Lemon Pound Cake II

Lemon Pound Cake II

55 Reviews 8 Pics
Recipe by  Roxanne39

“A lemony pound cake with the added addition of lemon pudding for an extra moist taste sensation.”

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Adjust Servings

Original recipe yields 1 -10 inch bundt pan



  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch bundt pan.
  2. Combine cake mix, pudding mix, eggs, water, and oil in a large bowl. Beat at medium speed for 2 minutes. Pour into prepared pan.
  3. Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes. Let cake cool in pan for 10 minutes then remove from pan and let cool completely. Sprinkle with confectioner's sugar or frost with lemon frosting, if desired.

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Reviews (55)

Rate This Recipe


My grandmother used a recipe similar to this. She substituted two Tablespoons of lemon juice for 2 T. of water and then drizzled a lemon juice and powdered sugar glaze on top of it. Yummy.



Surprisingly enough with the lemon cake mix and lemon pudding, this cake did not have the lemon flavor I was looking for nor was it dense like pound cake. It was okay, nothing special, and I probably won't make it again.



I do not like lemon anything..any way, any shape, any form. Until I tasted this cake. I needed something in a hurry for a group of veterans and decided this would be different. When everyone went nuts over it, I decided to take just a bite. Needless to say it has become a favorite. I did use only 2 eggs, and just dusted it with sifted powder sugar. Very refreshing cake. Just plain good.

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Amount Per Serving (12 total)

  • Calories
  • 290 cal
  • 15%
  • Fat
  • 12.9 g
  • 20%
  • Carbs
  • 39.4 g
  • 13%
  • Protein
  • 4.7 g
  • 9%
  • Cholesterol
  • 82 mg
  • 27%
  • Sodium
  • 440 mg
  • 18%

Based on a 2,000 calorie diet



previous recipe:

Glazed Lemon Supreme Pound Cake


next recipe:

Lemon Mint Pound Cake