Recipe by Heather
"This cake is so moist and delicious, and is even better the second day!"
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1 (3 ounce) package
instant lemon pudding mix
1 (18.25 ounce) package
lemon cake mix
sifted confectioners' sugar
confectioners' sugar for dusting
This cake has a great "lemony" flavor and is quick to make. I split the cake into 3 layers and filled it with lemon curd, then frosted it with lemon cream cheese icing made from an 8 oz. package of cream cheese, 1/4 c. lemon juice, 1 tsp. grated lemon peel and powdered sugar. I also added 1 tsp.grated lemon peel to the cake batter before baking.
This cake is good, but make sure you use extra flour when preparing the pan b/c it is a sticky mess if you don't. I used a bundt pan.My cakes generally don't stick. An angel food pan would be easier but not as pretty. When inverting it about 1/3 of my cake stuck and I had to scrap it out and stick it together. When I tried to center the cake it wouldn't budge. I used fresh lemon juice for the glaze which is good, but the cake is extremely moist and super,super sweet. I may try to make this again b/c I really love lemon cake. The glaze causes the cake to stick when inverting so be careful. Perhaps making less of the glaze and pouring it over once the cake has been inverted would be a good solution.
This cake is fantastic! It's very easy, so new bakers shouldn't have a problem impressing family, or friends. And the taste is great. It is very moist. Also, a little tip, instead of flouring the pan, sugar it, with granulated sugar. It works just as well, & doesn't leave a white residue on the cake. I garnished with fresh lemon whipped cream, & YUM!
I fell in love with a lemon cake at a local restaurant and went in search of the recipe. This recipe is even better! I bake it in 2 round cake pans and pour the glaze on while they are still in the pan. I also poke tiny holes in the cake as mentioned earlier. Then I frost it with cream cheese frosting. SO GOOD! It is now my most requested dessert!
My family loved this cake so much that I printed out the recipe and put it away under my favorites! I did not experience any problems previously mentioned; crumbly, messy, wouldn't release. I found it to be perfect. I did let it rest longer than an hour before I inverted it, and used a rubber spatula to help release the sides. (remember the sides of a cake/bundt pan should be room temp. before inverting)I poured the glaze over the cake while it was still inside the mold, just take your time and let it absorb a bit. The prep work is very similar to a Rum Cake, so you may even want to pierce holes in the cake for the icing so seep through. Good Luck!!!
I substituded butter for oil, used fresh squeezed lemon juice instead of water, and fresh squeezeed in the drizzle. It was so good and truly was better the next day. I took it to work and people loved it. Kathleen3
This is a very moist, tender cake with great flavor. Very quick and easy to prepare. I did not have enough lemon juice but did have fresh orange juice so I used that and threw in the zest of one orange as well. I found a recipe similar to this recently and that recipe had blueberries in it. I had a couple of handfuls of frozen blueberries in the freezer so I added those too. Everyone really enjoyed this. Thanks for sharing!
I've made this cake three times now and its moist and lemony every time. I follow the recipe exactly. Deicious!!
* Percent Daily Values are based on a 2,000 calorie diet.
Luscious Lemon Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 425
** Calories from Fat: 117
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