Copycat Duncan Hines Lemon Pound Cake Recipe

by Chef Adel
Published: Last Updated on 0 comment
Copycat Duncan Hines Lemon Pound Cake Recipe

There’s something undeniably heartwarming about a freshly baked cake sitting on the kitchen counter, waiting to be sliced and enjoyed. In my kitchen adventures, I’ve always had a penchant for those recipes that blend tradition with a little twist of something unexpected. That’s precisely why the Duncan Hines Lemon Pound Cake recipe has become a treasured favorite in my home. 

Imagine the classic pound cake we all know and adore, with its perfectly golden crust and dense, moist crumble. Now, infuse it with the zesty, tangy essence of lemon, transforming it into a delightful symphony of flavors that dance on your taste buds. This recipe, which utilizes the convenience and consistency of Duncan Hines cake mix, ensures that you can whip up this delectable treat with ease any day of the week. 

How to make Duncan Hines Lemon Pound Cake 

Duncan Hines Lemon Pound Cake is a type of cake mix produced by Duncan Hines, a well-known brand in the baking industry. It typically comes in the form of a boxed mix that includes pre-measured ingredients for making a lemon-flavored pound cake. Pound cakes are traditionally dense and moist, and the lemon flavor adds a citrusy twist to the classic recipe. 

Ingredients: 

  • 1 package of Duncan Hines® Signature Lemon Supreme Cake Mix: The foundation of our cake, offering a delicious lemon flavor that’s enhanced with additional ingredients. 
  • 1 package (3.4 oz) of instant lemon pudding mix: This helps in adding an extra kick of lemon flavor and contributes to the cake’s moist texture. 
  • 4 large eggs: Eggs bind the ingredients together and give the cake its structure. 
  • 1 cup of water: Needed to hydrate the cake mix and pudding, aiding in the mixing process. 
  • 1/3 cup of vegetable oil: Adds moisture, ensuring the cake is deliciously tender. 
  • 1 teaspoon of lemon zest (optional): For those who desire an intensified lemony burst within every bite. 

Instructions: 

Preparing the Cake: 

  1. Preheat your oven: Set your oven to 350°F for a standard oven or 325°F for a dark or coated pan. Proper preheating ensures an even baking process. 
  2. Grease and Flour the Pan: Use a baking spray containing flour or manually grease the pan and lightly dust it with flour to prevent sticking. 
  3. Mix the Ingredients: In a large bowl, combine the cake mix, lemon pudding mix, the eggs, water, and vegetable oil. If you’re opting for an extra lemony taste, this is the moment to fold in your teaspoon of lemon zest. Beat the mixture at a low speed with an electric mixer until moistened, then turn up the speed to medium and continue mixing for about 2 minutes until it is well combined and smooth. 
  4. Pour and Smooth: Transfer the cake batter into your prepared pan. Use a spatula to smooth the top, ensuring an even distribution. 

Baking: 

  • Bake: Place the pan in the center of your preheated oven. Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Baking times may vary based on the type and color of the pan. 
  • Cool: After baking, allow the cake to cool in the pan on a wire rack for about 20 minutes. This step helps in releasing the cake from the pan more cleanly. 
  • Unmold and Serve: Carefully turn the cake over onto the wire rack or serving plate to cool completely. Now, it’s ready to be dusted with powdered sugar, glazed, or served as-is. 

Tips for the Perfect Duncan Hines Lemon Pound Cake: 

  • Ingredients at Room Temperature: For a smoother batter and a more uniformly textured cake, ensure your eggs are at room temperature before mixing. 
  • Don’t Overmix: Once the dry and wet ingredients are combined, mix just until smooth. Overmixing can lead to a denser, tougher cake. 
  • The Lemon Zest: Adding fresh lemon zest can intensify the lemon flavor in your cake. Be sure to use only the yellow part of the zest, as the white part can be bitter. 
  • Check for Doneness: Ovens vary, so start checking your cake for doneness about 5-10 minutes before the recommended baking time ends. 

What to serve with 

The delightful zestiness and tender crumb of a Duncan Hines Lemon Pound Cake means it’s sublime on its own. However, pairing it with complementary accompaniments can elevate the overall dessert experience, transforming a simple slice of cake into a lavish treat. 

  • Fresh Berries: The tartness of the lemon pairs wonderfully with the sweetness of berries. A berry mix featuring strawberries, blueberries, raspberries, and blackberries, either on the side or elegantly arranged on top of the cake, not only adds a burst of flavor but also a splash of color that’s visually appealing. 
  • Whipped Cream: A dollop of softly whipped cream adds a luxurious creaminess that contrasts beautifully with the Duncan Hines Lemon Pound cake’s dense texture. For an added twist, infuse the whipped cream with a touch of lemon zest or a splash of vanilla extract to further complement the cake’s flavor profile. 
  • Lemon Curd: For those who can’t get enough of lemon’s vibrant tang, a side of homemade or good-quality store-bought lemon curd can elevate the pound cake to new heights. This combination doubles down on the citrus theme, offering a delightful sourness that cuts through the sweetness of the cake. 
  • Ice Cream: A scoop of vanilla ice cream is a classic pairing that works with nearly any dessert, including lemon pound cake. The cool, creamy texture of the ice cream melds perfectly with the moist cake. For a more adventurous twist, try a scoop of lemon sorbet or raspberry ripple ice cream for an extra flavor boost. 
  • Fruit Compote or Sauce: A warm or cold fruit compote or sauce drizzled over the pound cake can add an excellent layer of flavor and moisture. Consider a raspberry, blueberry, or mixed berry compote. For something truly unique, a lavender-infused blueberry sauce could offer an intriguing floral note that pairs well with the lemon. 
  • Dessert Wine: Consider serving slices of your lemon pound cake with a dessert wine for an adult gathering. A sweet Riesling, Moscato, or even a Limoncello would pair beautifully, offering a sophisticated flavor contrast. 
  • Coffee or Tea: Never underestimate the power of serving your lemon pound cake with a simple cup of coffee or tea. The acidity of coffee and the myriad flavors of herbal teas can accentuate the cake’s lemon flavor while providing a warm, comforting counterpart to the cool, zesty dessert. 
  • Garnishes and Extras: Consider garnishing your lemon pound cake with mint leaves, powdered sugar, toasted coconut flakes, or thinly sliced lemon rounds for an extra touch of flair. These small additions can elevate the presentation and add subtle layers of flavor. 

