One of my absolute favorite desserts is pound cake so we’re switching from strawberry to this easy lemon pound cake recipe. You’ll love how easy it is to make a simple lemon pound cake with cake mix. Lemon lovers will love this delicious bundt cake with tangy lemon glaze!
Why you’ll love this Lemon Pound Cake:
The lemon Jello and lemon extract in this cake mix recipe gives a double blast of lemon flavor.
Simple recipe with store-bought shortcuts.
Ready for the oven in 15 minutes.
Don’t forget the easy lemon glaze that gets drizzled on top of this cake. My kids said that simple glaze is what made it unbelievably good.
Jello & water. Mix the jello into the water to dissolve it. It’s going to give the cake such an amazing, pound cake-like texture! It’s like a secret ingredient. 🤤
Cake mix. Make this pound cake recipe with cake mix. I chose a white cake mix because they are available everywhere. If you can find a lemon cake mix, you can use that for an extra punch of lemon flavor. Don’t add ingredients on the back of the box. Simply use the ingredients listed in the recipe card below.
Eggs. Eggs are going to give the pound cake the “heavier” texture than traditional cake has.
Lemon extract. Just for a little extra lemon boost.
Oil. Canola or vegetable oil are two neutral options. Love coconut? Use melted coconut oil for a flavor twist.
Fresh lemon juice. Use one lemon for the glaze to get that fresh lemon taste.
✨ See the recipe card for the full ingredient list and instructions. ✨
How to Make Lemon Pound Cake
This cake is one of the easiest cakes ever.
Prepare. Preheat the oven to 350º Fahrenheit. Grease with shortening, then flour a 10 cup bundt cake pan.
Mix. In a small bowl, combine the Jell-O with the boiling water and allow it to cool slightly. In the bowl of a stand mixer, combine the cake mix with eggs, adding the eggs one at a time. Add the cooled Jell-O, lemon extract and oil. Mix two minutes on medium speed.
Bake. Pour into the prepared pan and bake for 35-40 minutes or until a toothpick comes out clean. Allow the cake to cool in the pan on a wire rack for 10 minutes, then turn it out onto a cake plate to cool completely.
Glaze. In a small bowl, mix the lemon juice and powdered sugar. Slowly pour the glaze over the cake. The cake can still be slightly warm when you do this.
Storage and Serving
Allow this lemon pound cake to cool completely before serving. In fact, this is a great cake to make a day in advance. Although I must admit that the last time we made this, it didn’t make it through the day. But served the next day, the texture and flavor really shine.
Store it in the fridge in an airtight container for a cool, refreshing after dinner dessert…or early morning treat! It’s also safe to store at room temperature if you don’t want the cake cold.
Lemon Pound Cake
4.46 from 68 votes
Make a Lemon Pound Cake with cake mix for the ultimate in lemon desserts. A box of Jello gives tangy lemon flavor and makes the perfect cake texture.
Preheat the oven to 350º Fahrenheit. Grease with shortening, then flour a 10 cup bundt pan.
In a small bowl, combine the Jell-O with the boiling water and allow it to cool slightly. 1 small box lemon Jell-O gelatin, 1 cup boiling water
In the bowl of a stand mixer (or with an electric mixer and a large bowl), combine cake mix with eggs, adding the eggs one at a time. Add the cooled Jell-O, lemon extract and oil. Mix two minutes on medium speed. 1 box Pillsbury traditional white cake mix, 4 large eggs, 1 teaspoon lemon extract, ¾ cup canola oil
Pour the cake batter into the prepared pan and bake for 35-40 minutes or until a toothpick comes out clean or with a few moist crumbs.
Allow the cake to cool in the pan on a wire rack for 10 minutes, then turn it out onto a cake plate or cooling rack to cool completely.
In a small bowl, mix the lemon juice and powdered sugar. Slowly drizzle the glaze over the top of the cake. The cake can still be slightly warm when you do this. 4 tablespoons fresh lemon juice, 1 cup powdered sugar–
Once the has cooled completely, store in an airtight container at room temperature.
If you use a fresh lemon for the lemon juice, add in the lemon zest as well.
I highly recommend it since it adds such a fresh lemon flavor.
You can bake this in a loaf pan for a lemon loaf cake if you prefer, but one recipe would make 2 loaves.
You could also use a lemon cake mix or yellow cake mix.
Refer to the article above for more tips and tricks.
The calories shown are based on the cake being cut into 12 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **