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Easiest Lemony Pound Cake

Easiest Lemony Pound Cake

  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
sal

sal

This sweet smelling cake is perfect on a summer evening. Serve surrounded with fresh flowers.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 9 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 340 kcal
  • 17%
  • Fat:
  • 12.9 g
  • 20%
  • Carbs:
  • 52.8g
  • 17%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 533 mg
  • 21%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan.
  2. In a medium bowl, stir together the cake mix and instant pudding. Add the eggs, butter, water and applesauce, mix with an electric mixer until smooth. Pour batter into the prepared pan.
  3. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Let cake cool in the pan for 10 minutes before removing from pan to cool on a wire rack.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Butterfly Flutterby
13

Butterfly Flutterby

11/6/2005

I read all of the previous reviews and made changes accordingly. I used the entire package of lemon pudding mix, made sure that the cake mix wasn't the pudding kind, omitted the applesauce, added lemon juice and lemon flavoring and reduced fat sour cream. Baked it for 45 minutes. Delicious! Thanks!!

ALLYPHILE
12

ALLYPHILE

1/23/2005

This was excellent. I also used the whole package of pudding mix and added 1/2 cup of blueberries to the mixture as I poured it into the pan. After the cake cooled I added whipped topping and sprinkled another 1/2 cup of blueberries on top. Looked and tasted wonderful. I highly recommend this.

MAGGIE MCGUIRE
12

MAGGIE MCGUIRE

1/11/2004

Simple, quick, easy and moist describes this great cake recipe. I needed a second cake for an outing, so I made one according to the recipe and one with 2T lemon juice, 2t lemon zest and one cup of sour cream (leaving out the applesauce). My family preferred the texture and taste of the second cake, but that's only because we are lemon fans; but the first cake was really very good also. Thanks for sharing, Sara.

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