There is no mistaking this cake for a scratch cake, but for a doctored up cake mix this is pretty darned good. I didn’t have lemon cake mix, as I prefer (and used) a French Vanilla Cake mix in any recipe calling for any variety of yellow or white cake mix. I also used vanilla pudding rather than lemon. For lemon flavor, then, I used a mix of 1/3 cup fresh lemon juice and enough sour mix (Fresca, leftover from Lemon Drop Martinis a couple of nights ago!) to make the total of 3/4 cup liquid. I also added a teaspoon of lemon extract and a full tablespoon of lemon zest. I did not use the confectioners’ sugar and lemon juice syrup. Rather, I made a simple glaze of confectioners’ sugar, lemon juice, a dab of butter and a tablespoon or so of corn syrup. This is a “plain” and simple cake, not one of Hubs’ favorites for just that reason, as he prefers richer cakes with lots of frosting. This is light, moist and refreshing, delicious on its own but would also be nice with berries and cream.
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There is no mistaking this cake for a scratch cake, but for a doctored up cake mix this is...