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LEMON POUND CAKE Recipe

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This recipe for LEMON POUND CAKE, by , is from The Mary Avalon Armstong Hendley Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Eloise Morgan
Added: Monday, March 14, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. Duncan Hines Deluxe II Lemon Cake Mix
1 pkg. lemon instant pudding (4 serving size)
1/2 c. crisco oil
1 c. water
4 eggs
GLAZE
1 c. confectioner's sugar
2 T. milk OR lemon juice

Directions:
Directions:
Preheat over to 350. Blend all ingredients in a large bowl. Beat at medium speed for 2 minutes. Bake in greased and floured tube pan or bundt pan for 45 to 55 minutes. Cool 25 minutes in pan, then invert onto serving plate.
For Glaze, blend confectioners sugar with milk or lemon juice. Drizzle over cake.
NOTE: Crisco is recommended as some other oils may cause the cake to fall.


Personal Notes:
Personal Notes:
My Favorite--Delicious

 

 

 

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