Submitted by Stephanie - Houston
¼ (½ stick) unsalted butter, room temperature
2/3 cup buttermilk, room temperature
2 eggs, room temperature
2 cups powdered sugar
Zest the lemons in a bowl. Reserve the lemons for later.
Mix the poundcake mix with butter, buttermilk, lemon zest and eggs. Bake according to the directions on the box.
Cool as directed on the box. When it has cooled, mix powdered sugar with the juice of one lemon to make a glaze and pour over the cooled cake.
It's beautiful, and no one will know it came from a box.
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