Lemon Pound Cake Recipe

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From her San Bernadino, California kitchen, Flora Valdez shares her recipe for the moist lemon Bundt cake. She dresses up a boxed mix with a package of cream cheese to give the cake added richness.
TOTAL TIME: Prep: 10 min. Bake: 40 min. + cooling
MAKES:12 servings
Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 10 min. Bake: 40 min. + cooling
MAKES: 12 servings


  • 1 package (8 ounces) cream cheese, softened
  • 3/4 cup milk
  • 1 package lemon cake mix (regular size)
  • 4 eggs

Nutritional Facts

One slice (prepared with reduced-fat cream cheese and fat-free milk) equals 231 calories, 7 g fat (3 g saturated fat), 78 mg cholesterol, 373 mg sodium, 37 g carbohydrate, 1 g fiber, 6 g protein. Diabetic Exchanges: 2 starch, 1 fat, 1/2 fruit


  1. In a large bowl, beat cream cheese until smooth; gradually beat in milk. Add dry cake mix and eggs; beat until combined. Beat on medium speed for 2 minutes. Pour into a greased and floured 10-in. fluted tube pan.
  2. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 12 servings.
Originally published as Lemon Pound Cake in Quick Cooking May/June 2004, p7

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed Mar. 14, 2016

"Yum! The kids love it."

Reviewed Oct. 30, 2015

"I followed this recipe exactly. I think this recipe is for a smaller pan as there is little height to the cake. I will not make this cake again."

Reviewed Mar. 7, 2013

"Yes I make this again and again, it is fast, easy and when you are looking for a short cut and in a hurry, you can't beat using a cake mix as a base to pound cakes, cookies or cup cakes. Thank you for sharing and I will pass this along to my family and friends. Happy baking any time of the year."

Reviewed Mar. 3, 2012

"This was very good, but I wanted more lemon flavour... Next time I would add a tsp of lemon extract and maybe some zest too to the batter. I made a lemon glaze for this, 1 c of icing sugar with a few T of milk to the right consistency, as well as 1/2 a t of lemon extract... All in all a nice moist cake, very good."

Reviewed Nov. 14, 2011

"I have used this recipe several times and really enjoy it. Sometimes I used yellow or other flavor of cake."

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