"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Easy Lemon Pound Cake Recipe

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This recipe for Easy Lemon Pound Cake, by , is from Our Favorite Family Recipes, 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!

Amanda Bruno


1 package Duncan Hines Deluxe Lemon Supreme Cake Mix
1 package lemon instant pudding mix (4 serving size)
1/2 cup Crisco Oil
1 cup water
4 eggs

Lemon Glaze
1 cup confectioners sugar
2 tablespoons lemon juice

1. Preheat oven to 350 degrees. Generously coat large Bundt pan with shortening or nonstick spray.
2. Blend all ingredients in a large bowl; beat at medium speed for 2 minutes.
3. Pour into prepared pan and bake for 45-55 minutes or until center springs back when touched lightly.
4. Cool 25 minutes in pan the invert on to cooling rack set over a baking sheet and cool completely.
5. To make the glaze, whisk together powdered sugar, lemon juice, and vanilla. Drizzle over cooled cake and let glaze harden for at least 10 minutes.




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