This is a delicious cake. I made a few modifications to suit our tastes and preferences, to keep the moist light flavor and omit a good deal of unnecessary fat. I used a Betty Crocker lemon cake mix, 1 cup of water, 4 eggs and 1/2 cup of oil. The cake did not need 1 1/3 cups of oil, in my opinion, to be moist and tasty. I zested a lime and added it to the cake batter, then instead of a heavy icing, I used a simple lime glaze using the juice of one or so limes whisked with about 3 cups of sifted powdered sugar (lemon glaze recipes abound on this website). Baked in a 9x13" Pyrex dish, while the cake was still warm, I poked it with a fork repeatedly and poured the glaze over, allowing it to penetrate the cake. Simple, light, refreshing and delicious, it was not too heavy of a dessert for warm weather. It does retain a bright green color after baking, thanks to the lime jell-o. The finished product was delightful, with no errant crumbs left uneaten.
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This is a delicious cake. I made a few modifications to suit our tastes and preferences, to...