Easy Lemon Pound Cake
|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)|
Beat eggs till thick and lemon-colored.
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.