Lemon Pudding Pound Cake

Lemon Pudding Pound Cake

1 pkg. 2 layer size yellow cake mix

1 3 5/8 oz. pkg. instant lemon pudding

4 eggs

3/4 cup water

1/2 cup salad oil


2 cups sifted powdered sugar

1/3 cup lemon juice

Beat eggs until thick and lemon colored. Add cake mix, dry pudding, water and salad oil. Beat at medium speed for 10 minutes. Pour into an ungreased 10 inch tube pan with a removable bottom. Bake at 350 degrees for 50 minutes. Remove hot cake, leaving on pan bottom, from pan. Using a fork prick holes in top of the cake. Drizzle the glaze (made by combining lemon juice and powdered sugar and heating to a boil) over the top and spread on sides of the cake.


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