Duncan Hines Lemon Supreme Pound Cake

Some recipes are worth holding on to, especially the ones that bring back memories of family and childhood.

My mom has been making this Duncan Hines Lemon Supreme Pound Cake since I was a kid. She clipped the recipe from the side of a Duncan Hines cake mix box sometime back in the 1970s, and it’s been a family favorite ever since.

She always baked hers in a Bundt pan (affiliate link), and I still think that’s the prettiest way to serve it.

Made with a box of Lemon Supreme cake mix, instant lemon pudding, eggs, oil and water, it’s wonderfully moist, full of lemon flavor and incredibly easy to make.

I like to finish mine with a simple lemon glaze and a little fresh lemon zest.

A Family Favorite Since the 1970s

Mom wasn’t the only one who loved this recipe.

Over the years, I’ve heard from readers who remember their mothers and grandmothers making the very same cake.

One of my favorite comments came from Sue:

I am so excited!!! Just found your recipe for Lemon Pound Cake that your mother made from the back of the cake box. My mother-in-law make this cake for years and since she passed some years back, no one in our family has been able to figure out how it is made or find the recipe. I will be making this tomorrow to surprise our daughters. I am sure there will be joyful tears! Looking forward to seeing future posts!! Thanks again! ~ Sue

Isn’t that wonderful?

It’s amazing how a simple recipe can bring back so many memories.

Mom also used to make an orange version with Duncan Hines Orange Supreme cake mix, although that flavor has become much harder to find.

I remember going to the grocery store one day with orange pound cake on my mind, only to discover there wasn’t any orange cake mix on the shelves.

So I made lemon instead.

That turned out to be a win for Rod, who loves lemon pound cake!

Why You’ll Love This Lemon Pound Cake

• An old-fashioned family favorite. A classic cake mix recipe that’s been enjoyed for generations.
• Easy to make. Just mix everything together and bake.
• Moist and tender. The instant pudding mix gives the cake a lovely texture.
• Full of lemon flavor. Lemon cake mix, lemon pudding and optional fresh zest make it especially good.
• No complicated frosting. A simple lemon glaze is all it needs.
• Perfect for sharing. A beautiful cake for family gatherings, potlucks or afternoon coffee.

Ingredients You’ll Need

This easy lemon pound cake starts with just five basic ingredients.

• Duncan Hines Lemon Supreme Cake Mix: The original recipe used an 18.25-ounce box. Today’s cake mix packages are smaller, so you’ll need to account for the difference if you want to make the original recipe as closely as possible. I buy 2 cake mixes and weigh out the 18.25 ounces, saving the extra for the next cake.
• Instant lemon pudding mix: Adds moisture and extra lemon flavor. Use the dry instant pudding mix, not prepared pudding.
• Vegetable oil: The original recipe called for Crisco oil, but another neutral vegetable oil works well.
• Water: Provides the liquid for the batter.
• Eggs: Give the cake structure and richness.
• Fresh lemon zest (optional): My favorite little addition for brighter lemon flavor.

For the Simple Lemon Glaze

• Confectioners’ sugar: Creates a smooth, sweet glaze.
• Fresh lemon juice or milk: Thins the sugar to a drizzling consistency.
• Lemon zest (optional): Adds a little extra fresh lemon flavor.

How to Make Duncan Hines Lemon Supreme Pound Cake

This is one of those wonderfully simple cake recipes that requires very little effort.

Step 1: Prepare the Oven and Pan

Preheat the oven to 350°F.

Grease and flour a 10-inch Bundt pan (affiliate link) or tube pan, making sure to coat all the grooves and corners.

Step 2: Mix the Batter

In a large mixing bowl (affiliate link), combine the lemon cake mix, dry instant lemon pudding mix, oil, water and eggs.

Beat with an electric mixer (affiliate link) on medium speed for about 2 minutes, until smooth and well combined.

If you’re using fresh lemon zest, stir it into the batter.

Step 3: Bake

Pour the batter into the prepared pan and spread evenly.

Bake for approximately 45 to 55 minutes, or until the cake springs back when lightly touched and a toothpick inserted into the center comes out clean or with a few moist crumbs.

Step 4: Cool the Cake

Remove the cake from the oven and place the pan on a wire rack.

Let cool for about 25 minutes.

Carefully turn the cake out onto the rack and allow it to cool completely before glazing.

