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Lemon Pudding Pound Cake

This lemon pudding pound cake recipe transforms simple pantry ingredients into an incredibly moist and flavorful cake, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake Base
  • 1 package 15.25 ounce lemon cake mix
  • 1 package 3 ounce instant lemon pudding mix
  • 4 large eggs Use room temperature for best results.
  • 1 cup water
  • ⅓ cup vegetable oil
Optional Finishing Touches
  • to taste Confectioner's sugar for dusting
  • to taste Lemon frosting or glaze

Method
 

Preparation
  1. Preheat your oven to 350 degrees F (175 degrees C) and grease a 10-inch Bundt pan with butter or cooking spray, then dust with flour.
Making the Batter
  1. In a large mixing bowl, combine the lemon cake mix and instant lemon pudding mix, whisking briefly.
  2. Add the eggs, water, and vegetable oil to the dry mixture.
  3. Using an electric mixer on medium speed, beat the mixture for 2 minutes until smooth.
Baking
  1. Pour the batter into the prepared Bundt pan, filling it two-thirds full.
  2. Bake for 50-60 minutes until a toothpick inserted in the center comes out clean.
Cooling
  1. Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

Notes

Ensure proper pan preparation to avoid sticking. This cake can be served with a simple dusting of powdered sugar or a lemon glaze for special occasions. It stays moist for several days and can be frozen for up to 3 months.