Three Steps and a Surprise Guest
On a Tuesday with zero energy and a surprise guest on the way, I grabbed a box of lemon cake mix and turned it into this pound cake in three steps.
It bakes up buttery, moist, and sunny, with a glossy glaze that makes it look like it took all afternoon. If you want to know more about DanyRecipes, you will find that quick, cozy bakes like this are what my kitchen is all about.
Why Three Steps Is All You Need
This is a moist lemon pound cake with a dense, tender crumb, and it comes together in one bowl. Pudding mix and sour cream give it the richness of a bakery loaf, while fresh zest and juice make it taste homemade. If you love classic lemon pound cake recipes but are short on time, this is your answer.
It is also one of the easiest lemon desserts to bake for a crowd. There is no creaming, no sifting, and no fuss, so you can stir it up while the oven heats. A simple lemon pound cake with glaze is all the decoration it needs.
Just a Few Pantry Staples
- 1 box (about 15.25 oz) lemon cake mix
- 1 small box (3.4 oz) instant lemon pudding mix, dry
- 4 large eggs, room temperature
- 1 cup full fat sour cream, room temperature
- 1/2 cup vegetable oil
- 1/4 cup water
- 3 tablespoons fresh lemon juice
- Zest of 2 large lemons, finely grated (zest them before juicing)
- 1 teaspoon pure vanilla extract
- 1 cup powdered sugar, sifted, for the glaze
- 2 to 3 tablespoons fresh lemon juice, for the glaze
- Butter and flour (or baking spray) for the pans
The Three Steps
STEP 1
Heat the oven to 350°F (175°C), grease and flour two 9 by 5 inch loaf pans, then whisk the cake mix, dry pudding mix, and lemon zest together in a large bowl.
STEP 2
Add the eggs, sour cream, oil, water, lemon juice, and vanilla, beat on medium speed for 2 minutes until thick and glossy, then divide the batter between the pans and bake for 40 to 50 minutes, until a toothpick comes out with a few moist crumbs.
STEP 3
Cool the cakes in the pans for 15 minutes, turn them out onto a rack to cool completely, then whisk the powdered sugar with the lemon juice until pourable, drizzle it over the top, and let it set for 10 minutes.
Ways to Dress It Up and Serve It
- Blueberry lemon pound cake: Fold in 1 cup fresh blueberries tossed in a spoonful of flour.
- Lemon pound cake bundt: Bake the batter in a greased 10 to 12 cup bundt pan for 45 to 55 minutes.
- Lemon pound cake cookies: Mix 1 box of lemon cake mix with 2 eggs and 1/3 cup oil, then bake scoops at 350°F for 9 to 11 minutes.
- Berries and cream: Top each slice with whipped cream and fresh strawberries.
- Gift loaf: Wrap the cooled, glazed loaf in parchment and tie it with twine.
- Toasted slices: Brush leftovers with butter and toast them in a skillet for breakfast.
Pro Tips
- Use room temperature eggs and sour cream so the batter blends smoothly and bakes evenly.
- Do not skip the pudding mix, since it gives the cake its dense, moist crumb.
- Start checking at 40 minutes, because the oil rich batter finishes quickly.
- Tent the loaves with foil if the tops brown before the centers are done.
- Beat only for the full 2 minutes, then stop, to keep the crumb tender.
- Glaze only when the cakes are fully cool so the glaze sits on top.
FAQs
Can I use a different cake mix flavor?
Yes, a yellow or white mix works, but add an extra tablespoon of zest and keep the lemon pudding mix. Lemon cake mix still gives the brightest flavor.
How do I store the cake?
Keep it covered at room temperature for up to 3 days. For longer storage, freeze unglazed slices wrapped tightly for up to 2 months and glaze after thawing.
What can I use instead of sour cream?
Full fat plain Greek yogurt works one to one and keeps the crumb soft. Buttermilk also works, though the cake will be slightly lighter.
Why did my cake sink in the middle?
Opening the oven door too early or underbaking is the usual cause. Wait until the last 10 minutes to check, and look for a toothpick with only a few moist crumbs.
Can I make it ahead?
Absolutely, and the lemon flavor deepens overnight. Bake and wrap the cakes once cool, then add the glaze a few hours before serving.
Easy 3-Step Lemon Pound Cake With Cake Mix
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Grease and flour two 9 x 5 inch loaf pans thoroughly, then tap out any excess flour. In a large mixing bowl, whisk together the lemon cake mix, dry instant lemon pudding mix, and finely grated lemon zest.
- Add the eggs, sour cream, vegetable oil, water, 3 tablespoons of fresh lemon juice, and vanilla extract. Beat on medium speed for 2 minutes, until the batter is thick, smooth, and glossy. Divide the batter evenly between the prepared loaf pans and smooth the tops. Bake for 40 to 50 minutes, until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool the cakes in their pans for 15 minutes, then carefully turn them out onto a wire rack and let them cool completely. Whisk the powdered sugar with 2 to 3 tablespoons of fresh lemon juice until smooth and pourable. Drizzle the glaze over the cooled cakes and let it set for about 10 minutes before slicing.
Notes
- Use room temperature eggs and sour cream so the batter blends smoothly and bakes evenly.
- Do not skip the instant pudding mix, as it gives the cake its dense, moist crumb.
- Zest the lemons before juicing them for easier preparation.
- Start checking the cakes at 40 minutes to prevent overbaking.
- Tent the loaves with foil if the tops brown before the centers are fully baked.
- Beat the batter for 2 minutes, then stop mixing to keep the crumb tender.
- Glaze only when the cakes are completely cool so the glaze stays on top.
Simple, Sunny, and Done
Some days call for a bake that asks very little and gives back a lot, and this lemon loaf is exactly that. Make it for brunch, a bake sale, or an unexpected visitor at the door. I hope it becomes your go to shortcut, and I would love to hear how yours turned out.
