3 cups all purpose flour
1 [3.4 oz] box instant lemon pudding
1 tsp baking powder
1/4 tsp salt
3 cups granulated sugar
2 sticks [1 cup] butter, melted
1/2 cup vegetable oil
1 Tbsp lemon zest
2 tsp lemon extract
1 tsp pure vanilla
1 cup of milk
5 large eggs
To prepare the creamy lemon glaze you’ll need:
2 Tbsp lemon juice
1 Tbsp heavy cream
2 tsp lemon zest
1 cup powdered sugar
Directions:
Preheat the oven to 350°F. Generously butter and flour a tube pan and set aside. Sift together the flour, pudding mix, baking powder and salt, set aside. In the mixing bowl of a stand mixer, beat together the sugar, melted butter, vegetable oil, lemon zest, lemon and vanilla extracts. Lower the speed of the mixer and add the eggs one at a time. Next, add sifted dry ingredients alternately with the milk beating well after each addition. After all of the ingredients have been added, increase the speed of the mixer and beat on medium speed for 1-2 minutes, stopping to scrape the bowl periodically. The batter will be thick and creamy.
Pour into the prepared tube pan. Bounce the cake pan on the counter a few times to remove any air bubbles.
It’s recommended you bake this cake one position lower than the center of the oven for best results. [In the lower third of the oven] Bake for approximately 1 hour and 15-20 minutes. Test the center with a toothpick and if it shows moist crumbs, remove from the oven. Cool in the tube pan for 20 minutes then remove the outer ring from the pan. Cool the cake completely on a cooling rack. Yield: 16 slices
Directions for the glaze:
In a small mixing bowl, stir the heavy cream, lemon juice and lemon zest into the powdered sugar. Mix until the powdered sugar is dissolved and there are no lumps. Add additional lemon juice, if needed to thin for drizzling. Drizzle over the cooled cake. [This cake is delicious with or without the optional glaze]
Serving suggestions: Serve with vanilla bean ice cream, fresh whipped cream, lemon curd or vanilla pastry cream and assorted berries.
My Aunt Beulah’s recipe recommends checking the cake after it’s been baking for 1 hour. Oven temperatures vary, and due to the combination of butter and oil, the top of this moist cake could over cook if not closely watched. After one hour, if the top is sufficiently browned, place a piece of aluminum foil on top to prevent over browning.
- 3 cups all purpose flour
- 1 [3.4 oz] box instant lemon pudding
- 1 tsp baking powder
- ¼ tsp salt
- 3 cups granulated sugar
- 2 sticks [1 cup] butter, melted
- ½ cup vegetable oil
- 1 Tbsp lemon zest
- 2 tsp lemon extract
- 1 tsp pure vanilla
- 5 large eggs
- 1 cup of milk
- For the creamy lemon glaze:
- 2 Tbsp lemon juice
- 1 Tbsp heavy cream
- 2 tsp lemon zest
- 1 cup powdered sugar
- Preheat the oven to 350°F. Generously butter and flour a tube pan and set aside.
- Sift together the flour, pudding mix, baking powder and salt, set aside.
- In the mixing bowl of a stand mixer, beat together the sugar, melted butter, vegetable oil, lemon zest, lemon and vanilla extracts.
- Lower the speed of the mixer and add the eggs one at a time beating well after each addition.
- Begin to add the sifted dry ingredients alternately with the milk. Mix well.
- After all of the ingredients have been added, increase the speed of the mixer and beat on medium speed for 1-2 minutes, stopping to scrape the bowl periodically. The batter will be thick and creamy.
- Pour into the prepared tube pan. Bounce the cake pan on the counter a few times to remove any air bubbles and settle the batter.
- Move the oven rack to the lower third of the oven. Bake for approximately 1 hour and 15-20 minutes.
- Test the center with a toothpick and if it shows moist crumbs, remove from the oven.
- Cool in the tube pan for 20 minutes then remove the outer ring from the pan and cool completely on a cooling rack.
