The warmer months have arrived, and that means Aldi is bringing back some Seasonal Favorites that it only stocks during the spring and summer. Popular seasonal items at Aldi include specialty regional BBQ sauces, various types of potato salad, assorted pasta salads, and all kinds of novelty ice cream treats.
Another well-liked seasonal product at Aldi is this lemon pound cake mix, with a citrusy flavor that is ideal for spring and summer.
Baker’s Corner Lemon Pound Cake Mix cost $2.25 for a 16.5-ounce package at the time of publication. The box includes the pound cake mix plus a pouch with lemon glaze mix. For comparison, a 16.5-ounce box of Krusteaz Meyer Lemon Pound Cake Mix cost $2.64 at Walmart at the time of publication, while a 16.22-ounce box of White Lily Lemon Pound Cake Mix cost $2.48 at Walmart at the time of publication.
The Aldi website lists this Baker’s Corner Lemon Pound Cake Mix as a seasonal product that is only in stores during the spring or summer months, as mentioned earlier. Aldi does not offer online ordering for products that aren’t at your local store.
If you’re looking out for allergens, this contains wheat. It may contain egg, milk, soy, and tree nuts (pecans, coconut, and almonds).
The nutrition information isn’t the easiest to parse out, but it looks like one slice of prepared lemon pound cake will net you 300 calories, 14 grams of total fat (18% DV), 8 grams of saturated fat (40% DV), 190 mg of sodium (8% DV), 41 grams of total carbohydrates (15% DV), and 27 grams of added sugars (54% DV).
The back of the box has directions for making a lemon pound cake or for making lemon coffee cake with cream cheese swirl.
I made the lemon pound cake. It was quick and easy to mix all the ingredients, pour the batter into a loaf pan, and bake. It was finished baking after about 49 minutes (the instructions state to bake for 50-55 minutes).
I followed the directions and let it cool for 15 minutes before removing the cake from the pan. Even though I greased the pan before baking, the cake didn’t come out of the pan cleanly, leaving a thin layer of the bottom of the cake in the pan in some places. I was able to remove the remaining cake in two large pieces with a knife and reassembled the cake on a platter, so it still looked all right. If I make this again, I might try letting the cake cool for longer than the directions indicate before attempting to remove it from the pan, but I’m not sure if that will make a difference.
The glaze was simple to whisk together. The instructions say to mix 1 to 2 tablespoons of water with the powdered glaze mix. It gets runny if you use the full 2 tablespoons, so I recommend starting with 1 tablespoon and thoroughly whisking the mixture before deciding whether to add more water.
The cake was dense like I’d expect pound cake to be, and fairly moist. It has good lemon flavor, but the lemon flavor is not overly strong. Those of us in my household who like lemon enjoyed this. It goes well with a cup of tea or coffee for dessert or as a snack.
The full recipes for both the lemon pound cake and the lemon coffee cake with cream cheese swirl are posted below.
Lemon Pound Cake
- 1/4 cup water
- 10 Tbsp. melted butter
- 2 eggs
- 1-2 Tbsp. cold water (for glaze)
- Heat the oven to 350 degrees for metal pans (or 325 degrees for dark or nonstick pans). Grease an 8″ x 4″ loaf pan with nonstick cooking spray or shortening.
- Beat cake mix, water, butter, and eggs in a medium bowl with an electric mixer until blended. Batter may be lumpy. Pour into the prepared pan.
- Bake 50-55 minutes or until a toothpick inserted into the center comes out clean. Cool 15 minutes before removing from the pan. Cool completely before glazing the cake.
- For the glaze, whisk together lemon glaze mix and 1-2 Tbsp. cold water until glaze is smooth. Add up to 1 Tbsp. additional cold water for desired consistency. Spread glaze over cooled cake and allow to set before cutting and serving.
Lemon Coffee Cake with Cream Cheese Swirl
- 1 cup milk
- 4 Tbsp. (1/2 stick) melted butter
- 1 whole large egg
- 1 8-ounce package of cream cheese, softened
- 2 Tbsp. milk
- Heat the oven to 350 degrees for metal pans (or 325 degrees for dark or nonstick pans). Grease a 9″ x 9″ pan with nonstick cooking spray or shortening.
- Stir cake mix, milk, butter, and egg together for 1 minute on low speed. Scrape the bowl and beat for an additional minute on medium speed. Pour the batter into the prepared pan and set aside.
- In a separate bowl, mix together the cream cheese, lemon glaze mix, and milk on low speed for 1 minute. Scrape the bowl and beat for an additional minute on medium speed (or until smooth). Drop spoonfuls of cream cheese mixture onto the cake batter and use a knife to swirl together.
- Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Cool completely before cutting and serving.
Baker’s Corner Lemon Pound Cake Mix is in Aldi stores during the spring and summer months. It comes with instructions to make either lemon pound cake or lemon coffee cake with cream cheese swirl. We followed the directions to make pound cake. We had a little trouble with the cake sticking when we tried to remove it from the pan, but otherwise this cake has a good lemon flavor that isn’t overpowering, and the included glaze mix is a nice addition. We’re looking forward to buying this mix again and trying the coffee cake recipe.