Ingredients
2 cups flour
1 tsp. CALUMET Baking Powder
1/2 tsp. baking soda
3/4 cup butter, softened
1 cup granulated sugar
1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
1/4 cup water
1 tsp. vanilla
2 eggs
1 cup BREAKSTONE’S or KNUDSEN Sour Cream
1 cup powdered sugar
2 Tbsp. fresh lemon juice
Instructions
Heat oven to 350°F.
Combine flour, baking powder and baking soda. Beat butter and granulated sugar in large bowl with mixer until light and fluffy. Add dry pudding mix, water and vanilla; mix well. Add eggs, 1 at a time, beating well after each addition. Beat in flour mixture alternately with sour cream.
Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
Bake 45 to 50 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
Whisk powdered sugar and lemon juice until blended. Drizzle over cake. Let stand until glaze is firm.
