My mom has been making this lemon supreme pound cake recipe since I was a kid.
She clipped the recipe from the side of the Duncan Hines cake mix box sometime back in the 70s and has been making it ever since.
She likes to make orange supreme pound cake with the orange supreme cake mix too, but that can be more difficult to find on the grocery store shelves.
Since lemon supreme pound cake begins with a box, it is super easy and turns out moist and delicious every time.
I had orange pound cake on my mind when I went to the grocery store yesterday, but quickly changed my mind to lemon upon discovering the lack of boxed orange cake mix. This turned out to be a win for my husband, who loves lemon pound cake.
Lemon Pound Cake
It’s lemon season here in Phoenix, so I added the zest of a couple of lemons to the lemon supreme pound cake batter and the zest of another lemon into the glaze. Although, not necessary, I think it really brightened up the flavor of this quick and easy pound cake.
If you are one of those people who prefers to doctor up cake mixes, rather than starting from scratch, this lemon supreme pound cake recipe is definitely worth adding to your files.
Lemon Supreme Pound Cake Recipe
1 Duncan Hines Moist Deluxe Lemon Supreme Cake Mix
1 (3.4 ounce) package vanilla instant pudding mix
1/2 cup vegetable oil
1 cup water
4 large eggs
Finely grated zest of 1 or 2 lemons (optional)
Preheat oven to 350 F. Grease and flour a 10″ tube pan or bundt pan. In a large bowl combine all ingredients and beat with an electric mixer at medium speed for 2 minutes. Pour into prepared baking pan and bake for 45-55 minutes, until center springs back when touched lightly with your fingertip. Remove from the oven and place on a wire rack to cool for about 25 min then remove the cake from pan and place it on the wire rack right side up until it cools completely.
Sprinkle with confectioner’s sugar or drizzle with lemon glaze. To make the glaze for your easy lemon pound cake, blend 1 cup confectioner’s sugar with 2 tablespoons of milk or lemon juice. Drizzle over the completely cooled cake.
Makes one 10-inch tube or bundt cake
Variation: To make orange supreme pound cake, use an orange supreme cake mix, orange zest (optional) and orange juice instead of lemon juice in the glaze.
Source: Mom and the back of the Duncan Hines Lemon Supreme Cake Mix Box
You might also need:
A Heavy Duty Bundt Pan – Really makes bundt cake making a joy
Microplane Zester Grater – One of my favorite kitchen tools of all time. It makes zesting lemons and grating Parmesan a breeze. I was introduced to the microplane zester during a cooking class years ago, where I think they sold one to everyone in attendance!
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Hi Martha – My mother has baked this cake for a long time as well and it is DELICIOUS! For almost 40 years. Now I make it for my family and they simply love it. However, instead of vanilla pudding mix, we’ve always used lemon pudding mix. I add a little more oil to make it super duper moist. I like adding the lemon zest, I’ve never done that before. So I tried it tonight. We’ll have it tomorrow for father’s day since my husband absolutely loves it! Take care and happy baking!