Delicious Lemon Pudding Cake

I don’t know who shared this wonderful recipe and note. Even so, I like her. It’s written on plain note paper by hand. Hope you love her too, whoever she may be.

4 Eggs

1 lb 3 oz Yellow Cake Mix (not deluxe)

1 Pkg Instant Lemon Pudding

3/4 C. Corn Oil

3/4 Cup Water

1/4 tsp Grated lemon or orange peel

Beat eggs, add all ingredients & blend well.

Bake on bottom shelf in tube pan. Turn out on rack & dust with

powdered sugar. Bake at 350 deg. 40-45 min.


(this is a very good but not sickening rich frosting.)

Sander’s Frosting

1/2 C. Crisco

1/2 Cup Butter

1 Cup Sugar

3 tsp Vanilla

1/2 Cup Hot Milk

1 Egg White

Mix well add hot milk to beaten egg white then combine all ingredients & beat till frothy. Coconut may be sprinkled over top of frosting or shaved semi sweet choc is very nice.

I have used the Deluxe package for the Lemon Cake & it turns out o.k. too altho the plain package seems a little lighter textured cake.

This frosting keeps nicely for several days….providing the cake lasts that long. Ha!


Photos By Mary Anne Whitchurch Tuck

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