Lemon Pound Cake

Everyone’s favorite

Our family has been making this cake for years and years and it is still the best , and simplest cake around.

from the Duncan Hines cake box (with my 2 cents)

  • 1 pkg Duncan Hines Lemon Supreme Cake Mix (any other brand simply will not do)
  • 1 (3.4 oz) pkg instant lemon pudding and pie filling (the small box)
  • 4 large eggs
  • 1 cup water (I juice 1 lemon, and then add enough water to it to make 1 cup)
  • 1/3 cup vegetable oil
  • (I also throw in the rind from aforementioned lemon in the batter)


  • 1/2 cup Frosting from can (we always juice 1 lemon, or more, and add enough powdered sugar to get to the consistency you want)
  1. Preheat oven to 350°F. Grease and flour 10-inch tube pan.
  2. Combine cake mix, pudding mix, eggs, water and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pan.
  3. Bake at 350°F for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto heat resistant serving plate. Cool completely.
  4. For glaze, place frosting in microwave-safe bowl. Microwave on high power 10 to 15 seconds. Stir until smooth. Drizzle over cake


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