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Lemon Pound Cake

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


  • 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 1/2 tablespoons fresh lemon juice
  • 3 tablespoons milk
  • 1/4 teaspoon Boyjian lemon oil my favorite! or lemon extract

Cream Cheese Icing

  • 4 ounces softened cream cheese
  • 2 tablespoons unsalted butter softened
  • 1/2 cup powdered sugar – more if you like
  • 1/2 teaspoon vanilla


  • 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.


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.