Lemon Pound Cake w/Lemon Glaze

4.68 from 84 votes

Perfectly sweet Lemon Pound Cake, drizzled with a tart lemon glaze.

Prep Time10

Cook Time45

Total Time55

Course: Dessert

Cuisine: American

Servings: slices

Calories: 329kcal

Preheat the oven to 350 degrees.
Combine the cake mix and dry pudding mix in a large bowl and whisk the ingredients together. Add the milk, eggs, sour cream and the juice and zest of one lemon. Mix together with a hand held mixer until thick and smooth.
Spray a bundt pan liberally with nonstick cooking spray. Pour the batter into the pan and spread into an even layer.
Bake for 40-45 minutes or until a toothpick comes out with a few crumbs {but no raw batter}. Cool cake in the pan for 10 minutes. Invert the cake onto a cake plate to 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 in an airtight container at room temperature or in the refrigerator for up to 4 days or freeze for up to 3 months.

Whisk the cake mix and pudding mix together. Doing so will ensure that the ingredients get evenly incorporated.
Don't prepare the bundt pan with nonstick spray until right before you use it. Preparing the pan too far ahead of time allows all of the spray to pool at the bottom of the pan and not work as well.
Remove the cake from the oven once a toothpick inserted in the center comes out with only a few crumbs. If you wait until it is completely clean it could over bake.
Allow the cake to cool in the pan for at least 10 minutes before inverting. If you try to invert it too soon it will stick to the pan.
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}.
Wait until the cake is completely cooled before glazing it. If you glaze the cake before it is cooled the glaze will soak into the cake instead of staying on top.

Additions/Substitutions:

- - Cake Mix: A white, vanilla or yellow cake mix can be used for this recipe. If you want a deeper yellow color, use a yellow cake mix.
- - Sour Cream: If you do not have sour cream, use full fat Greek yogurt instead.
- - Additions: Fresh raspberries, blackberries or blueberries would be wonderful {this Blueberry Pound Cake is awesome}. A tablespoon of poppy seeds would also make a great addition to this cake.