Yellow Mix Lemon Cake
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Optional powdered sugar finishes off this yellow lemon cake. (Photo by Charlotte Ekker Wiggins)
Yellow Mix Lemon Cake
It’s almost summer and this is a good quick desert option for those picnics and family get togethers. Most of us keep a yellow cake mix in our pantry, or at least I do. It’s my “emergency” go to when I need to quickly whip up a treat for a special occasion or to make an occasion special. Yellow cake mixes can be versatile depending on what small changes are made.
In this case, I am turning a yellow cake mix into a summer fresh Yellow Lemon Cake with thoughts of drizzling fresh honey over it.
Yellow Lemon Cake Recipe
You will need:
1 yellow cake mix
4 eggs
1/2 cup lemon juice
1/2 cup vegetable oil
1/3 cup water or milk
1 tsp vanilla
lemon zest of half a fresh lemon
powdered sugar (optional)
To make:
Mix all ingredients in a bowl on low. Beat on high for 2 minutes.
Pre-heat oven. Glass and aluminum pans cook at 350F; the darker baking containers should cook at 325F for about 30 minutes. Cool.
Turn onto a plate to cool. Optional but a good time to dust with powdered sugar.
Perfect combination of honey and yellow lemon cake. (Photo by Charlotte Ekker Wiggins)
This cake will be nicely dense so that it can hold up to mashed strawberries, a drizzle of honey and whipped cream.
For a lighter desert, try whipped topping instead of honey. (Photo by Charlotte Ekker Wiggins)
It will also freeze quite nicely. After cutting, place the pieces in the freezer until firm so they cam be stored in a freezer bag.
Defrost prior to serving or reheat in microwave for 15-20 seconds.
Perfect to serve with a cup of hot, or cold, tea.
This cake will have a decidedly lemon taste. If you want less lemon, cut the lemon juice to 1/4 cup and increase the amount of water or milk.