Ingredients Substitutes 

lemon Pound Cake Duncan Hines

In making the delectable Duncan Hines Lemon Pound Cake, certain situations might necessitate ingredient substitutions—whether due to dietary restrictions, unavailability, or personal taste preferences. Thankfully, the world of baking offers a myriad of substitute options that can keep your cake delicious while meeting your specific needs.  

1. Cake Mix Substitute 

If you cannot find Duncan Hines® Signature Lemon Supreme Cake Mix, you can use another brand’s lemon cake mix as a direct substitute. Alternatively, to create a homemade version, mix together 2 cups of all-purpose flour, 1 1/2 cups of granulated sugar, 1/2 cup of dry milk powder, 3 teaspoons of baking powder, and 1/2 teaspoon of salt. Add 2 tablespoons of lemon zest to incorporate the lemon flavor. 

2. Instant Lemon Pudding Mix Substitute 

For the instant lemon pudding mix, a homemade alternative involves using 1/2 cup of granulated sugar, 3 tablespoons of cornstarch, and 2 tablespoons of lemon zest. Mix these with 2 cups of milk and 2 tablespoons of lemon juice on the stove until it thickens, then cool it before adding it to the cake mix. This will help retain moisture and lemon flavor in the cake. 

3. Eggs Substitute 

Eggs provide structure and moisture. For those avoiding eggs, each egg can be replaced with 1/4 cup of unsweetened applesauce or mashed banana to maintain moisture. Another option is to use a commercial egg replacer product according to package instructions. 

4. Water Substitute 

Although water is the standard liquid, substituting it with milk (dairy or a non-dairy alternative like almond or soy milk) can add richness to the cake. Another flavorful substitute is lemon juice (diluted with water if desired for less tartness) to enhance the lemony taste. 

5. Vegetable Oil Substitute 

For a healthier fat option or due to preference, you can replace vegetable oil with the same amount of applesauce for moisture. Alternatively, melted coconut oil or unsalted butter (melted and cooled) can be used for a richer flavor. Keep in mind that using butter will slightly alter the texture and flavor profile of the cake, adding a bit of richness. 

6. Lemon Zest Substitute 

If fresh lemons are not available for zest, lemon extract is a convenient alternative. Use 1 teaspoon of lemon extract to replace 1 teaspoon of lemon zest. Another option is to use dried lemon peel, rehydrated in a bit of warm water for a few minutes. 

Final Thoughts 

Creating a Duncan Hines Lemon Pound Cake is more than just following a recipe—it’s an opportunity to add a personal touch of zest and love into every slice. Whether it’s for a special occasion or a simple weekday dessert, this cake is sure to brighten up any table and bring smiles to your loved ones. 

More Cake Recipes:

Copycat Duncan Hines Lemon Pound Cake Recipe

Duncan Hines Lemon Pound Cake

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 170 calories 3.5 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 package of Duncan Hines® Signature Lemon Supreme Cake Mix
  • 1 package (3.4 oz) of instant lemon pudding mix
  • 4 large eggs
  • 1 cup of water
  • 1/3 cup of vegetable oil
  • 1 teaspoon of lemon zest (optional)

Instructions

Preparing the Cake: 

  1. Preheat your oven: Set your oven to 350°F for a standard oven or 325°F for a dark or coated pan. Proper preheating ensures an even baking process. 
  2. Grease and Flour the Pan: Use a baking spray containing flour or manually grease the pan and lightly dust it with flour to prevent sticking. 
  3. Mix the Ingredients: In a large bowl, combine the cake mix, lemon pudding mix, the eggs, water, and vegetable oil. If you're opting for an extra lemony taste, this is the moment to fold in your teaspoon of lemon zest. Beat the mixture at a low speed with an electric mixer until moistened, then turn up the speed to medium and continue mixing for about 2 minutes until it is well combined and smooth. 
  4. Pour and Smooth: Transfer the cake batter into your prepared pan. Use a spatula to smooth the top, ensuring an even distribution. 

Baking: 

  • Bake: Place the pan in the center of your preheated oven. Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Baking times may vary based on the type and color of the pan. 
  • Cool: After baking, allow the cake to cool in the pan on a wire rack for about 20 minutes. This step helps in releasing the cake from the pan more cleanly. 
  • Unmold and Serve: Carefully turn the cake over onto the wire rack or serving plate to cool completely. Now, it's ready to be dusted with powdered sugar, glazed, or served as-is. 

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