My easy lemon pound cake is a sweet treat with a fresh tangy flavor! It seems some desserts or flavors fit each season. We know that autumn is when pumpkin spice is everywhere, and desserts with peppermint or gingerbread go with the holidays. I enjoy the traditional flavors of each season, but it’s nice to switch that up once in a while and make something unexpected. That is why I love to bake my lemon pound cake during this time of year. Its sweet, tangy flavor and deliciously moist cake feel like a taste of summer, and it’s so easy to make. Thick slices are perfect for dessert but are also a delicious treat with coffee in the morning.
Belle’s Easy Lemon Pound Cake
1 (18.25-ounce) package lemon cake mix
1 (3-ounce) box instant lemon pudding mix
2/3 cup water
1/2 cup vegetable oil
1 teaspoon lemon zest
1/3 cup fresh lemon juice (from 2-3 lemons)
4 large eggs
GLAZE:
2 cups powdered sugar
1/4 cup lemon juice
1/2 teaspoon vanilla extract
1-2 tablespoons lemon zest for garnish
Zest and juice the lemons. Divide and set aside. In a large bowl, mix with an electric mixer the cake mix, pudding mix, water, oil, 1 teaspoon lemon zest, 1/3 cup lemon juice, and the eggs on medium-high until smooth- about 2 minutes. Pour into a greased bundt pan or two greased 9×4 in loaf pans. Bake at 350 degrees for about 40-50 minutes or until a toothpick inserted comes out clean. Cool and then invert onto a rack to cool completely. Invert again onto a serving plate. Whisk together the powdered sugar, lemon juice, and vanilla in a small bowl. Drizzle over the cake. Sprinkle with the lemon zest.
