Lemon Pudding Pound Cake
This sweet and simple lemon pound cake is the perfect addition to the potluck, Sunday lunch, or weeknight coffee gathering. It's light and fluffy and a tad tangy with the right amount of lemon flavoring.
Servings: 20
Ingredients
- 1 boxed lemon or butter cake mix
- 1 pkg instant lemon pudding mix
- 1 lemon or 5 drops of lemon essential oil
- 4 eggs
- 1 1/4 cup water divided
- 1/2 cup oil
- 1 cup powdered sugar
Instructions
- Preheat the oven to 350.
- Zest the whole rind of a lemon. Set aside in a bowl.
- In a stand mixer, combine cake mix, pudding, eggs, and oil.
- Juice lemon into a one-cup measuring cup and fill the rest of the way with water.
- Pour into a mixing bowl.
- Mix together all ingredients, beat on medium to high until batter is light and fluffy.
- Spray a bundt pan or 2 loaf pans with non-stick spray.
- Pour batter into a pan and spread evenly.
- Cook for 35-45 minutes or until an inserted toothpick comes out clean.
- Remove from oven and let rest for 3 minutes.
- Invert on to serving platter or stand.
- In a small bowl, mix together lemon zest, powdered sugar and 1/4 cup water.
- If icing is too runny, add a little bit of powdered sugar. If it's too thick, add a tiny bit of water...just a little at a time to get the right texture.
- Spoon icing over cake while it is still warm.
- Allow cake to cool to room temperature before covering.
Notes
This cake is part of what our family calls Becky Harper cake - its a basic cake recipe that can be mixed with any combination of cake and pudding flavor.
- 1 cake mix
- 1 pudding mix
- 4 eggs
- 1 cup water
- 1/2 cup oil
- 1 tsp extract or flavoring
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