Lemon Pudding Pound Cake
My mother loved sharing recipes with her friends. This was one of her favorites. With Alyssa coming home for spring break, I decided to greet her with a little tea and served this lemony delight. I added two small cans of blueberries I purchased in Maine a few years ago. The blueberries are optional. I don’t know who thought of mixing dry instant pudding with cake mix, but it’s yummy.
1 package 2-layer yellow or lemon flavored cake mix
1 4 1/2 ounce package instant lemon pudding
3/4 cup vegetable oil
3/4 cup water
8 ounces canned or fresh blueberries (optional)
Glaze: 2 cups sifted confectioners sugar and 1/3 cup fresh squeezed lemon juice. Combine and boil.
Beat eggs until thick and lemon colored. Add cake mix, water, pudding (dry) and oil. Beat at medium speed for 10 minutes. Carefully fold in blueberries. If using canned blueberries, rinse, drain, dry and roll in flour to prevent dough from turning blue. Pour batter into ungreased 10-inch tube pan with removable bottom or 2 loaf pans. Bake at 350° for about 50 minutes (45 minutes for loaves) or until toothpick comes out clean. While baking, prepare glaze.
Cool 5 minutes and take out of pan. Re-heat glaze, if cooled. Prick holes in top of cake with a fork. Drizzle glaze over the top. Use a pastry brush to glaze the sides of the cake.