LEMON CRUNCH POUND CAKE 
4 eggs, beaten
Duncan Hines yellow cake mix
2/3 c. Wesson oil
3/4 c. water
1 tsp. lemon extract
1/2 tsp. salt
1 sm. pkg. lemon Jello
1/2 c. chopped nuts

Grease and flour 10" tube pan. Sprinkle 1/2 cup of chopped nuts on bottom. Add all ingredients to cake mix and beat until smooth. Pour into greased and flour tube pan. Bake at 350 degrees for 1 hour. Cool cake upright on wire rack for 20 minutes. Turn cake over on rack and drizzle frosting over it. Frosting: Mix powdered sugar and a little milk.

 

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