Duncan Hines Lemon Pound Cake With Lemon Pudding Recipe: Citrus-Layered Bliss in One Pan

This Duncan Hines-inspired lemon pound cake with lemon pudding delivers a showstopping dessert that’s equal parts nostalgic and refined—all baked in one pan for effortless elegance.

The secret lies in a tender, citrus-infused cake layered with a velvety lemon pudding that’s rich yet light, creating a texture that’s impossible to resist. I’ve perfected this recipe over years of baking, ensuring every slice delivers that perfect balance of moist cake and creamy filling without requiring complicated layering.

The beauty of this recipe is its simplicity: a single pan handles both the cake and pudding, reducing cleanup while delivering restaurant-quality results. The cake batter is foolproof, with a precise mix of flour, sugar, and fresh lemon juice that keeps it tender yet sturdy enough to hold the pudding.

Meanwhile, the lemon pudding—made with just eggs, cream, and a touch of cornstarch—cooks directly in the cake pan, creating a seamless, layered masterpiece that’s as impressive as it is delicious.

What you’ll end up with is a golden, citrus-kissed cake with a pudding center that’s so luscious it practically melts in your mouth. The aroma alone will have everyone gathering around the table, and the first bite delivers that perfect harmony of sweet, tangy, and creamy.

This dessert is ideal for celebrations, dinner parties, or even a special weekend treat—without the fuss of traditional layering.

For those who love tradition, this recipe stays true to Duncan Hines’ classic style, but with a modern twist that’s adaptable to dietary needs. Whether you’re baking for a crowd or treating yourself, this one-pan wonder ensures every slice is a triumph. Let’s get baking!

Ingredients for duncan hines lemon pound cake with lemon pudding

Classic Duncan Hines flavors meet modern convenience—just 13 ingredients for showstopping citrus dessert.

The flour and sugar are your foundation here. King Arthur or Bob's Red Mill flour gives that tender crumb, while superfine sugar (or pulse regular sugar in a food processor) ensures silky smoothness. Butter matters—Plugrá or Land O'Lakes work, but avoid anything with salt or additives. For lemon juice, organic lemons from the grocery store's produce section are your best bet—they're juicier and less bitter. Zest those lemons well (about 2 tablespoons), but don't go past the white pith. The baking powder? Clabber Girl is my go-to—it's reliable and won't leave metallic aftertaste.

No superfine sugar? Pulse regular granulated sugar in a food processor for 30 seconds—game changer. Short on lemon juice? Lemon extract at half the amount, but fresh is always better. The pudding's secret is cold cream—don't skip chilling it. For dairy-free, coconut cream works but the texture will be firmer. Vanilla extract is non-negotiable here—imitation won't cut it. Need to substitute cornstarch? Arrowroot powder at the same amount works too. And if you're baking for a crowd, double the recipe—this cake freezes beautifully for up to 3 months.

This cake keeps 3 days at room temperature covered, or 1 week refrigerated. The pudding actually improves overnight—taste the day after baking for peak flavor. For make-ahead parties, bake the cake, cool completely, then wrap tightly in plastic. Reheat slices in the oven for 10 seconds to revive the pudding. The powdered sugar topping is optional but adds that classic Duncan Hines finish—sift it through a fine mesh sieve for the prettiest presentation.

Step-by-step instructions for lemon pound cake with lemon pudding

Here's how to create this bright, citrusy masterpiece with layers of moist cake and velvety pudding.

Preheat your oven to 350°F and grease a 9x13-inch baking pan with butter, then dust with flour. In a large bowl, sift together the 2.5 cups all-purpose flour, 2 tsp baking powder, and 0.5 tsp salt. Set aside—this ensures a light, airy texture without lumps.

In a separate bowl, beat the 1 cup unsalted butter and 2 cups granulated sugar on medium speed until light and fluffy, about 3-4 minutes. This creaming process incorporates air, which gives the cake its signature tender crumb. Add the 4 whole large eggs one at a time, mixing well after each addition until fully combined.

