Cranberry Almond Lemon CakeIngredients:
1 Homemade Gourmet® Lemon Blueberry Muffin Mix
1 package instant lemon pudding
4 eggs
1-1/3 cup sour cream
1/2 cup vegetable oil
3/4 cup sliced almonds
1-1/4 cup fresh cranberries
1 package instant lemon pudding
4 eggs
1-1/3 cup sour cream
1/2 cup vegetable oil
3/4 cup sliced almonds
1-1/4 cup fresh cranberries
Directions:
1. Preheat oven to 350 degrees and grease bundt pan. In a large bowl, combine bread mix, lemon pudding, eggs, sour cream and oil, beat with electric mixer for 2 minutes on medium speed.
2. Fold in cranberries and almonds. Pour batter into the prepared Bundt pan.
3. Bake 55 minutes or until toothpick insert in center comes out clean. Cool cake in pan for 10 minutes. Invert the pan on a wire cooling rack and release the cake. Cool completely.
4. Generously dust with powdered sugar just before serving.
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