Easy Lemon Pound Cake with Cake Mix
This Easy Lemon Pound Cake uses yellow cake mix and instant lemon pudding for a bright, moist, classic pound cake with minimal effort.
Ingredients
For the Cake
- 1 box yellow cake mix 15.25 ounces
- 1 box instant lemon pudding mix 3.4 ounces
- 4 large eggs
- 1 cup unsalted butter (softened)
- 1 cup sour cream full-fat
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
For the Lemon Glaze
- 2 cups powdered sugar
- freshly squeezed juice of one lemon (more or less)
- zest from half a lemon (more or less)
Instructions
- Preheat oven to 325°F.
- Generously grease and flour a 10- to 12-cup Bundt pan.
- In a large mixing bowl, combine the cake mix and lemon pudding mix. Add eggs, softened unsalted butter , sour cream, lemon juice, and lemon zest. Beat on medium speed for 2 minutes until smooth.
- Pour batter into prepared Bundt pan.
- Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes before turning onto a wire rack.
Make the Glaze
- Whisk together powdered sugar, lemon juice, and zest.
- Ensure the glaze is thin enough to drizzle.
- Drizzle over the completely cooled cake.
- Let glaze set for 15 minutes before slicing.
Nutrition
Calories: 325kcal | Carbohydrates: 43g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 258mg | Potassium: 61mg | Fiber: 0.4g | Sugar: 29g | Vitamin A: 504IU | Vitamin C: 3mg | Calcium: 93mg | Iron: 1mg
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
