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Recipe:Susan's Lemon Cake (Cake Mix Doctor)

Last post Mar 30, 2005 6:51 PM by hollyga . 4 replies.


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  • Recipe:Susan's Lemon Cake (Cake Mix Doctor)
    My sister, Susan Anderson, of Atlanta, prepares this easy lemon cake to tote to picnics and family get-togethers in the mountains. Even in hot weather children would rather have a slice of it than eat ice cream. Who knows why? Perhaps because it is moist and has that perfect balance of sweet and tart.


    from The Cake Mix Doctor, page 83


    Preparation time: 5 to 7 minutes
    Baking time: 40 minutes
    Assembly Time: 5 minutes



    CAKE:



    Vegetable oil spray for misting the pan

    Flour for dusting the pan

    1 package (18.25 ounces) plain yellow cake mix

    1 package (3 ounces) lemon gelatin

    2/3 cup vegetable oil, such as canola, corn, safflower, soybean, or sunflower

    2/3 cup hot water

    4 large eggs



    GLAZE:




    1 cup confectioners' sugar, sifted

    2 tablespoons fresh lemon juice (from 1 lemon)

    1 teaspoon finely grated lemon zest (from 1 lemon)



    1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.
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  • RE: Recipe:Susan's Lemon Cake (Cake Mix Doctor)
    2. Place the cake mix, gelatin, oil, water, and eggs in a large mixing bowl and beat with an electric mixer on low speed for 1 minute. Stope the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes more, scraping down the sides if needed. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing the top with the rubber spatula, and place the pan in the oven.


    3. Bake the cake until it is light brown and just starts to pull away from the sides of the pan, about 40 minutes. Remove the pan from the oven and place it on a wire rack to cool for 10 minutes.

    4. Meanwhile prepare the glaze Combine the confectioners' sugar, lemon juice, and lemon zest in a small bowl and stir with a wooden spoon until smooth.



    5. Run a long, sharp knife around the edge of the cake and invert it onto a serving platter. Spoon the glaze evenly over the warm cake so that it drizzles down the sides and into the center. Slice and serve warm, or let it cool before slicing.


    Store this cake, covered in plastic wrap or placed under a cake dome, at room temperature for up to 1 week. Or freeze it, wrapped in foil, for up to 6 months. Thaw the cake overnight on the counter before serving
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  • RE: Recipe:Susan's Lemon Cake (Cake Mix Doctor)
    I will be trying this for sure. Lemon cake is my oldest son's favorite. Thanks!
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  • RE: Recipe:Susan's Lemon Cake (Cake Mix Doctor)
    Lemon cake is my DGS fav. as far as freezing goes, will wouldn't last long enough to get to the freezer..

    Toni
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  • RE: Recipe:Susan's Lemon Cake (Cake Mix Doctor)
    My grandmother made a similar cake years ago and we all loved it ;O)

    These was one of her favorite recipes, which was a tried and true favorite. When my grandmother passed away, I inherited her recipes. Some recipes are 100 years old and these recipes are preserved in their original words, with no instructions, as that is the way her recipes were written down.

    Below is listed one of her original recipes.

    LEMON VELVET CAKE

    Warning:This is another of grandma a's incomplete ingredient list (no exact size or amount listed)...

    Ingredients:

    1 pkg Duncan Hines Deluxe lemon cake mix
    1 pkg jell-o instant lemon pudding mix
    1 teaspoon grated lemon rind

    Follow package directions for mixing but use 4 instead of 2 eggs and substitute 1 cup canada dry lemon soda for other liquid. At the last pour slowly in 1/2 cup salad oil and beat until well blended. Place in a large buttered and floured ring mold or tube, bundt, or angel cake pan. Batter should half-fill the pan. Bake in a slow oven 325F about 1 hr or until done. Serve crust side up. So beautiful no frosting is needed.

    Dorothy Kabele
    For Good Eating
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