Wednesday, April 15, 2009

Triple Lemon Cake

If you love lemon, then this is the cake for you! It really packs a lemony punch! The recipe comes from the "Cake Mix Magic" cookbook.

Triple Lemon Cake

1 pkg. MSPI-friendly lemon cake mix (I used Duncan Hines.)
1 3-oz. pkg. lemon-flavored gelatin dessert mix
4 eggs
3/4 cup vegetable oil
3/4 cup water


2 cups powdered sugar, sifted
1/3 cup lemon juice

In a large mixing bowl, combine cake mix, gelatin mix, eggs, oil and water. Beat on medium speed for 4 minutes. Spread batter evenly in a 9x13-inch greased cake pan pan. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool for about 20 minutes.

Poke holes with tines of a fork about 1-inch apart on top of warm cake. Whisk powdered sugar and lemon juice together until sugar dissolves. Pour evenly over warm cake. Cool completely in pan on a wire rack before cutting.

Tip: If you leave the cake 20 minutes before glazing, the glaze will harden to look like a white icing, with a bit of a crunch. Reduce the cooling time to only 10 minutes and the glaze sinks in, leaving a softer, shiny top.

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