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Lemon Pound Cake
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Lemon Pound Cake

Lemon Pound Cake Made With Bold Yellow Cake Mix
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8
Author Cookie Madness

Ingredients

  • 2 ounces 4 tablespoons softened unsalted butter, softened
  • 4 ounces half a block softened cream cheese
  • 1 package 8.5 oz Neon Yellow Pillsbury Bold Cake Mix**
  • 2 tablespoons dry instant lemon pudding mix**
  • 2 large eggs room temperature
  • Zest of 1 lemon about ½ tablespoon
  • 2 ½ tablespoons fresh lemon juice
  • 3 tablespoons milk
  • ¼ teaspoon Boyjian lemon oil my favorite! or lemon extract

Cream Cheese Icing

  • 4 ounces softened cream cheese
  • 2 tablespoons unsalted butter softened
  • ½ cup powdered sugar – more if you like
  • ½ teaspoon vanilla

Instructions

  • Preheat oven to 325 degrees F. Spray an 8 ½ by 4 ½ inch loaf pan with flour-added cooking spray.
  • In a mixing bowl, beat the butter and cream cheese until smooth.
  • Add cake mix, pudding mix, eggs, lemon zest, lemon juice, milk and lemon oil; beat on low until mixed, then scrape sides of bowl bowl and beat on high until smooth.
  • Spread the thick batter as evenly as possible in the pan and bake for 50 to 60 minutes (45 if using a larger loaf pan) or until cake a skewer inserted comes out with moist cake on it rather than batter. Let cool for about 30 minutes in pan, then remove from pan and let cool completely.
  • To make the icing, beat all the ingredients together until smooth and spread over the cake.

Notes

I apologize for leaving you with an open box of dry pudding, but I'm sure it will come in handy for a future cake. I keep pudding mix around for various recipes and it stays fresh for a while. Plus it only costs about a dollar. I like the flavor of the pudding mix and the way it softens the cake a bit. I'm not sure what would happen if you left it out and just added more lemon flavoring. There are probably ways around it, but I recommend using the pudding mix before making changes.