- To prepare the creamy lemon glaze: In a small mixing bowl, stir the heavy cream, lemon juice and lemon zest into the powdered sugar.
- Mix until the powdered sugar is dissolved and there are no lumps. Add additional lemon juice, if needed to thin for drizzling.
- Drizzle over the cooled cake.
My Aunt Beulah's recipe recommends checking the cake after it's been baking for 1 hour. Oven temperatures vary, and due to the combination of butter and oil, the top of this moist cake could over cook if not closely watched. After one hour, if the top is sufficiently browned, place a piece of aluminum foil on top to prevent over browning.
Thanks so much for sharing this recipe, your lemon cake looks and sounds delicious!
This pound cake looks so pretty and very delectable.
Hi Rosie! Thanks so much 🙂
Hi Tia, thank you for visiting! ~ Melissa
Could you use a Bundt pan rather than a tube pan?
Hi Leslie, a bundt pan doesn’t hold as much batter, hence the reason I always use a tube pan just as she specified.
OK so I am not even a person who gives reviews OR even likes pound cake! I made this cake for my sister in law for her birthday yesterday. It was AMAZING!!!! I had to take the time to thank you for sharing this wonderful recipe. So what, it took me almost all day to make it…it was so worth it!
Note: I made it in a bundt pan instead of a tube pan because I didn’t have one.
HI Monica, I’m delighted you all loved this cake I agree, they don’t get any better. Thanks so much for taking the time to comment I love hearing from my visitors!
HI, A LOVE POUND CAKES, SPECIALLY THE LEMON ONES, BUT SADLY IN MY COUNTRY THERE`S NO LEMON PUDDING, WITH WHTA CAN I SUBSTITUTE DE PUDDING IN THE RECIPE? THANK YOU, CAN YOU MAIL IT TO ME?? THANKS AGAIN
For this cake you could add 2-3 tsp of lemon extract. While a bit different in texture, it will still be delicious.
This was a moist and delicious cake. Thank you for sharing the recipe! We really enjoyed it!
So happy you enjoyed it Val!
I would prefer not to buy a bottle of lemon extract; could I substitute fresh lemon juice?
Would love to make this and give as gifts. Could this cake be made in mini loaf pans?
Oh yes it sure can! You’d likely get 4 out of this recipe maybe more.
I accidentally used baking soda instead of baking powder. My cake fell in the center. Is that why??
If the cake was done all the way through when you removed it from the oven it could have been a factor, yes. Otherwise when cakes fall it can be a matter of the ingredients not being mixed well or the oven temperature fluctuating while it was baking. Also it’s important to add the ingredients in the proper order and initially creaming the butter and sugar properly.
Most importantly LEAVE the cake alone 🙂 Let it bake if anything you can peek in the oven while it’ baking BUT do NOT let the oven door slam! If you shake the pan while barely done or half way it can fall. Not sure if it was the baking soda (wrong ingredient) most likely that would’ve kept the cake from RISING!
That makes me so happy that my Aunt Beulah’s recipe is being enjoyed by other families! Thanks so much for letting me know it’s a true family treasure. ☺
I did the same thing trying to cook without my glasses, and it fell. Just a lesson to be careful what you pull from the cabinet. It didn’t taste too bad, and my grandson and his friends thought it was wonderful, and nothing was wasted. LOL
ABSOLUTELY DELICIOUS!!! THANK YOUUU for sharing! Big hit. Just made another one since the holidays. Sunday dinner yummyyy!! The glaze is perfect if I got too busy just microwave the icing for about 5 seconds it smooths right out SUPERB!
Can lemon juice be used instead of lemon extract?
You can use lemon juice, but keep in mind lemon extract has a more concentrated flavor that lemon juice won’t add.
Could you use two loaf pans instead of tube pan?
Sure just adjust the baking time it won’t take as long to bake.
Can this be used in round cake pans. I do a lot of lemon cakes for weddings. Seems like it would hold up well stacked. Any idea of how many cups of batter? Thank you.
