Lemon Supreme Pound Cake

"This makes a boxed lemon cake mix taste extra special."
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Bonnie G #2 photo by Bonnie G #2
photo by lazyme photo by lazyme
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
Ready In:




  • Blend all ingredients in a large mixer bowl, then beat at medium speed for 2 minutes.
  • Bake in a greased and floured bundt pan at 350 degrees for about 45-55 minutes, until center springs back when touched.
  • Cool right side up for 25 minutes, then remove from pan.
  • Whisk glaze ingredients together and drizzle glaze over cool cake.

Questions & Replies

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  1. Annette Rognerud
    My husband made this for me for my birthday. Excellent cake!
  2. MAJoyner
    This cake is simply awesome!! SO moist and easy to make! I'll definitely make it again!
  3. Marla in California
    If I could give this 10 stars, I would do so. This is absolutly wonderful. Instead of a glaze I made an actual lemon flavored frosting. DH really raved about this, and he will only politly comment if he is not overwhelmed by something. This is a real keeper.
  4. luckycloud29
    very easy, simple cake.
  5. Jonathan Melendez
    This is the cake to make if you're a big fan of lemon desserts! The cake was moist and delicious.


  1. lazyme
    Fantastic! I'm not much of a baker so this was super simple even for me. My DGD made most of it and the whole family and some neighbors really enjoyed it. We didn't get quite the lemon flavor that we wanted in the glaze, so used recipe #182409 instead. Thanks for sharing Sherri35. Made for Cookbook Tag.
  2. Twinsfan5
    Very moist, flavorful cake. I used "cooking" lemon pudding instead of instant. I cut up this cake to use in the Lemon Blueberry trifle #60733 and it was WONDERFUL.
  3. Chicagopm
    This was an easy recipe that produced a moist cake. I didn't care for how the glaze topped off the cake (after drying, it had sort of a powdery appearance). I had to add additional lemon juice (almost another tablespoon) because, as stated, the 2T of lemon juice did not produce a consistancy that was "drizzle-able". Other people seemed to like this cake. If I make this again, I think that I'll just dust it with powdered sugar instead of this glaze.



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