Step 5: Make the Lemon Glaze

In a small bowl (affiliate link), stir together 1 cup confectioners’ sugar and about 2 tablespoons fresh lemon juice or milk until smooth.

Add a little more liquid, a few drops at a time, if needed to reach a drizzling consistency.

For extra lemon flavor, stir in a little finely grated lemon zest.

Step 6: Glaze and Serve

Drizzle the glaze over the completely cooled cake.

Or keep things even simpler with a light dusting of confectioners’ sugar.

My Tips for the Best Lemon Pound Cake

Grease the Bundt pan thoroughly. Pay special attention to all the little grooves so the cake releases cleanly.

Use instant pudding mix. It’s an important part of the original recipe and helps give the cake its moist texture.

Add fresh lemon zest. This is my favorite little improvement to Mom’s original recipe.

When I made this cake during lemon season in Phoenix, I added the zest of a couple of lemons to the batter and another lemon to the glaze.

It’s certainly not necessary, but I think it really brightens the flavor.

Don’t overbake. Begin checking near the end of the suggested baking time. You want the cake baked through but still moist.

Let the cake cool before glazing. Otherwise, the icing will melt and run off rather than creating a pretty finish.

Measure the cake mix. Because today’s boxes are smaller, it’s best to weigh out the original 18.25 ounces of dry cake mix rather than using one smaller box and hoping for the same result.

Can You Bake This Lemon Pound Cake in a Loaf Pan?

Yes!

Although Mom always made hers in a Bundt pan, you can bake the batter in loaf pans instead.

The original recipe suggests using two 8-by-4-inch loaf pans or one 9-by-5-inch loaf pan (affiliate link), provided the batter fits without overfilling.

For two smaller loaves, begin checking for doneness after about 30 minutes.

A larger loaf will take longer, so use the toothpick test rather than relying entirely on the clock.

Fill loaf pans no more than about two-thirds full and use an additional pan if necessary.

Easy Variations

Orange Supreme Pound Cake: Use Orange Supreme cake mix, if you can find it. Add a little fresh orange zest and use orange juice in the glaze.

Extra-Lemony Pound Cake: Add fresh lemon zest to both the batter and glaze.

Lemon Pound Cake Without Icing: Skip the glaze and dust the cooled cake lightly with confectioners’ sugar.

Lemon Berry Pound Cake: Serve slices with fresh strawberries, raspberries or blueberries.

How Many Calories and WW?

According to my calculations, each serving has 236 calories.

To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
7 PointsPlus (Old plan)

A Note About Cake Mix Sizes

When Mom first started making this cake in the 1970s, Duncan Hines cake mixes came in 18.25-ounce boxes.

Today’s boxes contain less cake mix, which means using a single modern package won’t give you exactly the same recipe.

For the closest results to Mom’s original cake, use 18.25 ounces of dry Duncan Hines Lemon Supreme cake mix. You can combine cake mix from more than one box to reach that amount.

Keep the other ingredients at their original amounts.

Using less cake mix without adjusting the other ingredients changes the proportions of the batter and may affect the cake’s texture, rise and baking time.

If you’ve made this Iced Duncan Hines Lemon Poundcake, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

Source: Mom and the back of the Duncan Hines Lemon Supreme Cake Mix Box

More Easy Cake Mix Recipes You’ll Love

If you enjoy this old-fashioned lemon pound cake, here are a few more simple cake mix recipes from Simple Nourished Living:

• Easy Chocolate Chip Snack Cake – Another nostalgic little cake made with chocolate cake mix, pudding and chocolate chips.
• 2-Ingredient Pumpkin Spice Cake Mix Muffins – An easy favorite made with cake mix and canned pumpkin.
• Easy Chocolate Cake Mix Cookies – A simple chocolate treat that starts with a boxed mix.
• 2-Ingredient 7-Up Cupcakes – Easy cupcakes made with just cake mix and soda.
• 2-Ingredient Pineapple Angel Food Cake – Another incredibly easy cake that’s been a reader favorite for years.
• Chocolate Coconut Cake Mix Cookie Bars – A quick, chocolatey dessert made with cake mix.

Some of my favorite recipes are the ones that have been passed along for decades.

This Lemon Supreme Pound Cake is one of them. Every time I make it, I’m reminded of Mom and the simple cakes she baked when I was growing up.

If you’ve made this old-fashioned Duncan Hines Lemon Supreme Pound Cake, I’d love to hear about it. Was it a favorite in your family, too?