Triple Lemon Cake
I got this recipe from an online friend, Serena, several years ago and somehow never got around to trying it. This weekend, my church’s choir performed Mendelssohn’s Elijah, and an e-mail was sent requesting desserts for the reception afterward. So I decided it was lemon cake time! This cake smells and tastes delicious, and would be perfect for a cookout or Easter potluck. I forgot to take a picture of the finished cake, so here’s a picture of the lemon being zested. :)
Triple Lemon Cake
For the cake:
1 package yellow cake mix
1 3 oz package lemon gelatin
¾ cup vegetable or canola oil
4 eggs, beaten
½ cup water
¼ cup fresh lemon juice
For the glaze:
1 cup powdered sugar
3 Tbsp fresh lemon juice
1 Tbsp lemon zest
1. Preheat oven to 350 F. Grease and flour a 6-cup Bundt pan.
2. Beat the cake ingredients in or with an electric mixer until smooth, about 4 minutes.
3. Pour batter into prepared pan. Bake until tester inserted in center comes out clean, about 45 minutes. Cool cake in the pan 25 minutes, then invert onto a wire rack and cool completely. (This sounds potentially disastrous to me – I just put the whole pan on the cooling rack and invert it onto the serving plate later.)
4. Combine the glaze ingredients in a medium bowl until sugar dissolves. Pierce cake with a fork and spoon the glaze over.
For this cake, I inaugurated my new Microplane zester! I’ve wanted a plane zester ever since I saw Ina Garten using one, and Williams-Sonoma had a big sale over the weekend. This style is SO much easier and less hazardous to use than the knobbier kind. I’m looking forward to using it a lot this summer!
I was trying to go all Eowyn-with-a-zester here, but I don’t think I succeeded:
About Brenda W.Christian. Memphian. Reader. Writer. True blue Tiger fan. Lover of shoes, the ocean, adventure, and McAlister's iced tea. View all posts by Brenda W. →
Posted in baking