I make this cake recipe just as written. That sounds like a great experiment, let me know if you try it.
I am making this right now. Smells so good in the oven. Making it for our happy hour where I live. Everyone is going to love it. Can’t wait to try it.
Wonderful enjoy!
Add you substitute milk with butter milk
Yes you can substitute milk or half & half, if you like.
I have this cake in the oven right now. It has been in an hour and 10 minutes. It smells delicious, has risen quite a bit and the ‘crust’ looks right. I pulled it out to check doneness and it is still very wet in the center of the ring. I have a new oven so I am hoping that isn’t the issue. I covered with foil and set it to go another 5 minutes and I’ll check again… Hoping!!!
Oh and I wanted to add…
if you don’t have lemon pudding, you can substitute vanilla pudding and add a 2 tsp of additional lemon extract.
I am going to make this cake toda y I need to know if used salted or unsalted butter
Salted butter
thanks just one more question do you mix the eggs with the milk or what it does not say
You can whisk the eggs into the milk, sure.
thanks I will ight back after I fix this cake
Thank you so much for sharing your Aunt recipe, it’s Amazing, my family really enjoyed it . I am making another one for work it’s sure to be a hit!
Wonderful, that makes me happy. Enjoy!
Hi Melissa,
I just got your recipe from a friend because I just love Lemon cake. I want to make this lemon pound cake, but where I live I can’t get lemon instant pudding. With what can I replace the lemon instant pudding? I just can’t waite to make this cake.
You can omit the pudding mix and add extra lemon zest to give it a kick. It will still be delicious.
I love this cake!! I had one big problem with it and it wasn’t your fault at all!! The only tube pan I have is a dark nonstick pan. The bottom and inside ring burned I think because if the dark pan. I had to cook it longer because the inside wasn’t done yet. Should I have lowered the oven temperature for this dark pan? Also, I made this a gluten free cake by substituting Better Batter gluten free flour blend. I’ve wanted a yummy lemon cake for years and finally have one that I can have!!
I love the adaptation thanks for sharing that tidbit. Yes, it could have been the pan. Lowering the temp may help.
Can I freeze this one too?
Yes, it freezes beautifully!
Delicious cake and SO moist! I made this cake a few days ago and it disappeared rather quickly! EVERYONE loved the moistness and lemony flavor this cake has. As a matter of fact, I baked another one for my grand daughter’s birthday party which is later this evening. No doubt about it, it will surely be a hit. Thank you for sharing such a GOOD recipe!!
I’m so happy you all enjoyed our family treasure. Thanks so much for taking the time to let me know, send my best to your family!
Hi Melissa! I am currently baking this cake to be used in the recipe for the Outrageous Lemon Lovers Trifle to be served tomorrow for Easter dessert. I’m SO hoping the cake turns out alright. It was in for 1 hour & 15 minutes and the inside was still not done. I covered it with foil, the top was beautifully browned, and will check again in a few minutes (after an additional 10 minutes). I live in Salt Lake City so we’re at a high altitude. If it doesn’t turn out, having followed your directions, do you have any adjustments you can recommend for high altitude baking? Thank you!
Hi Michelle, high altitude changes everything as you know. Perhaps baking at a lower temperature for a longer period would yield the best results.
do i melt butter all the way in microwave
Or on the stovetop it’s your choice.
I made this cake before but used unsalted butter, i saw where you said its salted plus add salt. is this going to be to salty
You can use either. To clarify, there is no need to add salt to salted butter. The salted butter heightens the flavor and balances the sweetness.
I did both like the recipe, but i made it for someone else, now I’m nervous its going to be salty
It will be fine.
thank you the cake was awesome, now if i can only get it to rise like yours. I don’t know why it doesn’t get hight
Wonderful! It may next time you make it, take care not to over beat.
I mix the first ingredients for 3min on med, then flour etc on 2 just to combined then med for 1 min is that to much. have to make another one tonight
I think that’s OK Sandra.
Looks good, thanks for sharing a family recipe. 🙂