Name: Lemon Pudding Pound Cake
Prep time: 15 min
Cook time: 50 min
Total time: 75 min
Ingredients: 1 (18.25 ounce) package lemon cake mix; 1 (3 ounce) package instant lemon pudding mix; 4 eggs; 1 cup water; 0.33333298563957 cup vegetable oil

Cook Time: 50 minutes

Ingredients

1 (15.25 ounce) package lemon cake mix
1 (3 ounce) package instant lemon pudding mix
4 large eggs
1 cup water
cup vegetable oil

Directions

Preheat your oven to 350F (175C). Grease and flour a 10-inch Bundt pan.
In a large mixing bowl, combine the lemon cake mix, instant lemon pudding mix, eggs, water, and vegetable oil.
Beat the mixture at medium speed for about 2 minutes until smooth and well combined.
Pour the batter into the prepared Bundt pan, spreading it evenly.
Bake in the preheated oven for 50 to 60 minutes. Check for doneness by inserting a toothpick into the center of the cake - it should come out clean.
Allow the cake to cool in the pan for 10 minutes, then carefully remove it from the pan and let it cool completely on a wire rack.

Recipe Tip

For an extra touch, sprinkle the cooled cake with powdered sugar or frost it with a tangy lemon frosting.

Nutrition Facts (per serving)

Calories	220
Total Fat	9g
Saturated Fat	2g
Cholesterol	63mg
Sodium	306mg
Total Carbohydrate	31g
Dietary Fiber	0g
Total Sugars	16g
Protein	4g
Vitamin C	0mg
Calcium	93mg
Iron	1mg
Potassium	49mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may vary depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

Comments

Nancy Lewis

12/31/2023 04:39:35 AM

After making some adjustments, I am now happy to give it a 5-star rating! I included the juice and zest of one lemon in the water to make up 1 cup, and also added 1-1/2 teaspoons of lemon extract.

Aaron Green

03/20/2025 06:15:12 AM

Fantastic foundation, but I made a couple of tweaks to enhance the lemon flavor. Instead of using 4 eggs for the cake, I only used 3. Additionally, I whipped up a zesty lemon glaze by combining 1 cup of powdered sugar with the juice of one lemon. If needed, I added a bit of milk to achieve a drizzling consistency. After the cake cooled, I poured the glaze over the top. This recipe is an absolute gem for satisfying any lemon dessert cravings.

Amanda Johnson

12/27/2022 07:40:08 PM

I have been using the Duncan Hines pound cake recipe for years and it never disappoints. For a delicious twist, I recommend adding a tub of lemon icing at the bottom of a bundt pan before pouring the cake batter on top. Once baked, let it cool and drizzle with a lemon topping - it's a true indulgence!

Nancy Martin

12/13/2023 11:42:16 PM

My mistake turned this pound cake into a delightful surprise! I accidentally added cook n serve pudding, but the cake still turned out beautifully. I used a combination of ingredients including half n half, milk, eggs, vegetable oil, Minute Maid lemon juice, and a few extra touches. The batter ended up thick, resulting in a dense pound cake which I topped with a delicious glaze made of cream cheese icing and extra lemon juice. Despite my error with the pudding, the cake rose perfectly. Next time, I would adjust the liquids rather than adding extra flour. A must-try treat, especially when served with a scoop of vanilla ice cream. Definitely a hit with my family - we've already devoured four slices!