Take Me Back Lemon Pound Cake

Take Me Back Lemon Pound Cake Recipe

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Carmen Pearlswig


This was my first attempt to "sneak" lemon zest into my family's mouths 'cause I love it so. I tweaked a chocolate chip pound cake recipe a friend had given me that the family loves so much. They ended up loving this one just as much. We named it "Take Me Back Lemon Pound Cake" 'cause the flavor is so full of nostalgia.


★★★★★ 1 vote

10 Min
1 Hr


Add to Grocery List

  • 1 box
    yellow cake mix (sugar free will work)
  • 1- 3.9oz pkg
    instant lemon pudding
  • 1/3 c
    (or less) white sugar
  • 3/4 c
    (or less) vegetable or canola oil
  • 3/4 c
    combined lemon juice from 1 lemon & water
  • 4
    eggs, beaten
  • 1 c
    sour cream
  • ·
    zest from 1 entire lemon (suggested to zest lemon prior to squeezing juice from lemon)

How to Make Take Me Back Lemon Pound Cake


  1. Preheat oven to 325ᵒF and grease or spray bunt pan.
  2. Mix first 7 ingredients w/ electric mixer, in a large bowl, for about 2 minutes.
  3. Stir in lemon zest.
  4. Pour into greased Bunt pan.
  5. Bake 60 minutes, checking after 50 minutes. Cake may take longer than an hour.
  6. Cool on wire rack for at least 10 minutes. Cake is good hot or cool it completely and sprinkle w/ powdered sugar, lightly covered w/ a homemade cream cheese drizzle or even w/ no topping at all.

Printable Recipe Card

About Take Me Back Lemon Pound Cake

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Dairy Free
Other Tag: Quick & Easy
Hashtags: #lemon, #simple

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