Real Recipes From Real Home Cooks ®

lemon pound cake with warm lemon sauce

(1 rating)
Blue Ribbon Recipe by
Susan Bartley
Beaverton, OR

Everyone loves lemon! It tastes so light and just like springtime. This is the perfect cake for any occasion.

Blue Ribbon Recipe

Lemon makes everything taste fresh and vibrant, and Susan's lemon cake proves that. It's moist with a kick of lemon flavor from the fresh juice and lemon zest. No one will guess it starts with a boxed mix. The lemon sauce is a must! It brings this cake to a whole new level with an extra bit of tartness. If you love lemon, we highly suggest giving this easy and delicious lemon cake a try.

— The Test Kitchen @kitchencrew
(1 rating)
yield 8 or more
prep time 10 Min
cook time 1 Hr
method Bake

Ingredients For lemon pound cake with warm lemon sauce

  • 1 box
    lemon cake mix (I use Duncan Hines)
  • 1 c
  • 3 lg
  • 8 Tbsp
    butter, room temperature (don't use margarine)
  • 2
    lemons, juiced and zested (I prefer Meyer lemons)
  • 1 box
    instant lemon pudding (3.4 oz)
  • 3/4 c
  • 1 1/2 Tbsp
    corn starch
  • 1 c
    hot water
  • 1 lg
    egg yolk, at room temperature
  • 1
    lemon zested and juiced (about 3 Tbsp of juice)
  • 1 Tbsp

How To Make lemon pound cake with warm lemon sauce

  • Prepared Bundt pan and oven preheating.
    Preheat oven to 350. Grease and flour or spray with flour no-stick spray 10 cup Bundt pan or 2- 6 cup loaf pans.
  • Cake ingredients combined in a bowl.
    In a large mixing bowl, combine all 7 cake ingredients and mix on low till just blended. Then mix on medium speed for 3 minutes. Batter will be rather thick.
  • Batter poured into Bundt cake pan and pan baking in the oven.
    Pour batter into your pan and bake for one hour or till the toothpick comes out clean. Remove from oven and cool in pan for 15 minutes, then turn onto a serving dish.
  • Sugar, corn starch, hot water, egg yolk, and lemon zest for sauce in a saucepan.
    Lemon Sauce: In a medium saucepan, combine sugar and corn starch; whisk together. Add hot water and whisk in egg yolk. Then add lemon zest. Cook over medium heat till it comes to a boil and thickens (about 4 to 5 minutes). Remove from heat and stir in butter till melted and mixed in. Add lemon juice and stir to blend.
  • Lemon sauce poured over a slice of Lemon Pound Cake.
    Slice the cake and top with lemon sauce and serve. It is just delightful!