This is a quick easy, light cake. We liked the glaze, kinda like a glazed donut. This does taste like a mix, which it is. I used lemon cake mix. Yes, I would make it again. I might dust the top with some powdered sugar next time once the glaze and cake are completely cooled. Also would like to put some fresh lemon juice into the batter.
BIG FANS!! I couldn’t find lemon pudding mix, so I switched it up – used lemon cake mix and vanilla pudding. I followed the rest of the recipe exactly. The glaze ended up thicker than I thought it would, so whatever didn’t seep into the “pokes”, I re-spooned over the cake. It was delicious. The cake didn’t last the night!!
I was a little disappointed in this recipe. I followed it exactly. It was good, but I think next tie I will make larger holes and double the icing for our tastes. 4 stars on this one as it is a good recipe, just needs a little tweeking.
Absolutely enjoyed making this cake and I was able to share it with our new neighbors! It tastes delicious with vanilla ice cream, blueberries, strawberries or any other type of fruit you might like. I loved the glaze that was placed on top and everything was so easy to follow. I used instant vanilla pudding mix and it still turned out delicious.
ingredients :
1 box betty crocker – supermoist – lemon cake mix
water vegetable oil and eggs called for on cake mix box
1 cup powdered sugar
1-3 cup fresh lemon juice – 1 large lemon –
1 container betty crocker – rich and creamy lemon frosting
lemon drop candies crushed if desired
method:
heat oven to 360°F – 325°F for dark or nonstick pans – line two 10 -inch square pans with foil letting foil hang 3 inches over 3 opposite sides of pans grease or spray bottoms and sides of foil
make cake batter as directed on box pour into pans bake 20 to 30 minutes or until toothpick inserted in center of cake comes out clean cool 20 minutes
in small bowl mix powdered sugar and lemon juice poke top of warm cake every 1-3 inch with long tined fork wiping fork occasionally to reduce sticking drizzle and spread lemon mixture over top of cake refrigerate about 2 hours or until chilled remove cakes from pans by lifting with foil peel away foil
in small microwavable bowl microwave frosting uncovered on High 20 seconds on serving plate place 1 cake rounded side down trim if necessary so layer rests flat spread with half of frosting top with second cake rounded side up frost top of cake with remaining frosting garnish with lemon drop candies store loosely covered.
source:cooking-all.com
