Today is the perfect day to bring some spring onto the dessert plate with Lemon Pound Cake. It is light, moist and full of so much flavor that it needs nothing other than maybe a cup of coffee, tea or milk to go with it. The best part? It all starts with a boxed cake mix and pudding mix. It is my go-to cake when I need something quick and delicious- because from past experience, this cake satisfies both. Want to know how it became my favorite? Read on and I’ll share the story with you.
How did this Lemon Pound Cake become a favorite?
My husband’s grandmother (Nana) was a phe-nom-enal cook. She pretty much made everything by hand; bread, pasta, cookies, and the most amazing meringue pies I have ever tasted. She has been gone for over 20 years, but to this day, I can still taste her cooking. I miss her.
Every now and then, my mother-in-law will pull out Nana’s recipes and go through them while we are visiting, looking for family favorites. This particular one, cut from the side of a cake mix box was tucked in the pages. Even Nana could spy a good recipe and even though this isn’t from scratch, she made & saved it because it was so good. My husband said this was a cake he remembered growing up. It was a favorite of his grandfather’s and Nana had it all the time.
Once I made it, I could see why! It really is the perfect cake.
Simplicity is the key.
What makes this so darn good is the simplicity. No icing is required, no need for powdered sugar to be sprinkled on top. It is straight up cake, full of lemon flavor. Now, that is not to say we haven’t enjoyed it with fixings- we’ve put a scoop of ice cream on top and also topped it with whipped cream and berries, but our favorite way to eat this lemon pound cake is to simply slice and serve.
I like to bake in the traditional bundt pan and this is the one I use from Nordic Ware. I have other fancy bundt pans that I am waiting to try with this cake, but for now, I’ll stick to the plain and simple.
Ready to have your cake and eat it too? Here is the recipe:
- 1 package Duncan Hines Lemon Cake mix
- 1 (3.4oz) package of instant lemon pudding & pie filling
- 4 eggs
- 1 cup water
- ⅓ cup vegetable oil
- Preheat oven to 350 degrees.
- Grease and flour a 10-inch Bundt pan.
- Combine all ingredients in a stand mixer and beat on medium speed (with paddle attachment) for 2 minutes.
- Pour batter into prepared pan.
- Bake 50-55 minutes or until toothpick tests clean from center of cake.
- Cool on rack for 20 minutes. Turn out cake onto rack and allow to cool completely.
I love to make bundt cakes! Here is a Chocolate bundt cake with Lactaid that is super yummy!
I would love to know if you try this recipe for Lemon Pound Cake! Share in comments below or share on our Facebook Page!
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