Introduction
Are you in the mood for a sweet and tangy treat? Look no further than this lemon pound cake using cake mix and pudding. With only a few ingredients and simple steps, you can whip up a delicious dessert that will impress your friends and family. Plus, the lemon flavor adds a refreshing twist on the classic pound cake. Let’s get started!
Ingredients
- 1 box yellow cake mix
- 1 package instant lemon pudding mix
- 4 eggs
- 1/2 cup vegetable oil
- 1/4 cup fresh lemon juice
- 1/2 cup water
- 1 tablespoon lemon zest
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9 x 5 inch loaf pan.
- In a large bowl, combine the cake mix, pudding mix, eggs, oil, lemon juice, water, and lemon zest. Mix until well combined.
- Pour the batter into the prepared loaf pan.
- Bake for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool the cake in the pan for 10 minutes, then remove it from the pan and cool completely on a wire rack.
- Dust with powdered sugar, if desired, before serving.
Nutritional Information
Serving size: 1 slice (1/12 of the cake)
| Calories | Fat | Carbohydrates | Protein |
|---|---|---|---|
| 270 | 11g | 39g | 3g |
Cooking Time
Total time: 1 hour and 10 minutes (including cooling time)
Equipment
- 9 x 5 inch loaf pan
- Large mixing bowl
- Measuring cups and spoons
- Mixing spoon or electric mixer
- Wire rack
Serving Suggestions
This lemon pound cake is delicious on its own, but you can also serve it with fresh berries or whipped cream for an extra special treat. It’s also perfect for a summer picnic or potluck!
Variations
If you want to switch things up, you can try using different flavors of cake mix and pudding mix. For example, you could use chocolate cake mix and vanilla pudding mix for a chocolate pound cake.
Substitutions
If you don’t have fresh lemons on hand, you can use bottled lemon juice instead. You can also substitute other types of oil, such as canola or coconut oil.
Storage
This lemon pound cake can be stored in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 2 months.
Tips
- Make sure your ingredients are at room temperature before you begin mixing, as this will help the batter come together more easily.
- Don’t overmix the batter or your cake may turn out tough. Mix just until everything is combined.
- If you’re having trouble getting your cake to release from the pan, try lining the bottom with parchment paper before greasing.
Notes
This recipe makes one 9 x 5 inch loaf of lemon pound cake.
Frequently Asked Questions
Can I use a different type of cake mix?
Yes, you can use any flavor of cake mix you like. Just keep in mind that it will change the flavor of the final product.
Can I use fresh lemon juice instead of bottled?
Yes, you can use either fresh or bottled lemon juice in this recipe.
Can I make this recipe without the pudding mix?
Yes, you can leave out the pudding mix if you don’t have any on hand. However, it does add a nice texture and flavor to the cake.
Conclusion
This lemon pound cake using cake mix and pudding is a quick and easy dessert that’s perfect for any occasion. With its sweet and tangy flavor, it’s sure to be a hit with everyone who tries it. So why not give it a try for yourself and see just how delicious it can be?
