Are you in the mood for a delicious, tangy dessert that will delight your taste buds? Look no further than this lemon pound cake recipe! By using cake mix and Jello pudding, this recipe is simple to make, but the results are simply divine. Let’s get baking!
- 1 box of lemon cake mix
- 1 small box of instant lemon Jello pudding
- 4 large eggs
- 1 cup of sour cream
- 1/2 cup of vegetable oil
- 1/2 cup of water
- 1/4 cup of fresh lemon juice
- Zest of 1 lemon
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan with cooking spray.
- In a large mixing bowl, combine the cake mix, Jello pudding, eggs, sour cream, vegetable oil, water, lemon juice, and lemon zest. Mix until well combined.
- Pour the batter into the greased loaf pan.
- Bake for 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes.
- Remove the cake from the pan and place it on a wire rack to cool completely.
- Serve and enjoy!
This lemon pound cake recipe yields 12 servings. Each serving contains approximately:
- Calories: 350
- Total Fat: 19g
- Saturated Fat: 5g
- Cholesterol: 81mg
- Sodium: 406mg
- Total Carbohydrates: 40g
- Dietary Fiber: 0g
- Total Sugars: 26g
- Protein: 5g
This recipe takes approximately 60 minutes to make from start to finish.
- 9×5 inch loaf pan
- Large mixing bowl
- Mixing spoon or electric mixer
- Cooking spray
- Wire rack
This lemon pound cake is delicious on its own, but you can also serve it with:
- Whipped cream
- Fresh berries
- Lemon glaze
- Vanilla ice cream
This recipe can be easily adapted to suit your preferences. Here are a few ideas:
- Use a different flavor of cake mix and pudding mix for a different flavor combination.
- Add poppy seeds to the batter for a lemon poppy seed pound cake.
- Top the cake with a lemon glaze or frosting for an extra lemony treat.
If you don’t have all of the ingredients on hand, don’t worry! Here are a few substitutions you can make:
- Replace the vegetable oil with melted butter
- Use Greek yogurt instead of sour cream
- Replace the lemon juice with lime or orange juice
Store any leftover lemon pound cake in an airtight container at room temperature for up to 3 days. You can also freeze the cake for up to 3 months.
- Make sure all of your ingredients are at room temperature before you start baking.
- Don’t overmix the batter – mix until just combined.
- If you want a stronger lemon flavor, add more lemon juice and zest.
- For a more moist cake, add an extra tablespoon of oil or sour cream.
This recipe is perfect for busy bakers who want to make a delicious dessert without spending hours in the kitchen. By using cake mix and Jello pudding, you can create a moist and flavorful cake with minimal effort.
Frequently Asked Questions
Can I use a different flavor of cake mix?
Yes! You can use any flavor of cake mix that you like. Just make sure to also use a matching flavor of Jello pudding mix.
Can I use a bundt pan instead of a loaf pan?
Absolutely! Just make sure to adjust the baking time accordingly.
Can I make this cake in advance?
Yes, you can make this cake up to 2 days in advance. Just store it in an airtight container at room temperature.
This lemon pound cake recipe is a winner in my book. It’s easy to make, full of lemony flavor, and looks impressive on any dessert table. Give it a try and let me know what you think – I’m sure you’ll love it as much as I do!