Ingredients for Super Moist Cake Mix Lemon Pound Cake
- 1 (18 1/4 ounce) package Duncan Hines Lemon Supreme Cake Mix
- 1 (3 1/2 ounce) package Lemon Flavor Instant Pudding And Pie Filling
- 4 large eggs
- 1 cup water
- 1/2 cup vegetable oil
- 1 cup Cream Cheese Frosting
- Lemon Extract, 1 teaspoon or to taste
- 1/2 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
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How to Make Super Moist Cake Mix Lemon Pound Cake
- Preheat oven to 350°F (175°C) and grease a bundt pan.
- In a large bowl, combine: one box (15.25 oz) Duncan Hines yellow cake mix, one 3.4 oz package instant lemon pudding mix, 4 large eggs, 1/2 cup water, and 1/2 cup vegetable oil.
- Beat with an electric mixer on medium speed for 2 minutes, scraping down the sides as needed.
- Pour batter into the prepared bundt pan.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 25 minutes.
- Invert the cake onto a heat-resistant serving plate.
- Allow the cake to cool completely.
- **For the Lemon Glaze:** In a microwave-safe bowl, place 1 cup of your favorite vanilla frosting.
- Microwave in 10-second intervals, stirring after each, until smooth and pourable (about 15-30 seconds total). Be careful not to overheat.
- Add lemon extract, 1 teaspoon at a time, until you reach your desired lemon flavor.
- Stir well to combine.
- Drizzle the glaze evenly over the cooled cake.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
0g
Fat
6g
Carbs
0g