Gradually mix in the 0.75 cup fresh lemon juice and 2 tbsp lemon zest until smooth. The mixture should be pale yellow and slightly thick. Gently fold in the dry ingredients until just combined—overmixing develops gluten, which can make the cake tough. Pour half of the batter into the prepared pan and set aside.

In a medium saucepan, combine the 1.5 cups heavy cream, 0.5 cup granulated sugar (for pudding), and 3 tbsp cornstarch. Whisk over medium heat until the mixture thickens and begins to bubble, about 5-7 minutes. This step is crucial—stir constantly to prevent lumps and ensure a smooth, velvety pudding.

Remove the saucepan from heat and stir in the 1 tsp vanilla extract. Let the mixture cool slightly, then pour it evenly over the cake batter in the pan. The pudding should cover the cake layer completely, creating a thin but flavorful barrier between the cake and the top layer.

Spoon the remaining cake batter over the pudding, spreading it evenly to the edges. The layers should be distinct but well-blended, ensuring each bite delivers both cake and pudding. Gently tap the pan on the counter to release any air bubbles trapped in the batter.

Bake the cake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown, and the edges should pull away slightly from the pan. If the top browns too quickly, tent the pan with foil to prevent over-browning while ensuring the center is fully cooked.

Once baked, let the cake cool in the pan for 10 minutes before transferring it to a wire rack. This gradual cooling prevents the cake from cracking as it sets. While it cools, dust the top generously with 0.5 cup powdered sugar using a fine-mesh sieve. This step adds a delicate, sweet finish that balances the bright lemon flavors.

Serve the cake warm or at room temperature, sliced into 8 equal portions. Each bite should offer a perfect harmony of tender cake, creamy pudding, and zesty lemon—this is where the magic happens. Store any leftovers in an airtight container in the refrigerator for up to 3 days, though I promise it won’t last that long!

Creative variations of this recipe

Classic Duncan Hines Twist

For a true nostalgic experience, replace the lemon pudding with a Duncan Hines lemon pie filling (found in the refrigerated section). Use 1 (8-ounce) can of the filling instead of the homemade pudding.

Spread it evenly over the first cake layer before adding the second batter layer. This shortcut delivers that iconic Duncan Hines tang without extra effort. 🍋

Gluten-Free Adaptation

Swap the all-purpose flour for a 1:1 gluten-free baking flour blend like King Arthur Measure for Measure. Add ½ tsp xanthan gum to help bind the cake. For the pudding, use gluten-free cornstarch (like Bob’s Red Mill) to thicken the cream mixture.

The texture stays moist but slightly denser than the original. Test with a gluten-free baking powder like Rumford.

Vegan Version

Replace butter with 1 cup vegan butter (like Miyoko’s) and use flax eggs (4 tbsp ground flaxseed + 10 tbsp water). For the pudding, substitute heavy cream with full-fat coconut milk (chilled overnight) and thicken with arrowroot powder.

The flavor stays bright, though the texture will be firmer. Dust with powdered coconut sugar instead of powdered sugar.

Spiced Orange Variation

Add 1 tsp ground cardamom and 1 tsp orange zest to the cake batter for a warm, aromatic twist. Replace half the lemon juice with orange juice and add ½ tsp cinnamon to the pudding.

Top with a sprinkle of orange sugar (mix sugar with orange zest) for a festive, citrusy-spiced dessert. Perfect for fall gatherings! 🍊

Boozy Lemon Liqueur

Infuse the lemon pudding with 1 tbsp lemon liqueur (like Limoncello) or ½ oz vodka for a sophisticated touch. Add it to the cooled pudding mixture before pouring over the cake.

For a stronger kick, fold 1 tbsp lemon curd into the pudding layer. Pair with a sparkling lemonade for a celebratory dessert.

Mini Loaf Version

Scale the recipe down to 6 mini loaf pans (8x4-inch) for individual servings. Bake each loaf for 30-35 minutes at 350°F. This makes perfect single-serving desserts for parties or potlucks. Dust with powdered sugar and wrap in parchment paper for easy transport. Great for brunch or dessert buffets!

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