Oldie but delicious (2011 blog)
Monday, August 15, 2011
Lemon Drop Cake
I might have just found a cake to rival the Hawaiian cake. I made this for Sunday with the Lechlers and it was almost gone in an evening. We ate late because we were all gathering to watch the new season of Food Truck Road Race on the food channel. (The time has been changed, by the way, to 9:00 for next Sunday.) The cake and the show did not disappoint. One note about the cake, if you have any left, it is actually tastier, if that is possible, the next day--especially with morning coffee. The cake is very moist and lemon zest added to the icing that is dribbled on top of the cake gives it extra zip. The good thing about this cake is if you really love lemon you can go all the way, but if you want just a nip, then adjust the lemon dosage. I used real lemons, rather than the bottled kind that was written into the recipe. This recipe is from justapinch.com and you might keep an eye on that site because it has real home-tested delicious recipes for every occasion and every day at home.
Ingredients For Lemon Drop Cake:
from justapinch.com
1 box Duncan Hines moist deluxe lemon cake mix
1 cup buttermilk
1 3oz. lemon instant pudding mix (dry)
icing:
4 cups confectioner's sugar
1/3 cup bottled lemon juice (I used real lemons)
3 Tbsp vegetable oil (I used real butter)
3 Tbsp water
Directions
In large bowl, stir together dry cake mix and pudding mix. In another bowl, combine all wet ingredients and eggs that the cake mix calls for plus the buttermilk.(where your box reads the amount of water (1 1/3 cup usually), put in 1 cup water and 1/3 cup lemon juice to make the cake even more lemon tasting if you like) Beat with mixer until blended. Add to dry mixture and beat until combined.
Bake in a greased 9x13 baking pan in a preheated 350-degree oven for the time the cake mix box calls for...depending on your oven. It will require a couple minutes longer baking time than cake mix box calls for because of the extra moisture produced by the milk.(This is so true, so Stick a toothpick in the center to check for doneness.)
ICING: Combine water, oil, powdered sugar and lemon juice with a mixer until smooth. Add one more tablespoon of water if consistancy isn't saucy. "Glaze" the cake when just a little cooled. Do not over glaze it because the icing is sweet. Just a THIN layer is required. There will be icing left over for a couple more cakes. Store in fridge and just stir it real good to use again.
Store cake in fridge and serve cold or room temp.(The cake is even better the next day.)
Ingredients For Lemon Drop Cake:
from justapinch.com
1 box Duncan Hines moist deluxe lemon cake mix
1 cup buttermilk
1 3oz. lemon instant pudding mix (dry)
icing:
4 cups confectioner's sugar
1/3 cup bottled lemon juice (I used real lemons)
3 Tbsp vegetable oil (I used real butter)
3 Tbsp water
Directions
In large bowl, stir together dry cake mix and pudding mix. In another bowl, combine all wet ingredients and eggs that the cake mix calls for plus the buttermilk.(where your box reads the amount of water (1 1/3 cup usually), put in 1 cup water and 1/3 cup lemon juice to make the cake even more lemon tasting if you like) Beat with mixer until blended. Add to dry mixture and beat until combined.
Bake in a greased 9x13 baking pan in a preheated 350-degree oven for the time the cake mix box calls for...depending on your oven. It will require a couple minutes longer baking time than cake mix box calls for because of the extra moisture produced by the milk.(This is so true, so Stick a toothpick in the center to check for doneness.)
ICING: Combine water, oil, powdered sugar and lemon juice with a mixer until smooth. Add one more tablespoon of water if consistancy isn't saucy. "Glaze" the cake when just a little cooled. Do not over glaze it because the icing is sweet. Just a THIN layer is required. There will be icing left over for a couple more cakes. Store in fridge and just stir it real good to use again.
Store cake in fridge and serve cold or room temp.(The cake is even better the next day.)
