If you want something perfectly light and moist and lemony for spring, this is the cake for you. And if you need something a little sweeter, tune in to the next post where I turn this pound cake into lemon cupcakes!
1 box lemon cake mix
1 small box lemon instant pudding mix
1/3 c oil
1 c water
In large mixer bowl, blend all ingredients. Beat at medium speed for 2 minutes. Pour into greased/floured baking pans and bake at 350 according to baking times below.
Mini bread pans: 25 minutes
Two bread pans: 40 minutes
1 10-inch tube pan or fluted pan: 50 minutes
2 8-inch round layer pans: 33 minutes
2 9-inch round layer pans: 30 minutes
1 9×13 inch pan: 35 minutes
Cool tube pan 25 minutes then remove from pan. Cool all others 15-20 minutes, then remove from pan and finish cooling on wire rack.