Lemon Squares for the Busiest Days

When the afternoon got away from me and a bake sale was only a few hours off, I grabbed a box of lemon cake mix and baked this pound cake in a 9 by 13 pan.

It turns out buttery, moist, and golden, and the quick bake time means it is glazed and ready before the coffee finishes brewing. If you want a peek about DanyRecipes, you will see why fast, cozy bakes like this one are my favorite.

Why the Quick Boxed Method Wins

Baking in a wide pan cuts the oven time almost in half, so you get a moist lemon pound cake in about 35 minutes. Sour cream and pudding mix give the crumb a dense, velvety texture, and fresh zest keeps the flavor bright instead of boxed. It is one of the easiest lemon desserts to cut into neat squares and carry to a party.

You do not need a mixer with a fancy attachment, and there is no creaming, sifting, or waiting for butter to soften. Bakers who love lemon pound cake from scratch will still reach for this one on a rushed day. A simple lemon pound cake with glaze is all the finishing touch it needs.

What to Pull From the Pantry

• 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
• 1/2 cup water
• 3 tablespoons fresh lemon juice
• Zest of 2 large lemons, finely grated (zest before juicing)
• 1 teaspoon pure vanilla extract
• 1 1/2 cups powdered sugar, sifted, for the glaze
• 3 to 4 tablespoons fresh lemon juice, for the glaze
• Butter and flour (or baking spray) for the pan

Quick Boxed Lemon Pound Cake With Cake Mix

This quick boxed lemon pound cake is buttery, moist, and golden, with a dense, velvety crumb from sour cream and instant pudding mix. Baked in a 9 x 13 inch pan, it is ready in about 35 minutes and finished with a bright lemon glaze. Cut it into easy-to-serve squares for bake sales, potlucks, or an afternoon treat.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Cooling Time 30 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 16 squares

Course: Cake, Dessert

Cuisine: American

Calories: 330

Ingredients Equipment Method Notes

Ingredients

  

Lemon Cake

• 1 box (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
• 1/2 cup water
• 3 tablespoons fresh lemon juice for the cake batter
• 2 large lemons finely grated zest; zest before juicing
• 1 teaspoon pure vanilla extract

Lemon Glaze

• 1 1/2 cups powdered sugar sifted
• 3 to 4 tablespoons fresh lemon juice add enough to make a thick, pourable glaze

For Preparing the Pan

• butter and flour or baking spray for greasing and preparing the baking pan

Equipment

• 9 x 13-inch Baking Pan
• Large Mixing Bowl
• Electric mixer
• Whisk
• Microplane or Fine Grater
• Measuring Cups and Spoons
• Spatula
• Cooling Rack
• Toothpick

Method

 

1. Preheat the oven to 350°F (175°C). Grease a 9 x 13 inch baking pan well with butter or baking spray, dust with flour, and tap out any excess.
2. Whisk the lemon cake mix, dry instant lemon pudding mix, and finely grated lemon zest together in a large mixing bowl until evenly combined and free of lumps.
3. Add the eggs, room-temperature sour cream, vegetable oil, water, 3 tablespoons of fresh lemon juice, and vanilla extract to the bowl.
4. Beat on medium speed for 2 minutes, scraping down the sides of the bowl once, until the batter is thick, smooth, and glossy.
5. Pour the batter into the prepared pan and spread it evenly into the corners. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Start checking at 30 minutes to avoid overbaking.
6. Place the pan on a cooling rack and let the cake cool for at least 30 minutes, until it is no longer warm to the touch.
7. Whisk the sifted powdered sugar with 3 to 4 tablespoons of fresh lemon juice, adding the juice gradually until the glaze is thick but pourable. Spread it over the completely cooled cake and let it set for about 10 minutes before cutting into squares.

Notes

Pro Tips: Use room-temperature eggs and sour cream so the batter blends smoothly and bakes evenly. Zest the lemons before juicing them. Do not skip the pudding mix, which helps create the dense, moist crumb. Start checking the cake at 30 minutes because a wide pan bakes faster than loaf pans. Rotate the pan halfway through baking if your oven has hot spots. Glaze only after the cake has cooled completely so the glaze stays thick and sits on top.

