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Lemon Pound Cake


  • For the cake:
  • 1 box Lemon Cake Mix
  • 1 3.4 oz. package instant lemon pudding mix
  • 4 large eggs
  • 1 cup water
  • 1/3 cup vegetable oil
  • 2 tsp lemon extract
  • For the glaze:
  • 1 cup confectioners' sugar sifted
  • 2-4 tbsp fresh lemon juice


  • Preheat oven to 350 degrees. Grease and flour 10-inch Bundt or 9 inch loaf pan.
  • Combine cake mix, pudding mix, eggs, water, oil, and lemon extract in large bowl.
  • Beat with an electric mixer at medium speed for 2 minutes.
  • Pour into prepared pan. Bake 40 - 50 minutes or until toothpick inserted in center comes out clean.
  • Cool cake on wire rack for 25 minutes. Remove cake from pan and cool completely.
  • To make the glaze: combine the powdered sugar and 2 tbsp lemon juice until smooth. Adding 1 tbsp of lemon juice at a time till the glaze is your desired consistency. Drizzle over cooled cake and let set till hardened.