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Easy Lemon Pound Cake Recipe
|Yellow cake mix||18 1⁄4 Ounce (1 Package, 2 Layer Size, Regular, No Pudding)|
|Instant lemon pudding mix||3 3⁄4 Ounce (1 Package, Dry)|
|Cooking oil||1⁄3 Cup (5.33 tbs)|
|Sifted powdered sugar||2 Cup (32 tbs)|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
Serving size: Complete recipe
Calories 4481 Calories from Fat 1273
% Daily Value*
Total Fat 144 g221.7%
Saturated Fat 34.9 g174.7%
Trans Fat 0 g
Cholesterol 845.9 mg
Sodium 4058.8 mg169.1%
Total Carbohydrates 754 g251.4%
Dietary Fiber 12.4 g49.7%
Sugars 451.5 g
Protein 50 g99.2%
Vitamin A 19.8% Vitamin C 62.3%
Calcium 11.7% Iron 21.5%
*Based on a 2000 Calorie diet
Add cake mix, pudding mix, oil, and 3/4 cup water; beat 10 minutes at medium speed on electric mixer.
Pour into ungreased 10-inch tube pan with removable bottom.
Bake in 350° oven about 50 minutes.
Leaving cake on pan bottom, remove sides of pan from hot cake.
Using 2-tined fork, prick holes in top of cake.
In saucepan, combine powdered sugar and lemon juice; bring to boiling.
Drizzle over top and spread on sides of cake.
Remove pan bottom.
Garnish with thin slices of lemon, if desired.