Lemon Pound Cake

ali Bresnahan


Tastes even better cold and sliced real thin. Yum.
I've been making this DH pound cake for over 50 years, and it's still my favorite.
*NOTE: You can use any "flavor" of DH cake mix, just adapt the pudding and the liquid for the glaze to the mix flavor. Fun to garnish with fruit or nuts on top of the glaze.*


★★★★☆ 4 votes

12 people, or 1 husband
15 Min
1 Hr


Add to Grocery List

  • 1 pkg
    duncan hines lemon (or orange) cake mix
  • 1 pkg
    lemon instant pudding (4-serving size)
  • 4
  • 1 c
    water (or: apricot nectar, or orange juice)
  • 1/3 c
    cooking oil

  • 2 c
    powdered sugar
  • 3-4 Tbsp
    fresh lemon juice (or orange juice, your choice) - or milk, if you're making devilsfood or chocolate

How to Make Lemon Pound Cake


  1. Preheat oven to 350. Grease and flour (or use cooking spray) 10" bundt pan or tube pan. Combine cake mix, pudding mix, eggs, water and oil in a large bowl. Beat at med speed with electric mixer for 2 minutes and pour into prepared pan. Bake at 350 for 50-60 minutes, or until toothpick or tester inserted in center comes out clean. Cool in pan 25 minutes. INVERT onto serving plate. Cool completely before glazing.
  2. FOR GLAZE: mix together powdered sugar and liquid, a little at a time. (doesn't take as much as you might think!)
  3. Make glaze, be sure to taste just to make sure it's perfect.
  4. Glaze should be thick, yet pourable. Drip glaze over cake; adorn as desired.
  5. When making the Devils Food Pound Cake, i like to put strawberries or raspberries surrounding cake on serving plate.
  6. (*NOTE* when I make the Orange version, i generally decorate with pecans alternated with orange (or mandarin orange) slices.
  7. Always delicious.

Printable Recipe Card

About Lemon Pound Cake

Course/Dish: Cakes
Other Tag: Quick & Easy
Hashtags: #puddingmix, #4eggs

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