Storage: Cover the cake tightly and keep it at room temperature for up to 3 days. For longer storage, freeze unglazed squares, wrapped well, for up to 2 months. Thaw before glazing.

Substitutions: Full-fat plain Greek yogurt can replace sour cream in equal amounts. Buttermilk also works, although the cake may have a slightly lighter texture. Yellow cake mix can be used with the lemon pudding mix; add an extra tablespoon of lemon zest for a brighter flavor.

Variations: Fold in 1 cup of fresh blueberries tossed with a little flour for blueberry lemon cake. For a bundt version, use a greased 10 to 12 cup bundt pan and bake for 45 to 55 minutes. You can also add a lemon zest curl to each party square, serve with whipped cream and fresh raspberries, or brush leftover squares with butter and toast them in a skillet.

Loaf Pan Option: Divide the batter between two greased 9 x 5 inch loaf pans and bake for 40 to 50 minutes, checking for doneness with a toothpick.

Frequently Asked Questions: If the cake turns out dry, it was most likely overbaked; begin checking at 30 minutes and remove it when a toothpick shows a few moist crumbs. Greek yogurt is a suitable one-to-one replacement for sour cream. Yellow cake mix works as an alternative, though the lemon flavor will be milder.

Serving: Cut into squares for bake sales, potlucks, brunch, or an easy afternoon treat with coffee or tea.

How to Whip It Up Fast

STEP 1

Heat the oven to 350°F (175°C) and grease a 9 by 13 inch baking pan well, then dust it with flour and tap out the extra.

STEP 2

Whisk the cake mix, dry pudding mix, and lemon zest together in a large bowl until no lumps remain.

STEP 3

Add the eggs, sour cream, oil, water, lemon juice, and vanilla to the bowl.

STEP 4

Beat on medium speed for 2 minutes, scraping the bowl once, until the batter is thick, smooth, and glossy.

STEP 5

Pour the batter into the pan, spread it into the corners, and bake for 30 to 35 minutes, until a toothpick comes out with a few moist crumbs.

STEP 6

Cool the cake in the pan on a rack for at least 30 minutes, until it is no longer warm to the touch.

STEP 7

Whisk the powdered sugar with enough lemon juice to make a thick, pourable glaze, spread it over the cooled cake, and let it set for 10 minutes before cutting into squares.

Easy Twists and Ways to Serve

• Blueberry lemon pound cake: Fold in 1 cup fresh blueberries tossed in a spoonful of flour.
• Lemon pound cake bundt: Pour the batter into a greased 10 to 12 cup bundt pan and bake 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.
• Party squares: Cut the cake into small squares and top each with a lemon zest curl.
• Berries and cream: Serve warm squares with whipped cream and fresh raspberries.
• Toasted pieces: Brush leftover squares 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.
• Zest the lemons before juicing them, since a squeezed lemon is nearly impossible to zest.
• Check the cake at 30 minutes, because a wide pan finishes faster than a loaf.
• Do not skip the pudding mix, since it gives the cake its dense, moist crumb.
• Rotate the pan halfway through baking if your oven has hot spots.
• Glaze only when the cake is fully cool so the glaze stays thick and sits on top.

FAQs

Can I bake this in loaf pans instead?
Yes, divide the batter between two greased 9 by 5 inch loaf pans and bake for 40 to 50 minutes. The flavor and texture stay the same, and you get a more classic pound cake shape.

How do I store the cake?
Cover the pan tightly and keep it at room temperature for up to 3 days. For longer storage, freeze unglazed squares wrapped well 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 tender. Buttermilk also works, though the cake will be slightly lighter.

Can I use a yellow cake mix?
Yes, add an extra tablespoon of zest and keep the lemon pudding mix. The lemon flavor will be a little milder than with lemon cake mix.

Why did my cake turn out dry?
Overbaking is the usual cause, and it happens quickly in a wide pan. Start checking at 30 minutes and pull the cake as soon as a toothpick shows a few moist crumbs.

Quick, Cozy, and Sunny

Some days need a bake that gives you a bright, buttery treat without taking over the afternoon. Make these squares for a potluck, a bake sale, or a quiet cup of tea. I hope this one becomes your go to shortcut, and I would love to hear how yours turned out.

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