Mrs. Bauschard’s Lemon Cake

I love love love lemon cake. I made one last January for my sister’s birthday. One thing that is great about lemon cake is that it’s delicious, fresh and moist, and good for people who don’t like or can’t eat chocolate. Yes, there are in fact people who don’t like chocolate I’m sorry to say. Anyway, this seems like a precursor to the “stripe it rich” cake of the 80s.

Mrs. Bauschard’s Lemon Cake

375 -glass

350 – al(uminum)

1 pkg Duncan Hines yellow cake mix

1 pkg lemon Jello instant pudding

1 c water. Blend

3/4 c Mazola oil. Blend

4 eggs. Beat 3 mins.

9×13 pan, Bake 40-50 min

Have ready 2 c confectioners sugar, 1/3 c lemon juice and 2 tbsp soft butter – keep warm –  when cake comes out of oven fork it thoroughly & pour over lemon & sugar mixture

Keeps very well even improves in days

2 thoughts on “Mrs. Bauschard’s Lemon Cake

  1. Yum,yum, I make one like that in a bundt pan. Use a chop stick – if you have one – to poke the holes. The lemony/sugary stuff goes down better.

  2. I love lemon cakes..almost better than chocolate. I make one similar to this One Pkg Lemon Cake Mix, one can of Wilderness Lemon Pie Filling, and 2 eggs..mix well. 350 degrees for 30 minutes. Frost with a mixture of Powdered Sugar and Lemon Juice. This is one from my Grandmothers recipe collection:)

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