Lemon Pound Cake


(9 – 12 Servings)



  • 2 pkgs. “JIFFY” Golden Yellow Cake Mix
  • 1 pkg. (3.4 oz) instant lemon pudding mix
  • 1/3 cup margarine or butter, softened
  • 1 cup sour cream
  • 4 eggs
  • 2 tsp. lemon extract


  • 1-1/2 cups powdered sugar
  • 3 Tbsp. milk
  • 1 tsp. lemon extract
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Golden Yellow Cake Mix


Preheat oven to 350°F. Grease a 12 cup Bundt pan.

For cake, combine cake mixes and pudding mix. Add margarine or butter, sour cream, eggs and lemon extract. Beat 1 minute on medium. Pour into pan. Bake 45 – 50 minutes or until toothpick inserted in center comes out clean. For glaze, combine ingredients. Beat 2 minutes on high. Drizzle over warm cake.

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