Lemon Pound Cake Recipe
Best classic, old-fashioned, quick, easy lemon pound cake recipe with yellow cake mix, homemade with simple ingredients. Soft, moist, better than scratch!
- 1 box Yellow cake mix
- 1 box Instant lemon pudding mix 3.4 oz. box
- 4 Eggs Large
- 1 cup Oil
- 1/2 cup Water Warm
- 1 cup Sour cream Full fat
- 1 tbsp Lemon zest
- 1 tsp Lemon extract
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 for 50-55 minutes or until an inserted toothpick in the center comes out clean. Enjoy!
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
Calories: 443kcal | Carbohydrates: 52g | Protein: 4g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 77mg | Sodium: 468mg | Potassium: 81mg | Sugar: 23g | Vitamin A: 240IU | Vitamin C: 1mg | Calcium: 144mg | Iron: 1.4mg