Lemon Pound Cake
(9-12 Servings)
Cake
- 2 pkgs. "JIFFY" Golden Yellow Cake Mix
- 1 pkg. (3.4 oz.) instant lemon pudding mix
- 1/3 cup margarine or butter, softened
- 1 cup sour cream
- 4 eggs
- 2 tsp. lemon extract
Glaze
- 1 pkg. "JIFFY" White Frosting Mix
- 3 Tbsp. boiling water
- 1 tsp. lemon extract
Preheat oven to 350°, grease 10 cup Bundt pan.
Combine cake mix with pudding mix. Add margarine or butter, sour cream, eggs and lemon extract. Beat 1 minute on medium. Pour batter into prepared pan. Bake 45-50 minutes or until toothpick inserted in center comes out clean. Combine glaze ingredients and beat 2 minutes on high. Drizzle over warm cake.
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