Lemon Sponge Cake

A nice & light Lemon Sponge Cake from one of my Grandmother’s handwritten recipes. This one really couldn’t be any quicker or any easier.  Here we go:

Ingredients and Preparation:

  • 1 package Duncan Hines “Lemon Supreme” Cake Mix
  • 1 cup water
  • 1/2 cup vegetable oil
  • 1 package Jello Instant Lemon Pudding Mix
  • 4 eggs

Disregard directions on the cake mix box. Combine all ingredients in a bowl and beat well with electric mixer. Pour mixture into well greased tube pan.

Bake 55 minutes at 350°. Let cool. Remove from pan to finish cooling.

posted by Mountain Republic                                        recipe by Ruth Hagen

Advertisements

6 thoughts on “Lemon Sponge Cake

    1. It’s about lunchtime. A BLT sounds like it would be a balanced meal.

      One of those sandwiches with the roasted peppers would work for me too! Great looking blog you’ve got. Added you to our blogroll & we’d appreciate a return link if possible.

      Thanks….

      MR

      Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s