Easy Lemon Pound Cake (Using Cake Mix & Jello!)

This Easy Lemon Pound Cake is a delightful shortcut to a moist, tender, and incredibly flavorful cake! It uses a simple white cake mix and lemon Jell-O gelatin to create a bright, tangy lemon flavor and an unbelievably moist crumb. I absolutely love recipes like this Lemon Pound Cake because they deliver amazing results with minimal fuss. Baked in a Bundt pan and drizzled with a simple lemon glaze, it’s perfect for spring gatherings, potlucks, or just an easy dessert anytime you crave a burst of sunshine!

Why You’ll Love This Easy Lemon Pound Cake

Super Easy: Starts with a cake mix and Jell-O for a practically foolproof recipe.
Incredibly Moist: The Jell-O and oil ensure this pound cake stays moist for days.
Bright Lemon Flavor: Packed with tangy lemon flavor from both the Jell-O and lemon extract (plus the glaze!).
Simple Ingredients: Uses common pantry staples and convenient shortcut items.
Perfect for Any Occasion: Great for potlucks, brunches, desserts, or afternoon tea.

Ingredients for Easy Lemon Pound Cake

Here’s what you’ll need to make this bright and easy pound cake. The full list with measurements is in the recipe card below.

Cake

Lemon Jell-O gelatin (small box) (Gelatin Mix)
Boiling water (Liquid)
Pillsbury traditional white cake mix (Cake Mix) Specific brand mentioned
Large eggs (Binder)
Lemon extract (Flavoring)
Canola oil or vegetable oil (Fat)

Glaze

Fresh lemon juice (Acid)
Powdered sugar (Sweetener)

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love the bright simplicity of this Lemon Pound Cake, but here are some fun variations:

Orange Pound Cake: Use orange Jell-O and orange extract instead of lemon.
Add Poppy Seeds: Stir 1-2 tablespoons of poppy seeds into the batter for a classic lemon poppy seed flavor.
Add Berries: Gently fold in some fresh or frozen blueberries or raspberries into the batter (toss berries in a little flour first to prevent sinking).
Cream Cheese Glaze: Top with a tangy cream cheese glaze instead of the simple lemon glaze.
Different Pan: Bake in two loaf pans instead of a Bundt pan (adjust baking time).

Pouring the batter into the Bundt pan for Easy Lemon Pound Cake.

How to Make Easy Lemon Pound Cake

Let me show you how incredibly simple it is to make this Easy Lemon Pound Cake:

Prep Oven and Pan

First, I preheat my oven to 350º Fahrenheit (175°C).
I generously grease (using shortening is great for Bundt pans) and then flour a 10-cup Bundt pan. Getting into all the nooks and crannies is important so the cake releases easily!

Prepare Jell-O

In a small bowl, I combine the lemon Jell-O powder with the boiling water.
I stir until the Jell-O is completely dissolved. I allow it to cool slightly while I prepare the rest of the batter.

Mix Cake Batter

In the bowl of my stand mixer (or using an electric mixer and a large bowl), I combine the cake mix with the eggs, adding the eggs one at a time.
I add the slightly cooled Jell-O mixture, the lemon extract, and the oil.
I mix on medium speed for two minutes, scraping down the sides of the bowl as needed, until everything is well combined and smooth.

Bake

I pour the cake batter into the prepared Bundt pan.
I bake for 35-40 minutes, or until a toothpick inserted near the center comes out clean or with just a few moist crumbs attached. Baking time can vary, so start checking around the 35-minute mark.

Cool

I allow the cake to cool in the Bundt pan on a wire rack for 10 minutes.
Then, I carefully invert it onto a cake plate or cooling rack to cool completely. Waiting those 10 minutes helps prevent the cake from breaking when turning it out.

Make Glaze and Finish

While the cake cools, I make the glaze. In a small bowl, I mix the fresh lemon juice and powdered sugar until smooth. I add the lemon juice gradually to get the desired drizzling consistency.
I slowly drizzle the glaze over the top of the cake, letting it drip down the sides. The cake can still be slightly warm when I do this, or I can wait until it’s completely cool.

