"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Lemon Pudding Cake Recipe

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This recipe for Lemon Pudding Cake, by , is from Marci Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Judy Ogden
Added: Wednesday, September 12, 2007


1 pkg. yellow cake mix
4 eggs
1 pkg. instant lemon pudding
1/2 cup oil
3/4 cup likewarm water

Combine and mix for 10 minutes. Pour into greased angel food cake pan. Bake 350 for 50 minutes.
2 cup powdered sugar
1/2 cube melted butter
1/3 cup lemon juice
2-4 T. water
Mix well, let cake cool one minute. Poke holes in cake with ice pick. Pour icing over cake.




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