Monday, February 2, 2009

Lemon Cake

I made a great cake yesterday. It started out because I bought a new bundt pan, a small one, good for two people. How often do you not bake a cake because it's too big for two people? This cake pan was the perfect answer. Have the new cake pan, check. The next question is what kind of cake?? My neighbor has a lemon tree dripping with huge, ripe, fragrant lemons. Have lemons, check. Concoct new version of the perfect Lemon Bundt Cake, check. Delish~~~
***See bottom of post.
Lemon Cake
1 box lemon cake mix
1 pkg. instant vanilla pudding mix
4 large eggs
1 1/4 c. sour cream
1/2 c. milk
juice from one lemon Hint: I microwave the lemon for 20 seconds to get the maximum juice
Zest from one lemon
Beat ingredients in a large bowl with mixer until smooth.
Bake according to the directions on the cake mix box, depending on what type of cake you make. Be careful, dry cake is B*A*D!
You have two choices for icing: I used the first, being a glaze over the bundt cake, but if you make cupcakes, the second buttercream icing would be good.
3/4 c. sugar
1/2 c. sour cream
2 Tbsp. lemon juice
8 Tbsp. butter
Lemon zest to garnish
Combine and boil for about three minutes, let cool to thicken.
Lemon Buttercream Icing
12 Tbsp butter; softened
1 pound powdered sugar
juice from one lemon, more or less to get desired creamy consistency.
Lemon Zest (optional) You can use this as garnish if you prefer.
***The question looms, if I have a cake pan for two and use a whole cake mix, what do you do with the other 1/2 of the cake batter? Good question. Make cupcakes and freeze them. Another option is to refrigerate the cake batter for up to a week for a fresh cake later on. Note: if you use this option, you might lose a little loft on the cake as some of the leavening ingredients will lose their freshness. For most, however, this will nto be noticeable.

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