MOIST LEMON CAKE
Making Moist Lemon Cake is maybe something you need to try at least once every a while. Behind the rich taste and alluring look, this dish doesn’t require too complicated ingredients or methods to make. There are several basic steps, but yes, you need to make a little effort here and there.
If you are feeling a little creative, add one or two more ingredients for the condiment. There is no specific rule for this. As long as you like it, it should fit well with the dish. Be free on mixing and matching the additional, and make yourself a fine fusion cook.
I hope you like this Moist Lemon Cake as much as we do and if you do try it, I’d love know what you think! Leave a comment below or you can save this recipe to your pinterest board so I’ll be sure to see it.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hr 5 mins
1 Pkg. yellow cake mix
1/2 C. vegetable oil
1 C. orange juice
1 Pkg. instant lemon pudding
1 1/2 C. confectioner’s sugar
2 TB Butter
1/3 C. lemon juice need 1.5 lemons
HOW TO MAKE:
1-Preheat oven to 350˚ Butter and flour an angel food cake pan.
2-Mix together yellow cake mix, oil, orange juice and instant pudding.
3-Add 3 eggs one at a time, beating after each egg.
4-Spread batter in angel food cake pan making sure that the batter is even on all sides.
5-Bake in 350˚ F for 50 minutes.
6-Let cake cool for 10 minutes and then remove from pan.
7-To make the glaze, mix the confectioner’s sugar, melted butter and lemon juice.
8-Poke holes in cake with toothpick and add glaze.
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