Friday, April 2, 2010
Luscious Lemon Cake
I usually make this every Easter. It is delicious. You might think that a yellow cake mix and lemon jello is an odd combination, but it works. The frosting is truly wonderful and really, is what makes the cake. You could easily use a white cake mix, or if you want it extra lemony use a lemon cake mix. Serve with fresh sliced strawberries, or crush them with a little bit of added sugar mixed in. Whatever cake mix you decide to use, I'm sure you won't be disappointed.
1 (18.25-oz) Duncan Hines yellow cake mix
1 (3-oz) pkg lemon jello
3/4 cup vegetable oil
3/4 cup water
1/4 tsp lemon extract
1 cup pwd sugar
4 tbsp lemon juice (use real lemon juice - it does make a difference)
1 (7.2-oz) Betty Crocker Homestyle Fluffy White frosting mix (see below)
1 pint (2 cups) whipping cream
1 tsp pure lemon extract
a few drops yellow food coloring, if desired
To Make the Cake: Combine the cake mix, jello mix, eggs, oil, water and lemon extract. Mix and bake according to package directions. I bake this in a 9 x 13" cake pan, but you can certainly bake a layer cake.
For the Glaze: Combine the pwd sugar and lemon juice. While cake is still hot, poke holes in it, all over with a fork. Pour the glaze mixture over the hot cake. Cool on a wire rack.
To Make the Frosting: Combine the frosting mix, whipping cream and lemon extract in a large bowl. Cover and chill for at least one hour. Whip up the frosting with an electric mixer on high, until thick and soft peaks form. This will only take a few minutes. Frost cake. Store the cake in the refrigerator.
Notes: The addition of the glaze does not make the cake too sweet. It makes it very moist. If you choose not to use the frosting portion, you might want to double the glaze ingredients. But if you can help it, don't skip the frosting!
For those of you who haven't heard of this frosting mix, this is what the box looks like. Not every grocery store carries it, but it is a fairly common product, so you shouldn't have too much trouble finding it. It's found in the baking aisle.