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YUMMY LEMON POUND CAKE

1 PKG LEMON CAKE MIX
1 PKG LEMON INSTANT PUDDING
4 EGGS
1 CUP WATER
1/3 CUP CRISCO
½ CUP FAVORITE FROSTING (I USE BUTTERCREME)

PREHEAT OVEN TO 350 DEGREES. GREASE AND FLOUR BUNDT PAN.
COMBINE CAKE MIX, PUDDING, EGGS, WATER AND OIL IN A LARGE BOWL. BEAT AT MEDIUM SPEED WITH ELECTRIC MIXER FOR 2 MINUTES. POUR INTO BUNDT PAIN. BAKE FOR 50 - 60 MINUTES OR UNTIL TOOTHPICK INSERTED IN CENTER COMES OUT CLEAN. COOL IN PAN 25 MINUTES. INVERT ONTO SERVING PLATE. COOL COMPLETELY.

FOR GLAZE: HEAT FROSTING IN MICROWAVE UNTIL DRIZZLE CONSISTENCY. DRIZZLE OVER TOP OF CAKE.