I love my Aunt TC’s Lemon-Lime Soda Cake, so I thought it would be fun to make my own pound cake to share with her. Instant lemon pudding mix is the key to making this pound cake extra moist, and the lemon drizzle on top adds another layer of citrusy goodness.
| Level: | Easy |
| Total: | 2 hr 35 min |
| Active: | 25 min |
| Yield: | 8 to 12 servings |
Ingredients
- Nonstick cooking spray, for the pan
- 3 cups all-purpose flour
- One 3.4-ounce package instant lemon pudding mix
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1/3 cup vegetable oil
- 2 1/4 cups granulated sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 2 tablespoons lemon zest
- 2 tablespoons fresh lemon juice
- 1 cup whole milk
- 1 cup confectioners’ sugar, plus more as needed
- Juice of 1 small lemon (1 1/2 tablespoons)
- 2 teaspoons pure vanilla extract
Instructions
- For the cake: Preheat the oven to 350 degrees F. Grease a Bundt pan.
- Whisk together the flour, pudding mix, baking soda and salt in a medium bowl. Set aside.
- Beat the butter, oil and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment at medium-high speed, scraping down the sides of the bowl as needed, until pale and fluffy, 4 to 6 minutes. Reduce the speed to low and add the eggs, one at a time, beating until the yellow disappears after each addition. Beat in the vanilla extract, lemon zest and lemon juice just until combined.
- Beat in the flour mixture alternately with the milk in 3 additions, beginning and ending with the flour mixture. Beat just until the ingredients are combined.
- Scrape the batter evenly into the prepared Bundt pan and bake until the cake is golden brown and a toothpick inserted in the center comes out mostly clean with only a couple of moist crumbs, 1 hour 5 minutes to 1 hour 10 minutes. Let the cake cool in the pan for 15 minutes. Run a knife around the edges of the cake and invert onto a cooling rack to cool completely, about 45 minutes.
- Meanwhile, make the lemon drizzle: Whisk together the confectioners’ sugar, lemon juice and vanilla until thick. (If it’s too runny, add a little more confectioners’ sugar.) After the cake is cooled, pour the lemon drizzle over the top.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 683 |
| Total Fat | 30 g |
| Saturated Fat | 13 g |
| Carbohydrates | 97 g |
| Dietary Fiber | 1 g |
| Sugar | 67 g |
| Protein | 7 g |
| Cholesterol | 107 mg |
| Sodium | 333 mg |
Reviews
Made this for my niece’s prom party. I mean everyone was wanting more and more. Was told by my family to bring this to all family events. The cake is amazing light and just lemony,
My grandmother’s trick to non-sticking: butter and lightly flour the pan!
The cake was delicious. However it stuck to the pan and I followed the instructions perfectly. I will not use just plain non stick cooking spray next time.
Beautiful cake. Loved it!!
This lemon pound cake is delicious!! It’s easy to make and so refreshing on these hot summer days in Texas. I am not a fan of dishes containing lemon, but this cake has me converted–it’s moist, has a great texture, and the lemon flavor is not overpowering. Quite tasty!!
Absolutely delicious! Just made my second one within two weeks.
Yes I made this cake!!! Followed directions exactly. Ovens are different, my cake cooked for 50 mins and was done. Super moist cake!! Everyone loves it!!! Will continue to make Thank you
Beautiful and delicious! This is one of the best cakes I’ve ever made. Everyone that tried a piece raved about it. I used baking spray, followed the directions for cooling, and the cake popped out of the pan with no sticking. Highly recommend! You will not be disappointed.
Beautiful cake.. smelled so good cooking. Great flavor. Use cake pan release (google) so your pound cake can slide out the Bundt pan!
Made this cake for my spouse and he loved it. My daughter took a piece and told me I could make this for her birthday as she thought it was the best. I tried a small piece and thought it was very light and airy compared to my regular pound cake. It must be the oil combined with the butter. For those of you who had trouble with your cake releasing, try using a batch of magic cake pan release which you can google. I was amazed and had no trouble with corn muffins or this cake sticking.