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Thread: Lemonade Cake?

  1. #1
    Beep Beep!! KickEm's Avatar




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    Default Lemonade Cake?

    OK, my sister's b-day is on Tuesday and I've been tapped to make her cake (family tradition not to buy one...they mean more this way).

    Anyhow, my sis usually makes them for family members, and they are always amazing. Mom normally makes my sister's, but she's currently in Sweden on vacation and can't exactly send one.

    Sis likes lemonade and I thought it would be a nice gesture. I came across many recipes online but have more trust in my LGK bretheren.

    I am looking to make a two layer that is tart and sweet with a rich filling/frosting. Any suggestions? Candied lemon as a garnish/filling?

    BTW: I happen to have acces to a Meyer Lemon tree with lots of ready to pick fruit, so that is a plus for the mellow rind and the rich tasting juice.



    Edit: Damn this reads as a gay post. So be it. I'm just looking out for my big sis. She's been there for me too many times not to.
    Last edited by KickEm; June 9th, 2008 at 12:28 AM.

  2. #2
    1st Scoring Line WingHater's Avatar




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    This will make it better.



    Sorry I can't help on the recipe part though.

  3. #3
    Go Tanner Go! roenick's Avatar




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    Not sure about a lemonade cake recipe but if you get desperate you can use the Duncan Hines lemon cake mix both my wife and aunt use and it turns out amazing. Take a look at the store but I think the mix calls for adding a package of lemon pudding to the recipe. Makes it come out much more moist. Also do it as a bundt cake and then take lemon juice and a bit of zest and sugar and melt that down to an icing and then drizzle over the top of the cake. Turns out very tasty. Good luck.

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    #1 fan VEGASKING's Avatar




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    Quote Originally Posted by roenick View Post
    Not sure about a lemonade cake recipe but if you get desperate you can use the Duncan Hines lemon cake mix both my wife and aunt use and it turns out amazing. Take a look at the store but I think the mix calls for adding a package of lemon pudding to the recipe. Makes it come out much more moist. Also do it as a bundt cake and then take lemon juice and a bit of zest and sugar and melt that down to an icing and then drizzle over the top of the cake. Turns out very tasty. Good luck.


    Yes. My mom has been making that cake for years. I believe it's lemon jello, not pudding. The topping is powdered sugar and lemon juice. I love it. I'm a citrus freak.

  5. #5
    Luc says: how you doin'? VegasHockey's Avatar




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    You guys are making me hungry, I want to try these variations of lemon cakes.


    Quote Originally Posted by Dan Cloutier
    "I was terrible most nights and shouldn't have been playing."

  6. #6
    Beep Beep!! KickEm's Avatar




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    Thanks folks! I found a few variations on the net and will be sure to post how it turns out.

  7. #7
    mcsorleyminute
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    Yes, please!

    Fresh lemons in a baked good? Yes and double yes.

  8. #8
    Bust a nut at the hut HOCKEYAHOLIC's Avatar




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    well you're right there about the post sounding gay.


    save me a piece.

  9. #9
    Beep Beep!! KickEm's Avatar




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    OK, this was stupid easy and came out fantastic.

    Cake:
    1 (18.25 oz) package lemon cake mix
    1 (3.4? oz) Package instant lemon pudding mix
    4 eggs
    3/4 cup veg. oil
    3/4 cup water
    (I also added about 2 Tbs lemon extract)

    Glaze/marinade:
    3/4 cup granulated sugar
    8 oz. (I think I used about 10 oz and was a bit much) frozen lemonade concentrate (thawed...get a descent brand)

    Frosting:
    5 cups powdered sugar
    1 stick unsalted butter (softened of course)
    2-3 Tbs Lemon Juice
    1 Tbs grated lemon rind (could use 2 Tbs if you like)

    Preheat oven to 350. Mix all cake ingredients together (this get pretty thick due to the instant pudding...don't worry). Pour into two 9" greased and flowered cake pans. Bake for 27-30 minutes or until a toothpick comes out clean.

    Immediately poke holes through the top of both pieces, just go for it!

    Combine the sugar and concentrate and slowly spoon over the perforated cakes and let cool to room temeperature. (I saved some of the glaze and flipped mine over and repeated the process from both sides, not sure if this is necessary.) You don't have to use all of the mixture if you're feeling timid.

    Combine the ingredients for the frosting but hold back on adding too much juice, you can always thin it out later. I also added a tsp or so of lemon extract here. Spread away (I think y'all know how to do this).

    Warning: This might be too tart for some people, have some ice cold milk handy!!

  10. #10
    crAss
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    Sounds mmm mmm good!

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