Many of us love the tangy, sweet flavor of lemon pound cake but dread the thought of starting from scratch. This recipe is your golden ticket to a moist, flavorful cake with minimal effort, thanks to the magic of cake mix.
Why This Recipe Works
- Uses a cake mix as a base, saving time without sacrificing flavor.
- Incorporates fresh lemon juice and zest for that authentic, zesty punch.
- The addition of sour cream ensures a moist, dense texture reminiscent of traditional pound cake.
- Simple glaze enhances the lemon flavor and adds a sweet finish.
- Perfect for beginners and seasoned bakers alike, with foolproof steps.
Ingredients
- 1 box (15.25 oz) lemon cake mix
- 1 cup sour cream
- 3 large eggs
- 1/2 cup vegetable oil
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1 cup powdered sugar (for glaze)
- 2 tbsp fresh lemon juice (for glaze)
Equipment Needed
- 9×5 inch loaf pan
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Zester
- Cooling rack
Instructions
Preheat and Prepare
Preheat your oven to 350°F and grease a 9×5 inch loaf pan. This ensures your cake doesn’t stick and bakes evenly. Tip: For extra insurance, line the pan with parchment paper leaving an overhang on the sides for easy removal.
Mix the Batter
In a large bowl, combine the cake mix, sour cream, eggs, vegetable oil, fresh lemon juice, and lemon zest. Whisk until smooth. The sour cream adds richness, so don’t skip it! Tip: If the batter seems too thick, a splash of milk can loosen it up.
Bake to Perfection
Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden and spring back when lightly pressed.
Cool and Glaze
Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack. Mix powdered sugar and lemon juice for the glaze and drizzle over the cooled cake. Tip: For a thicker glaze, add more powdered sugar; for a thinner one, more lemon juice.
Tips and Tricks
For an even more lemony cake, poke small holes in the top of the warm cake and pour a mixture of lemon juice and sugar over it before adding the glaze. This not only adds flavor but also keeps the cake moist. Another tip is to use room temperature ingredients for a smoother batter. Lastly, storing the cake in an airtight container will keep it fresh for up to 3 days.
Recipe Variations
- Add blueberries to the batter for a lemon-blueberry pound cake.
- Swap the lemon juice and zest for orange to make an orange pound cake.
- Incorporate poppy seeds into the batter for a classic lemon-poppy seed version.
- Top with cream cheese frosting instead of glaze for a richer dessert.
- Use lime juice and zest for a tropical twist.
Frequently Asked Questions
Can I use a different type of cake mix?
Yes, you can use a vanilla or yellow cake mix as the base. Just be sure to add the lemon juice and zest to maintain the lemon flavor. The sour cream can also be substituted with Greek yogurt for a slightly tangier taste.
How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. The edges should be lightly golden and pulling away from the sides of the pan.
Can I make this cake ahead of time?
Absolutely! This cake tastes even better the next day as the flavors have more time to meld. Just be sure to store it properly to maintain its moisture.
Summary
This lemon pound cake recipe with cake mix is a quick, easy, and delicious way to enjoy a classic dessert with minimal fuss. Perfect for any occasion, it’s sure to impress with its moist texture and vibrant lemon flavor.
