Lemon Blast Cake

A Delicious Tart Lemon Cake

Zik’s favorite type of dessert is anything that includes lemon, so I am always looking for a fast and easy way to make a great tasting lemon cake.  When in a rush or after cooking an in depth meal, it’s always nice to have that go to box cake that you simply pour, mix in a few ingredients and go, however they always have that “boxed” taste.  Good news friends, I’ve figured out how to make a box cake taste 100% homemade from scratch!!  Yay!

I have experimented with all kinds of boxed cake mixes and I prefer Duncan Hines Signature Lemon Supreme Cake Mix.  The recipe calls for water, eggs and oil…well, the KEY to my lemon cake from a box is subbing the water with lemonade.  I like to use Simply Lemonade because well, it’s freaking delicious!  By simply subbing ONE ingredient, it totally changes the flavor into a lemon treat you can’t resist.  Using the lemonade instead of water REALLY amps up the lemon flavor into a cake that is tart, sweet and mouthwatering.  Then I add a little fresh squeezed lemon juice to really give it an extra kick once it’s baked.

You can use any type of pan to bake it in…in the picture below, I used a bundt pan.  It just makes it pretty!  Make sure you use either non-stick spray or butter and flour coat your bundt pan well or you will have a mess when attempting to invert your cake to remove it.  I do this first as to not forget!  I’ve done that a few times, haha.

Preheat your oven to 350 degrees.

Lemon Blast Cake Recipe

Lemon Blast Cake1 box of Duncan Hines Signature Lemon Supreme Cake Mix
1 1/3 cup of Simply Lemonade
1/3 cup of Vegetable Oil
3 Large Eggs
2 Lemons
1 jar of Duncan Hines Creamy Home-Style Lemon Supreme Icing

Pour your cake mix into a large bowl.  In a second bowl, combine your lemonade, vegetable oil and eggs; mix well.  Then pour your wet ingredients into your large bowl and stir into your cake mix.  After it is thoroughly combined, let sit for 5 minutes.  This is another secret to boxed cake mixes.  Something magic happens when the cake mix is allowed to soak up the wet ingredients before baking…moist deliciousness.

Transfer your mix into your coated baking pan or bundt pan.

If you are using a bundt pan, bake for about 40 minutes but it varies depending on the baking pan you use.  Once the top is nice and brown and your toothpick comes out clean, it’s ready to pull out.

Immediately remove from oven, poke top with a skewer so the hole goes all the way to the bottom.  I like to poke one hole per piece that will be cut.  Next cut your lemon and squeeze over the top of the cake where you punctured it.  This part is optional but it you like a blast of lemon, just do it!

Set aside to cool before you top with icing.  Once your cake is cooled, invert onto a serving dish.

Your cake is ready to be frosted, pop your frosting in the microwave quickly.  You do not want it to boil, just long enough to soften so you can pour.  Probably 15 to 20 seconds.

After you retrieve your icing out of the microwave, take half of a lemon and squeeze the juice into the frosting and mix well.  Then pour the semi-melted frosting over the top of your cake.

You’re done!  And you have a nice tart, amazingly delicious lemon blast cake to share!

 

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