Lemon pound cake recipe with cake mix

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You’ll love that this simple Lemon Pound Cake starts with a cake mix and a box of Jello! It’s moist and full of lemon flavor which means it is perfect for spring!

I have another fun cake mix recipe for you today. I’ve been loving using cake mixes and boxes of Jello to create new treats for you.  There are unlimited flavor combinations using these!

One of my absolute favorite desserts is pound cake.  When I realized you could make a simple pound cake out of a boxed cake mix, I was one happy girl.

Why you’ll love this Lemon Pound Cake:

• The lemon Jello in this cake mix recipe gives a blast of lemon flavor that will make your taste buds smile.
• Simple recipe with store-bought shortcuts.
• Ready for the oven in 15 minutes.
• Don’t forget the lemon glaze that gets drizzled on top of this cake. My kids said that simple glaze is what made it unbelievably good.

Boxed Cake Mix Hack

This recipe starts with a boxed cake mix. I chose a white cake mix because they are available everywhere. If you can find a lemon cake mix, you can use that for an extra punch of lemon flavor.

Don’t add ingredients on the back of the box. Simply use the ingredients listed in the recipe below. You’ll add a teaspoon of lemon extract, then switch the water that a cake mix calls for and add unset Jello instead. Brilliant for when you want a ton of fruity flavor, right?

How to Make Lemon Pound Cake

This cake is one of the easiest cakes ever.

• Prepare. Preheat the oven to 350º Fahrenheit. Grease with shortening, then flour a 10 cup bundt cake pan.
• Mix. In a small bowl, combine the Jell-O with the boiling water and allow it to cool slightly. In the bowl of a stand mixer, combine the cake mix with eggs, adding the eggs one at a time. Add the cooled Jell-O, lemon extract and oil. Mix two minutes on medium speed.
• Bake. Pour into the prepared pan and bake for 35-40 minutes or until a toothpick comes out clean. Allow the cake to cool in the pan on a wire rack for 10 minutes, then turn it out onto a cake plate to cool completely.
• Glaze. In a small bowl, mix the lemon juice and powdered sugar. Slowly pour the glaze over the cake. The cake can still be slightly warm when you do this.

Can you make this cake in advance?

Allow this cake to cool completely before serving. In fact, this is a great cake to make a day in advance. Although I must admit that the last time we made this, it didn’t make it through the day!

Store it in the fridge for a cool, refreshing after dinner dessert…or early morning treat! It’s also safe to store at room temperature if you don’t want the cake cold.

Servings 12 servings

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

For the cake:

• 1 small box lemon Jell-O (3 ounces)
• 1 cup boiling water
• 1 box Pillsbury traditional white cake mix (no pudding the mix)
• 4 large eggs
• 1 teaspoon lemon extract
• 3/4 cup canola oil

For the glaze:

• 4 tablespoons lemon juice
• 1 cup powdered sugar

Make the cake:

• Preheat the oven to 350º Fahrenheit. Grease with shortening, then flour a 10 cup bundt cake pan.

• In a small bowl, combine the Jell-O with the boiling water and allow it to cool slightly.

• In the bowl of a stand mixer, combine the cake mix with eggs, adding the eggs one at a time. 
  

• Add the cooled Jell-O, lemon extract and oil. Mix two minutes on medium speed.
  

• Pour into the prepared pan and bake for 35-40 minutes or until a toothpick comes out clean. 

• Allow the cake to cool in the pan on a wire rack for 10 minutes, then turn it out onto a cake plate to cool completely.

• In a small bowl, mix the lemon juice and powdered sugar. Slowly pour the glaze over the cake. The cake can still be slightly warm when you do this.

• Once the has cooled completely, store in an airtight container at room temperature.

The calories shown are based on the cake being cut into 12 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Originally published on April 30, 2017. Updated on March 15, 2021.

Serving: 86g | Calories: 369kcal | Carbohydrates: 44g | Protein: 4g | Fat: 20g

Other Lemon Dessert Recipes

Do you like lemon? Try one of our favorite desserts!

• 
  Lemon Trifles
• 
  Lemon Blueberry Sweet Roll
• 
  Lemon Curd Filled Cupcakes
• 
  Lemon Brownies
• 
  Lemon Sweet Rolls
• 
  Lemon Curd
• 
  Lemon Madelines
• 
  Lemon Crescent Bread
• 
  Lemon Bars
• 
  Pink Lemonade Bars
• 
  Lemon Shortbread
• 
  Lemon Biscotti
• 
  Lemon Sugar Cookies with Glaze