You can make the best Lemon Pound Cake very easily using our favorite box cake mix with lemon pudding! This dessert is light, moist and full of so much lemon flavor, which makes it my go-to bundt cake recipe when I need something quick and delicious.
My husband's grandmother (Nana) was a phenomenal cook and baker. She 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 Duncan Hines Lemon Supreme cake mix box that was tucked in the pages.
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.
What are the ingredients for Lemon Pound Cake?
- Box cake mix– I really like baking with Duncan Hines cake mixes. Cakes always come out super moist and fluffy.
- Instant pudding mix– Take your bundt cake up a notch and add Jello instant pudding mix to the batter. Using this ingredient creates a deliciously soft and flavorful crumb to any flavor cake you choose.
Pound cake flavor options using cake mix and pudding are
- Vanilla– add to any cake for a flavor boost.
- Chocolate– goes well with chocolate cake.
- Orange – try French Vanilla or Cheesecake flavored pudding mix
- Lemon– lemon pudding mix is perfect.
- Pumpkin -This pound cake tastes great with vanilla instant pudding!
How to make Lemon Pound Cake
Preheat the oven and prepare your baking pan: Use directions on the cake mix package for proper baking temperature and baking time.
Prepare cake batter: In a large bowl prepare cake mix as per directions using a hand mixer, or a stand mixer like this one that is currently on sale on Amazon for a great price! Add dry lemon pudding mix and blend thoroughly.
Fill cake pans: Pour cake batter into prepared baking pan and bake until a toothpick test shows a clean toothpick.
Cool completely: Make sure you cool cake completely on a cooling rack. Once cooled, turn cake onto a serving plate.
Additional lemon bundt cake topping ideas
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.
Now, that is not to say we haven't enjoyed it with fixings! Some of our favorite serving suggestions:
- Place a scoop of ice cream on top.
- Put a big dollop of whipped cream Dream Whip or Cool Whip.
- Add blueberries, strawberries or raspberries.
Our favorite way to enjoy this cake is to simply slice and serve!
Favorite tools to use when baking this lemon cake:
- Large mixing bowl
- Wooden Spoon
- Bowl Scraper
- Kitchen Aid Stand Mixer
- Bundt Pan
- Cooling Rack
- Pretty Cake Stand
What pan can I use to bake a pound cake?
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.
How long does a bundt cake take to bake?
Bundt cakes only take 35-40 minutes to bake which makes this one of my favorite ways to enjoy this dessert.
Can you freeze lemon pound cake?
A question that comes up a lot regarding baked goods is can I freeze this? Honestly, most baked items can freeze well. Can you freeze lemon pound cake?
Yes! This cake freezes super well because it is made with pudding mix.
Many times I will cut this cake in half, wrap half in saran wrap and place in a Zip-Lock Freezer bag.
Frozen pound cake will stay fresh for 3-6 months.
Ready to have your cake and eat it too? A printable recipe is below:
- 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
original post: 2/4/19
updated post 3/4/20