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Lemon Supreme Pound Cake Recipe

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This recipe for Lemon Supreme Pound Cake, by , is from A Collection Of Favorite Recipes & Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Aileen Boyette (Katherine Roland's Granny)
Added: Tuesday, January 13, 2009


1 package Duncan Hines Moist Deluxe Lemon Supreme Cake Mix
1 package lemon instant pudding mix (4 serving size)
1/3 cup Crisco Oil
1 cup water
4 eggs

Preheat oven to 350 degrees.
Spray Bakerís Joy on inside surface of Bundt pan.
Blend all ingredients in a large mixing bowl.
Beat at medium speed for 2 minutes.
Pour into prepared Bundt pan.
Bake at 350 degrees for 50 to 60 minutes or until toothpick inserted into center comes out clean.
Cool in pan for 25 minutes.
Invert onto heat resistant serving plate.
Cool completely.

For Glaze:
Blend 1 cup of powdered sugar (sift if lumpy) with 1 Tablespoon plus 1 teaspoon of milk or lemon juice and 1 teaspoon of oil. If needed, add more sugar to thicken or liquid to thin the glaze for desired consistency. Spoon glaze over cooled cake.

Number Of Servings:
Number Of Servings:




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