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Lemon Pound Cake II

Read Reviews (47)

"A lemony pound cake with the added addition of lemon pudding for an extra moist taste sensation." — Roxanne39

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Types of Cooking Oil

All about Eggs

Original recipe makes 1 -10 inch bundt pan Change Servings

1 (18.25 ounce) package lemon cake mix
1 (3 ounce) package instant lemon pudding mix
4 eggs

1 cup water
1/3 cup vegetable oil

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Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch bundt pan.
Combine cake mix, pudding mix, eggs, water, and oil in a large bowl. Beat at medium speed for 2 minutes. Pour into prepared pan.
Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes. Let cake cool in pan for 10 minutes then remove from pan and let cool completely. Sprinkle with confectioner's sugar or frost with lemon frosting, if desired.

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Reviews More Reviews

Most Helpful Positive Review

Dec 31, 2005

My grandmother used a recipe similar to this. She substituted two Tablespoons of lemon juice for 2 T. of water and then drizzled a lemon juice and powdered sugar glaze on top of it. Yummy.

—Cooknmiller

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Most Helpful Critical Review

Feb 11, 2003

Surprisingly enough with the lemon cake mix and lemon pudding, this cake did not have the lemon flavor I was looking for nor was it dense like pound cake. It was okay, nothing special, and I probably won't make it again.

—DTNYC

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55 Ratings

Jan 08, 2004

I do not like lemon anything..any way, any shape, any form. Until I tasted this cake. I needed something in a hurry for a group of veterans and decided this would be different. When everyone went nuts over it, I decided to take just a bite. Needless to say it has become a favorite. I did use only 2 eggs, and just dusted it with sifted powder sugar. Very refreshing cake. Just plain good.

—BARB MAXWELL

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Mar 25, 2011

This is the Duncan Hines pound cake recipe I have been using for years. Try adding a tub of lemon icing in the bottom of a bundt pan and then pouring your cake batter on top of that. Then when it's done, let it cool and drizzle lemon topping. Talk about a treat!

—Donna Korfhage

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Jul 18, 2005

I used this recipe to make mini pound cakes and they came out perfect. I will use this recipe again.

—TONI JENKINS-ALLISON

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Nov 09, 2005

I was pleasantly surprised by this cake. Added lemon zest the second time around for added lemon flavor. Had a co-worker tell me it tasted like her grandmother's pound cake. Not too heavy, not too light. Satisfying and extremely easy, not to mention quick.

—AminaEL

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Jan 08, 2004

I topped this with an orange juice / confectioners sugar glaze, and filled the center of the cake with fresh blackberries and raspberries. Delicious!

—nlkotter

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Oct 01, 2004

I was trying to duplicate an incredibly moist lemon cake I had gotten at a bake sale, but this one was pretty mediocre - not much different than making the lemon cake mix as directed.

—Mama Cass

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Nutrition

Calories
290 kcal
15%

Carbohydrates
39.4 g
13%

Cholesterol
82 mg
27%

Fat
12.9 g
20%

Fiber
0.3 g
1%

Protein
4.7 g
9%

Sodium
440 mg
18%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Lemon Pound Cake II

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 290
** Calories from Fat: 116

% Daily Value *
** Total Fat 12.9g 20 %
** Saturated Fat 3.1g 16 %
** Cholesterol 82mg 27 %
** Sodium 440mg 18 %
** Potassium 59mg 2 %
** Total Carbohydrates 39.4g 13 %
** Dietary Fiber 0.3g 1 %
** Protein 4.7g 9 %
** Sugars 18.9g
** Vitamin A 2 %
** Vitamin C 0 %
** Calcium 4 %
** Iron 11 %
** Thiamin 1 %
** Niacin 10 %
** Vitamin B6 1 %
** Magnesium < 1 %
** Folate 4 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.