Description
Make lemon pudding pound cake—moist, soft, and bursting with fresh lemon flavor. Easy recipe perfect for dessert or tea time.
Ingredients
For the Cake:
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 box (3.4 oz) lemon pudding mix (dry)
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk or milk
Optional Lemon Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons lemon juice
- 1 teaspoon lemon zest
Instructions
Preheat your oven to 165°C (325°F). Grease and flour a bundt or loaf pan.
In a large bowl, beat the butter and sugar together until light and fluffy. This helps create a soft texture.
Add eggs one at a time, mixing well after each addition. Stir in lemon zest, lemon juice, and vanilla extract.
Mix in the dry lemon pudding mix. This step boosts flavor and ensures moisture.
In another bowl, whisk together flour, baking powder, baking soda, and salt.
Gradually add dry ingredients to the wet mixture, alternating with buttermilk. Mix until just combined.
Pour the batter into the prepared pan and smooth the top. Bake for 65–75 minutes, or until a toothpick inserted comes out clean.
Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Mix powdered sugar with lemon juice and zest, then drizzle over the cooled cake.
Notes
- Use fresh lemon juice for the best flavor—avoid bottled juice.
- Do not overmix the batter to keep the cake tender.
- Check the cake early to prevent overbaking.
- Let the cake cool completely before glazing to avoid melting.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
Nutrition
- Calories: 410 kcal
- Sodium: 230 mg
- Protein: 6 g