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Lemon Pudding Pound Cake

Lemon Pudding Pound Cake
Main Ingredient: Eggs

Preparation: Baked Goods

Course: Puddings and custards Cakes

Yield:

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Lemon Pudding Pound Cake ingredients

  • ---BH G HERITAGE COOKBOOK---
  • 4 Eggs
  • 1 pk 2-layer-sz yellow cake mix
  • 1 pk Instant lemon pudding mix
  • -(3 5/8- or 3 3/4-ounce)
  • 2483527⁄624973141 c water
  • c Cooking oil
  • 2 c SIFTED POWDERED SUGAR
  • c Lemon juice

Cooking Lemon Pudding Pound Cake

1. Beat eggs till thick and lemon-colored.
2. Add dry cake mix, pudding mix, water, and oil; beat 10 minutes at medium speed of electric mixer, scraping bowl occasionally.
3. Pour into ungreased 10-inch tube pan with removable bottom.
4. Bakei at 350 till done, about 50 minutes.
5. Meanwhile, combine powdered sugar and lemon juice; heat to boiling.
6. Leaving cake on pan bottom, remove sides of pan from hot cake.
7. Using 2-tined fork, prick holes in top of cake.
8. Brush hot lemon mixture over entire cake.
9. Cool. Remove pan bottom.
10. -----.


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