22 June, 2002

Lemonade Cake

One bright summer morning, this cake magically appeared in our break room, with a handwritten note, "Enjoy!" After eating my second piece, I found the vendor's associate had circled back and kindly left copies of her mother's recipe next to the cake. This lemon cake is really moist, and unusual because the sugar crystallizes inside the cake. The flavor is incredible!

Lemonade Cake ingredients
Makes 1 Bundt cake (about 12 to 16 pieces)
1 yellow cake mix
3/4 cup cooking oil
4 eggs
1 pkg Lemon Jell-O®
1/2 cup hot water
1/2 cup cold water
1 small (6-oz) can frozen lemonade concentrate
3/4 cup sugar

Notes:  I use small (0.30-oz/8.5-g) Lemon Jell-O®.

Preheat oven to 325ºF. Grease a Bundt cake (or tube) pan and set aside.

Mix together cake mix, oil, and eggs.

Dissolve Jell-O in hot water; stir in cold water. In thirds, add Jell-O mixture to cake batter; mix well.

Pour batter into prepared cake pan and bake at 325ºF for 1 hour. Meanwhile, thoroughly mix lemonade concentrate and sugar; set aside.

While cake is still warm from the oven, stick entire blade of dinner knife into cake (all over top and sides, making slits in various places). Slowly pour lemonade mixture all over cake, making sure it seeps down into knife slits.

Wait at least 30 minutes before slicing to serve.

You might like:
Jessie's Apricot Nectar Cake 
Orange Liqueur Cake

Page Last Updated 29 March 2015

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