PrintLemon pudding pound cake recipe that delights every bite!
A delightful twist on the classic pound cake, this lemon pudding pound cake is incredibly moist and bursting with citrus flavor, perfect for any gathering.
- Prep Time: 20-30 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 10-90 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 box (3.4 oz) lemon pudding mix
- 1 cup unsalted butter, softened (2 sticks)
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk (whole milk is best for richness)
- 1/4 cup fresh lemon juice (about 2 lemons)
- Zest of 1 lemon (for an extra zing)
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 10-inch bundt pan or a loaf pan by greasing it well.
- In a large mixing bowl, whisk together the flour, baking powder, and salt.
- Cream the softened butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then pour in the fresh lemon juice and zest.
- Gradually add the dry mixture to the wet mixture, alternating with the milk.
- Pour the batter into the prepared pan and smooth the top.
- Bake for about 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Notes
- For extra insurance against sticking, dust the greased pan with a little flour.
- Check the cake at the 50-minute mark to avoid overbaking.
- If the top is browning too quickly, cover it loosely with aluminum foil.
Nutrition
- Serving Size: 1 slice (approximately 1/12 of the cake)
- Calories: 320
- Sugar: 30g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg