Take Me Back Lemon Pound Cake Recipe

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Take Me Back Lemon Pound Cake

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


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
eggs, beaten
1 c
sour cream
zest from 1 entire lemon (suggested to zest lemon prior to squeezing juice from lemon)


1Preheat oven to 325ᵒF and grease or spray bunt pan.
2Mix first 7 ingredients w/ electric mixer, in a large bowl, for about 2 minutes.
3Stir in lemon zest.
4Pour into greased Bunt pan.
5Bake 60 minutes, checking after 50 minutes. Cake may take longer than an hour.
6Cool 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.

About this Recipe

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