I was visiting my mom earlier this month and told her that her recipe for Lemonade Cake is one of my most-requested recipes from readers, and has made the rounds of our publications, even being featured in Yakima Magazine once.
She thought this was ridiculous and insisted, “But it’s not mine!” Well, Momma, it’s yours now. Or perhaps, ours.
Unfortunately, when we converted to our shiny new website this past summer, a lot of my older blog posts didn’t make the transition. But I don’t want the public deprived of this summery delight, and this dreary, freezing January day is just the type of day that screams for a moist, flavorful cake. Especially one that is bright yellow. Quite cheery.
So here it is again, in all its glory!
Sandi’s Lemonade Cake
1 package lemon cake mix
1 box lemon instant pudding (you can use the sugar-free, fat-free kind)
4 eggs
1 cup water
1/4 cup vegetable oil
Glaze:
3/4 cup thawed lemonade concentrate
2 cups powdered sugar
Mix cake mix, dry pudding, eggs, water and oil in bowl. Beat on medium speed for 4 minutes with electric mixer (You want to give the pudding time to do its thing). Lightly grease a 9×13 inch cake pan. Preheat oven to 350 degrees. Pour batter in pan and bake 30 to 35 minutes, or until toothpick comes out clean. (*Alternative: You can use a bundt pan, which is prettier, assuming you can get it to come out of the pan nice, which I never can.)
Let cake rest for 5 minutes. Mix glaze. Using a knife or barbecue fork (clean), poke holes all the way through to the bottom of the cake, all over. Pour glaze over top and make sure it gets down into all the little holes. Let the rest drip over the sides. You want really good coverage here so every bite of cake is soaked with glaze. Let soak in at least 15 minutes before serving.
Immediately before serving, dust with powdered sugar.
Did your favorite recipe get lost from the Appetite blog? Email me and I will dig it up and repost it, stranchell@yakimaherald.com.