Lemon Supreme Pound Cake

Alvorina Ford, Lillie School

  • 1 package Duncan Hines® lemon supreme deluxe cake mix
  • 1 package lemon instant pudding mix (4 serving size)
  • 1/2 cup Crisco® oil
  • 1 cup water
  • 4 eggs

Blend all ingredients in large bowl, then beat at medium speed for 2 minutes. Bake in a greased and floured 10 inch tube pan at 350° for about 45 to 55 minutes, until center springs back when touched lightly. Cool right side up for about 25 minutes, then remove from pan.

Glaze:

Blend 1 cup confectioners sugar with either 2 tablespoons milk or 2 tablespoons lemon juice. (Drizzle over cake.)

When baking recipe at high altitudes, stir 1/3 cup flour into mix. Mix as directed using 1 package lemon instant pudding mix. 1/3 cup Crisco® oil. 1 1/4 cups water and 4 eggs.

Bake at 375° for about 40 to 45 minutes.





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