Lemon pound cake with fresh blueberry syrup with Mama Steph

Quick lemon bundt cake

1 lemon cake mix

1 small box lemon  instant pudding mix

3 eggs

1/3 cup oil

one cup whole milk minus three tablespoons

3 tablespoons fresh lemon juice


In the bowl of a stand mixer or other large bowl, place all ingredients. Stir on low speed for 30 seconds. Scrape bowl with spatula.

Mix on medium speed for two minutes.

Pour into greased and floured (or Baker's Joy-sprayed) bundt or tube pan. Bake at 350 degrees for 45-55 minutes.

Cake is ready when toothpick inserted in center comes out clean. (mine only took 50 minutes)

Fresh blueberry syrup:

Combine in s saucepan the following:

2 cups blueberries

1-2 TBS fresh lemon juice

1/3 cups sugar

Crush the berries with a fork or whatever you have handy. Stir everything together well, and place over medium - high heat. Stir continually until mixture begins to boil, and boil for one minute.

Remove from heat and add 1/2 tsp vanilla extract. Allow to cool completely if you like, or serve warm over pound cake, vanilla ice cream, or even pancakes. Makes about 2 cups.

Alternatively, you can glaze the cake with the following:

Lemon glaze:

1 cup powdered sugar

Juice of one lemon


Mix the juice and sugar together, and add milk by teaspoons until you get a thick, but drizzle-able glaze.

If it gets too loose, simply add a bit more sugar, to adjust.

Drizzle glaze over completely cooled cake.

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