Lemon pound cake became especially popular in American home kitchens during the mid-20th century when boxed cake mixes and instant puddings made baking faster and more consistent. This recipe reflects that era of convenient baking, combining lemon cake mix with instant lemon pudding to create an extra moist, rich cake with bright citrus flavor. The addition of lemon extract intensifies the fresh lemon taste, while a simple powdered sugar glaze adds sweetness and shine. Baked in an angel food or tube pan, this cake is ideal for potlucks, holidays, and everyday desserts. Its tender crumb and vibrant lemon flavor make it a beloved classic that balances convenience with homemade charm.
Ingredients
Cake
- 1 pkg lemon cake mix (about 15.25 oz )
- 1 pkg instant lemon pudding mix (3.4 oz)
- 1 cup cold water
- 4 eggs (large )
- ¾ cup Mazola oil (or vegetable oil)
- 2 tbsp lemon extract
Lemon Glaze
- 1 cup powdered sugar
- 4 tsp lemon juice
Instructions
Step 1: Prepare the Pan
- Preheat the oven to 350°F.
- Grease and flour an angel food or tube pan.
Step 2: Dissolve the Pudding
- In a bowl, dissolve the instant lemon pudding mix in 1 cup cold water.
Step 3: Mix the Batter
- Add the lemon cake mix, eggs, vegetable oil, and lemon extract.
- Beat until smooth and well combined.
Step 4: Fill the Pan
- Pour the batter into the prepared pan.
- Spread evenly.
Step 5: Bake the Cake
- Bake at 350°F for approximately 1 hour, or until a toothpick inserted in the center comes out clean.
Step 6: Prepare the Glaze
- Whisk together powdered sugar and lemon juice until smooth.
Step 7: Glaze While Warm
- Remove the cake from the oven.
- Allow it to cool slightly.
- Drizzle the glaze over the warm cake.
Step 8: Cool and Serve
- Let the glaze set.
- Slice and serve.
Tips
- Add 1 tbsp fresh lemon zest for extra citrus flavor.
- Substitute fresh lemon juice for some of the water.
- Use a Bundt pan instead of a tube pan.
- Add poppy seeds for a lemon-poppy seed variation.
- Top with candied lemon slices for decoration.
- Mix in blueberries for a fruity twist.
- Replace lemon extract with vanilla for a milder flavor.
- Dust with additional powdered sugar before serving.
- Serve with whipped cream and berries.
- Refrigerate leftovers for up to 5 days.
Nutrition
Calories: 350kcalCarbohydrates: 48gProtein: 4gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gCholesterol: 62mgSodium: 340mgPotassium: 85mgFiber: 0.5gSugar: 32gVitamin A: 180IUVitamin C: 4mgCalcium: 80mgIron: 1.3mg