Lemon Pound Cake

On Christmas Eve, I brought a lemon pound cake to my friends Diane and Bob Loviza.  They were incredible hosts and put out an amazing buffet, including many pans of delicious lasagna with salad, bread, and all kinds of nibbley food and desserts.  Today, their daughter Tina asked me to post the recipe for the pound cake which was my contribution to the evening.  She loved it, and it is remarkably easy, so I am posting the recipe here.




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
4 eggs
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.