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Lemon Bundt Cake


Thursday, January 01, 2004
1 pkg. lemon cake mix1 (4 serving size) pkg. lemon instant pudding
4 eggs
1/2 c. vegetable oil
1 c. water
1 1/3 c. powdered sugar
5 tbsp. lemon juice
1/3 c. flaked coconut
Preheat oven to 350 degrees. Grease and flour a heavy bundt pan. Place cake mix, instant pudding, eggs, vegetable oil and the water in the large bowl of an electric mixer. Beat at medium speed for 2 to 3 minutes, scraping the bowl occasionally with a rubber spatula. Pour into prepared pan and bake 35 minutes. Cool on a wire cake rack for about 5 minutes before removing from pan.

Blend together sugar and lemon juice; stir in coconut. Spoon frosting over top and sides of warm cake, covering as much of the cake as possible. Cake will keep moist for several days. Enjoy!
Nutrition Facts:
Kimberley Bevins, author of Timeless Treasures. E-mail kitchenkimberley@cox.net
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