Beat eggs until thick and lemon-colored. Add dry cake mix, dry pudding mix, water, and salad oil; beat at medium speed for 10 minutes. Pour into ungreased 10-inch tube pan with removable bottom (Spring Form Pan). Bake at 350 degrees for about 50 minutes. Remove hot cake on pan bottom, from the pan sides.
Glaze: Combine lemon juice and confectioners sugar and heat to boiling.
Using a 2-tined fork, prick holes on top of cake; drizzle glaze over top and spread on sides of cake.
|Serving Size: 1 Serving (244g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 170 (21%)|
|Amt Per Serving||% DV|
|Total Fat 18.9g||25 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 8.7g|
|Cholesterol 125.8mg||39 %|
|Sodium 781.1mg||27 %|
|Potassium 119.5mg||3 %|
|Total Carbohydrate 154.1g||45 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 153.2g|
|Protein 7.4g||11 %|
Powered by: USDA Nutrition Database
Calories per serving: 803
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