Lemon Pound Cake With Cake Mix

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How To Make Lemon Pound Cake From Scratch:

How to make a Moist Lemon Pound Cake from Betty Crocker Lemon Cake Mix
  • Prepare the pan: First, start by preheating the oven to 350° F. This is an important step, do NOT place the load in a cold oven. Next, line a 5×9 inch loaf pan with parchment paper, and make sure you go up the sides. This will facilitate remove the cake from the pan by lifting it up. Then, spray the pan with nonstick cooking spray and set it aside.
  • Mix the dry ingredients: In a medium bowl, combine flour, salt, baking powder, and baking soda.
  • Mix the wet ingredients: In another bowl using an electric mixer , beat together butter and sugar until light and fluffy. After that, beat in the eggs, one at a time. Then, beat in the sour cream, lemon zest, and juice. Make sure to NOT over mix and stop a few times to scrape the sides and bottom of the bowl.
  • Combine: With the mixer on low speed, beat in a third of the flour mixture, followed by half of the milk. Once combined, add in another third of the flour mixture followed by the rest of the milk. Once combined, add in the rest of the flour mixture and beat just until incorporated.
  • Bake: Next, transfer the mixture to the prepared loaf pan bake in the preheated oven for about 55 to 60 minutes until done.
  • Cool: Let the cake cool in the pan for 10-15 minutes, and after that lift it and transfer to a wire rack to cool completely before adding the lemon glaze.
  • How Can I Make Lemon Pound Cake Taste Like Actual Lemon Cake And Not Just Yellow Cake

    In all of my research for this recipe, this was the one question that stood out the most. Most people have one single complaint when it comes to lemon pound cake It doesn’t have enough lemon flavor!

    I really researched this because I also have a gluten-free lemon pound cake recipe, and I knew I likely wouldn’t be able to find a gluten-free lemon cake mix in time to make the recipe.

    For this particular recipe, though, we’re using a regular lemon cake mix, and that helps. But lemon zest will really give it an extra zing too.

    Now you want to take one extra step when mixing up your cake batter

    Use a citrus zester to zest 2 lemons .

    Be sure to mix or blend the lemon zest with the sugar first, so the oils from the lemon zest can be infused into the sugar.

    You can even let this mixture sit for a few minutes to really give it time to infuse, although this isn’t really necessary if you don’t have a lot of time.

    Pouch Cake Mix Lemon Pound Cake

    Last updated on By Anna This post may contain affiliate links.

    Todays recipe is for an easy lemon pound cake using a pouch cake mix. In this case, its Pillsbury Neon Yellow Funfetti cake mix. The original flavor of the mix is vanilla, but adding some lemon, lemon oil, butter, lemon instant pudding and cream cheese gave it a great lemon flavor and a soft, dense, pound cake texture that improves as it sits.

    The pouches are the perfect size to make one small loaf cake.If you cant find the pouch, you could always just weigh out half a box of yellow cake. However, I tested this recipe with the Funfetti and its obviously the key to the bold yellow color. Heres what it looks like.

    I used an 8 ½ inch by 4 ½ inch loaf pan and it domed nicely, but capacity-wise, it would have been taller and more stately had I made it in a smaller 8×4 inch pan. Do you feel like the 8×4 size pans are hard to find these days? I had to special order mine because most of the ones I own and see at the store are 9×5 or even 9 1/2 by 5 1/2. But feel free to use a 9×5 inch anyway the cake will be shorter in stature but still tasty, Just remember to shave some minutes off the baking time because a large pan means more exposed surface area and a shorter bake time.

    Cream Cheese Icing

    • 4ouncessoftened cream cheese
    • 2tablespoonsunsalted buttersoftened
    • 1/2cuppowdered sugar more if you like
    • 1/2teaspoonvanilla

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    What Is Special About A Bundt Cake

    The Bundt pan was invented by H. David Dalquist, the owner of Minnesota’s Nordic Ware company, in 1950. The unique ring-shaped pan allows more of the cake to be in contact with the edges of the pan, and therefore the heat is transferred more evenly. This allows the inside of the cake to cook through without burning the outside, creating a crisp, golden brown crust on each slice.

