Lemon Pudding Pound Cake
Yield
1 cakePrep
20 minCook
1 hrsReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| 1 | package |
cake mix, yellow
|
|
| 1 | package |
instant pudding mix, lemon
|
* |
| ¾ | cup |
water
|
|
| ⅓ | cup |
vegetable oil
|
|
| 2 | cups |
powdered sugar
sifted |
|
| ⅓ | cup |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| 1 | package |
cake mix, yellow
|
|
| 1 | package |
instant pudding mix, lemon
|
* |
| 177 | ml |
water
|
|
| 79 | ml |
vegetable oil
|
|
| 473 | ml |
powdered sugar
sifted |
|
| 79 | 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.
