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


1 pkg
duncan hines lemon (or orange) cake mix
1 pkg
lemon instant pudding (4-serving size)
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


  • 1Preheat 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.
  • 2FOR GLAZE: mix together powdered sugar and liquid, a little at a time. (doesn't take as much as you might think!)
  • 3Make glaze, be sure to taste just to make sure it's perfect.
  • 4Glaze should be thick, yet pourable. Drip glaze over cake; adorn as desired.
  • 5When 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.
  • 7Always delicious.

Printable Recipe Card

About Lemon Pound Cake

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