Lemon Pound Cake
Easy lemon pound cake with cake mix is bursting with lemon flavor. Made with a few simple ingredients, this lemon bundt cake is always a hit.
Servings: 12 pieces
Ingredients
- 1 box lemon cake mix
- 1 box instant lemon pudding
- 1/2 cup sugar
- 1/2 cup water
- 1/4 cup lemon juice
- 3/4 cup vegetable oil
- 4 eggs
- 1/2 cup sour cream
- 1 cup powdered sugar
- 1-2 tablespoons lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Coat a bundt pan with non-stick cooking spray or shortening. Make sure to fully cover the pan so that the cake will release after it's finished cooking.
- Place cake mix, pudding mix, water, lemon juice, vegetable oil, eggs, and sour cream in a mixing bowl. Mix until just combined.
- Pour the cake batter into the prepared bundt pan.
- Bake for 35-40 minutes. Cool for 15 minutes in the pan. Carefully invert the cake on a cooking rack.
- Make the lemon glaze by whisking together the powdered sugar and lemon juice. Let the cake cool before drizzling the glaze over the cake.
Video
Notes
- Use a 12 cup bundt pan.
- Make sure to cover the inside of the pan with non-stick cooking spray or shortening to prevent the cake from sticking.
- Be sure to let the cake rest in the pan for at least 10-15 minutes.
- Test to see if the cake is done baking by inserting a toothpick. If it comes out clean it is done. The cake will also start pulling away from the side of the bundt pan.
- You can adjust the amount of lemon juice in the glaze for your preferred thickness.
Nutrition
Calories: 301kcal | Carbohydrates: 62g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 60mg | Sodium: 379mg | Potassium: 60mg | Fiber: 1g | Sugar: 37g | Vitamin A: 139IU | Vitamin C: 3mg | Calcium: 110mg | Iron: 1mg