    How To Make A Lemond Pound Bundt Cake With A Cake Mix

    Easy Lemon Pound Cake (Cake Mix Pound Cake)

    To get the perfect lemon flavor I was looking for I used a white cake mix and a box of instant lemon pudding mix.

    Adding milk instead of water gives it a richer flavor and the addition of both lemon juice, along with zest adds even more lemon flavor.

    Sour cream is the perfect way to add moisture, flavor and a tribute to my moms wonderful cake. Mix all of the ingredients together using a hand held mixer.

    Once the cake batter is thick and wonderful, pour it into your prepared bundt pan.

    To prepare the pan, spray it liberally with nonstick cooking spray.

    Bake in a 350 degree oven for 40-45 minutes or until a toothpick inserted in the center comes out clean.

    Another great way to tell that it is baked is when the cake starts to pull away from the pan.

    Allow the cake to cool in the pan for at least 10 minutes before inverting it onto your serving plate.

    To make the cake come out of the pan easier, you can always run an offset spatula around the edges of the cake to loosen any part of the cake that might be sticking.

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    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.

    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.

    If you’re looking for a more traditional cake recipe with lemon then try this delicious deliciously easy lemon sheet cake!

    Ready to have your cake and eat it too? A printable recipe is below:

    Lemon Bundt Cake From Cake Mix

    This is my mom’s Lemon Bundt Cake recipe, which she made regularly throughout my childhood — and continues to make today. It’s easy to whip up, it looks and tastes impressive, and it’s always a crowd-pleaser! Serve the bright, citrus-infused cake with a cozy Sunday supper, offer it on the Easter dessert buffet, or take it to your next church potluck. With a handful of basic pantry ingredients, this is a simple and delicious cake that you can mix together in minutes for all of your last-minute dessert needs!

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    Ingredients For Lemon Pound Cake

    • Box cake mix lemon flavor 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 lemon pudding mix to the batter. Using this ingredient creates a deliciously soft and flavorful crumb for any cake flavor you choose.

    Recipe Tips And Variations:

    Lemon Pound Cake (using a cake mix!)
    • Bundt pan size: Any 12-cup bundt pan will work.
    • Greasing the pan: Be very generous with your nonstick spray or shortening. Nothing ruins a bundt like a stuck cake!
    • Vanilla instant pudding: Cant find lemon pudding? Vanilla tastes great too! Most of the lemon flavor comes from the cake mix, so you dont lose too much flavor with vanilla pudding. I tested this to make sure.
    • Lemon Jell-O: There are other cakes in the world that use lemon Jell-O instead of pudding. The amount of eggs, water, oil, etc. are different for cakes made with Jell-O. This recipe has only been tested with pudding.
    • Blueberries: Fold 6 ounces fresh blueberries into the batter at the end of Step 2 . Bake as directed.
    • How to zest a lemon: Hold a grater in one hand and the lemon in the other over a cutting board or clean work surface. Going in one direction, push the lemon away from you across the rough side of the grater, removing the colorful part of the fruit, exposing the pith. Gently rotate the lemon as you go.

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    What Makes This Lemon Pound Cake Recipe The Best

    This lemon pound cake recipe is probably one of the best I have developed. I think starting with a classic cream cheese pound cake recipe that I have been making for years put this recipe on the good foot.

    I have made this recipe so many times that I could possibly make it with my eyes closed. It is a tradition in my family to bring this cake whenever we have a get together. I thought the base of it would lend itself to a citrusy makeover.

    How To Make A Lemon Bundt Cake

    Now lets make some cake!

    The ingredients for this cake are simple and straight forward. Youll need:

    • A lemon cake mix
    • A lemon pudding mix
    • Eggs
    • Water
    • Lemons

    I also add some pure lemon extract to really kick up the lemon flavor. You can skip this, but I recommend it. I find that lemon can really mellow in baking, so I always like to kick the flavor up as much as possible.

    The ingredients in this recipe are all added together, and mixed. Its really as easy as just making a regular cake mix recipe, but with a few different ingredients. The end result speaks for itself.

    Fresh lemon zest really helps give this cake a great tangy and bright flavor.

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    Perfectly Glazed Lemon Pound Cake

    Hi Bold Bakers!

    Pound cakes are wonderful desserts: theyre easy to make, everyone loves them, and they are so versatile! You can make the classic and super moist Sour Cream Pound Cake, please any coconut nuts with a Coconut Cream Cheese Pound Cake, or change a lemon-lovers life with this homemade lemon pound cake recipe!

