Ok, it’s a bit lopsided but LOOK at the moistness!!!
It’s birthday season at my house. Last week my oldest turned 23, this week my middle turned 18. At the end of the month, my husband turns – well he’s still in his 40’s, and in May my other two children each have a birthday one day apart (ages 21 and 16). This stresses me out. I have no idea why I didn’t space them more evenly around the year, but at least we get it all overwith in the spring.
Recently I pinned this cake to “my favorite recipes” board on Pinterest, and my daughter saw it and asked for it for her birthday cake. No problem. Rigggghhhhtttt.
This cake is a tad bit on the tricky side because of the part where you don’t remove it from the pan until it has soaked in a glaze and then cooled. This made the removal of said cake a near tragedy, thus – the lopsided version you see here.
I could have swept this under the rug to be our little family secret, but I wanted you to know that even after 25 years of cooking for my family, there are still flops. That’s supposed to encourage you.
And it wasn’t a total flop, it was the most amazingly moist cake I’ve ever tasted and it had a great lemon flavor to it!
Ingredients:
- 1 package lemon cake mix
- 1-3 oz. package instant lemon pudding mix
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4 eggs
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1/3 cup vegetable oil
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1/2 cup milk
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1 can pink lemonade concentrate
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pink or red food coloring
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1/2 cup granulated sugar
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1/4 cup butter
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2 cups powdered sugar
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2 Tbsp. milk
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1/2 tsp. vanilla
Directions:
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Preheat oven to 350 degrees. Grease and flour bundt pan. Grease GENEROUSLY!!!
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Combine cake mix, lemon pudding mix, eggs, vegetable oil, 1/2 cup milk, and 1/2 cup pink lemonade concentrate.
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Mix in 1/2 to 1 tsp. red or pink food coloring.
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Pour batter into prepared pan and bake for 50 minutes to an hour.
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During last 10 minutes of baking, prepare glaze (see directions below).
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Remove from oven and prick cake all over with a fork (you’re pricking the bottom of the cake – it’s still in the pan).
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Immediately pour glaze over the pricks.
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Let cake stand in pan until almost cool.
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Remove cake from pan and drizzle with lemonade glaze.
Now we have a problem…..
That’s…a little better…
Glaze (for bottom of cake, pouring over pricks):
1 cup pink lemonade concentrate
1/2 cup granulated sugar
Mix together with fork, don’t let it set too long or it will start to harden.
Pink Lemonade Glaze (for top of cake):
1/4 cup melted butter
2 cups powdered sugar
2 Tbsp. milk
1/2 tsp. vanilla
pink or red food coloring – 1/2 tsp.
Mix all together and drizzle over cake.
Now the moral of the story is: grease excessively (and flour), and just be careful. I probably didn’t grease the pan enough, which is a common mistake.
We have been LOVING this cake so much I can’t stay out of it, that moistness is just divine!!!
This is a pretty cake! I am so intrigued…I think I need to try this very soon!
Thanks, Holly! I was a bit hesitant to put it out there because of the lopsidedness, but the taste is soooo moist I had to share! Let me know if you ever try it!
You're a great cook, Ruthie! I don't know which one to start to cook coz I want them ALL. Visiting from UBP.