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Lemon Pound Cake

Rating: 4.7 18 Comments
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Densely rich pound cake with a big splash of lemon flavor from Duncan Hines Lemon Cake Mix and lemon pudding is appropriate for any occasion. However, we suggest you enjoy this Lemon Pound Cake during a quiet moment to yourself.

Directions

  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 centre 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.

Comments

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dianna16 on Oct 28, 2020 12:11 a.m.

My mom made this cake as soon as it was published on the box. I have personally make this once a month. Oh yeah, I have made it for 20 years. It makes a wonderful gift. To make it more moist I don't ice it, I put it in an unscented trash bag, after it cools enough to remove from bundt pan. The condensation is the trick. Thank you for this recipe. My family has been using Duncan Hines products for decades. Thank you for consistency of product.

Cherie1 on Oct 30, 2020 1:32 p.m.

I kept having problems with mine too. I called the company and they told me to add 1/4 cup of selfrising flour and 1/4 cup of sugar. I haven’t had a problem since. (I have made this Cake for years without a problem.)

Sharonmarsh1 on Jul 19, 2020 3:28 p.m.

I’ve made this twice and both times the cake sunk after I took it out of the oven. What can I do to prevent this?

Cherie1 on Oct 30, 2020 1:33 p.m.

I kept having problems with mine too. I called the company and they told me to add 1/4 cup of selfrising flour and 1/4 cup of sugar. I haven’t had a problem since. (I have made this Cake for years without a problem.)

Nonna7j on Feb 13, 2020 12:23 p.m.

I make this in two 9 inch pans-cut 20 minutes off baking time and start checking. I replace 1/2 cup of the water with 1/2 cup freshly squeezed lemon juice and frost with mascarpone icing-rave reviews

MerrybethMorphet on Oct 5, 2019 6:09 p.m.

I have been making this cake since the 70's when it was published in a magazine. :) Wonderful !!! I leave it in the bundt pan and while it is still warm, I drizzle it with heated lemon juice and sugar --- about 1/3 c in total,. It tastes richer/better the next day or at supper time.

Mambam on Sep 25, 2019 8:55 p.m.

I make a limoncello glaze. Everyone loves it!

anna47 on Dec 5, 2018 8:36 p.m.

My MIL gave me this recipe 20 years ago and my husband loves it. I make it every year for his birthday. It’s a no fail cake that is delicious.

cassey48 on May 15, 2015 9:33 a.m.

This is delicious and easy to make!

maryjag on May 2, 2014 8:22 p.m.

To cut calories just lightly sprinkle top wiith lemon juice and a pinch of sugar for looks mary jag

mc_janine on Mar 15, 2013 8:56 a.m.

Just tried using meringue for an icing. What a hit that was!

sandy.wakemanschmelzer on Mar 7, 2013 4:33 p.m.

My mom used to make this cake way back in the 1970's when she first saw it in a magazine. My grandmother loved it and it quickly became her favourite so mom make it every year at her birthday and Mother's Day. It is still a family favourite all these years

mc_janine on Aug 3, 2012 10:01 a.m.

I have made this several times baked in two loaf pans...one for keeping, one for sharing. It's really good.

munchie on Mar 25, 2011 12:39 p.m.

Son loves this recipe. Can be baked in loaf pans too

europa on Oct 10, 2020 1:35 p.m.

Absolutely <s ﹤s <s 〈s 〈s ≮s ⟨s ︿s the best

europa on Oct 10, 2020 1:33 p.m.

Absolutely <s>the best

europa on Oct 10, 2020 1:33 p.m.

Absolutely <s>the best

europa on Oct 10, 2020 1:33 p.m.

Absolutely the best