large bowl, blend the Duncan Hines Deluxe II Lemon Supreme Cake Mix, lemon instant pudding mix, Crisco Oil, water, and eggs. Beat at medium speed for 2 minutes until the ingredients are well combined.
- Grease and flour a 10-inch tube pan or a fluted pan.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake in the preheated oven for 45-55 minutes or until the center of the cake springs back when lightly touched.
- Allow the cake to cool in the pan for about 25 minutes, then invert it onto a serving plate.
To add an extra burst of lemon flavor, you can drizzle a simple glaze over the cake. In a bowl, blend 1 cup of confectioners sugar with either 2 tablespoons of milk or 2 tablespoons of lemon juice. Drizzle the glaze over the cooled cake.
If you are baking at altitudes over 3500 feet, it’s recommended to stir in ⅓ cup of flour into the cake mix. Additionally, for high-altitude baking, use ⅓ cup of Crisco Oil instead of ½ cup. Bake at 375°F (190°C) for about 40-45 minutes.
Remember, using Crisco Oil is recommended as some other oils may cause the cake to fall.