My mother loved anything sweet, and she was always baking a cake, angel food, german chocolate, coconut, banana, there was always a cake in her big white tupperware container. And in the 60’s when bundt pans came along, she took it to a new level. Oh, she loved that bundt pan. It was harvest gold, teflon coated, and she thought that thing was awesome.
And one of the best recipes to come out of her kitchen using that bundt pan was her Lemon Supreme Pound Cake. It was so good, and the longer it aged, the better it was. Lindsay loves anything lemon, so I decided to make one for her to see if she liked it, too. I Googled recipes for it online to compare with the one she always used, found an updated version, using more lemon juice, powdered milk, more eggs, and I gave it a try. It was even better than mom’s. *GASP* It really was, the extra lemon juice and the powdered milk gave it great texture and taste, and I grated lemon zest on top of the icing, so it was really puckery with lemon infused flavor. Linds loved it, of course I loved it, LC thought it was good, but just a bit too much lemon for his taste.
I posted the recipe on Jan CAN Cook. Check it out, and if you want a great spring cake, this is the recipe for you. Make it a day ahead, it’s better when it ages. And that Tupperware cake container, well I used a covered glass cake stand for mine, after all, it isn’t just mom’s cake anymore, and that cake stand was so much prettier than the Tupperware….
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