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
Preparation: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.