Tips and Tricks for the BEST Pound Cake

Here are my secrets for making this Lemon Pound Cake truly exceptional:

Grease and Flour Pan Well: Bundt pans have lots of crevices; ensure every part is greased and floured (or use baking spray with flour) for easy release.
Don’t Overmix: Mix the batter just until combined after adding the flour components (within the cake mix). Overmixing can make the cake tough.
Cool Jell-O Slightly: Don’t add boiling hot Jell-O directly to the eggs; let it cool for a few minutes first.
Room Temperature Eggs: While not explicitly stated, using room temperature eggs generally helps cake batters emulsify better.
Cool Before Glazing (Mostly): Let the cake cool significantly before glazing, otherwise the glaze will just soak in completely instead of setting on top. Slightly warm is okay.

How to Serve

This Easy Lemon Pound Cake is delicious served:

As Is: Perfect plain, showcasing its moist texture and bright flavor.
With Berries: Serve slices with fresh strawberries, blueberries, or raspberries and a dollop of whipped cream.
With Tea or Coffee: An ideal accompaniment for an afternoon break.
For Brunch: A lovely sweet addition to a brunch spread.
Lightly Toasted: Try toasting a slice and adding a little butter.

Serve at room temperature.

The whole glazed Easy Lemon Pound Cake on a cake stand.

Make Ahead and Storage

This pound cake stores beautifully! Once completely cool, store the Lemon Pound Cake in an airtight container or wrap it well in plastic wrap at room temperature for up to 3-4 days.

FAQs about Easy Lemon Pound Cake

Can I use a different flavor of Jell-O?
- Yes! Orange or lime Jell-O would work well for a different citrus flavor. Strawberry could also be interesting!
Can I use butter instead of oil?
- Yes, you can substitute melted butter for the oil, but oil generally contributes to a moister cake over time.
Can I bake this in a different pan?
- Yes, you can use two 8×4 or 9×5 inch loaf pans. Start checking for doneness around 30-35 minutes. You could also likely make cupcakes (bake for 18-22 minutes).

Enjoy this incredibly moist, flavorful, and Easy Lemon Pound Cake! It’s a perfect treat using simple shortcuts.

Easy Lemon Trifle

Author: Caoimhe Byrne
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 12–16 slices 1x
Category: Dessert, Cake
Cuisine: American

Print Recipe

Description

This incredibly moist and flavorful Lemon Pound Cake uses a cake mix and lemon Jell-O for an easy shortcut! It’s topped with a simple, tangy lemon glaze for the perfect finish.

Ingredients

Scale

For the Cake:

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

For the Glaze:

1 cup powdered sugar (confectioners’ sugar)
4 tablespoons fresh lemon juice

Instructions

Preheat Oven and Prepare Pan: Preheat oven to 350°F (175°C). Generously grease a 10-cup Bundt pan with shortening, then flour it well, tapping out any excess flour. Alternatively, use a baking spray that contains flour.
Prepare Jell-O: In a small bowl, combine the lemon Jell-O powder with the boiling water. Whisk until the Jell-O is completely dissolved. Let it cool slightly while you prepare the batter (about 5-10 minutes).
Make Cake Batter: In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using an electric hand mixer), combine the cake mix and the eggs. Add the eggs one at a time, mixing briefly after each addition.
Add Remaining Ingredients: Add the slightly cooled Jell-O mixture, lemon extract, and oil to the cake mix batter. Mix on medium speed for 2 minutes, scraping down the sides of the bowl as needed, until well combined and smooth.
Pour into Pan: Pour the cake batter into the prepared Bundt pan.
Bake: Bake for 35-40 minutes, or until a wooden toothpick or cake tester inserted into the center comes out clean (or with a few moist crumbs attached).
Cool Cake: Let the cake cool in the Bundt pan on a wire rack for 10 minutes. Then, carefully invert the cake onto the wire rack or a cake plate to cool completely.
Make Glaze: While the cake is cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth. If the glaze is too thick, add a tiny bit more lemon juice; if too thin, add a bit more powdered sugar.
Glaze Cake: Slowly drizzle the glaze over the cooled (or still slightly warm) cake, allowing it to drip down the sides.
Store: Once the glaze has set and the cake is completely cool, store it in an airtight container at room temperature.

Notes

Cake Mix: Use a traditional white cake mix without pudding added to the mix.
Pan Preparation: Thoroughly greasing and flouring the Bundt pan is crucial to prevent the cake from sticking.
Cooling Jell-O: Ensure the Jell-O mixture has cooled slightly before adding it to the batter so it doesn’t scramble the eggs.
Cooling Cake: Allow the cake to cool significantly before glazing, especially if you want a thicker glaze that doesn’t soak in completely. You can glaze while slightly warm for a thinner, more absorbed glaze.
Storage: Store the cake covered at room temperature for up to 3-4 days.