How do you make a really good Lemon cake without a cream cheese frosting?
LEMON SPONGE CAKE 6 eggs 1 cup sugar 2 tablespoons freshly squeezed lemon juice zest of 1 lemon 1 cup flour 1/4 teaspoon salt 1/2 cup chopped pecans Preheat oven to 325°F. Beat yolks of eggs until thick and lemon colored. Gradually beat in the sugar, grated lemon rind, and juice. Fold in half of the stiffly beaten egg whites. Cut in sifted flour and salt, add nuts, and remaining egg whites. Bake in a slow oven for about one hour or until toothpick inserted in center of cake comes out nearly clean. LEMON CAKE SUPREME 1 box Duncan Hines cake mix 1 small box instant lemon pudding 1/2 cup powdered milk 1/2 cup sugar 1/2 cup lemon juice 1/2 cup water 1/2 cup oil 5 large eggs Glaze: 2 cups powdered sugar 1/3 cup butter, melted 3-4 tbs. lemon juice Mix all dry ingredients together. Stir in water and lemon juice. Beat in one egg at a time, and then beat entire mixture for 2 minutes. Pour into bundt pan and bake at 325 degees for 50-60 minutes. When cool, drizzle glaze over cake. To Make Glaze:
