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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

LEMON POUND CAKE Recipe

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This recipe for LEMON POUND CAKE is from The Minor Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Beat together until mixed well.
4 large eggs
1 large box Lemon Jello (Instant Sugar Free)
Scant cup of Wesson oil (means a little less than 1 cup)
1 box Duncan Hines Lemon Cake Mix
Scant cup of apricot nectar
1 tsp. lemon extract

Frosting :
1 cup confectioners Sugar
Real Lemon to taste
1 tsp. lemon extract
Directions:
Directions:
Bake at 350 degrees for about 50 minutes.

Suggestion : Can bake in a bunt pan or loaf pan, but must dribble frosting over cake just minutes after removing from oven.
Weeson Oil is the best oil to use in this recipe.
Other oils just do not give it the moistness.

 

 

 

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