GLAZED LEMON POUND CAKE 1 (18.25-ounce) package lemon cake mix 1 (3-ounce) package lemon instant pudding mix 1/2 cup vegetable oil 1 cup plus 1 teaspoon water, divided 4 eggs 1/4 teaspoon finely grated lemon zest 1 cup powdered sugar 1 tablespoon plus 1 teaspoon lemon juice Preheat oven to 350 degrees. Grease a Bundt pan with cooking spray and lightly dust with flour. Set aside. In the bowl of an electric mixer, combine the cake mix, pudding mix, oil, 1 cup water, eggs and zest. Mix at medium speed for 2 minutes. Transfer batter to the prepared pan. Bake 45 minutes or until a tester inserted in the center comes out clean. Cool in the pan 20 minutes, then remove to a wire rack to cool completely. In a medium bowl, stir together the powdered sugar, lemon juice and remaining water until smooth. Transfer the cooled cake to a serving platter and drizzle with the glaze. Let stand at least 10 minutes before slicing and serving. Yields 12 servings. ROBIN CONOVER MORE www.georgiamagazine.org 39http://www.georgiamagazine.org