A few weeks ago I ran across this recipe. I'm not a big dessert person, but this is a cake that I actually get cravings for. It follows a pattern similar to the triple chocolate cake, but for some reason I seem to be more successful at creating a wonderful cake using this recipe. The glaze makes this cake. Rumor has it that this cake can be frozen for up to a month. It still emerges looking and tasting great.
Lemon Pound Cake
1 box Betty Crocker or Pillsbury lemon cake mix
1 3-ounce box instant lemon pudding
4 large eggs
1 cup sour cream
Juice of one lemon
Zest of one lemon
½ cup oil
Preheat oven to 350 degrees. Thoroughly grease and flour a bundt pan. Mix all ingredients and pour into the pan. Bake for 35 to 40 minutes. Let cool ten minutes, then invert the pan to release the cake.
2 cups powdered sugar
¼ cup lemon juice
Mix sugar and lemon juice with electric mixer. Pour over cake while it is still hot so that a lovely lemon crust will form. Hint: I find it much easier to do this if the cake is on a wire rack with foil or wax paper underneath to catch the drippings.