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Easy Lemon Pound Cake

Total Time

Prep: 10 min. Bake: 40 min. + cooling

Makes

16 servings

Who doesn't love moist lemon cake, especially when you add cream cheese to a boxed mix for extra richness? —Flora Valdez, San Bernadino, California
Easy Lemon Pound Cake Recipe photo by Taste of Home

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 3/4 cup 2% milk
  • 1 package lemon cake mix (regular size)
  • 4 large eggs, room temperature
  • Confectioners' sugar, optional

Directions

  1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, beat cream cheese until smooth; gradually beat in milk. Add dry cake mix and eggs; beat until combined. Beat on medium speed for 2 minutes. Pour into prepared pan.
  2. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool in pan for 10 minutes before removing from pan to a wire rack to cool completely. If desired, dust with confectioners' sugar.

Lemon Pound Cake with Cake Mix Tips

What is the best way to grease the pan for lemon pound cake?

We suggest greasing the pan with melted vegetable shortening and flour to make it easy to get your cake out of the Bundt pan. Using a pastry brush, brush the interior of the pan with melted shortening (get as many nooks and crannies as you can!) and completely dust with a thin layer of flour, then invert the pan and tap out any excess flour before filling with the cake batter and baking.

Should you invert the cake pan when cooling the cake before removing it to cool completely?

There is a magic interval of time during which you should try removing your Bundt cake from its pan, which is anywhere from 7 to 11 minutes after removing it from the oven. It should still be warm, not cooled completely. If you find the cake is still stubbornly sticking, leave the pan inverted on a wire rack and allow gravity to do the work. Once the cake comes free, let it cool completely on the rack.

What kind of glaze or frosting can you top lemon pound cake with?

This lemon pound cake with cake mix can be finished with a quick vanilla glaze or this gingery glaze. You could also vary this cake up by adding a teaspoon or so of poppy seeds, or by folding in a handful of fresh raspberries or blueberries.

Mark Neufang, Taste of Home Culinary Assistant

Nutrition Facts

1 piece: 182 calories, 7g fat (4g saturated fat), 62mg cholesterol, 285mg sodium, 26g carbohydrate (14g sugars, 0 fiber), 4g protein.

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