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–+ servings
cut lemon pudding cake on a white cake stand with fresh lemons

Lemon Pound Cake Recipe

Kara
Instant pudding mix makes this from scratch lemon bundt cake extra moist and flavorful, and a warm lemon icing finishes it off perfectly!
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Cooling Time 25 minutes
Total Time 2 hours
Course Dessert: Cakes and Cupcakes
Cuisine American
Servings 12 servings
Calories 554 kcal

Equipment

Ingredients
  

Cake Batter

  • 1 cup salted butter, softened to room temperature
  • ⅓ cup vegetable oil (or canola oil)
  • 2 ¼ cups granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 3 Tbsp lemon zest
  • 2 Tbsp lemon juice
  • 1 cup milk
  • 3 cups all purpose flour (15 ounces)
  • 3.4 oz box instant lemon pudding mix
  • ½ tsp baking soda
  • ½ tsp salt

Lemon Icing

  • 1 Tbsp salted butter, melted
  • 1 cup powdered sugar
  • 1 pinch salt
  • 1 pinch lemon zest
  • 2 Tbsp fresh lemon juice

Instructions
 

  • Let your butter soften at room temperature for a couple hours. Wash, zest, and juice 2-3 lemons. Spray a 12 cup Bundt pan with Baker's Joy cooking spray, or use shortening and flour. Preheat your oven to 350°.
  • Combine butter, oil, and sugar in a large mixing bowl. Beat wtih an electric mixer at medium speed for about 5 minutes, or until light and fluffy.
  • Add the eggs, vanilla, lemon zest, and juice. Beat until eggs are thoroughly combined, then beat in the milk.
  • Whisk or sift in the flour, dry pudding mix, soda, and salt. Stir until well mixed.
  • Spread the batter in the prepared pan. Bake at 350° for about 60-65 minutes, or until a toothpick inserted in the center comes out with moist crumbs, but no batter.
  • About 5 minutes before the cake is done, prepare the icing. Melt the butter in a small glass bowl. Add the powdered sugar, salt, zest, and enough lemon juice to make a thin glaze.
  • Remove the cake from the oven and brush the crust with some of the icing. Let cool in the pan for about 15 minutes, then carefully invert onto a cooling rack.
  • Brush the remaining icing on the top and sides of the cake. Let cool for at least 20 more minutes, or until the glaze sets.
  • Serve cake warm or at room temperature.

Notes

  • I like to bake the cake on a lower rack so the top (which ends up being the bottom) doesn't get too brown. Your oven may work differently. 
  • If you can't find lemon instant pudding, you can use vanilla and just add a bit of extra lemon zest or 1/2 teaspoon of lemon extract.
  • Leftover cake can be stored in an airtight container for 4-5 days. I love using this cake carrier! 

Nutrition

Serving: 1sliceCalories: 554kcalCarbohydrates: 80gProtein: 6gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 87mgSodium: 340mgPotassium: 93mgFiber: 1gSugar: 49gVitamin A: 596IUVitamin C: 4mgCalcium: 44mgIron: 2mg
Keyword lemon pudding pound cake
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