Lemon-Guava Pound Cake

lemon guava pound cakeMy mother-in-law made some yummy cakes, but this one is my favorite because it is so different from other pound cakes.  Her original recipe (a special shout-out to my sister-in-law Gayle for providing the recipe since Verna Mae kept recipes in her head!) is Lemon-Apricot Pound Cake, but one time I had some guava nectar at the house that I needed to use and I thought I would try it with this recipe.  Oh goodness.  So moist and delicious.  I. Can’t. Even.

Lemon-Guava Pound Cake
A moist, delicious easy cake to share.
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  1. 1/2 cup sugar
  2. 1 Duncan Hines Lemon Supreme Cake Mix
  3. 3/4 cup coconut oil (or Crisco oil)
  4. 1 cup guava nectar (or apricot)
  5. 4 eggs
  1. 2 cups powdered sugar
  2. juice from 2 lemons
  1. Mix cake, sugar, oil and nectar together. Add eggs one at a time.
  2. Bake in a greased tube or bundt pan at 325 degrees F. for approximately 1 hour.
  3. Mix glaze ingredients and pour over warm cake.
  1. I had no lemons when I made this today, so I substituted a few drops of lemon essential oil, about a tablespoon of leftover guava nectar and enough milk to get the glaze consistency that I needed. Goodness, that was some tasty stuff!
Adapted from a recipe from Verna Smith Jenkins
Adapted from a recipe from Verna Smith Jenkins
Mormon Mavens https://www.mormonmavens.com/

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