    If you love lemon desserts, this is a must-try. This recipe makes a perfectly dense, melt-in-your-mouth, sweet, and intensely lemony pound cake. The cake itself is made with lemon juice, and then a lemon syrup is brushed on top, then a lemon glaze is poured over the cake, and it is finished with a decoration of lemon zest. Its HEAVEN!

    Theres something so special about a lemony dessert. The slight sour from the lemons balancing the sweetness of the sugar is magical. This cake is definitely one youll be making again and again.

    Irresistibly Easy Lemon Pound Cake

    Irresistibly Easy Lemon Pound Cake [Video]

    This post may contain affiliate links which means we receive a small commission at no cost to you when you make a purchase. As an Amazon Associate I earn from qualifying purchases.

    Moist lemon pound cake that really tastes like lemon! Made with cream cheese and a cake mix, it’s a simple and easy dessert recipe in loaf or bundt form.

    I am a self-professed lemon addict. I love all things lemon, especially during the summer, but sometimes even in winter when we need a pop of color and flavor in our days.

    Lemon cake has always been one of my favorite desserts, ever since I was a little girl making it with both my mom and grandma. But I think lemon pound cake is right up there with my favorite lemon cake recipe.

    This lemon cream cheese pound cake is super easy to make. The most work it involves is zesting a couple of lemons, and really, that’s not all that difficult.

    While my regular cream cheese pound cake uses a yellow cake mix, my lemon pound cake recipe calls for a lemon cake mix. And then I add in a li’l lemon zest for even more lemon-y flavor.

    It creates a very moist lemon pound cake with a slightly crunchy, very flavorful crust on top of the cake.

    If you love lemon cake recipes, you will love this lemon blueberry cake recipe. And there’s nothing like lemon poppyseed muffins, cake-like muffins with tiny, crunchy poppy seeds in every single bite.

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    Pound Cake Options Using Cake Mix And Pudding

    Lemon pound cake with cake mix is my favorite way to make a quick sweet treat. The lemon tastes so fresh with every bite and the pudding makes the cake so soft and pillowy! You can also try these pudding and cake combinations:

    Vanilla add to any cake mix for a flavor boost.

    Orange try French Vanilla or Cheesecake flavored pudding mix

    Lemon lemon pudding mix is perfect.

    Pumpkin -This pumpkin pound cake tastes great with vanilla instant pudding!

    A Few Tips And Tricks:

    • Use a 10-cup capacity bundt pan to make this lemon pound cake. It will yield about 16 servings, so its perfect for entertaining!
    • I love it with just a light dusting of powdered sugar for garnish, but if youd prefer it glazed, just stir 1 1/2 cups powdered sugar together with the juice of half a lemon. Its a simple icing that will really bring out the citrus-y flavors!
    • And if youd like it jazzed up even more, think about topping it with fresh berries and whipped cream. I think that would be a perfect compliment.
    • If youve got leftovers, just wrap them tightly in plastic wrap. This lemon pound cake will keep at room temperature for 4 days, in the fridge for a week, or in the freezer for a month.


    This post contains affiliate sales links.


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    How To Make It From Cake Mix

    To make lemon pound cake from a cake mix, mix all the below mentioned ingredients in a bowl until smooth.

    Pour the batter in the prepared pan and bake for 50-55 minutes until a toothpick comes out clean.

    • Lemon Cake Mix 1

    Mix all-purpose flour, baking powder, baking soda, and salt in a bowl and keep aside.

    Mix milk, lemon juice, and lemon zest in another bowl and keep aside.

    In the bowl of your electric mixer, whisk butter and sugar until light and fluffy. .

    Add eggs, one at a time and mix well after each addition.

    Add vanilla extract and mix well.

    Add ½ of the flour mixture and mix until combined.

    Add the milk mixture and mix until combined.

    Add the remaining flour mixture and mix until combined.

    Pour the batter in the prepared pan.

    Bake for 55-60 minutes until a tooth pick comes out clean.

    Transfer the cake on a cooling rack and cool completely.

    For the glaze, add the ingredients in a bowl and mix well. Add more sugar if the glaze is too runny. Pour the glaze over the cooled cake.

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