Lemon Pound Cake
An old favorite! Bake it in a 9×13” pan for squares or in a Bundt pan for slices.
1 lemon cake mix
1 box instant lemon pudding mix
¾ C. oil
Preheat oven to 350º. Mix all ingredients and pour into a sprayed pan. Bake about 20-25 minutes (toothpick comes out clean) for the 9×13 version and 50-60 minutes for the Bundt.
Meanwhile, mix glaze: 2 C. powdered sugar, ½ C. lemon juice. While cake is still warm, in the pan, gently poke holes all over it with a meat fork and pour the glaze over it to soak in. If using a Bundt pan, invert after 25 minutes to cool completely and drizzle additional, thicker frosting on the top.