Lemon Pudding Pound Cake

Came out wonderful would have taken picture it came and then there were none lol thanks

I loved this recipe, tastes good and adding Lemon curd really made it great. so fast and easy not a lot of ingredients. A+ in my book.

Great recipe!!!

I made this as a birthday cake. I did add lemon zest to the batter plus replaced 1/4 cup of water with fresh lemon juice. Garnished with fresh berries.

I think this is the Duncan Hines recipe found on their Lemon Cake box and on their website. It makes a moist pound cake but it’s not dense like a traditional old fashioned pound cake. However, it is not as light as a cake. I like it with a lemon glaze made from thinned ( microwaved until warm) lemon frosting. Adding lemon zest gives both the cake and the glaze a lemon zing. But the recipe is yummy as is.

I loved this recipe, but put my own spin on it after reading reviews that it wasn’t really lemony. I did 1/3 cup of lemon juice and 2/3 cup of water to enhance the flavor in the cake and used lemon juice instead of water in the icing. It was so moist and just the right flavor I was looking for.

This is not pound cake. It’s just lemon cake with pudding mix. If you’re looking for lemon cake, it’s good enough. But, it’s not pound cake.

It was absolutely delicious and very easy to make!

The cake was moist and light. It needs some lemon juice and lemon zest in the batter and a lemon glaze on top to bump up the lemon flavor.

I was so excited to find this simple recipe that had great reviews. I am not very good at baking. With that being said. I made this cake with a few sub, not sure what I did wrong but the kake came out of the oven beautiful I was o happy I thought I would let it cool over night and then glaze it. In the morning I noticed the cake was half the size, I turned it out and cut a slice. as I suspected top layer was cooked bottom was almost cooked but it fell. I wanted an extra moist cake so I subd a few items. Betty crocker cake mix with pudding in it. added one more pudding, 4 eggs, 1.5 cup of buttermilk, .333 cups of butter, lemon zest and 2 tablespoons of lemon juice. I did not have a bundt pan so I used a square 8 in pan. Please let me know where I went wrong. thank you to any one who sets me straight about “baking”.

This is a good recipe for anytime. I used other reviewers advice and added lemon zest, used three eggs and milk instead of water, 2 T. Lemon. I drizzled it with a lemon glaze(3/4 cup powdered sugar 1/4 fresh lemon juice). I made two bunts in 9″ glass the first time and cupcakes the next. Very good. I will make again and maybe will add poppy seeds to some.

Made cake exactly to recipe. It turned out wonderful & moist. Drizzled powdered sugar/milk/vanilla glaze on top but honestly could go without. Thanks for sharing -it’s a keeper!

Great base but I did make two changes to give it a bigger lemon WOW flavor. For the cake, I cut the eggs down to 3. The other change was to make a lemon glaze. I mixed 1 cup powdered sugar and the juice of one lemon. Add milk if needed to get drizzle-able glaze. Pour onto cooled cake. This is the PERFECT go-to for a lemon dessert craving.

Made this last night. I took another reviewer’s advice and used milk instead of the water. I added two teaspoons of lemon juice and a teaspoon of vanilla extract. I made a glaze of orange juice, a bit of lemon juice and confectioners sugar. This is a great cake! It isn’t quite the texture of a pound cake, but who cares when it tastes fabulous! It’s fluffy and moist and there was the perfect lemon flavor to it without being overpowering. I think this will also make really great cupcakes, so next time I’ll try that. Hubby says be sure to keep this recipe. I agree! Thanks for sharing it!

A friend of mine gave me a recipe similar to this years ago. I thought that the one I had called for yogurt. However, this was just as moist as I remember the pound cake being. I use a yellow cake mix, lemon pudding, and juiced one lemon, which I put in the measuring cup and added the water to in order to fill one cup and not go over. I loved it. My children thought it was just a bit too sour. We made a glaze from lemon juice and confection sugar.

If it doesn’t have enough lemon flavor, there are so many simple things you can do to enhance it. I substitute 2 tsp. of water for 2 tsp. of lemon extract. I bake mine in two 9×5 loaf pans. (35 minutes @ 350). Make a glaze of powdered sugar, a little veg. oil and ReaLemon lemon juice to the consistency you like.

Mmmmm my error made it a true pound cake, even after I added cook n serve pudding by mistake this came out beautiful! I used 1/2 C of half n half, 1/2 C milk, 3 eggs, 1/3 Veg oil, 4 Tablespoons of Minute Maid lemon juice (the frozen bottle), when I realized I used the cook n serve pudding I added another tablespoon of lemon juice, 1 Tablespoon of water, 4 Tablespoons of Flour, 1/16 (a pinch) teaspoon of baking soda and 1/16 teaspoon of baking powder. The batter came out thick, the result was a more dense pound cake, I made a medium glaze drizzle using about 1/2 container of cream cheese icing and added 4 Tablespoons of Lemon juice. It still turned out great, with my error using cook n serve pudding I thought it may not rise but it did! I should have added more milk or water rather than flour. If you make the same mistake I did, change the amount of water or milk to 1 1/4 Cup and forget the additions I made. 4 slices are gone already! would be heaven with a scoop of vanilla ice cream

Recently I received a Kitchenaid mixer for our 24 wedding anniversary! This my family’s favorite recipe for lemon pound cake and the very first thing I am making in my mixer~! I doubled the recipe because my family devours this delicious cake! An instant family fave!!!

Used to love this recipe- great for taking on picnic (Busy working mother of four). However the mix is now 16.5 ounces and now the cake is small, flat, gooey…. so One star.

Super hit!!! This was awesome and I didn’t even put a glaze on it.

The kids loved this! I actually only got a little piece! 🙂