Lemon Supreme Pound Cake

1 package Duncan Hines Lemon Supreme 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 a large bowl, then beat at medium speed for 2 minutes. Bake in greased and floured 10 inch tube pan at 350 degrees for about 45 to 55 minutes until center springs back when touched. Cool 20 minutes before removing from pan.

Glaze:

1 cup powdered sugar
with either 2 tablespoons (tbsp) milk or 2 tablespoons (tbsp) lemon juice

Drizzle over cake.

Submitted by Helen Kloss

Recipe submitted in 1984. This recipe appeared in the cakes chapter of the 1984 Herron Island Cookbook.


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Additional Information
Recipes in the Cakes Chapter
Recipes Submitted by Helen Floss


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