Lemon Pound Cake Recipe with Cake Mix

Lemon pound cake with cake mix is an unbeatable combination of convenience and zesty flavor, delivering moist, tangy slices in a fraction of the time it takes to make a traditional pound cake. By using a cake mix and pudding, you’re guaranteed a soft crumb and bright lemon essence every time—no baking expertise required.

This cake is ideal for potlucks, celebrations, or whenever you crave a citrusy treat without fuss. In this guide, you’ll learn how to bake, glaze, and store your cake for maximum flavor, with tips to customize and elevate it for any occasion.

Ingredients Checklist

To make this ultra-moist and flavorful lemon pound cake, gather the following ingredients. Each one contributes to a perfect balance of taste, texture, and aroma.

• For the Cake:

  • 1 box (15.25 oz / 432g) lemon cake mix

  • 1 box (3.4 oz / 96g) instant lemon pudding mix (dry)

  • ¾ cup (180ml) water or whole milk

  • ¼ cup (60ml) fresh lemon juice (about 2 lemons)

  • ½ cup (120ml) vegetable oil or melted unsalted butter

  • 4 large eggs, room temperature

  • 1 teaspoon lemon extract (for more lemon punch)

  • 1 tablespoon lemon zest (optional, but recommended)

  • ½ cup sour cream or full-fat Greek yogurt (optional for extra moisture)

  • 1 cup fresh blueberries (optional for a fruity twist)

• For the Lemon Glaze:

  • 1 cup (120g) powdered sugar, sifted

  • 2–3 tablespoons fresh lemon juice

  • ½ teaspoon lemon zest (optional)

• For Serving & Garnish:

  • Extra lemon slices or zest

  • Fresh berries or edible flowers

Step-by-Step Instructions

Creating a bakery-worthy lemon pound cake with cake mix is simple if you follow these practical steps. Here’s how to ensure even mixing, a perfect bake, and a beautiful finish.

• Preheat your oven to 350°F (175°C). Generously grease and flour a 10–12 cup Bundt pan or two 8×4-inch loaf pans. Dust with flour or use nonstick baking spray with flour.

• In a large bowl, whisk together the dry cake mix and pudding mix until well combined. This prevents clumps and distributes flavors evenly.

• Add water (or milk), lemon juice, oil (or melted butter), eggs, lemon extract, and lemon zest. If using, add sour cream or Greek yogurt for a softer crumb.

• Using a hand or stand mixer on medium speed, beat the mixture for 2–3 minutes, scraping the bowl halfway through. Batter should be smooth and thick—don’t overmix.

• If adding blueberries, toss them in a tablespoon of flour (prevents sinking) and gently fold into the batter.

• Pour the batter into your prepared pan, smoothing the top.

• Bake in the preheated oven for 45–55 minutes for a Bundt, or 40–45 minutes for loaves. The cake is done when a skewer or toothpick inserted into the center comes out clean or with just a few moist crumbs.

• Cool in the pan on a wire rack for 15 minutes, then carefully invert onto the rack to cool completely before glazing.

• For the glaze, whisk powdered sugar, lemon juice, and lemon zest until smooth and pourable. Drizzle over the cooled cake, letting it drip down the sides.

• Let the glaze set before slicing and serving for the cleanest slices.

Tips for Perfect Results

For consistent success and to avoid the most common mistakes, keep these proven tips in mind.

• Use room temperature eggs for better emulsion and rise.

• Fresh lemon juice and zest create a brighter, natural lemon flavor than bottled.

• Grease every nook of your Bundt pan thoroughly; stuck cakes are the top complaint with pound cakes.

• Sour cream or Greek yogurt will make the cake richer and less prone to drying out.

• Avoid overmixing after combining wet and dry ingredients—just mix until combined to keep the crumb soft.

• If you want a stronger yellow hue, add a drop of natural food coloring (optional).

• To prevent sticking, let the cake cool in the pan for only 10–15 minutes before inverting.

Troubleshooting:

• If your cake sinks, it may be underbaked or the oven door was opened too soon.

• If it’s dry, reduce baking time by 5 minutes next round, or add 2 more tablespoons sour cream.

• For uneven baking, rotate your pan halfway through if your oven has hot spots.

Make-ahead and Storage:

• Store leftover cake tightly wrapped at room temperature up to 3 days, or refrigerated up to 5 days.

• For longer storage, wrap slices in plastic wrap and foil, then freeze for up to 2 months.

Serving Suggestions

Presenting your lemon pound cake with style can make it the star of any gathering. Try these ideas for maximum appeal.

• Dust with extra powdered sugar or garnish with thin lemon slices for a simple, elegant look.

• Serve slices with whipped cream, lemon curd, or a scoop of vanilla ice cream for a special occasion.

• Top with fresh berries—blueberries, raspberries, or strawberries—for a burst of color and flavor.

• For brunch, pair with Greek yogurt and honey.

• Use as the base for a stunning trifle, layered with fruit and cream.

Final Thoughts

Lemon pound cake made with cake mix is a smart shortcut that never compromises on flavor, texture, or visual appeal. By upgrading the cake with pudding, real lemon juice, zest, and a bright glaze, you create a memorable treat with almost no risk of failure. Use these tips and variations to tailor the recipe to your event or cravings. This cake will quickly become your go-to for everything from casual coffee breaks to celebrations—zesty, moist, and sure to be requested again and again.