Yield: 12 SERVINGS
Prep Time: 10 MINUTES
Cook Time: 45 MINUTES
Total Time: 55 MINUTES
✅ INGREDIENTS
- 1 box Lemon Supreme Cake Mix
- 4 eggs
- 1/2 cup sugar
- 1/2 cup oil
- 1/2 cup water
- 8 oz cream cheese, softened
- 1 tsp vanilla extract
FOR THE LEMON GLAZE
- 1 cup powdered sugar
- 1 1/2 Tbsp lemon juice
- 1/2 tsp vanilla extract
✅ INSTRUCTIONS
- Preheat oven to 350 degrees F. Grease Bundt pan well. Set aside.
- Mix all ingredients together on low for 30 seconds then on medium speed for 2 1/2 minutes.
- Pour the batter into the greased Bundt pan. Bake for 40-50 minutes, until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes then remove to a serving plate to cool completely.
- When the cake is cool, mix up the glaze by stirring together the powdered sugar, lemon juice, and vanilla extract. Allow the glaze to rest for 1 minute to allow any bubbles to come to the surface then stir gently. Drizzle the glaze over the cool cake.
Nutrition Information:
- YIELD: 12 SERVING SIZE: 1 grams
Amount Per Serving:
- CALORIES: 371
- TOTAL FAT: 19g
- SATURATED FAT: 6g
- TRANS FAT: 0g
- UNSATURATED FAT: 12g
- CHOLESTEROL: 81mg
- SODIUM: 402mg
- CARBOHYDRATES: 46g
- FIBER: 1g
- SUGAR: 28g
- PROTEIN: 5g
Nutrition Information Provided For Educational and Informational Purposes Only.
This Easy Lemon Pound Cake uses a cake mix and only a few simple pantry ingredients.
You will love the lemon flavor in the cake and the tangy lemon glaze that really takes this recipe over the top.
If you love lemon desserts, you’re going to love this recipe!
KEY TO SUCCESS #1 – USE LEMON SUPREME CAKE MIX
This no-fuss recipe starts with a box of Lemon Cake Mix.
I frequently use the Duncan Hines Lemon Supreme cake mix, but any lemon cake mix recipe will work.
To the cake mix, we’re adding cream cheese, eggs, oil, and water.
You will not follow the directions on the cake mix package.
Instead, you will add the ingredients listed in this recipe to the dry cake mix and blend according to the directions.
We’re adding more eggs than normal to make the cake richer.
KEY TO SUCCESS #2 – ADD CREAM CHEESE FOR TASTE AND TEXTURE
We’re adding an entire block of cream cheese to our Lemon Pound Cake because it adds a unique flavor and enhances the soft texture of this pound cake.
You will love how much moisture the cream cheese adds to this easy pound cake recipe.
We also use cream cheese in our easy Almond Pound Cake recipe and it is always a big hit.
Bake your pound cake in a bundt pan. I have a 12-cup bundt pan that I use and it is plenty big for this Lemon Pound Cake.
And be sure to grease the pan very well.
Coat your pan well with non-stick cooking spray.
Get the spray in all the grooves of the pan so that your cake comes out easily.
It is not necessary to flour the pan when making this pound cake recipe.
KEY TO SUCCESS #3 – ADD THAT LUSCIOUS LEMON GLAZE
After the cake has cooled completely, it’s time to add the tangy lemon glaze.
Mix up the glaze in a small bowl by stirring together the powdered sugar, lemon juice, and vanilla extract.
Continue stirring until all the lumps are out of the glaze.
All that vigorous stirring has allowed some air to get into your glaze so let the bowl of glaze rest for a minute or two so that all the tiny bubbles can come to the surface.
Finally, gently stir the glaze until it is smooth again.
This resting step will allow you to glaze your cake without seeing a bunch of little bubbles in the glaze.
Use a spoon to drizzle the glaze over the lemon pound cake and let the glaze drip down the sides.
You can adjust your glaze by adding a bit more powdered sugar or a bit more lemon juice until it is as thick or as thin as you like it.
I tend to go slightly thicker than normal with my glaze so that it doesn’t all end up in a runny mess on the serving plate.
Whether your glaze is thick or thin, you can’t go wrong with this easy Lemon Pound Cake recipe.
Jennifer
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