Lemon Currant Pound Cake with Lemon Glaze

There’s nothing I like more than a good baking challenge & this holiday season Donsuemor contacted me again with a challenge to make something out of one of their new products.  
In case you haven’t heard of Donsuemor, they are a California-based company that specializes in making delicious French madeleines & cakes.  This company has a special spot in my heart because they were one of the first companies to show interest in my “little-blog-that-could”.  
Two years ago I made these “accidental” Almond Roca Mocha cake bites (…let’s just say there’s a weight limit to a cake pop…so the pops became bites!) & the year after that I had a Peruvian Tea Party with my family where my dad ate about 10 madeleines before he fell asleep on the couch. Ha!
This year I decided to get back to basics & used their new Lemon Currant scone mix to bake something a little different 🙂  
I figured after about 2 years of constant baking for my business, I could handle a new challenge & decided to take their scone mix & make myself a pound cake.
Why a pound cake?  
Well, first of all because I love ’em & second of all, because I wanted a cake that would travel well to a friends’ holiday party.  This cake came out absolutely delicious!  It was like a scone-cake hybrid.  The Lemon Glaze added another level of tartness & sweetness that made it perfect for a big ol’ cup of coffee at the end of the night.  The scone mix already had most of the ingredients in it that I needed for pound cake (flour, sugar, baking powder, lemon zest, etc) so with a couple of little additions, I had a ridiculously easy yet visually pretty treat! 
So get your mix here, get a pretty pan like mine here & make yourself a 
Lemon Currant Pound Cake with Lemon Glaze!

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This is the mix I started out with.  I had to google the ingredients a little because it came in a plain white Donsuemor box, but lucky for me the website has all of that info online 🙂 I got all of my ingredients ready before I started baking because once that butter & sugar are creamed together, this cake comes together really fast!
After creaming together the sugar & butter, I added a couple of different extracts along with my eggs.  I wanted this cake to not only taste super lemon-y by adding lemon extract but I also wanted just a hint of vanilla.  I always put my extracts in with my eggs, because I tend to forget to add them otherwise. I also may or may not be prone to forgetting to add the sugar…or the salt…and maybe even the eggs. I won’t admit to anything, though.
I also decided to add greek yogurt to this cake because I like the creaminess & mildly tart flavor that it gives.  I use Fage 0% because it isn’t as runny as other greek yogurts & won’t mess with the consistency of my batter.  Bonus: It’s healthy & adds a little protein to your baked goods 🙂
The batter for this cake is going to be kind of thick.  It’s just the nature of the scone-pound cake franken-cake that we are making. Don’t worry though, it bakes up with a tender crumb & perfect for a warm cup of tea (or coffee…if I was into that kinda thing)!
The lemon glaze is really easy to put together, too.  All you have to do is whisk all of the ingredients together & pour over a completely cooled cake. When I pour glazes over my cakes, I like to place the cake on a wire cooling rack over a cookie sheet. That way the glaze doesn’t collect at the base of your cake & you can collect any extra glaze for spreading on individual cake slices or other goodies like pancakes, cookies & of course good ol’ fashioned scones! 

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Lemon Currant Pound Cake with Lemon Glaze

go here Prep Time: 20 minutes

Cook Time: 40 minutes

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Yield: 1-9inch round cake

Lemon Currant Pound Cake with Lemon Glaze


    For the Pound Cake:
  • 1 24 oz bag Donsuemor Lemon-Currant Scone Mix
  • 1 cup butter, room temperature, cut into small chunks
  • 1/2 cup light brown sugar
  • 4 large eggs, room temperature
  • 1/2 tsp vanilla extract
  • 1/4 tsp lemon extract
  • 1 cup greek yogurt (I used Fage Total 0%)
  • 1/2 cup whole milk
  • For the Lemon Glaze:
  • 2 1/2 cups confectioner's sugar
  • 1 Tbsp unsalted butter, room temperature
  • 1 Tbsp lemon juice
  • 2-4 Tbsp milk


  1. Preheat oven to 350 degrees F.   Butter & flour (or spray with something like Baker's Joy that has both flour & oil in it) a 9 inch bundt pan. If using a dark pan like the one I used, reduce your oven temperature to 325 degrees F. 
  2. In a mixing bowl of a stand mixer combine butter & brown sugar.  Using the paddle attachment, cream sugar & butter until light & fluffy (about 5 minutes).
  3. In another small bowl, combine eggs & extracts.  Add eggs one at a time to the sugar mixture, beating well after each addition.  Add milk to egg mixture & scrape the sides of the bowl down as needed.
  4. With the mixer on low, alternate adding portions of the dry scone mix & greek yogurt (about 1/2 cup at a time to the egg/sugar mixture.  Mix batter just until it is smooth.  (It should work out to about 3 additions of flour & two additions of yogurt.)
  5. Spoon the mixture into the prepared pan & bake for about 35-40 minutes.  Test the cake with a toothpick until it comes out clean.  Each oven is different & depending on your pan, your bake time will vary.
  6. Put cake pan on a wire rack placed over a baking sheet & allow to cool to touch.  Turn out cake onto a plate by turning the pan upside down & tapping gently on the sides to loosen the cake. Allow cake to cool completely then transfer back to wire rack to pour the glaze over it.
  7. While the cake is cooling down, prepare the glaze.  Place butter, sugar, lemon juice & 2 Tbsp of milk into a small bowl.  Whisk until completely combined.  If your glaze it too thin, add more confectioner's sugar. If it's too thick, add more milk. 
  8. Pour glaze over the top of the cake & allow it to drip down the sides.  Collect any glaze left on the cookie sheet & pour back over the cake or place in another small bowl for people to spread on their individual cake slices. You can never have too much icing!!


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