Mix all ingredients in a large mixing bowl for 3 minutes. Pour into greased Bundt pan and bake for 1 hour at 325°. Yields 15 servings. Marilyn Edwards, Popular Bluff, Mo.

Lemon Bars
4 cups flour
1 cup butter or margarine, softened
1⁄2 cup powdered sugar
4 eggs
2 cups sugar
Dash of salt
5 tbls. lemon juice
1⁄4 cup flour
1 tsp. baking powder
Powdered sugar

Preheat oven to 350°. Combine 4 cups flour, butter and 1⁄2 cup powdered sugar. Mix thoroughly and press into ungreased 13x9-inch pan. Bake 20 minutes. Meanwhile, mix eggs, sugar, salt and lemon juice. Fold in 1⁄4 cup flour and baking powder. Pour onto hot crust; bake 25 minutes longer. Cool and cut into squares and sprinkle with powdered sugar. Yields 2 dozen. Joyce Smith, Niangua, Mo.

Sour Cream Lemon Pie
1 cup sugar
31⁄3 tbls. cornstarch
1 tbls. lemon rind, grated
1⁄2 cup fresh lemon juice
3 egg yokes, slightly beaten
1 cup milk
1⁄4 cup butter
1 cup cultured sour cream
1 9-inch pie shell, pre-baked
1 cup heavy whipping cream
Lemon twists for garnish (optional)

Combine sugar, cornstarch, lemon rind, lemon juice, eggs and milk in a heavy saucepan; cook over medium heat until thick. Stir in butter and cool mixture to room temperature. Stir in sour cream; pour filling into pie shell. Cover with whipped cream and garnish with lemon twists. Refrigerate until serving. Yields 6 servings. Jane Hamilton-Smith, Niangua, Mo.

Scrumptious Lemon Cake
1 (3oz.) pkg. lemon Jell-O
1 cup hot water
1 lemon cake mix
4 eggs, beaten
3⁄4 cup oil
Icing:
2 cups powdered sugar
1 tsp. lemon flavoring
Warm water

Cake: In a large bowl, mix lemon Jell-O and water; cool to room temperature and set aside. Combine cake mix, eggs and oil; blend well. Add Jell-O mixture to cake mixture; pour into a 9x13-inch pan and bake at 350° for 30 minutes.

Icing: Combine powdered sugar, lemon flavoring and enough warm water to make fairly runny. Poke holes in warm cake with a toothpick. Pour icing on cake. Yields 15 to 18 servings. Ruth Yoder, Windsor, Mo.

Lemon Delight
1 stick butter, melted
1 cup flour
1 cup pecans, chopped
1 (8 oz.) pkg. cream cheese
1 cup powdered sugar
16 oz. Cool Whip, reserve half
1 (14 oz.) can Eagle Brand condensed milk
1 (12 oz.) can frozen lemonade

Mix together butter, flour and pecans. Press in a greased 9x11-inch baking dish. Bake at 350° for 17 to 20 minutes or until lightly browned; let cool. In a large bowl, mix together cream cheese, powdered sugar and half of Cool Whip. Spread mixture over cooled crust. Mix milk, frozen lemonade and remaining Cool Whip; spread over cream cheese mixture. Garnish with chopped pecans. Chill well before serving. Yields 15 servings. Sherry Lamb Noble, Kennett, Mo.