LEMON DROP CAKE
Two of my favorite cakes are Black Russian cakes and a delicious Margarita Cake. I used them as an inspiration for this extremely moist and lemony cake. I made it for a friend's birthday and everyone loved it! For an extra kick you could add a little vodka to the glaze. I found that a cooking spray with flour in it (now sold for baking) was convenient and it worked great at preventing the cake from sticking.
Provided by Miss LaBiss
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 11
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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love