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Best Lemon Pound Cake Recipe

Bright, buttery, and bursting with fresh lemon flavor, this lemon pound cake recipe is unbelievably easy thanks to a simple shortcut that makes it taste bakery-made. Moist, rich, and topped with a sweet-tangy glaze, it’s the kind of no-fail dessert you’ll make again and again!
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Bright, buttery, and bursting with fresh lemon flavor, this best lemon pound cake recipe is unbelievably easy thanks to a simple shortcut that makes it taste bakery-made. Moist, rich, and topped with a sweet-tangy glaze, it’s the kind of no-fail dessert you’ll make again and again!

Ingredients

1 box lemon cake mix
Ingredients listed on cake mix box (water & oil)
4 large eggs (1 more than box directions)
1 (3.4 oz) box lemon instant pudding mix

Instructions

  1. Preheat oven to 350°F (325°F for dark or nonstick pans).

  2. Grease a Bundt pan well with butter or cooking spray to prevent sticking.

  3. In a large bowl, combine cake mix, water, oil, eggs, and dry pudding mix. Beat until smooth.

  4. Pour batter into the prepared Bundt pan.

  5. Bake according to package directions, about 38–43 minutes, or until a toothpick inserted in the center comes out clean.

  6. Let cake rest in the pan for 10 minutes, then carefully remove and transfer to a wire rack to cool completely.

 

Optional Glaze

  • Mix powdered sugar with a small amount of milk or lemon juice until smooth and pourable.

  • Drizzle over cooled cake before serving.

Notes

Tips for Success

  • For best results, coat the pan with butter or shortening, then lightly dust with flour (or use baking spray with flour). This helps the cake release cleanly.

  • Don’t skip the 10-minute rest time—too short and it sticks, too long and it can sweat and cling to the pan.

Find it online: https://www.livingonadime.com/best-lemon-pound-cake-recipe/