Lemon Pound Cake

Directions

1. 1
   Pre-heat oven to 350° F . Grease and flour a 10-inch bundt pan.
2. 2
   Place pudding mix, cake mix, eggs, water, and oil in a large mixing bowl.  Using an electric mixer, beat on low for 1 minute. Using a rubber spatula, scrape down the sides of the bowl and beat for another minute on medium-high.
3. 3
   Pour cake batter into prepared pan, and bake for 40 minutes or until a toothpick inserted in the center of the cake comes out clean.  
4. 4
   Set the cake on a cooling rack. Carefully run a table knife around the edges and center tube of the pan, to loosen the cake from the pan. Cool the cake in the pan for no longer than ten minutes. Invert the warm cake onto the cooling rack to cool completely.
5. 5
   Once the cake has cooled, in a small bowl whisk lemon juice, powdered sugar and vanilla until smooth. Note: If the glaze is too runny, add more powdered sugar. On the other hand, if it is too thick, add a little bit more lemon juice. You want a consistency similar to syrup: will coat the back of a spoon but slide off easily.
6. 6
   Place cake on plate or cake stand and drizzle the lemon glaze over the top of the cooled cake, letting it drip down the sides.
7. 7
   Serve cake room temperature or chilled.  I prefer this cake cold, so I store it in the refrigerator.