Vodka-infused Meyer lemon pound cake

Vodka-infused Meyer lemon pound cake. Photograph by Sebastian Flores.
Go light on your To Do list and your tummy this holiday season with this lemon pound cake recipe from WAG’s Saucy Realtor, Jacqueline Ruby.

The month of December is full of the madness of holiday preparations.

Whether it is shopping, cooking or going to parties, you will no doubt be laden with expectations and lots of food. This recipe is festive and light.  It will take no time at all to prepare, so make two for those holiday crunch times.


1 box Krusteaz Meyer Lemon Pound Cake Mix (package includes Lemon Glaze Mix) 
3 tablespoons lemon zest
4 tablespoons lemon juice
2 tablespoons Meyer Lemon vodka
1/3 cup ground walnuts
3/4 cup water
10 tablespoons melted butter


1. Heat oven to 350 degrees.
Add 3/4 cup water and melted butter to cake mix and stir. 
Add 2 tablespoons lemon zest, nuts, lemon juice and vodka.
Mix and spoon batter into a pound cake mold pan.
Bake approximately 45 minutes, or until toothpick inserted in center of cake comes out clean.
Cool 5 minutes and remove from pan.
For glaze, combine 1 pouch of glaze mix, 2 tablespoons of lemon juice and 1 tablespoon of zest.
Pour over cake.
Serve with fresh berries.

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