Duncan Hines Lemon Pound Cake Recipe | Easy Make

I made this Duncan Hines Lemon Pound Cake recipe after watching My Baking Addiction and feeling inspired by the bright lemon flavor and soft texture.

The main specialty of this Duncan Hines Lemon Pound Cake recipe is the tender, moist crumb created by mixing the Lemon Supreme Cake Mix with instant lemon pudding, eggs, oil, and water.

I will now show step-by-step how to make this Duncan Hines Lemon Pound Cake recipe, starting with preparing the pan, mixing the ingredients, baking, cooling, and serving a moist, flavorful cake that highlights fresh lemon taste.

About This Duncan Hines Lemon Pound Cake Recipe

The Duncan Hines Lemon Pound Cake recipe has a bright, refreshing lemon flavor that feels light and uplifting. The texture is tender and moist, creating a soft crumb that melts in the mouth.

Sweetness is balanced, enhancing the natural tang of the lemon pudding in the batter. The edges develop a gentle golden crust while the inside remains soft and dense, giving a classic pound cake feel.

The flavor is clean, not artificial, and the lemon essence lingers pleasantly without being sharp. This cake delivers a comforting, subtly citrus experience that appeals to both lemon lovers and casual dessert eaters.

How To Prepare Duncan Hines Lemon Pound Cake Recipe?

To make this Duncan Hines Lemon Pound Cake recipe perfectly, follow the simple steps carefully. I’ve included clear instructions and helpful tips to guide you from mixing the batter to baking and cooling.

Using basic kitchen tools ensures smooth preparation, but even with what you have, the result is a moist, flavorful lemon cake.

Recipe Overview

Preparation Time: 10 minutes

Cooking Time: 55 minutes

Total Time: 65 minutes

Course: Dessert

Cuisine: American

Difficulty: Easy

Yield: 12 servings

Kitchen Utensils

• Large mixing bowl
• Electric mixer or whisk
• Measuring cups and spoons
• Loaf pan (9×5 inches / 23×13 cm)
• Cooling rack
• Spatula

Ingredients

• 1 package (15.25 oz / 432 g) Duncan Hines® Signature Lemon Supreme Cake Mix
• 1 package (3.4 oz / 96 g) instant lemon pudding and pie filling
• 4 large eggs (approx. 200 g)
• 1/3 cup (80 ml) vegetable oil (or canola oil)
• 1 cup (240 ml) water

Instructions

1. Preheat the oven and prepare your pan

Set your oven to 350°F (175°C). Take a 9×5-inch loaf pan and lightly grease it with butter or cooking spray, then dust it with a little flour. This will keep the cake from sticking.

2. Combine the wet ingredients

In a large mixing bowl, crack in the eggs, pour in the water, and add the vegetable oil. Whisk or beat everything together until the mixture looks smooth and uniform.

3. Add the cake mix and pudding

Slowly pour in the lemon cake mix and the instant lemon pudding. Mix everything on medium speed (or by hand with a whisk) for 2 to 3 minutes until the batter is smooth, creamy, and fully combined.

4. Bake the cake

Pour the batter into your prepared loaf pan, spreading it evenly. Place it in the preheated oven and bake for 50–55 minutes. Check doneness by inserting a toothpick in the center — it should come out clean.

5. Cool and enjoy

Take the cake out of the oven and let it sit in the pan for 10 minutes. Then transfer it to a cooling rack to finish cooling. Once it’s completely cool, slice and serves. You can enjoy it as is, or drizzle a lemon glaze on top for extra flavor.

Cooking Method Explained Simply

The Duncan Hines Lemon Pound Cake recipe is made by first mixing eggs, water, and vegetable oil until smooth. Gradually, the lemon cake mix and instant pudding are folded in for a creamy batter.

Pour into a greased loaf pan and bake at 350°F (175°C) for about 50–55 minutes. Cool slightly, then transfer to a rack before slicing and serving.

Nutrition Facts Of Duncan Hines Lemon Pound Cake Recipe

Nutrition	Amounts
Calories	300 kcal
Total Fat	12 g
Saturated Fat	2 g
Cholesterol	50 mg
Sodium	320 mg
Total Carbohydrates	44 g
Sugars	28 g
Protein	4 g

How It Works

This Duncan Hines Lemon Pound Cake recipe works by combining a lemon cake mix with instant lemon pudding, eggs, oil, and water to create a moist, tender batter.

