My mom has been making this lemon supreme pound cake with simple lemon icing/glaze recipe since I was a kid.
She clipped the recipe from the side of the Duncan Hines cake mix box sometime back in the 1970’s 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 of cake mix and pudding mix, 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.
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.
- 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
- 1 cup confectioners sugar
- 2 tablespoons lemon juice
- 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.
Nutritional Estimates Per Serving (1/18th): 236 calories, 9.8 g fat, 35.4 g carbs, 0 g fiber, 2.1 g protein and 7 Weight Watchers PointsPlus 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
*PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT Weight Watchers Zero Points fruits and vegetables using the WW Recipe Builder.
You might also need:
Microplane Premium 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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