Tuesday, December 27, 2011
Lemon Pound Cake
LEMON POUND CAKE
preheat oven to 350 degrees Farenheit
Prepare bundt cake pan (grease and flour, or spray with cooking spray)
In large mixing bowl, with electric mixer on slowest setting, mix:
1 lemon cake mix
1 package instant lemon pudding mix
1/2 cup vegetable oil
1 cup water
Mix until all ingredients are moistened, turn mixer to medium high speed and beat until thoroughly combined and batter is thick. Scrape sides and beat again for a few seconds.
Pour batter into prepared pan. Bake for 45 mintues to one hour, depending on your oven. Cake is done when top springs back when lightly pressed, or toothpick is inserted and comes out clean.
Cool for 15 minutes in pan. Turn out onto cooling rack.
When cake is completely cooled, drizzle with lemon glaze (1/2 cup confectioners sugar, 1/2 teaspoon lemon extract, and enough water - a teaspoon at a time - to make a runny glaze). After glaze sets, dust top with a sprinkling of confectioners sugar.