Lemon Supreme Pound Cake {starts with a mix}

This recipe is kickin’ it old school. It came out on the package of Duncan Hines cake mix back in the 70’s (according to this site it was 1978.) I was a mere babe back then and not yet baking, but I have been using a variation of it for years. I usually make a chocolate version (because I am a chocolate freak), but lemon/citrus cakes just scream SPRING and are quickly becoming a favorite as well. But if I’m being honest, have I met a cake I didn’t like? Probably not.

This was perfect for Easter, and forgot to include it in my last post. We have had an abundance of cakes going on around here! I do love a bundt cake. I’m not sure why!
And, just 4 ingredients + water…how convenient is that?
The version I usually makes also has a cup of sour cream (or yogurt). I didn’t think to add it to this one, but I think it would have made it even more moist and dense, like a traditional pound cake. Even so, it was delicious as is, and was really tasty with fresh strawberries and whipped cream!

Lemon Supreme Pound Cake

1 box Lemon cake mix
1 package instant lemon pudding mix (4-serving size)
1 cup water
1/2 cup oil
4 eggs

Glaze (optional)
1 cup confectioner’s sugar
1-2 tablespoons lemon juice (can also use milk, cream, half-and-half)
zest of lemon (optional)

  • Preheat oven to 350 degrees F. Grease and flour a bundt pan (I used the Baker’s Cooking Spray), set aside.
  • Add cake mix and pudding mix to a large mixing bowl. Add water, oil and eggs. Stir until combined.
  • Beat on medium speed for 2 minutes.
  • Pour cake mix into prepared pan. Tap pan on counter a couple of times to remove any air bubbles.
  • Bake for 40-50 minutes; cake is done when lightly browned and center springs back when gently pressed. Cool in pan for 20 minutes.
  • While cake is cooling, make glaze (if desired) by combing confectioners sugar with 1 tablespoon lemon juice. Slowly add in additional juice/liquid until desired consistency is reached. Mine ended up a little thinner than I would have liked, and could have been thickened up with more sugar, but I just left it as is. I also added the zest of a lemon to my glaze for extra lemon flavor.
  • Invert cake onto plate and drizzle with glaze.
Recipe Sources: Click Americana and Duncan Hines
Another great recipe that begins with lemon cake mix –

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