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"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 Pound Cake Recipe

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This recipe for Lemon Pudding Pound Cake is from Sherman, 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!
Category:
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Ingredients:  
Ingredients:  
1 Package 2 layer size yellow cake mix
1 3 ¾ package instant lemon pudding
4 eggs
¾ cup water
½ cup salad oil

Beat eggs till thick and lemon colored. Add cake mix, pudding (dry) water, and salad oil- beat at medium speed for 10 minutes. Pour into ungreased 10” tube pan with removable bottom. Bake at 350* about 50 minutes. Remove hot cake, on pan bottom, from pan. Using a 2-tined fork, prick holes in top of cake-drizzle glaze over top and spread on sides of cake,

Glaze: Combine 1/3 cup lemon juice and 2 cups powdered sugar and heat to boiling.
Directions:
Directions:

 

 

 

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