My 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
2016-05-18 06:36:06
A moist, delicious easy cake to share.
Ingredients
- 1/2 cup sugar
- 1 Duncan Hines Lemon Supreme Cake Mix
- 3/4 cup coconut oil (or Crisco oil)
- 1 cup guava nectar (or apricot)
- 4 eggs
Glaze
- 2 cups powdered sugar
- juice from 2 lemons
Instructions
- Mix cake, sugar, oil and nectar together. Add eggs one at a time.
- Bake in a greased tube or bundt pan at 325 degrees F. for approximately 1 hour.
- Mix glaze ingredients and pour over warm cake.
Notes
- 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/