Lemon Pudding Pound Cake - cooking recipe

Ingredients

4 eggs
1 (2-layer size) pkg. yellow cake mix
1 (3 3/4 oz. or 3 5/8 oz.) pkg. instant lemon pudding
3/4 c. water
1/3 c. cooking oil
1/3 c. lemon juice
2 c. sifted confectioners sugar

Preparation

Beat eggs until thick and lemon colored.
Add cake mix, pudding (dry), water and oil; beat at medium speed 10 minutes.
Pour into ungreased 10-inch tube pan with removable bottom.
Bake at 350\u00b0 about 50 minutes.
Remove hot cake on bottom pan from pan.
Using a 2-tined fork, prick holes in top of cake.
Drizzle glaze over top and spread on sides of cake.