Duncan Hines Lemon Pound Cake Recipe

If you thought the lemon flavored 7-Up cake looked good but don't feel like making a cake from scratch, let me introduce you to my great grandmother's Duncan Hines lemon pound cake recipe. This was our Louisiana "Mee-Ma's" signature cake.

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Duncan Hines Lemon Pound Cake

Mee-Ma always made it with Duncan Hines, so I use that as well. Luckily, even though cake mix has been reformulated and the mixes come in smaller boxes rather than 18.25 oz boxes, the recipe still works. Duncan Hines even has it on the side of the box.

The box recipe is similar, but I use my own icing which is just the standard lemon juice and confectioner's sugar mixture. It's an icing that sets, so you can cut the cake in pieces, wrap them individually and send them along to wherever. Duncan Hines Lemon Pound Cake is so versatile and travels so well. No one ever complains that it's not scratch.

Here are a couple of pictures of the variation. In this version, lemon syrup is poured over the cake while it's cooling.

Lemon Pound Cake

My grandmother's recipe for pound cake.

Prep Time 15 mins

Cook Time 50 mins

Total Time 1 hr 5 mins

Course Dessert

Cuisine American

16.5 oz package Duncan Hines Signature Lemon Supreme Cake Mix
1 3.4 oz package instant lemon pudding and pie filling
4 large eggs
1 cup water
1/3 cup vegetable oil

Lemon Icing that Hardens

1 cup powdered sugar
Fresh lemon juice

Preheat oven to 350°F. Grease and flour 10-inch Bundt pan.
Mix the cake mix, pudding mix, eggs, water and oil in large bowl and beat for 2 minutes with an electric mixer.
Pour batter into pan and bake for 50 minutes or until a toothpick inserted in center comes out clean.
Let the cake cool on a wire rack. When completely cool, carefully spoon icing over the top and let it fall down the sides.
Icing: Put the powdered sugar in a large mixing bowl. Slowly, about a teaspoon at a time, add lemon juice and stir vigorously until the mixture is thick enough to drizzle. Try not to let it get too thin so it will stay opaque when set.
Spoon over the cake and allow iced cake to sit until icing is firm.

I've always made this cake with a simple drizzle of icing or a cream cheese glaze, but a reader named Angie came up with a new version. She adds the zest of a lemon to the batter and she pours a lemon glaze over the cake while it's cooling in the pan, then flips it out. The cake absorbs the lemon syrup and is a bit softer and richer.

Lemon Syrup

1/3 cup butter (unsalted)
2/3 cup sugar
2 tablespoons water
1/2 teaspoon Boyajian lemon oil

Melt the butter, sugar and water together until mixture begins to boil. Remove from heat and stir in lemon oil.
Using a knife, poke deep cuts into the hot cake. Pour the lemon glaze over the hot cake while it's still in the pan. Let it cool in the pan for about 45 minutes, then invert.

Keyword Cake Mix, Lemon Bundt

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