7 Easy Steps to Make a Moist Lemon Pound Cake with Cake Mix
There’s something incredibly comforting about the tangy scent of lemon wafting through your kitchen. If you’ve ever had a slice of lemon pound cake so moist it nearly melts in your mouth, then you already know how addictive it can be. The best part? You can create that bakery-style goodness right at home — and yes, even with a simple box of cake mix.
Whether you’re baking for a birthday, brunch, or just because, this lemon pound cake with cake mix is a go-to recipe you’ll return to time and time again. It’s easy, fast, and incredibly flavorful.
Table of Contents
Why You’ll Love This Lemon Pound Cake with Cake Mix
A Cake That Tastes Like Home
Maybe it reminds you of your grandmother’s kitchen or those lazy Sunday mornings with a cup of coffee and something sweet on the side. This recipe brings that kind of memory to life. The lemon is bright, the crumb is rich and moist, and the simplicity is unbeatable.
The use of a boxed cake mix doesn’t mean you’re sacrificing flavor — in fact, it’s the secret weapon. With a few smart additions, you’ll be shocked at how homemade this cake tastes. No one will ever guess it started with a mix.
Ingredients You’ll Need for Lemon Pound Cake
Here’s a breakdown of what you’ll need to gather. These ingredients are easy to find, but together, they create magic:
| Ingredient | Quantity | Notes |
|---|---|---|
| Yellow Cake Mix | 1 box (15.25 oz) | Preferably butter golden or vanilla |
| Lemon Instant Pudding | 1 box (3.4 oz) | Adds moistness and zing |
| Eggs | 4 large | Room temperature |
| Water | 1/2 cup | Milk can be used for extra richness |
| Vegetable Oil | 1/2 cup | Keeps the cake soft and moist |
| Sour Cream | 1/2 cup | Adds richness and moisture |
| Lemon Zest | 1 tbsp | Freshly grated for bright flavor |
| Lemon Juice | 2 tbsp | Optional but enhances the tang |
Step-by-Step Instructions to Make Lemon Pound Cake with Cake Mix
Preparation Steps
- Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or loaf pan.
- In a large bowl, whisk together the cake mix and pudding mix.
- Add the eggs, water, vegetable oil, sour cream, lemon zest, and lemon juice.
- Mix with an electric mixer on medium speed for about 2 minutes, until the batter is smooth and thick.
- Pour the batter into your prepared pan and smooth out the top.
Baking Time & Tips
- Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- Let it cool in the pan for 10 minutes before flipping onto a wire rack to cool completely.
- Don’t overbake — moistness is key! Use a light-colored pan to avoid a burnt crust.
Optional Lemon Glaze for Extra Flavor
A tangy-sweet glaze takes your lemon pound cake over the top. Here’s how to make it:
Glaze Ingredients:
- 1 cup powdered sugar
- 2–3 tbsp lemon juice
- 1 tsp lemon zest
Glaze Instructions:
- Mix all ingredients until smooth.
- Drizzle generously over the cooled cake.
- Let it set for 10–15 minutes before slicing.
Tips to Make Your Lemon Pound Cake Super Moist
Expert Moisture Hacks:
- Sour cream: Keeps the texture rich and soft.
- Instant pudding mix: This is non-negotiable for moisture and flavor.
- Do not overmix or overbake: Both can lead to dryness.
- Store correctly: Wrap in foil or plastic to lock in moisture.
Variations & Custom Add-ins
Want to mix it up? Here are some ideas:
- Lemon-Blueberry Cake: Add 1 cup of fresh or frozen blueberries (tossed in flour).
- Cream Cheese Swirl: Add dollops of sweetened cream cheese to the batter before baking.
- Coconut Lemon Cake: Fold in shredded coconut for texture.
- Poppy Seeds: Stir in 1–2 tablespoons for a subtle crunch.
Storage & Freezing Tips
- Room Temp: Keeps well for 3–4 days in an airtight container.
- Fridge: Up to 1 week, but let it sit at room temp before serving.
- Freezer: Slice and wrap individually. Freeze for up to 2 months. Thaw overnight.
Frequently Asked Questions (FAQ)
Can I use lemon pound cake mix instead of yellow cake mix?
Yes, but adding pudding mix still helps with texture and flavor.
How do I keep my lemon pound cake with cake mix from drying out?
Use sour cream, avoid overbaking, and make sure it’s stored in an airtight container.
What pan should I use for lemon pound cake with cake mix?
A bundt pan gives it a classic look, but two loaf pans work just as well.
Can I add fresh lemon juice to enhance flavor?
Absolutely. It brightens the taste and balances the sweetness.
Why use pudding mix in a lemon pound cake with cake mix?
It adds moisture, improves texture, and boosts lemon flavor without needing extra ingredients.
Final Thoughts: Bake a Lemon Pound Cake Worth Sharing
If you’re looking for a lemon dessert that’s easy to whip up and guaranteed to impress, this lemon pound cake with cake mix delivers every time. It’s rich, moist, flavorful, and flexible — and thanks to the pudding and sour cream, you’ll never have to worry about dryness.