Lemon cake, unglazed

The cake that I made for my friend spudtruckowner’s Mom’s 83rd birthday comes from a recipe that was given me by a friend who caters parties with her cakes, cbl.   It has had a lot of success with her clients, and it was a big hit with the family here.

The recipe is written out to be emailed here, so it’s not in the usual recipe format.

1 box duncan hines lemon supreme, 1 cup flour, 4 egg whites, 1 1/3 cup water, 2 tbls oil, 1 box instant lemon pudding, pinch o salt, 1 cup sugar, 1 tbs each vanilla and lemon extracts, 1 cup sour cream

mix wet ingredients on low, adding the egg whites one at a time

add in dry ingredients

325 degrees for approx an hour – every oven is different, so take a peek around the 45 minute mark to see how squishy the middle is :D

if she’s really gaga for lemon, you can poke holes with a chopstick or skewer when it comes out of the oven and pour 1/2 can of lemonade concentrate over the cake

Here, we made the holes in the cake and flled it with lemon glaze made with fresh lemon.   Then a slightly thicker glaze went over the top of the cake, with lemon zest added to it.  The recipe for the glaze;

Makes About 1/2 Cup Lemon Icing

Prep Time: 5 minutes

Total Time: 5 minutes


  • 1 cup powdered sugar
  • 1 tbsp fresh lemon juice
  • 2 tsp grated lemon zest
  • 1 tbsp milk
  • 1 small drop food coloring, optional


Combine ingredients in a small bowl and stir until smooth.

We made the glaze by feel/sight, as it needed to be of two different consistencies, one to be runny and the other to cover.

This is very luscious, and for lemon lovers, quite a treat.   It perked up some winter days here, and we did embelish it with ice cream too.