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Irresistibly Easy Lemon Pound Cake

Moist lemon pound cake that really tastes like lemon! Made with cream cheese and a cake mix, it's a simple and easy dessert recipe in loaf or bundt form.
4.20 from 5 votes
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Course: Cakes
Cuisine: American
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 12 servings
Calories: 346kcal
Author: Mel Lockcuff



Optional Lemon Glaze:


  • Pre-heat the oven to 350°F.
  • First, beat the cream cheese separately and set aside.
  • Mix together the lemon zest and sugar.
  • Then mix the cake mix and cream cheese into the lemon sugar mixture.
  • Next add the canola oil, hot water, and eggs.
  • Mix everything together really well, until you have a smooth, creamy batter.
  • Pour the cake batter into a greased pan.*
  • Bake at 350° for about 50 minutes, or until a cake tester or toothpick inserted in the center comes out clean.
  • Let the cake cool for about 10 minutes or so in the pan.
  • Then let it cool completely on a wire rack before slicing and serving with whipped cream. Or you can pour the lemon glaze over the cake while it's still a bit warm, allow it to cool, and slice and serve.


*While I prefer to use a loaf pan, you can also use a bundt pan to make this cake.


Serving: 1g | Calories: 346kcal | Carbohydrates: 51g | Protein: 5g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Cholesterol: 81mg | Sodium: 402mg | Fiber: 1g | Sugar: 33g
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