This lemon pound cake recipe is super moist and tastes like the lemon loaf from Starbucks!

I was inspired to make this by a Duncan Hines recipe I came across. The photo of there pound cake was just what I was looking for in a pound cake… Moist, yellow-y like texture that looked like a slice of pound cake sold at a bakery.  I know the recipe calls for a boxed cake & pudding mix but let me tell you this is probably the closet you will get to the bakery versions…. Besides I’m thinking big chain bakeries sometimes go the easy way in preparing there baked goods to feed such big crowds of people daily, but that’s just my opinion… This is truly an easy and super moist lemon pound cake recipe that I hope you may try to really see what I’m talking about.

Lemon Pound cake good

Ingredients for lemon loaf:

  • 1 (15.25 oz) yellow cake mix
  • 1 (3.5 oz) Lemon flavored Instant pudding mix (Jell-O)
  • 4 eggs
  • 1/3 cup vegetable oil
  • 1 cup water
  • 1 tsp pure lemon extract

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How to make Lemon pound cake recipe:

Prep: Preheat oven to 350 degree F. Grease and flour a lined 9 by 5–inch bread pan with parchment paper.

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1. In a large bowl whisk together the pound cake mix (cake mix, pudding mix,  eggs, oil, water and extract.)

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2. Pour into the prepared baking pan and bake for 50 min.

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3. Cool cake in pan for 10 minutes. Then carefully remove and cool completely.

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Tip: Try to avoid opening the oven during baking. Baking up-to 50 minutes is crucial as the pound cake rises much in size during the last stage of baking. 
4. To glaze the pound cake, whisk together the glaze ingredients until smooth and spread over the cooled cake.

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Moist Lemon Pound Cake Recipe

Prep Time: 5 minutes
Cook Time: 55 minutes
Total Time: 55 minutes
Servings: 1 loaf
Author: Alyona's Cooking
This lemon pound cake recipe is super moist and tastes like the lemon loaf from Starbucks!

Ingredients

Cake Mix:

  • 1 15.25 oz yellow cake mix
  • 1 3.5 oz Lemon flavored Instant pudding mix (Jell-O)
  • 4 eggs
  • 1/3 cup vegetable oil
  • 1 cup water
  • 1 tsp pure lemon extract

Glaze:

  • 2 cups powdered sugar
  • 1/2 tsp lemon extract
  • 4-5 tbsp milk

Instructions

  • Preheat oven to 350 degree F. Grease and flour a lined 9 by 5--inch bread pan with parchment paper.
  • In a large bowl whisk together the pound cake mix (cake mix, pudding mix, eggs, oil, water and extract.)
  • Pour into the prepared baking pan and bake for 50-55 min.
  • Cool cake in pan for 10 minutes. Then carefully remove and cool completely.
  • To glaze the pound cake, whisk together the glaze ingredients until smooth and spread over the cooled cake.

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