This recipe comes off the side of the Duncan Hines lemon cake mix box. I was searching for things to make for a brunch at our house and noticed it when I was planning my recipes. I already had the cake mix (and other ingredients) at home so all I needed was the pudding. I do love cheap and easy recipes!
Results: Of course, I loved that it took no time to prepare. I was surprised it made two large loaves. I was able to enjoy one at home and send the other to work with hubs. I'm not a huge lemon fan, yet I enjoyed this recipe. I didn't add the frosting glaze to the cake. I didn't want the added calories and felt is was good just the way it was. This cake would be perfect for spring. It's a light cake with the perfect hint of lemon. This could easily be either a dessert or breakfast recipe. Enjoy!
Lemon Pound Cake
Courtesy of Duncan Hines
| Hands-On Time: | 10 minutes |
|---|---|
| Total Time: | 2 hours and 30 minutes |
| Servings: | Makes 12 to 16 servings. |
| Rating: | 5 stars |
Ingredients
Cake:
- 1 pkg Duncan Hines® Moist Deluxe® Lemon Supreme Cake Mix
- 1 (3.4 oz) pkg instant lemon pudding and pie filling
- 4 large eggs
- 1 cup water
- 1/3 cup vegetable oil
Glaze:
- 1/2 cup Duncan Hines® Creamy Home-Style Frosting, favorite flavor
Baking Instructions
- Preheat oven to 350°F. Grease and flour 10-inch tube pan.
- Combine cake mix, pudding mix, eggs, water and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pan.
- Bake at 350°F for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto heat resistant serving plate. Cool completely.
- For glaze, place frosting in microwave-safe bowl. Microwave on high power 10 to 15 seconds. Stir until smooth. Drizzle over cake.
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