Last Updated on March 7, 2023
Want to make an easy and exciting lemon pound cake? Try this lemon pound cake with cake mix and sour cream. Ice the cake with lemon glaze. Or you can powder it with sugar. I guarantee you that his recipe is excellent for beginners. Besides, it is moist, bursting with lemon flavor, and super tasty. If you love the combination of tangy and sweet, then lemon pound cake is the perfect recipe for you. Think of it as an upgrade on your usual cake mix cake. So with that, make it grander and elegant with this recipe.
Benefits Of Sour Cream
First and foremost, sour cream is not likely to make you gain weight. That is why it is best to eat sour cream in moderation. Also, remember that sour cream is high in calories. Moreover, keep in mind that sour cream is a tangy and rich condiment made from fermented cream. In addition to that, it has essential nutrients. So with that, it boosts the absorption of fat-soluble vitamins. Not only that but also several kinds of probiotics. Though, it does not work for all diets. Hence, sour cream is a low-carbohydrate food. In that regard, it has about 1.3 grams of carbohydrates.
What You Will Need
Ingredients For the Lemon Pound Cake
- Package of white cake mix (about 18.25 ounces)
- 4 ounces of softened butter
- 8 ounces of sour cream (reduced fat is fine)
- 1/3 cup of milk
- 4pcs of large eggs
- 2 tbsp of fresh lemon juice
- 2 to 3 teaspoons of finely grated zest from a lemon
- 1 tsp of lemon oil or lemon flavoring
For the Lemon Glaze
- 2 tbsp of melted butter
- 1/2 teaspoon of well-grated lemon zest
- 1 cup of powdered sugar
- 1 tbsp of fresh lemon juice
Equipment
- Large mixing bowl
- Regular mixing bowl
- Measuring cups
- Measuring spoons
- Rubber spatula
- Electric Mixer
- Colling wire rack
- Pastry brush
Step by Step Instructions
For The Cake
Step 1
First and foremost, prepare all the ingredients.
Step 2
Then, grease with a generous amount of flour in a twelve-cup bundt cake pan.
Step 3
After that, make sure to preheat the oven to 350 degrees Fahrenheit.
Step 4
Using a large mixing bowl, combine the cake mix, softened butter (4 ounces), sour cream, eggs, and milk. In addition to that, mix the lemon zest, lemon juice, and lemon oil or flavoring. With that, make sure to use an electric mixer on low.
Step 5
Afterward, set the speed of the mixer to high and beat the mixture for about two minutes.
Step 6
Then, pour and scrape off the batter into the greased and flour pan.
Step 7
Afterward, bake the cake for forty to fifty minutes. Ensure to check the cake for doneness by inserting a toothpick in the center of the lemon pound cake. As a result, the cake is okay if the toothpick comes out clean.
Step 8
After that, remove the lemon pound cake from the oven and place it in a cooling rack. With that, let it sit or rest for fifteen minutes.
Step 9
Then, upturn the cake onto your serving plate and let it cool completely.
Step 10
Afterward, dust your cake with powdered sugar or glaze it. Finally, serve and enjoy!
For The Lemon Glaze
Step 1
Before anything else, prepare all the ingredients.
Step 2
Combine two tablespoons of melted butter, finely grated lemon zest, and powdered sugar in a mixing bowl. Then, add the lemon juice to the mixture. Make sure to add one teaspoon at a time. Do this until the glaze is thin enough to drip over the cooled lemon cake.
Tips and Tricks For Lemon Pound Cake From Cake Mix
Remember, you may use any brand of cake mix for this recipe. Moreover, you can substitute plain full-fat Greek yogurt with sour cream. However, regular fat sour cream works best for this recipe. Furthermore, use fresh lemon juice for this recipe. Likewise, using bottled lemon juice makes the cake taste different or lacking.
Additionally, you no longer need the ingredients listed on the back of the cake mix. In that regard, use only the ingredients listed in the recipe above. In addition to that, use the dry pouch of the cake mix. Also, you can refrigerate the cake to store it longer. You can use a tube pan or loaf pan if you do not have access to a bundt pan. Then, make sure to reduce your baking time to thirty-five to forty-five minutes whenever using a loaf pan.
Lemon Pound Cake With Cake Mix And Sour Cream
Equipment
- Large mixing bowl
- Regular mixing bowl
- Measuring cups
- Measuring Spoons
- Colling wire rack
- Pastry brush
Ingredients
For The Lemon Pound Cake
- Package of white cake mix about 18.25 ounces
- 4 ounces of softened butter
- 8 ounces of sour cream reduced fat is fine
- 1/3 cup of milk
- 4 pcs of large eggs
- 2 tbsp of fresh lemon juice
- 2 to 3 teaspoons of finely grated zest from a lemon
- 1 tsp of lemon oil or lemon flavoring
For The Lemon Glaze
- 2 tbsp of melted butter
- 1/2 teaspoon of well-grated lemon zest
- 1 cup of powdered sugar
- 1 tbsp of fresh lemon juice
Instructions
For The Cake
- First and foremost, prepare all the ingredients.
- Then, grease with a generous amount of flour in a twelve-cup bundt cake pan.
- After that, make sure to preheat the oven to 350 degrees Fahrenheit.
- Using a large mixing bowl, combine the cake mix, softened butter (4 ounces), sour cream, eggs, and milk. In addition to that, mix the lemon zest, lemon juice, and lemon oil or flavoring. With that, make sure to use an electric mixer on low.
- Afterward, set the speed of the mixer to high and beat the mixture for about two minutes.
- Then, pour and scrape off the batter into the greased and flour pan.
- Afterward, bake the cake for forty to fifty minutes. Ensure to check the cake for doneness by inserting a toothpick in the center of the lemon pound cake. As a result, the cake is okay if the toothpick comes out clean.
- After that, remove the lemon pound cake from the oven and place it in a cooling rack. With that, let it sit or rest for fifteen minutes.
- Then, upturn the cake onto your serving plate and let it cool completely.
- Afterward, dust your cake with powdered sugar or glaze it. Finally, serve and enjoy!
For The Lemon Glaze
- Before anything else, prepare all the ingredients.
- Combine two tablespoons of melted butter, finely grated lemon zest, and powdered sugar in a mixing bowl. Then, add the lemon juice to the mixture. Make sure to add one teaspoon at a time. Do this until the glaze is thin enough to drip over the cooled lemon cake.
Notes
Additionally, you no longer need the ingredients listed on the back of the cake mix. In that regard, use only the ingredients listed in the recipe above. In addition to that, use the dry pouch of the cake mix. Also, you can refrigerate the cake to store it longer.
You can use a tube pan or loaf pan if you do not have access to a bundt pan. Then, make sure to reduce your baking time to thirty-five to forty-five minutes whenever using a loaf pan.
Zarah is an experienced pastry chef whose creations have delighted countless customers. With a passion for baking, Zarah has developed a unique style that combines classic techniques with modern flavors. Her desserts are consistently crafted with the finest ingredients, and her attention to detail is evident in the stunning and delectable results. Zarah has a wealth of experience in the pastry kitchen, and loves to share her knowledge with others. Whether it is teaching a class or creating a custom cake for a special occasion, Zarah is committed to making sure every customer is satisfied.