Whisk together cake and pudding mixes.
Add rest of ingredients at medium speed. Pour into a greased and floured tube pan.
Bake 45 to 55 minutes at 350\u00b0.
Cool in pan for 25 minutes.
ell after each addition. Mix buttermilk and lemon juice together in another
ach.
Add lemon juice and rind.
Mix flour, baking soda
ube pan.
Dust with cake flour; tap out excess flour
For the Lemon Pound Cake:
Preheat oven to 325\
Bake 9 inch cake layer, using recipe of your choice.
Cut layer in half.
Ice pieces together leaving rounded edge to top. Decorate with pink jelly beans for eyes and ears.
(Add stiff paper cut outs for actual ears.
Jelly beans at the base will make them look more like ears.)
Use black jellybean for nose and toothpicks as whiskers.
Red for mouth, white for tail, green coconut for grass under rabbit.
Beat well.
Bake in oven at 350\u00b0 for 40 to 60 minutes in well greased pan.
You can use the recipe for any flavor you wish.
Use 1/2 pound melted country butter in place of oil; it will stay moist a long time and have a good flavor.
Mix water, margarine, flavoring and cake mix in large mixing bowl.
Mix for 1 minute.
Then add eggs and beat on medium speed for 2 more minutes.
Pour into a tube cake pan that has been greased.
Bake at 350\u00b0 for 1 hour.
When done, turn out of pan and leave it bottom side up.
When cool, ice it with Lemon Icing recipe.
mall bowl, combine buttermilk with lemon zest and 1/3 cup
Spray a 6-cup fluted cake pan with nonstick cooking spray. In a large mixing bowl, beat the sugar and margarine until smooth and fluffy.
Beat in sour cream, egg whites, lemon rind and lemon juice until smooth.
Sift together the flour, baking soda and salt and add to batter.
Mix until smooth, about 1 minute.
Spoon batter into prepared pan and bake in preheated 350\u00b0 oven for 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 20 minutes.
Invert onto wire rack.
one at a time.
Mix flour and baking soda. Beat
Spray 6-cup fluted cake pan with nonstick cooking spray.
In large mixing bowl, beat sugar and oleo until smooth and fluffy. Beat in sour cream, egg whites, lemon rind and lemon juice until smooth.
Sift together flour, baking soda and salt and add to batter.
Mix until smooth, about 1 minute.
b>Cake: In a food processor in in a large bowl and using
Butter a 13x9 pan. Cut pound cake into cubes (not bite size -- large pieces like you'd do for bread pudding) and place in buttered pan.
Squeeze juice from lemons over cake.
Whisk eggs and sugar in bowl until combined.
Whisk in milk. (I'll sometimes add some lemon zest to this, too.)
Pour over pound cake; let soak for an hour.
Heat oven to 350.
Cover pan with foil and bake 45-60 minutes. Sometimes I'll uncover the pan for the last 10 minutes or so to crisp up the top.
lemon zest, baking powder, salt and cinnamon. Using an electric mixer, mix for one
fter each addition. Beat in lemon peel and salt. Gradually beat
Beat eggs until thick and lemon colored.
Add cake mix, pudding mix, water and oil; beat 10 minutes at medium speed on an electric mixer.
Pour into ungreased 10-inch tube pan.
Bake at 350\u00b0 about 50 minutes.
Remove from pan.
Using 2-tined fork, prick holes in top of cake.
Drizzle Lemon Glaze over top and spread on sides of cake.
Cool completely.
br>Dust pan with cake flour.
Mix together flour, baking powder
be or Bundt pan.
For cake, in a large mixing
cups sugar, and lemon extract with an electric mixer