Lemon Pudding Pound Cake Recipe

---------------------------BH&G HERITAGE COOKBOOK--------------------------- 4 Eggs

1 pk 2-layer-sz yellow cake mix

1 pk Instant lemon pudding mix

-(3 5/8- or 3 3/4-ounce) 3/4 c Water

1/3 c Cooking oil

2 c Sifted powdered sugar

1/3 c Lemon juice

Beat eggs till thick and lemon-colored. Add dry cake mix, pudding mix, water, and oil; beat 10 minutes at medium speed of electric mixer, scraping bowl occasionally. Pour into ungreased 10-inch tube pan with removable bottom. Bake at 350 till done, about 50 minutes. Meanwhile, combine powdered sugar and lemon juice; heat to boiling. Leaving cake on pan bottom, remove sides of pan from hot cake. Using 2-tined fork, prick holes in top of cake. Brush hot lemon mixture over entire cake. Cool. Remove pan bottom. -----