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Lemon Pudding Pound Cake

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Submitted by chuck32244

YIELD

1 cake

PREP

20 min

COOK

1 hrs

READY

1 hrs

Ingredients

4 4
LARGE LARGE EGGS
1 1
PACKAGE PACKAGE CAKE MIX, YELLOW
1 1
PACKAGE PACKAGE INSTANT PUDDING MIX, LEMON *
¾ 177
CUP ML WATER
79
CUP ML VEGETABLE OIL
2 473
CUPS ML POWDERED SUGAR
sifted
79
CUP ML LEMON JUICE

Directions

Beat eggs until thick and lemon-colored.

Add dry cake mix, pudding mix, water, and oil; beat 10 minutes at medium speed of electric mixer, scraping bowl occasionally.

Pour into ungreased 10-inch tube pan with removable bottom.

Bake at 350℉ (180℃) until done, about 50 minutes. Meanwhile, combine powdered sugar and lemon juice; heat to boiling.

Leaving cake on pan bottom, remove sides of pan from hot cake.

Using 2-tined fork, prick holes in top of cake.

Brush hot lemon mixture over entire cake. Cool.

Remove pan bottom.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 314g (11.1 oz)
Amount per Serving
Calories 997 35% from fat
 % Daily Value *
Total Fat 38g 59%
Saturated Fat 6g 31%
Trans Fat 0g
Cholesterol 214mg 71%
Sodium 933mg 39%
Total Carbohydrate 51g 51%
Dietary Fiber 2g 6%
Sugars g
Protein 24g
Vitamin A 5% Vitamin C 16%
Calcium 21% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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