As an experienced chef, I usually prefer making cakes from scratch, but this Krusteaz Meyer Lemon Pound Cake mix exceeded my expectations. The cake turned out fabulous with a few modifications:
Substitute whole milk for water in the batter for added richness and sweetness.
Add an extra egg for a denser texture.
Incorporate olive oil along with butter for a unique flavor twist.
Use freshly squeezed lemon juice in the glaze for a burst of pure lemon flavor.
The resulting cake was moist, flavorful, and had a lovely texture. I appreciate the convenience of this mix while still being able to customize it to my liking. Definitely recommended for those who enjoy a strong lemon taste and are willing to get creative with the recipe!
Our website uses cookies to provide you the best experience. However, by continuing to use our website, you agree to our use of cookies. For more information, read our Cookie Policy.
There are no reviews yet.