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Editor's Note: Editors Note: Maureen Martin is a member of our Vancouver chapter. For many years she has worked as a professional food consultant. Maureen and her mother, Mona Brun, have collaborated to assemble and test recipes used on TV cooking shows and in a variety of publications.

We are pleased to print the following recipe.

Feather Lemon Pudding Cake


1 package (2 layer size) yellow cake mix 1 package (4 serving size) lemon instant pudding 4 eggs 1 cup water 1/4 cup salad oil sifted icing sugar


In large bowl, combine cake mix, instant pudding mix, eggs, water and salad oil. Blend then beat at medium speed for 2 minutes. Turn batter into a greased and floured 10-inch tube or Bundt pan. Bake in a 350F oven for approximately 50 to 60 minutes or until cake tester inserted in centre comes out clean. Cool in pan for 15 minutes. Remove from pan and allow to cool completely on wire rack. Sprinkle with sifted icing sugar.

For an extra lemony cake, cool cake in pan and thoroughly prick through to bottom with cake tester at 1-inch intervals. In bowl, blend together 1/4 cup lemon juice with 1 cup icing sugar. Stir in 1 tbsp. melted butter or margarine, 1-1/2 tsp. water and 1 tsp. finely grated lemon rind (use more lemon rind, if desired). Spoon mixture over cake.

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