The best classic, old fashioned, quick and easy lemon pound cake recipe with yellow cake mix. This loaf cake is homemade with simple ingredients. Soft, moist, rich, firm and better than scratch!
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This Moist Lemon Cake Recipe and this Lemon Bundt Cake With Cake Mix are two of my favorite Summer cakes. Since my doctored cake mix recipes are very popular with family and friends, I am happy to finally add today's bread recipe to that collection as well. I didn't add a glaze this time you can drizzle a simple zesty glaze after the cake has fully cooled down. A thick glaze on top would make it very similar to the Starbucks version.
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Key ingredients for lemon loaf cake
- Cake mix- A classic yellow cake mix is the perfect base.
- Pudding mix- Use lemon pudding dry mix and you don't have to prepare it beforehand.
- Eggs- These should be large and at room temperature.
- Oil- A milk flavor like vegetable, canola or corn works best.
- Sour cream- Make sure you buy the full fat one.
- Lemon- You will need this in the form of zest and extract.
How to make easy lemon pound cake recipe with cake mix box?
- Prepare cake batter- By mixing together cake mix, pudding mix, eggs, sour cream, oil, water, lemon zest and extract.
- Spread batter- In greased and lined pan.
- Bake- Until an inserted toothpick in center comes out clean.
Variations
- Add blueberries- You can stir in some fresh blueberries in the cake batter and also top off the baked cake with whipped cream and more blueberries.
- For sour cream version- Make this Sour Cream Pound Cake. Be sure to also add some lemon zest, juice and extract.
- For buttermilk version- Make this Buttermilk Pound Cake. Be sure to also add some lemon zest, juice and extract.
- For cream cheese flavor- Make this Cream Cheese Pound Cake. Be sure to also add some lemon zest, juice and extract.
- Add poppy seeds- Mix in 2 tablespoon of poppy seeds in the cake batter.
- Iced pound cake- The classic choice would obviously be a Lemon Glaze (Lemon Drizzle Icing) but you can also ice it with Homemade Whipped Cream or American Buttercream Frosting or Cream Cheese Frosting.
- Decorate with edible fresh flowers and fruits on top- This will make it look beautiful for parties and special events.
- You can also slice the cake in half lengthwise- Fill it with Lemon Curd to really take that zesty flavor over the top!
Tips and techniques
- What flavor of cake mix to use? Yellow cake mix or butter cake mix or golden cake mix or even white cake mix all work well. I really recommend using a lemon cake mix to truly enhance the lemon flavor even further.
- Water should be warm- It should not be boiling hot. I just use warm tap water.
- Don’t over-mix cake batter– Because this will yield a tough cake and it can also cause the cake to collapse/sink during baking. Mix until all ingredients are just combined.
- How to cut perfect cake slices? Chill the baked cake for 5-6 hours and then, use a sharp knife to cut smooth slices without crumbs.
- Don’t use sugar-free ingredients– Because it adds an odd after-taste. This is especially with regards to pudding mix and cake mix.
- Brand of cake mixes– I have used these brands of cake mixes successfully: Pillsbury, Duncan Hines and Betty Crocker.
- Use full fat ingredients- Such as full-fat sour cream and full-fat pudding mix because that makes the cake rich and moist. No fat-free or low-fat ingredients!
- Oil vs. Butter- Although I like to use butter in my baking, I prefer using oil in this recipe because butter makes it very dense.
Recipe FAQs
It was most likely over baked. Another reason could be inaccurate measurements and the ratio of dry and wet ingredients was not correct. Please don't eyeball anything and measure properly.
Yes, you can add 1-2 tablespoon of freshly squeezed lemon juice in the batter.
There could be many factors. Using expired leavening agents or expired cake mix boxes. Baking at a very high temperature can also cause sinking. Over mixing of the batter can also cause this issue. A big reason is frequently opening the oven door to check on the cake during baking.
Storage
- Refrigerate- In a sealed container for up to 3 days.
- Freeze- In a sealed container for up to 1 month. When you are ready to enjoy it, thaw to room temperature, cut slices and enjoy.
- Make ahead- This can easily be made 1-2 days in advance.
- Room temperature- This can stay out in a covered cake stand for 3-5 hours.
More lemon desserts
- Lemon Meringue Pie
- Lemon Cake Balls (Cake Truffles)
- Lemon Cupcakes (With Cream Cheese Frosting)
- Lemon Fudge (2 Ingredients)
- Easy Lemon Cookies
- Lemon Blueberry Muffins
More doctored cake mix recipes
- Cinnamon Roll cake (With Cake Mix)
- Guinness Beer Cake With Cake Mix
- Sock it To Me Cake With Cake Mix
- Louisiana Crunch Cake With Cake Mix
- Snowball Cake (Cheesecake Stuffed Chocolate Cake)
- Easy Black Forest Cake With Cake Mix
- Easy Pumpkin Cake With Cake Mix
Recipe
Lemon Pound Cake (With Cake Mix)
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Ingredients
- 1 box Yellow cake mix 15.25 oz. box
- 1 box Instant lemon pudding mix 3.4 oz. box
- 4 Eggs Large, Room temperature
- 1 cup Oil
- ½ cup Water Warm
- 1 cup Sour cream Full fat, Room temperature
- 1 tablespoon Lemon zest
- 1 teaspoon Lemon extract
Instructions
- In a large mixing bowl, whisk together cake mix and pudding mix. Keep aside.
- In another mixing bowl, add eggs, oil, water, sour cream, lemon zest, lemon extract and mix until smooth.
- Dump the dry mixture into the wet mixture and mix until just combined.
- Spread batter evenly with a spatula.
- Bake at 350 degrees F for 50-55 minutes or until an inserted toothpick in the center comes out clean. Enjoy!
Notes
- If you want to add a glaze, drizzle it on top of the cake once it has fully cooled down. Here is a simple recipe: Mix together 2 cups powdered sugar with 3-4 tablespoon lemon juice and 1 teaspoon lemon zest (optional) until smooth. To make a thick glaze, mix in more powdered sugar. To make a thinner glaze, mix in additional lemon juice or water.
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
Nutrition
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
Cecile
Do I need to reduce baking time if I used two smaller loaf pans? thank you!
Abeer Rizvi
Yes. They will bake quicker. I would watch them like a hawk after 25 minutes.
cecile
why did mine over flow in the 9x5 loaf pan i made it in?
Abeer Rizvi
Mine has never over-flowed out of a 9x5 loaf pan. Did you use a generic store cake mix box? My Walmart ones have lately been rising like crazy.
Ron
Delicious! I made this today. I absolutely love it.
Robyn
This was absolutely delicious, and the recipe was spot on. I was moist and I will definitely make again.
I served it with strawberries, blueberries and some ice cream. It does not need a glaze.
Loved it!
Beverly Bowers
Great
Ellie
Delicious! I added fresh lemon zest and lemon juice to the mix. I also, added a lemon glaze, when cooled.
Cathy Fischer
To get a tart lemon flavor I added the juice of two lemons, making it part of the 1/2 cup of warm water. Extraordinarily rich, tart and delicious!
Kim
Can this be frozen?
Abeer Rizvi
Yes, absolutely. Just let it cool down completely. Then, cover it tightly in saran wrap and freeze for up to 1 month. Thaw in the fridge overnight.