Shaking and Baking

Brrrrrrr! Looks like the winter of 2010 is going to be a white and cold one. So, to beat the chill, I fired up the oven and made a delicious Lemon Pound Cake. The flavor reminds me of a glass of lemonade on those warm summer days.



Lemon Pound Cake:

1 box Duncan Hines Moist Deluxe Lemon Supreme Cake mix
1 (3.4oz) lemon instant pudding mix
4 large eggs
1 cup water
1/3 cup vegetable oil

Preheat oven to 350F.

Spray Pam cooking spray all around the inside of your bundt pan and then coat with powdered sugar. (It’s the same as greasing and flouring. The powdered sugar does the same thing without leaving white patches all over your cake and it just tastes better.)

In a large mixing bowl, mix together 4 eggs with the 1/3 cup of vegetable oil, and the 1 cup of water. Sift the cake mix and the pudding mix together into the egg mixture and beat with a mixer for at least 2 minutes.

Pour the mix into your bundt pan and bake for 55 minutes.
Let cool for 30 minutes before adding vanilla glaze.

Vanilla Glaze:

1/3 c. butter
2 c. powdered sugar
2 tsp. vanilla
2 to 4 tsp. hot water

Heat butter, until melted.
Stir in powdered sugar, vanilla and water.
Stir all ingredients until smooth and spoon on cake.