Easy Lemon Pound Cake with Cake Mix (Moist & Rich!)
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This Easy Lemon Pound Cake with Cake Mix is one of my favorite semi-homemade desserts because it turns a simple boxed mix into a moist, rich lemon Bundt cake that tastes completely homemade. It is soft, bright, and topped with the most delicious lemon glaze. If you love lemon desserts as much as I do, you are going to want to make this one right away.
I have made this lemon pound cake from cake mix more times than I can count.
It is one of those easy lemon cake recipes that I pull out for spring gatherings, church potlucks, and even weeknight desserts when I want something special without a lot of work.
If you enjoy my Lemon Blossoms or Raspberry Zinger Cake, this moist lemon Bundt cake fits right in with those sweet and simple treats.
I love having dependable cake mix dessert recipes like this in my back pocket.
Table of contents
Why I Love This Recipe
I love this lemon cream cheese pound cake because it is dependable, easy, and always gets compliments.
The cream cheese makes it rich and tender while the boxed Lemon Supreme cake mix keeps things simple.
It feels fancy enough for guests but is easy enough for a busy week.
And that sweet lemon glaze on top seals the deal every single time.
Ingredients
This lemon pound cake with cake mix uses simple pantry ingredients that work together to create a soft and flavorful cake.
- Lemon Supreme Cake Mix
This is the base of the recipe and gives the cake its bright lemon flavor. I love using a boxed mix because it saves time and guarantees consistency. - Eggs
Eggs add structure and richness. Make sure they are at room temperature so they blend smoothly into the batter. - Granulated Sugar
Even though the cake mix is sweet, the extra sugar enhances the flavor and helps create that classic pound cake texture. - Oil
Oil keeps this cake moist and tender. You can use vegetable oil or canola oil. - Water
Water helps bring the batter together and keeps it light. - Cream Cheese
This is the secret ingredient that transforms this into a lemon cream cheese pound cake. It adds richness and a slightly dense texture that I love. Make sure it is softened so it mixes smoothly. - Vanilla Extract
A little vanilla balances and enhances the lemon flavor.
For the Lemon Glaze
- Powdered Sugar
Creates a smooth and sweet glaze. - Lemon Juice
Adds fresh lemon flavor and brightness. - Vanilla Extract
Rounds out the glaze and adds depth.
How to Make Lemon Pound Cake with Cake Mix
This easy lemon pound cake recipe comes together quickly with just a few simple steps.
One little trick that works for me in my kitchen is tapping the filled Bundt pan gently on the counter before baking. This helps release air bubbles and gives me a smoother finished cake.
Pro Tips from My Kitchen
Make sure the cream cheese is fully softened before mixing. This prevents lumps in the batter.
Grease the Bundt pan thoroughly, especially around the center tube and edges. I like to use baking spray with flour.
Do not overbake. Start checking at 40 minutes. A moist lemon pound cake can dry out if baked too long.
Allow the glaze to rest briefly before drizzling so the surface looks smooth and glossy.
Serving Suggestions
This moist lemon Bundt cake is perfect for:
- Spring brunches
- Easter dessert tables
- Baby showers
- Church potlucks
- Afternoon coffee with friends
I love serving it with fresh berries or a dollop of whipped cream. It is also delicious slightly chilled from the refrigerator on a warm day.
Recipe Variations
If you want to change things up, here are a few ideas:
- Add fresh lemon zest to the batter for even more citrus flavor.
- Stir in white chocolate chips for a lemon white chocolate pound cake.
- Add blueberries to make a lemon blueberry Bundt cake.
- Use a thicker glaze if you prefer more icing on top.
Frequently Asked Questions
Yes, you can experiment with other flavors, but for a true lemon pound cake from cake mix, the Lemon Supreme works best.
Store it covered at room temperature for up to three days. You can also refrigerate it for longer freshness. Let it come to room temperature before serving for the best texture.
Yes. Wrap the fully cooled cake tightly in plastic wrap and then foil. Freeze for up to three months. Thaw at room temperature before glazing or serving.
Bundt pans have many curves, so thorough greasing is key. Make sure every crevice is coated well before adding the batter.
I truly hope you give this Easy Lemon Pound Cake with Cake Mix a try. I
t is one of my favorite easy lemon dessert recipes because it is simple, dependable, and always delicious.
If you make it, I would love for you to leave a comment and let me know how it turned out in your kitchen.
Handpicked Recipe Favorites From My Kitchen, Just For You!
Lemon Pound Cake
Ingredients
- 1 box Lemon Supreme Cake Mix
- 4 eggs
- ½ cup granulated sugar
- ½ cup oil
- ½ cup water
- 8 oz cream cheese, softened
- 1 tsp vanilla extract
For the Lemon Glaze
- 1 cup powdered sugar
- 1 ½ Tbsp lemon juice
- ½ tsp vanilla extract
Directions
- Preheat oven to 350 degrees F. Grease Bundt pan well. Set aside.
- Mix all ingredients together on low for 30 seconds then on medium speed for 2 1/2 minutes.
- Pour the batter into the greased Bundt pan. Bake for 40-50 minutes, until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes then remove to a serving plate to cool completely.
- When the cake is cool, mix up the glaze by stirring together the powdered sugar, lemon juice, and vanilla extract. Allow the glaze to rest for 1 minute to allow any bubbles to come to the surface then stir gently. Drizzle the glaze over the cool cake.
Equipment
Nutrition Facts
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