Lemon Pudding Pound Cake
Ingredients
4 eggs
1 packet 2-layer-size yellow cake mix
1 packet instant lemon pudding mix (3 5/8 or 3 3/4 ounces)
3/4 C. water
1/3 C. cooking oil
2 C. sifted powdered sugar
1/3 C. lemon juice
Cooking Instructions
Beat eggs till thick and lemon-colored. Add dry cake mix, pudding mix, water, and oil; beat 10 minutes at medium speed of electric mixer, scraping bowl occasionally. Pour into ungreased 10-inch tube pan with removable bottom. Bake at 350 till done, about 50 minutes. Meanwhile, combine the powdered sugar and lemon juice; heat to boiling. Leaving cake on pan bottom, remove sides of pan from hot cake. Using 2-tined fork, prick holes in top of cake. Brush hot lemon mixture over entire cake. Cool. Remove pan bottom.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)