Southern Lemon Pound Cake Recipe with Cake Mix

Last Updated on May 26, 2026 by Allison Lancaster

This lemon pound cake recipe with cake mix is one of my all-time family favorites, passed down from my mom (Mamaw) and made in our kitchen more times than I can count. It comes together in under an hour, uses simple pantry ingredients, and delivers a beautifully moist, tender crumb with the most wonderful bright lemon flavor. If you have been searching for an easy lemon pound cake that actually tastes like it came from a fancy bakery, you have found it!

I still remember the first time I watched my mom make this southern lemon pound cake. She had a way of making everything look effortless in the kitchen, and this recipe was no exception. The smell of lemon filling the whole house is something my kids now look forward to every time I pull out the loaf pan. It is truly one of those recipes that feels like a hug from the inside out.

Why You’ll Love This Easy Lemon Pound Cake

• Incredibly simple: Starting with a yellow cake mix means no measuring out flour, baking powder, or baking soda. The lemon gelatin does a lot of the heavy lifting on flavor!
• Genuinely moist crumb: The combination of oil, eggs, and sour cream (if you add it) keeps every slice soft and tender for days.
• Bright, real lemon flavor: Between the lemon gelatin mix and lemon extract, this cake packs a serious lemon punch without being overpowering.
• Family-tested: I have made this cake dozens of times for potlucks, birthday celebrations, and plain old Tuesday nights when we needed something sweet. It has never let me down.
• Freezer-friendly: Bake a batch and freeze individual slices for whenever a lemon craving hits!

Ingredients for Lemon Pound Cake with Cake Mix

Here is what you will need, plus some notes on substitutions my family has tried and loved:

• 1 box yellow cake mix (Baker’s Corner from Aldi is our go-to, but any yellow cake mix works great)
• 1 small box lemon gelatin mix (Jell-O) (This is my mom’s secret weapon for an intensely lemony cake with a gorgeous yellow color)
• 1 tsp almond extract
• 1 tsp lemon extract
• 1/2 cup vegetable oil (canola oil or melted unscented coconut oil also works)
• 2/3 cup water
• 4 large eggs, room temperature
• 1 cup chopped nuts of your choice (walnuts and pecans are both wonderful; skip if there are nut allergies)

Optional upgrades I love:

• Add 1/2 cup sour cream to the batter for an ultra-moist, slightly tangy crumb.
• Stir in 1 tablespoon of fresh lemon zest for a more vibrant, natural lemon flavor.
• Use a lemon cream cheese glaze on top instead of the simple powdered sugar glaze.

How to Make This Southern Lemon Pound Cake (Step by Step)

I love that this recipe comes together without any fancy technique. Here is exactly how I make it every time:

Step 1: Preheat your oven to 350 degrees F. Spray a standard loaf pan generously with cooking spray.

Step 2: In a large mixing bowl, combine the yellow cake mix, lemon gelatin mix, almond extract, lemon extract, vegetable oil, and water. Mix with an electric hand mixer or stand mixer until just combined.

Step 3: Add the eggs one at a time, mixing after each addition and scraping down the sides of the bowl with a rubber spatula. This step matters! Adding the eggs one at a time gives you a smoother, more evenly mixed batter.

Step 4: Sprinkle the chopped nuts evenly in the bottom of your prepared loaf pan. This creates a lovely nutty base that gets a little caramelized and crunchy as it bakes.

Step 5: Pour the lemon cake batter over the nuts. Bake at 350 degrees F for approximately 30 minutes, or until a toothpick inserted in the center comes out clean. (Every oven is a little different, so start checking around 28 minutes.)

Step 6: Let the cake cool in the pan for 30 minutes before turning it out onto a wire rack or serving plate. This resting time is important so the cake holds together nicely.

Step 7: Top your cooled lemon loaf cake with a simple powdered sugar glaze, a tangy lemon glaze, or a drizzle of cream cheese glaze. Then slice and enjoy!

How to Make an Easy Lemon Glaze

A simple lemon glaze takes this pound cake from great to absolutely irresistible. Just whisk together:

• 1 cup powdered sugar
• 2 to 3 tablespoons fresh lemon juice (or milk for a milder glaze)
• Optional: a tiny pinch of lemon zest for extra citrus punch

Drizzle over the cake while it is still slightly warm so the glaze soaks in just a little. It creates the most beautiful, glossy finish!

Mamaw’s Story Behind This Recipe

This recipe holds such a special place in my heart because it came straight from my mom back in 2018, and she shared it on the blog when my daughter Rebecca was just a baby. My mom wrote about how she could not wait to teach Rebecca to bake someday, and how this lemon pound cake was definitely going to be on the lesson plan. That post still makes me smile every single time I read it.

If you are looking for a recipe to pass down to your own kids or grandkids, this easy lemon pound cake is a perfect place to start. It is simple enough for little hands to help mix and special enough to serve at any celebration.

Tips for the Best Moist Lemon Pound Cake

• Room temperature eggs matter. Cold eggs can cause the batter to seize up a little. Set them out 30 minutes before you start baking.
• Do not overmix. Once the eggs are incorporated, stop mixing. Overmixing develops gluten and can make the cake tough.
• Test for doneness early. Start checking your cake around the 28-minute mark. Overbaking is the number one reason pound cakes come out dry.
• Let it cool completely before glazing. If you glaze a piping hot cake, the glaze will run right off. Let the cake cool to warm (not hot) for best results.
• Want deeper lemon flavor? Add 1 tablespoon of fresh lemon zest to the batter and use lemon juice instead of milk in your glaze.

