Lemon Pound Cake – a delicious recipe with yellow cake, lemon curd, walnuts, lemon, confectioners. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees F. Grease 10-inch Bundt pan or tube pan.
2
Prepare cake mix as label directs, but add lemon curd and use 1/4 cup less water than directions call for.
3
Stir in chopped walnuts; pour batter evenly into pan.
4
Bake cake 45 to 50 minutes until toothpick inserted in center comes out clean.
5
Cool cake in pan on wire rack 25 minutes; remove from pan; cool completely on rack.
6
Grate peel and squeeze juice from lemon.
7
In small bowl, with spoon, mix confectioners' sugar and 4 1/2 teaspoons lemon juice until smooth and of an easy spreading consistency, adding more lemon juice, if necessary.
8
Spoon glaze over cake.
9
Garnish with grated lemon peel.
648
kcal
Calories
39
g
Fat
76
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 package yellow cake mix with pudding for 2-layer cake, 1 c. jar lemon curd, 1 c. walnuts, 1 medium lemon, and more.
Yes, Lemon Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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