Very few things in life are as reliably delightful as a moist, tangy lemon pound cake. And guess what? We’re making it even easier with a cake mix hack that doesn’t skimp on flavor. Perfect for those days when you need a little sunshine in your life, but maybe don’t want to start from scratch.
Why This Recipe Works
- Using a cake mix as the base saves time without sacrificing the homemade taste.
- The addition of fresh lemon juice and zest elevates the flavor profile beyond the ordinary.
- A simple glaze adds the perfect amount of sweetness and a professional finish.
- This recipe is versatile, allowing for numerous variations to suit any taste.
- It’s a crowd-pleaser that’s as suitable for a brunch as it is for a late-night snack.
Ingredients
- 1 box (15.25 oz) lemon cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- Zest of 1 lemon
- 1/4 cup fresh lemon juice
- 1 cup powdered sugar
- 2 tbsp milk
Equipment Needed
- 9×5 inch loaf pan
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Zester
- Cooling rack
Instructions
Preheat and Prep
Preheat your oven to 350°F and grease your loaf pan with a bit of oil or non-stick spray. This ensures your cake will slide out effortlessly after baking. Tip: For an extra layer of flavor, you can line the pan with parchment paper and grease it as well.
Mix the Batter
In a large mixing bowl, combine the cake mix, water, vegetable oil, eggs, lemon zest, and lemon juice. Use a whisk to blend everything until smooth, about 2 minutes. The batter should be thick but pourable. Tip: Don’t overmix to keep the cake tender.
Bake to Perfection
Pour the batter into the prepared loaf pan and smooth the top with a spatula. 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 touched.
Cool and Glaze
Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack. While it cools, whisk together powdered sugar and milk to create a smooth glaze. Drizzle over the cooled cake. Tip: For a thicker glaze, add more powdered sugar; for a thinner one, add more milk.
Serve and Enjoy
Slice the cake once the glaze has set, about 15 minutes. Serve with a cup of tea or coffee for a delightful treat. The cake can be stored in an airtight container for up to 3 days.
Tips and Tricks
For an even more lemony flavor, 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 eggs for a smoother batter. If you’re in a pinch, bottled lemon juice can substitute fresh, but the zest is essential for that bright lemon flavor. Lastly, for a decorative touch, add thin lemon slices or additional zest on top of the glaze before it sets.
Recipe Variations
- Add blueberries to the batter for a lemon-blueberry pound cake.
- Swap the lemon cake mix for vanilla and add poppy seeds for a lemon-poppy seed version.
- Incorporate a cream cheese swirl by layering cream cheese mixed with sugar and egg into the batter before baking.
- For a tropical twist, mix in shredded coconut and top with a coconut glaze.
- Make it a bundt cake by using a bundt pan and adjusting the baking time accordingly.
Frequently Asked Questions
Can I make this cake without eggs?
Yes, you can substitute each egg with 1/4 cup of unsweetened applesauce or a commercial egg replacer. The texture might be slightly denser, but it will still be delicious.
How can I make the glaze thicker?
To thicken the glaze, add more powdered sugar, a tablespoon at a time, until you reach the desired consistency. If it becomes too thick, a few drops of milk can loosen it.
Can I freeze this cake?
Absolutely! Wrap the cooled, unglazed cake tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature and add the glaze before serving.
Summary
This lemon pound cake recipe with cake mix is a foolproof way to enjoy a classic dessert with minimal effort. Perfect for any occasion, it’s sure to bring a little zest to your day.