Lemon Pudding Pound Cake

This recipe is from The Better Homes and Gardens Golden Treasury of Cooking.

The recipes in this book are separated by years, 30s 40s, etc. This recipe is from the 60s. The introduction to it says that the 60s were the era when convenience cooking was just becoming popular. They held a contest for convenience recipies. I have made this recipe since the 60s myself and it is always well received. The texture is similar to a pound cake and can be used in much the same way or is good just eaten as is. Just eating as is is my favorite way, but blueberry sauce on it is good also. Something about blueberries and lemon together that is extra good.

Lemon Pudding Pound Cake

4 eggs

1 package 2 layer yellow cake mix

1 small package instant lemon pudding mix

3/4 cup water

1/3 cup cooking oil

2 cups sifted powered sugar

1/3 cup lemon juice

Beat eggs till thick and lemon colored. Add cake mix, pudding mix, water and oil. Beat for about 8 to ten minutes. Pour into ungreased angel food cake pan. (Needs to have a removeable bottom not a bundt pan). Bake at 350° for about 50 minutes.

While it is baking, heat the powered sugar and lemon juice to boiling.

Take cake out of oven, leaving cake on bottom, remove sides of pan from hot cake. Using 2 tined fork poke holes in cake. Brush hot lemon sugar mixture on cake till all used. You want some on the sides of the cake also. Cool on pan bottom.