Enjoy this tempting Lemon Pudding Pound Cake made with a semi-homemade touch. Beginning with a boxed cake mix, this recipe culminates in a delightful dessert that will be a crowd-pleaser!
Hello Lemon Lovers! This quick and easy pound cake comes together easily using a boxed cake mix and lemon pudding mix, giving it a bright lemon flavor and color! The end result is a refreshing dessert full of zesty lemon flavor that is perfect for family gatherings or potlucks!
This delicious cake is my mom's recipe. She liked recipes that came together quickly and would feed a crowd (because she had five children), and this is another great one you will want to try!
What You Need
Yellow Cake Mix
Lemon Instant Pudding Mix
Milk
Vegetable Oil or Canola Oil
Eggs, at room temperature
Powdered Sugar
Lemon Juice
Tips for Making Lemon Pudding Pound Cake
Replacing the water with milk gives the cake a dense texture leaving it moist and flavorful, like a homemade cake
Using eggs at room temperature help them mix into the cake batter more evenly
The juice from a lemon or ReaLemon 100% Lemon Juice will work for the glaze
Whatever pan you choose to use for the cake, ensure it is heavily sprayed with non-stick cooking spray (I used a vintage square tube pan with a removal bottom, making cake removal very simple)
More Delicious Desserts
How to Make Lemon Pudding Pound Cake
One bowl to mix all ingredients together, then bake! So easy!
Step 1: Preheat oven to 350°F. Spray a bundt pan or tube pan heavily with non-stick cooking spray. In a large bowl, or in the bowl of a stand mixer, add the eggs and beat until lemon in color. Add the box of yellow cake mix, lemon instant pudding mix (straight from the envelope), vegetable oil, and milk.
1)room temperature eggs ready to be beaten and 2) cake mix, instant lemon pudding mix, milk and oil ready to combine with the eggs.
Step 2: Beat with an electric mixer on medium speed until fully combined. Pour cake batter into bundt pan or tube pan. Baking time is 35-40 minutes or until a toothpick comes out clean. Move cake to a cooling rack.
1)Fully combined cake batter and 2) cake batter in vintage square tube pan.
Step 3: For the sweet lemon glaze, combine lemon juice and powdered sugar and whisk to combine. If needed, add more lemon juice to create a smooth and pourable glaze. While the cake is still on the wire rack, add a pan under the wire rack to catch excess glaze. Pour the tangy lemon glaze over the top of the cake, once cool.
1)Powdered sugar and lemon juice ready to mix. 2) Lemon glaze poured over cake.
How to Store Lemon Pudding Pound Cake
This delicious bundt cake can be stored in an airtight container or on your cake plate wrapped securely with plastic wrap at room temperature for 2-3 days. To keep the cake longer, place in refrigerator for 3-4 days.
If you love lemon desserts, I hope you will give this easy lemon pound cake recipe a try! It is an easy cake recipe with big flavor! It is Forkin' Good!
Click the below button to take you to the full recipe card (or for a printable recipe card) that includes nutrient information.
Be sure to follow me on Facebook & Instagram so you never miss a post! If you make this recipe, I would love to hear from you! Leave a comment at the bottom of this page! THANK YOU!
Comments