The eggs provide structure and help the cake rise, while the oil adds richness and keeps it soft. The instant pudding adds extra moisture and a creamy texture that prevents the cake from drying out.

Baking in a preheated oven sets the batter, creating a lightly golden crust and a soft interior. Cooling allows the flavors to settle and the cake to firm slightly for easy slicing.

Why You’ll Love This Recipe

You will love this Duncan Hines Lemon Pound Cake recipe because it delivers a soft, moist cake with bright, fresh lemon flavor that feels homemade without requiring complicated steps.

The addition of instant lemon pudding creates a tender, rich texture that stays soft for days. The golden crust contrasts beautifully with the delicate interior, making each slice appealing and flavorful.

It comes together quickly using simple ingredients, yet the result is a buttery, citrusy cake that feels special. The lemon flavor is fresh and lively, leaving a pleasant, lingering taste.

My Favorite Ways To Serve It

I also enjoy serving Duncan Hines Lemon Pound Cake recipe as a base for creative dessert plates. Cutting the cake into small squares and pairing them with chocolate sauce or caramel creates a decadent twist.

Adding a sprinkle of powdered sugar or a few zested lemon curls enhances the presentation and flavor. For a brunch table, I like arranging slices with a side of fresh citrus segments or light berry compote.

Turning leftover slices into French toast or bread pudding gives the cake a whole new life, making it a versatile and delightful treat any time of day.

Expert Baking Tips

1. Make sure all ingredients, especially eggs and water, are at room temperature before mixing. This helps the batter blend smoothly and prevents the cake from being dense.

2. Grease the loaf pan well and lightly dust it with flour. This ensures the cake comes out cleanly without sticking.

3. Beat the wet ingredients first until slightly frothy, and then add the dry ingredients gradually to avoid lumps.

4. Don’t over mix once the cake mix and pudding are added. Mix just until everything is combined to keep the cake tender.

5. Check the cake for doneness with a toothpick in the center. If it comes out clean, the cake is ready. Avoid opening the oven too early to prevent sinking.

6. Let the cake cool in the pan for 10 minutes before transferring to a cooling rack. This keeps the cake from breaking and allows flavors to settle.

Ways To Make Additions Extra Delicious

➤ Cream Cheese Swirl – Before baking, drop spoonfuls of sweetened cream cheese on top of the batter and swirl gently with a knife. This adds a rich, creamy layer that complements the lemon taste.

➤ Coconut Topping – Sprinkle toasted shredded coconut over the batter or glaze for a tropical flavor and a bit of crunch.

➤ Citrus Drizzle – Combine orange or lime juice with powdered sugar to make a glaze. Drizzle over the cooled cake to add a bright, zesty twist.

➤ Berry Sauce – Serve the cake slices with a warm berry sauce or compote. The tartness of berries enhances the lemon flavor and adds a fresh, colorful touch.

➤ Spiced Touch – Add a pinch of cinnamon, nutmeg, or cardamom to the batter for a subtle warm spice that balances the citrus and adds depth.

Cake Storage

To keep Duncan Hines Lemon Pound Cake recipe fresh, store it properly at room temperature or in the refrigerator. Wrap the cooled cake tightly in plastic wrap or place it in an airtight container to prevent it from drying out.

At room temperature, the cake will stay moist for about 3 to 4 days. For longer storage, refrigerate it for up to a week, but allow slices to come to room temperature before serving to enjoy the soft texture and full lemon flavor.

The Duncan Hines Lemon Pound Cake recipe can also be frozen for up to two months when wrapped securely, then thawed overnight in the refrigerator.

Frequently Asked Questions

Conclusion

This Duncan Hines lemon pound cake recipe turned out wonderfully, and everyone who tried it, including my family and guests, truly enjoyed it.

The Duncan Hines Lemon Pound Cake recipe moist texture and bright lemon flavor made it an instant favorite at the table. I feel very happy and proud that such an easy recipe brought so much delight and smiles to those I shared it with.

Seeing their enjoyment made the effort completely worthwhile, and I hope to make this Duncan Hines Lemon Pound Cake recipe many more times, sharing its simple yet impressive flavor with everyone I know.

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