Best Lemon Vodka Cake Recipes

Lemon Drop Cake image

Provided by Miss LaBiss

Categories Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 11

1 (18 1/4 ounce) package lemon cake mix
1 (4 ounce) package instant lemon pudding mix
1/2 cup vegetable oil
1/2 cup frozen yellow lemonade concentrate, thawed
4 large eggs
1/4 cup vodka
2 tablespoons fresh lemon juice
1/2 cup water
1/2 teaspoon freshly grated lemon zest
1/4 cup frozen yellow lemonade concentrate, thawed
1 cup confectioners' sugar (powdered)

Steps:

Preheat oven to 350 degrees; grease and flour a bundt pan and set aside.
Combine cake mix, pudding mix, vegetable oil, lemonade, eggs, vodka, lemon juice, and water in a large mixing bowl.
Beat for 4 minutes at medium speed with an electric mixer - the batter should be thick and smooth.
Pour batter into prepared bundt pan.
Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean.
Cool on a wire rack for 10 minutes.
Remove cake from pan and cool completely.
To make the glaze, mix lemon juice, lemon zest, and powdered sugar in a bowl until smooth.
Poke holes in top of cake with a large-tined fork and drizzle glaze over cooled cake.
Dust cake with powdered sugar before serving.

Nutrition Facts : Calories 410, Fat 15.8, SaturatedFat 2.5, Cholesterol 71.4, Sodium 433.3, Carbohydrate 61.6, Fiber 0.5, Sugar 36.9, Protein 4.1

Lemon Vodka Cake image

Provided by Pat Duran

Time 45m

Number Of Ingredients 20

CAKE:
1/4 c butter, softened
1 3/4 c granulated sugar
4 large eggs,separated
1 Tbsp grated lemon rind
1 tsp vanilla extract
8 oz cream cheese,softened
1/2 c lemon vodka or plain
2 3/4 c all purpose flour
1 Tbsp each baking powder and baking soda
1/4 c milk
1 Tbsp lemon juice
1/2 tsp salt
1/2 tsp almond extract
1/2 c chopped almonds, optional
VODKA SYRUP:
1/4 c lemon vodka, or regular
1 c powdered sugar
1 c angel flake coconut
2 Tbsp lemon juice

Steps:

1. Preheat oven to 350^. Spray and flour a 10-inch tube pan. Set aside. --- Cream butter, sugar, egg yolks, lemon rind and vanilla together in a mixer bowl until light and fluffy on medium speed.
2. Combine cream cheese and vodka in a small bowl. Sift flour, baking powder,baking soda and salt into a separate bowl. Alternately add flour mixture and cream cheese mixture to butter mixture, beat well after each addition. Beat for 1 minute more, until mixture is light.
3. Combine almond extract with egg whites; beat in a clean mixer bowl until stiff but not dry. Fold egg whites gently into cake batter along with the chopped almonds , if using.
4. Pour batter into the prepared pan and bake for 50-55 minutes. Cool in pan on wire rack for 10 minutes, then turn out onto rack and cool completely. --- Syrup: Combine all ingredients for vodka syrup in a saucepan;except coconut. Cook over low heat for 5 minutes. Cool; pour in thin stream over cake. Sprinkle on coconut right away. Let stand 1 hour before serving.