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Slice of lemon pound cake with lemon zest on a plate

Lemon Cake Mix (Moist, Bright & Bakery-Soft)

A doctored lemon cake mix with instant pudding, fresh lemon juice and zest, baked soft and finished with a tangy two-ingredient glaze.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 12
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 box about 15.25 oz lemon cake mix
  • 1 box 3.4 oz instant lemon pudding mix
  • 4 large eggs at room temperature
  • 1 cup water
  • 1/3 cup vegetable oil
  • 1/4 cup fresh lemon juice
  • 1 tablespoon finely grated lemon zest
For the glaze:
  • 1 cup powdered sugar sifted
  • 2 to 3 tablespoons fresh lemon juice
  • 1/2 teaspoon lemon zest optional

Method
 

  1. Preheat the oven to 350°F (175°C). Grease and flour a 10-cup bundt pan or a lined 9x5-inch loaf pan.
  2. Whisk the cake mix and pudding mix together. Add the eggs, water, oil, lemon juice and zest; beat on medium for about 2 minutes until smooth.
  3. Pour into the pan, smooth the top and tap out large air bubbles.
  4. Bake 35 to 40 minutes (bundt) or 30 to 35 minutes (loaf), until a toothpick comes out clean or with a few moist crumbs.
  5. Cool in the pan 10 to 15 minutes, then turn out and cool completely.
  6. Whisk the powdered sugar with lemon juice to a thick, pourable glaze; stir in zest if using.
  7. Spoon the glaze over the cooled cake and let it set 20 to 30 minutes before slicing.

Notes

Use room-temperature eggs for an even crumb; warm cold eggs in warm water for 5 minutes. Start checking 5 minutes early: a few moist crumbs on the toothpick are ideal. Berry version: fold in 1 cup blueberries tossed in 1 tablespoon flour. Freeze unglazed slices up to 3 months; thaw and glaze fresh.