"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Lemon Pound Cake Recipe

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

Contributor:  
Contributor:  
Ann Chandler

Category:
Category:

Ingredients:  
Ingredients:  
1 Box Pillsbury traditional white cake mix, no pudding in the mix
4 Large eggs
1 Small box lemon Jell-O
1 Cup boiling water
1 TSP lemon extract
Cup canola oil
4 TBSPS lemon juice
1 Cup powdered sugar

Directions:
Directions:
1. Combine the Jell-O with the boiling water and allow it to cool.

2. In the bowl of a stand mixer, combine the cake mix with eggs, adding the eggs one at a time.

3. Add the cooled Jell-O, lemon extract and oil. Mix two minutes on medium speed.

4. Pour into a bunt cake pan that has been coated with shortening and flour. Bake at 350 for 35 minutes or until a toothpick comes out clean.

5. An hour after the cake comes out of the oven, invert the cake onto a plate.

6. In a small bowl, mix the lemon juice and powdered sugar. Slowly pour the glaze over the cake.

7. Cool completely.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1 hour

 

 

 

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