My advice: Forget the mix. Get the first Silver Palate Cookbook and make
the Glazed Lemon Cake. Your new family will love you forever, I promise.

"DollyH" > wrote in message
...
> My soon-to-be-brother-in-law has requested lemon pound cake for their
> wedding
> cake next weekend. Rather than take chances on my sometimes good, and
> sometimes
> not, pound cake, I've bought a bunch of boxes of Betty Crocker mix.
>
> Any guesses on how many loaf sized mixes it will take for one 10" round
> and one
> 8" round. (Wilton 4" high springform pans.) Should I reduce the heat a
> little
> and increase the baking time to compensate for the larger pans?
>
> The plan is to add lemon zest to the batter. Maybe a teaspoon per box of
> mix??
> I can't stand the taste of lemon "extract". (They sure didn't extract that
> stuff from the lemons I eat.) Instead of the usual buttercream crumbcoat
> and
> icing, I'm thinking of a powdered sugar and lemon juice glaze with
> prepared
> Wilton fondant over it. I love the smooth look that fondant coating gives.
> Any
> comments on this?
>
> The decorations are done, silk flower arrangements, so I will only have to
> pipe
> a few borders to finish it. Sure hope this is the last time my sister gets
> married.
>
> Thanks for any assistance.