Ingredients:
Beat 4 eggs in mixer.
Add: 1 sm. pkg. lemon instant pudding 3/4 c. cooking oil 3/4 c. water
Beat until well blended and pour into a tube or springform cake pan which has been heavily coated with unsalted vegetable shortening. Bake for 35 to 40 minutes in 350 degree oven. Let stand for a few minutes, then punch holes in cake with a cake tester or toothpick.
Make a glaze with: Juice of 2 lemons 2 tbsp. melted butter
Add a tiny bit of water if too thick, then dribble over the cake.
Beat 4 eggs in mixer.
Add: 1 sm. pkg. lemon instant pudding 3/4 c. cooking oil 3/4 c. water
Beat until well blended and pour into a tube or springform cake pan which has been heavily coated with unsalted vegetable shortening. Bake for 35 to 40 minutes in 350 degree oven. Let stand for a few minutes, then punch holes in cake with a cake tester or toothpick.
Make a glaze with: Juice of 2 lemons 2 tbsp. melted butter
Add a tiny bit of water if too thick, then dribble over the cake.
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