Recipe 116 - Lemon Cake
Recipe 116 - Lemon Cake
(by Lillian Thomas - friend)
1 package Duncan Hines yellow cake mix
1 - 3.5oz. Jell-O lemon instant pudding
4 eggs
3/4 cup cold tap water
3/4 cup canola oil
In a mixer, combine all ingredients and blend all together. Once mixed, beat the mixture on medium for 5 minutes. Grease an angelfood cake pan. Pour the batter into the cake pan. Bake at 350 degrees for 1 hour. Use icing below.
Icing: 1 1/2 cups powdered sugar, 2 TBSP butter, the juice that you can squeeze out of a fresh lemon, 1/4 cup warm tap water (if it comes out thick, add more water). In a mixer, blend all ingredients until smooth. Ice the cake after the cake is cool.
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Other Recipes:
- 137 - Pound Cake
- 38 - Red Lobster Cheese/Garlic Biscuits
- 20 - Party Punch (with a kick)
- 45 - Chocolate Fudge
- 209 - Pumpkin Swirl Pie
- 53 - Raspberry Pudding
About the author
This recipe is from Shirley McNevich's Mom's Best Recipes Vol 1. Published here with permission.
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