Here it is! The lemony cake that I was craving. My friend and fellow baker, Elizabeth S., came to my rescue with this recipe that was given to her by her friend, Marcy F. I could not help myself. I had to try it various ways. And in this corner... the other contenders were the same cake recipe but baked in cupcake form and topped with a lemon infused white icing and a buttercream icing which claimed to be Sprinkles’ recipe (I don't think so). I try not to play favorites (just ask the kids), but the esteemed taste testers liked the bundt cake version the best. I think it has to do with the icing. It melts into the cake and creates a glaze which reminds me of a Krispy Kreme donut. Oh wow – I sound like an addict.
You might say “Anne, you do know that there are lemon cake mixes conveniently made and packaged by Betty Crocker and Duncan Hines?” To which I would reply “where is the fun in that?”
Elizabeth also shared a muffin variation to the Sour Cream Biscuits. Check it out.
For the cake:
|Lemon Bundt Cake (bottom)|
With white icing (top left)
With buttercream frosting (top right)
1. 1 package Yellow Cake Mix
2. 3 oz. (1 package) lemon Jello
3. ¾ cup vegetable oil
4. ¾ cup Apricot Nectar (located in the juice aisle)
5. 1 t Lemon Extract
6. 4 eggs, add one at a time
Preheat oven to 350.
Place ingredients 1-5 in a mixer fitted with wire whisk attachment. Once blended, add eggs one at a time.
Pour batter (about 1/4 c) into a greased mini-bundt cake pan (pan makes 12 cakes). Bake for 13-15 minutes or until a cake tester comes out clean. Invert the bundt cakes right-side up on a wire rack to cool. Makes 2 1/2 - 3 dozen mini bundt cakes.
For the bundt cake icing:
1. 1 ½ cups Confectioner's Sugar, sifted
2. 3 T Lemon Juice
3. 1 t Lemon Extract
Whisk the ingredients together until completely mixed. Place the wire rack with the bundt cakes on a baking sheet to catch any of the icing that drips down. Drizzle and soak the bundt cakes while still warm.