"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 Pound Cake Recipe

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This recipe for Lemon Pound Cake, by , is from Kelly Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carleen Kelly Shepp
Added: Saturday, March 21, 2009


1 Duncan Hines Lemon Supreme cake mix
1 pkg. instant lemon pudding mix
4 eggs
1 cup water
1/3 cup vegetable oil

1 cup 10x sugar
1 tsp. vegetable oil
1 1/2 Tbsp. milk

Preheat oven to 350. Grease and flour 10" tube or Bundt pan.
Combine cake mix, pudding mix, eggs, water and oil in large mixing bowl.
Beat at medium speed for 2 mins. Pour into prepared pan. Bake at 350 for 50-60 mins or until toothpick inserted in center comes out clean.
Cool in pan 25 mins. Invert on serving plate. Cool.

GLAZE: Mix sugar, oil, and milk together (add more or less for desired consistency). Beat until smooth. Drizzle over cake. (I poke holes in cake with icepick and glaze while it is still a little warm).

Number Of Servings:
Number Of Servings:




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