Lemon Pound Cake with Lemon Filling

Published on 3 October 2021 at 13:39




One of my first cake I baked from scratch was a homemade pound cake. I would say this is a desert I mastered and my always want. Atleast once a month I should say. The thing I like about a traditional pound cake is you can add anything to it like (chocolate, caramel, lemon or etc.) you don’t’ have to change the original recipe.  Pound cakes are so light and fluffy, but not everyone can bake and they can be heavy and hard.


Usually when I bake I would leave the butter or cream cheese out on the counter top for 3 days so it would be room temperature. Sometimes when the butter out longer I’ve notice that my pound cake would be real buttery than usual. I love that buttery taste.


Here is a recipe for a Lemon Pound Cake with Lemon Filling. I’ve made a Lemon Pound Cake several times, but adding a lemon filling to the cake was something new. Here’s what you need:


Pound Cake recipe:

  • 3 sticks of Butter
  • 6 Eggs
  • 8 oz. Cream cheese
  • 3 cups of Sugar
  • 3 cups of Cake flour (I use cake flour with most of my baking)
  • 2 boxes of lemon pudding mix
  • 2 tsp. Lemon flavoring
  • 2 cans of Duncan Hines Lemon filling
  • 1 cup water (optional)





  • ½ stick butter
  • ½ cup of cream cheese
  • 2 cups of confectioner sugar
  • 1 1/2 tsp Lemon flavoring
  •  3 tsp. of milk








  1. Preheat the oven to 350 degrees F. Spray evenly around Bundt cake pan with Baker’s Joy and dust the pans with flour, tapping out the excess.


  1. In a large bowl beat 3 sticks of butter together with a mixer on high speed then add in the cream cheese until mixture is light and fluffy. Add and beat in eggs one at a time. Blend well.



  1. Add the 3 sugar. Mix well and then gradually add in the flour (one cup at a time).


  1. Next add 2 boxes of lemon pudding mix. If the batter is thick sometimes I may a cup of water to batter and this is optional. Add In 1 tsp. of lemon flavoring. Mix well.


  1. Pour batter in pan and place in the middle of oven. Bake until the cakes are lightly golden on top and a toothpick inserted into the middle comes out clean, 60 to 70 minutes. Transfer to racks and let cool for 30 minutes. Flip cake over onto plate.


  1. Once cake is cool. Cut a 1-in. slice off the top of the cake; set aside. To make a tunnel, carefully hollow out bottom, leaving a 1-in. tunneling the cake. Fill the tunnel with lemon filling; replace cake top.





7. In small bowl, combine all the glaze ingredients, adding a little milk for consistency…sometimes I would put in microwave for a couple of seconds. Then spoon over the top of cake, allowing it to run down the sides.

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