Duncan Hines Lemon Pound Cake Recipes

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DUNCAN HINES LEMON SUPREME POUND CAKE



Duncan Hines Lemon Supreme Pound Cake image

Provided by Vintage Recipes by Billie Hillier

Categories     Dessert Recipes

Number Of Ingredients 5

1 package Duncan Hines Deluxe II Lemon Supreme Cake Mix
1 package lemon instant pudding mix (4 serving size)
½ cup Crisco Oil
1 cup water
4 eggs

Steps:

  • Preheat oven to 350°.
  • Blend all ingredients in a large bowl; beat at medium speed for 2 minutes.
  • Bake in a greased and floured tube pan, 10-inch or fluted at 350° for 45-55 minutes, until center springs back when touched lightly.
  • Cool right side up in pan for about 25 min., then invert onto serving plate.
  • Blend 1 cup confectioners sugar with either 2 tablespoons milk or 2 tablespoons lemon juice.
  • Drizzle over cake

SUPER-MOIST CAKE MIX LEMON POUND CAKE



Super-Moist Cake Mix Lemon Pound Cake image

I came upon this recipe with the help of Duncan Hines, as this was on the side of the box. I changed it up some and it's to die for! If you like lemon, you'll love this pound cake!

Provided by BeanPole

Categories     Dessert

Time 1h5m

Yield 12-16 serving(s)

Number Of Ingredients 7

1 Duncan Hines lemon supreme cake mix
1 lemon flavor instant pudding and pie filling (3.4 oz.)
4 large eggs
1 cup water
1/3 cup oil
1 cream cheese frosting (store-bought in jar)
2 teaspoons lemon extract

Steps:

  • Preheat oven to 350°F and grease bundt pan.
  • Combine cake mix, pudding mix, eggs, water and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pan.
  • Bake at 350°F for 50 to 60 minutes or until toothpick inserted in center comes out clean. (I cook mine for 50 mins.) Cool in pan 25 minutes. Invert onto heat resistant serving plate. Cool completely.
  • For glaze, place frosting in microwave-safe bowl. Microwave on high power 10 to 15 seconds. Stir until smooth. Repeat if necessary. Do not over heat. Add Lemon extract one teaspoon at a time until desired flavor is reached. Stir well. (I use 2 teaspoons for a moderate lemon taste. Add more according to preference.) Drizzle over cake.

LEMON POUND CAKE II



Lemon Pound Cake II image

A lemony pound cake with the added addition of lemon pudding for an extra moist taste sensation.

Provided by Roxanne39

Categories     Desserts     Cakes     Lemon Cake Recipes

Yield 12

Number Of Ingredients 5

1 (18.25 ounce) package lemon cake mix
1 (3 ounce) package instant lemon pudding mix
4 eggs
1 cup water
⅓ cup vegetable oil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch bundt pan.
  • Combine cake mix, pudding mix, eggs, water, and oil in a large bowl. Beat at medium speed for 2 minutes. Pour into prepared pan.
  • Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes. Let cake cool in pan for 10 minutes then remove from pan and let cool completely. Sprinkle with confectioner's sugar or frost with lemon frosting, if desired.

Nutrition Facts : Calories 290.1 calories, Carbohydrate 39.4 g, Cholesterol 73.1 mg, Fat 12.9 g, Fiber 0.3 g, Protein 4.7 g, SaturatedFat 3.1 g, Sodium 440.4 mg, Sugar 18.9 g

LEMON POUND CAKE



Lemon Pound Cake image

My grandmother's recipe for pound cake.

Provided by Anna

Categories     Dessert

Time 1h5m

Number Of Ingredients 7

15.25 oz package Duncan Hines Signature Lemon Supreme Cake Mix (Package size reduced to 15.25)
1 3.4 oz package instant lemon pudding and pie filling
4 large leggs
1 cup water
1/3 cup vegetable oil
1 cup powdered sugar
Fresh lemon juice

Steps:

  • Preheat oven to 350°F. Grease and flour 10-inch Bundt pan.
  • Mix the cake mix, pudding mix, eggs, water and oil in large bowl and beat for 2 minutes with an electric mixer.
  • Pour batter into pan and bake for 50 minutes or until a toothpick inserted in center comes out clean.
  • Let the cake cool on a wire rack. When completely cool, carefully spoon icing over the top and let it fall down the sides.
  • Icing: Put the powdered sugar in a large mixing bowl. Slowly, about a teaspoon at a time, add lemon juice and stir vigorously until the mixture is thick enough to drizzle. Try not to let it get too thin so it will stay opaque when set.
  • Spoon over the cake and allow iced cake to sit until icing is firm.

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