How to Store Lemon Pound Cake

Room temperature: Store your moist lemon pound cake in an airtight container at room temperature for up to 5 days. It actually gets better on day two after the flavors have had time to meld!

Refrigerator: You can refrigerate it, but I honestly prefer room temperature storage because the fridge tends to dry pound cake out faster.

Freezer: This cake freezes beautifully! Wrap individual slices tightly in plastic wrap, then store in a freezer-safe bag for up to 3 months. Thaw on the counter for about an hour before serving.

Variations and Substitutions

• No nuts: Simply skip the nuts and grease the pan well. The cake is just as delicious without them.
• Bundt pan: This recipe works in a Bundt pan or a tube pan! Spray well with non-stick spray and dust lightly with flour to prevent sticking. Adjust baking time to 45 to 55 minutes.
• Add blueberries: Fold 1/2 cup of fresh blueberries into the batter before baking. Lemon blueberry pound cake is an absolute dream.
• Make it a lemon sour cream pound cake: Replace 1/4 cup of the oil with 1/2 cup sour cream. The result is an incredibly dense, rich, and moist crumb.
• White cake mix: If you are out of yellow cake mix, white cake mix works too. The color will be slightly lighter but the flavor is just as good.

Frequently Asked Questions About Lemon Pound Cake

How do I know when my lemon pound cake is done baking?

The best way to check is with a toothpick or cake tester inserted into the very center of the loaf. If it comes out clean (with no wet batter clinging to it), your cake is done. The top should also be a light golden brown. If the toothpick has a few moist crumbs but no wet batter, that is fine too. Give it another 2 to 3 minutes and test again.

Can I use a lemon cake mix instead of yellow cake mix?

Absolutely! Using a lemon cake mix in place of yellow cake mix will give you an even more intensely lemony pound cake. It works beautifully with this recipe. You can keep or omit the lemon gelatin based on how strongly lemon-forward you want the final cake to be.

Why is my pound cake dry?

The two most common culprits are overbaking and overmixing. For this recipe specifically, start checking your cake at 28 minutes and pull it as soon as the toothpick comes out clean. Also, make sure you are measuring your oil and water accurately. A little sour cream added to the batter is an easy fix to guarantee a super moist crumb every time.

Can I make this lemon pound cake ahead of time?

Yes! This is actually a wonderful make-ahead cake. Bake it the day before you need it, let it cool completely, and wrap it tightly at room temperature. Add the glaze the day of serving for the freshest look. The flavors actually develop and deepen overnight, so your next-day cake may be even better than fresh out of the oven!

What can I serve with lemon pound cake?

This easy lemon pound cake is wonderful on its own, but it also pairs beautifully with a scoop of vanilla ice cream, a dollop of freshly whipped cream, or a handful of fresh blueberries or strawberries on the side. For a more decadent dessert, serve warm slices drizzled with a warm lemon glaze and a dusting of powdered sugar.

More Recipes You’ll Love

If you loved this southern lemon pound cake, here are a few more of our favorite easy baked treats:

• Southern Lemon Cupcakes
• Coconut Milk Cake
• 6 Ingredient Lemon Bars with Cookie Dough Crust
• Amish Sugar Cookies

I hope you love this lemon pound cake recipe with cake mix as much as our family does! If you make it, I would love to hear how it turned out. Drop a comment below or tag me on Instagram so I can see your beautiful loaves!

Original Post from 2018 Written by Mamaw:

I have been so blessed to have enjoyed the past three years being Levi’s Mamaw! It is true what they say, being a grandparent is the best role you will EVER have!

I also never thought I would be able to love another grandchild like I love Levi. Then along comes Rebecca! Oh my! Did I ever have to eat my words! Not sure if it’s because it’s like holding Allison all over again, or it’s just Rebecca crawling into my heart from day one.

She is so connected with whoever she is entertaining at the moment! She has to be involved in whatever is going on. Yes, she is not going to be one to stand by and just watch the action, she is definitely a player! Levi will be begging for mom to “get her out of my room” in the not-too-distant future.

But it’s so precious to watch them together. They already have the sibling bond that can’t be broken. To watch them look at each other, hold hands and chatter their own special language. Priceless! Then the next thing you know, she has a hand full of his hair yanking on it! She is going to be a pistol and a force to be reckoned with, just like her mamma! That’s why Allison is where she is today, determination!

When holding Rebecca, I can’t help but see her great grandma (my mom) in this child. She studies your face like there is nothing else in the universe at the moment. And those eyes, she has her great grandma’s eyes for sure. It’s like she is looking into your soul and wanting to convey a message from heaven to you. All is right with the world when she is staring into your eyes. Do you think I’m smitten?

Yes, Levi will always be my first grandchild, but Rebecca is definitely Mamaw’s first granddaughter! I can’t wait to spend time with her in the kitchen, just like I did with my Mom so often. And when we do, my mom’s Southern Lemon Pound Cake recipe is something we’ll definitely bond over.