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My favorite memories have all centered around friends and family enjoying a meal together! It might have been a special holiday or a celebration, or it might have been dinner with friends at a great restaurant. I hope you will enjoy some of my favorite recipes and take time to fellowship with those seated at your table. You might make a memory to last forever!

Tuesday, January 24, 2012

Easy Lemon Pound Cake

I had the privilege of making my best friend's birthday cake this evening!  I ask her what "flavor" she wanted, but, of course I knew what it was...Lemon!  It is so awesome to have a friend that you know so much about!  One of the reasons I know so many things about my friend is...we have so much in common!  Well, food, that is! (Her movies are way to scary for me!)  We like the same fast food, the same adult beverages, the same restaurants, etc.!  The list goes on and on!  So, of course, with my love for lemon...I knew exactly what "flavor" to make!  I love making everything from scratch, but sometimes there isn't enough time in the day!  That's when a cake mix comes in real handy!  Of course, it need not fly alone...there are so many ways to dress it up!  So, always keep one or two boxes of cake mix in your pantry...and you will be prepared to make a yummy cake on a moments notice!  This Lemon Pound Cake is so moist; it is delicious served just as it is...warm from the oven or with a lemon glaze drizzled over top! (This happens to be my Dad's favorite cake!)  But, for my friend, I thought it needed a creamy, lemony frosting!  Enjoy!!

Easy Lemon Pound Cake

1 Lemon Cake Mix
1 (3.4 oz) pkg instant lemon pudding and pie filling
4 large eggs
1 cup water (or milk or buttermilk)
1/3 cup vegetable oil

Preheat oven to 350°F. Grease and flour 10-inch tube pan.

Combine cake mix, pudding mix, eggs, water and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pan.

Bake at 350°F for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto heat resistant serving plate. Cool completely.

Glaze: Combine 2 cups powdered sugar and enough lemon juice to make it a drizzling consistency. Drizzle over cooled cake.

Easy Lemon Icing:  Combine 1 tub of lemon frosting with 1 8 oz. cream cheese (softened).  Beat cream cheese until light and fluffy; add lemon frosting and blend until well combined.

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