Recipe by Roxanne39
"A lemony pound cake with the added addition of lemon pudding for an extra moist taste sensation."
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1 (18.25 ounce) package
lemon cake mix
1 (3 ounce) package
instant lemon pudding mix
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.
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.
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.
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!
I used this recipe to make mini pound cakes and they came out perfect. I will use this recipe again.
I topped this with an orange juice / confectioners sugar glaze, and filled the center of the cake with fresh blackberries and raspberries. Delicious!
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.
Another wonderful cake that starts life in a box... I did change this recipe a little as I only had Vanilla Instant pudding mix, and was worried by using this I would not have much of a lemon flavor. I added 1 tablespoon of lemon zest and also a teaspoon of lemon extract. As always I used applesauce in place of the oil. Baked for 60 minutes and the cake was cooked to perfection. I just loved the moist lemon taste, great recipe that you can throw together in a few minutes. No once would honestly think this came out of a box!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon Pound Cake II
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 290
** Calories from Fat: 116
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