Tuesday, August 4, 2009

Perfect Lemon Cake

This is just what the title says,
My only advice with this cake is to follow the directions exactly, or it might not turn out.
This is one of the best lemon cakes I have had. It was a huge hit with our family and friends.
Very Moist, tangy, and well just really GOOD!
I have a low-fat alternative to this recipe following the regular recipe.
I have not actually made the low-fat version, but I have heard that it tastes very similar to the original one.

Perfect Lemon Cake
From My Kitchen Cafe

1 package lemon cake mix
1 cup sour cream
3/4 cup water
3/4 cup oil
4 eggs
1 small package lemon instant pudding (not gelatin)

Mix dry ingredients. Add wet ingredients. Mix with electric mixer on medium speed for about two minutes. Pour into greased two round pans. Bake at 350 degrees for 25-30 minutes. Don't overbake or the cake will be too dry! I cooked mine for 25 minutes and it turned out perfect. It will look slightly underbaked.

You can also make cupcakes and bake them at 350 degrees for 20 minutes. The cupcakes will fall after they come out of the oven, but this is normal. Just fill up the indentation with more frosting.

1 cup (2 sticks) butter, very soft
6-8 cups powdered sugar
1/2 cup fresh lemon juice
1 teaspoon grated lemon zest

Place the butter in a large mixing bowl. Add 4 cups of sugar, mix the sugar and butter together with a mixer. Once the butter/sugar mixture is all combined add the juice and the zest. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (I added about 6 cups total). Use and store at room temperature. (Don't refrigerate and it will last in a covered container for about three days.)

Garnish with berries, if desired.

Low-Fat version:
-Make this in a bundt pan. And cook for 50 -60 minutes at 350.
-Substitute unsweetened applesauce for 1/4 c/ of the oil.
-Reduced fat sour cream for the sour cream.
Cream cheese glaze to pour over top, mix the following together with a mixer:
-4 oz. softened reduced fat cream cheese
-2 tbsp. or so fresh lemon juice,
-zest from 1 lemon,
-1 tsp vanilla
-enough powdered sugar to get the consistency of a thick glaze.

Lemon Cake Dessert on Foodista

1 comment:

Alisa@Foodista said...

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