Densely rich pound cake with a big splash of lemon flavor from Duncan Hines Lemon Supreme Cake Mix and lemon pudding is appropriate for any occasion. However, we suggest you enjoy this Lemon Pound Cake during a quiet moment to yourself.
Cake:
- 1 pkg Duncan Hines® Moist Deluxe® Lemon Supreme Cake Mix
- 1 (3.4 oz) pkg instant lemon pudding and pie filling
- 4 large eggs
- 1 cup water
- 1/3 cup vegetable oil
Glaze:
- Preheat oven to 350°F. Grease and flour 10-inch tube pan.
- Combine cake mix, pudding mix, eggs, water and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pan.
- Bake at 350°F for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto heat resistant serving plate. Cool completely.
- For glaze, place frosting in microwave-safe bowl. Microwave on high power 10 to 15 seconds. Stir until smooth. Drizzle over cake.
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Rating:
mizklwms (2 discussions) on Jul 2, 2010 at 10:04 PM
I've made this cake regularly & it's ALWAYS been a hit especially at work!!!! Simple & quick to whip-up!!!! I too poke holes in it and drizzle a lemon juice & confectioner's sugar syrup on the cake to soak in and stay moist. Yummy!!!!
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Anniewass (1 discussion) on Jun 4, 2010 at 11:36 AM
Add dissolved lemon gelatin mix to cake batter instead of pudding and add lemon zest to taste. Gives a wonderful lemony zing! Add lemon juice/confectioners sugar mixture to cake by poking holes. Sprinkle confectioners sugar over cake to finish. Always a favorite!
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rsandbo (1 discussion) on Jun 1, 2010 at 11:38 AM
Everyone loves this cake. I've made it a few times and it's always a hit.
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JudyGM (1 discussion) on Mar 29, 2010 at 12:24 PM
Agreed. My "go to" cake all the time for desserts at home and take away. Always get wonderful compliments. Topped with chocolate frosting...is a favorite combination.
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sergie (1 discussion) on Mar 25, 2010 at 02:11 PM
This is one of my Go To cakes. I make it often. I add poppy seeds to the batter and make a lemon-cream cheese drizzle.
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Camillas (1 discussion) on Feb 12, 2010 at 07:07 PM
This is by far the best lemon cake. Everyone loves it. One slice is not enough, you'll want to have seconds and thirds. My only tweek is that I add 1tsp of pure lemon extract. If you want a very lemony taste, add, if not, leave recipe as is.
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searain (1 discussion) on Jan 21, 2010 at 03:41 PM
This has been one of those "tried & true" recipes that I had made many (at least 25 years ago) and forgot about. Then recently a friend asked me about that "cake that you used to make". Oh my God, it's still one of the best and easiest!
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bell (1 discussion) on Nov 24, 2009 at 10:51 AM
My family love this cake! But for the glaze I squeeze a 1/2 lemon and add some lemon zest for extra tartness
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Cookingwithdogs (1 discussion) on Nov 21, 2009 at 06:02 PM
This is the cake everyone wants me to make. My secret switches are use sugar instead of flour for the pan prep. And substitute 1 cup Realemon juice for the water.
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Brendyjo (1 discussion) on Nov 2, 2009 at 02:24 PM
My husband loves this cake, he says it is almost as good as his mother's
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Emmilla (4 discussions) on Sep 14, 2009 at 07:58 AM
I've been making this cake for years and my family loves it. It is always a hit. Totally easy. Thanks.
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JaneAusten (4 discussions) on Aug 28, 2009 at 10:17 PM
I have made my own Lemon pound cake from scratch, but this mix wins hands down and its a lot faster and easier to make!
