The Feed Bag’s Lemon PoundCake

½ C vegetable oil

1-3/4 C sugar

4 eggs

1-1/2 tps vanilla

¾ tsp grated lemon zest (yellow part of peel)

1 tsp lemon extract

3 C flour

2-1/2 tsp baking powder

1 teaspoon salt

1 3-oz box lemon pudding

1-C milk

¼ C Sprite soft drink


Lemon Frosting:

8-oz cream cheese, room temperature

2 Tbs butter melted

1-1/2 to 2 pounds confectioner’s sugar

1 Tbs grated lemon zest

Lemon Juice, to taste


To make cake: Grease and flour a 10-in tube or bundt pan. Set aside. Preheat oven to 350 deg

Put oil and sugar in the large bowl of an electric mixer. Add eggs 1 at a time, beating well after each addition. Stir in vanilla, lemon zest and lemon extract.

Sift flour, baking powder and salt together. Stir in lemon pudding powder. Add to creamed mixture alternately with milk and Sprite, beginning and ending with flour mixture. Pour into prepared pan. Bake for 50 to 6o minutes or until a toothpick inserted near center comes out clean. Cool completely.

To make frosting: Beat together cream cheese and butter. Gradually add confectioner’s sugar until desired consistency is reached. Add lemon zest and juice. Beat until smooth and creamy. Spread over cooled cake. Makes 12 servings.  Courier Journal 28 April 99  

Sandy tried this Memorial Day, 1999… Good