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How did this Lemon Pound Cake become a favorite?My husband’s grandmother (Nana) was a phe-nom-enal cook. She pretty 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 cake recipe was 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 When it Comes to Lemon Pound Cake.What makes this lemon pound cake recipe so darn good is the simplicity. No icing is required, no need for powdered sugar to be sprinkled on top. Mixed with lemon pudding, it is rich and bursting with 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 this lemon pound cake in a 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.
Lemon Pound Cake with PuddingI really like baking with Duncan Hines cake mixes and when adding instant pudding it makes a deliciously soft and flavorful crumb to any flavor you choose.
Some of my favorite tools to use when baking this Lemon cake are:
- Large mixing bowl
- Wooden Spoon
- Bowl Scraper
- Kitchen Aid Stand Mixer
- Bundt Pan
- Cooling Rack
- Pretty Cake Stand
- 1 package Duncan Hines Lemon Cake mix
- 1 3.4oz package of instant lemon pudding & pie filling
- 4 eggs
- 1 cup water
- 1/3 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.
*adapted from Duncan Hines Cake Mix