Lemon Pound Cake (With Cake Mix)

4.89 from 9 ratings

Lemon Pound Cake (With Cake Mix)

Best classic, old fashioned, quick, easy lemon pound cake recipe with yellow cake mix, homemade with simple ingredients. Soft, moist, better than scratch!

Prep Time10

Cook Time50

Total Time1

Course: Dessert

Cuisine: American

Servings: Slices

Calories: 443kcal

Author: Abeer Rizvi

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.
Pour batter in a greased and floured loaf pan (Dimensions: 9x5). You can also use 2 smaller loaf pans or even a 10-12 cup bundt pan.
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