A few years ago my sweet cousin Lindsey asked for a lemon dessert and so this Lemon Pound Cake was born. I also think that lemons get me in the mood for Spring and all things that it brings. Currently the weather in my town is snow, followed by sun, followed by wind, followed by a semi-warm day, followed by snow again. Mother Nature is definitely confused, so I am hoping that a wonderful Lemon Pound Bundt Cake that is coated with a bright lemon glaze is perfect to set her straight. Keep scrolling to grab the recipe and bring Spring into your kitchen too.
This Lemon Pound Bundt Cake recipe is inspired by a Sour Cream Pound Cake that my mama made for my birthday. She served it with Cream Cheese Whipped Cream and strawberries…it was divine.
I was excited to make a lemon version but I wanted to use a cake mix for my base ingredient {I am all about taking help when you can}. Lemon desserts can be tricky. I find that it is hard to get just the right lemon flavor.
You don’t want it to be to be too tart but you also want to know that you are eating lemon. My mission was to find something that fell in the “just right” zone.
I think I have accomplished that with this Lemon Pound Cake…it is such a citrus beauty!
Thank you so much for stopping by! This Lemon Pound Bundt Cake recipe contains affiliate links, I receive a small amount of compensation if you choose to purchase from my links (for example – as an Amazon Associate I earn from qualifying purchases). I only link to products that I know and love!
How to Make a Lemond Pound Bundt Cake with a Cake Mix
To get the perfect lemon flavor I was looking for I used a white cake mix and a box of instant lemon pudding mix.
Adding milk instead of water gives it a richer flavor and the addition of both lemon juice, along with zest adds even more lemon flavor.
Sour cream is the perfect way to add moisture, flavor and a tribute to my moms wonderful cake. Mix all of the ingredients together using a hand held mixer.
Once the cake batter is thick and wonderful, pour it into your prepared bundt pan.
To prepare the pan, spray it liberally with nonstick cooking spray.
Bake in a 350 degree oven for 40-45 minutes or until a toothpick inserted in the center comes out clean.
Another great way to tell that it is baked is when the cake starts to pull away from the pan.
Allow the cake to cool in the pan for at least 10 minutes before inverting it onto your serving plate.
To make the cake come out of the pan easier, you can always run an offset spatula around the edges of the cake to loosen any part of the cake that might be sticking.
Easy Lemon Glaze Recipe
Once the cake is completely cooled, add all of the glaze ingredients to a bowl and whisk until smooth.
You want the glaze to be thick enough to hold up on the cake but thin enough to pour. To adjust the thickness you can add more lemon juice {to thin} or more powdered sugar {to thicken}.
Drizzle the glaze over the top of the cake and allow it to set up.
All that is left to do is serve it up and enjoy every last slice.
If this doesn’t make you think that Spring has sprung then I don’t know what will!
So grab the ingredients and share a slice with everyone you know…it is sure to brighten their day and yours.
Do you love lemon desserts? Try these recipes…
- Lemon Poppy Seed Sheet Cake Cookies
- Raspberry Lemonade Bars
- No Bake Lemon Cheesecake
- Glazed Lemon Poppy Seed Bars
Lemon Pound Cake w/Lemon Glaze
Perfectly sweet Lemon Pound Cake, drizzled with a tart lemon glaze.
Ingredients
- 1 box white cake mix
- 1 box lemon pudding mix {instant}
- 1 cup milk
- 4 eggs
- 1/3 cup sour cream
- juice of one lemon
- zest of one lemon
Glaze
- 1 cup powdered sugar
- Fresh Lemon juice
Instructions
Preheat oven to 350 degrees. Mix all of the cake ingredients with an electric mixer until well blended. Pour mixture into a greased and floured bundt pan.
Bake for 40-45 minutes or until toothpick comes out clean. Cool cake in pan for 10 minutes and then remove from pan and cool completely.
Mix the glaze ingredients together with a whisk. Start with the juice of half of a lemon and add more juice as needed to get glaze consistency. Pour glaze over cooled cake and serve. Store leftovers covered, at room temperature.
Recipe Notes
- You can substitute the milk for water.
