"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Lemon Supreme Pound Cake Recipe

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This recipe for Lemon Supreme Pound Cake, by , is from Grandmother to Grandaughter Cook Book By Erin Marie Jacquot, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Unknown - Newspaper - about 1950's or 1960's
Added: Friday, December 29, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 PACKAGE LEMON CAKE MIX
1 PACKAGE LEMON INSTANT PUDDING (4OZ. SIZE.
1/2 CUP OIL
1 CUP WATER
4 EGGS

Directions:
Directions:
BLEND ALL TOGHERER, BEAT WITH MIXER 2 MIN.

BAKE IN BUNT OR 10 INCH TUBE PAN

BAKE AT 350 45 TO 55 MIN.

COOL RIGHT SIDE UP FOR ABOUT 25 MIN AND THEN REMOVE FORM PAN.

GLAZE

1 CUP CONFECTIONERS SUGAR
2 TABLESPOON MILK OR LEMON JUICE.

ADD YELLOW FOOD COLORING FOR DESIRED COLOR.
DRIZZLE OVER CAKE.

Personal Notes:
Personal Notes:
Newspaper is unknown and the exact year is uuknown.

 

 

 

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