Kat's Cookbook

Update: another lemon cake!

A friend of mine named Alex purchased a cake to share with his Theory of Knowledge class. The class is part of a rigorous academic program at our school. He and everyone else in the class loved it! The cake that I made is a variation of a lemon cake that I sold a while back. Rather than a plain lemon cake with lemon glaze, I added blackberry glaze and fresh berries. The blackberry on lemon not only made an exciting color contrast, but the flavor combination was very rich and pleasant.

Donation total: 101.50$

Lemon blackberry cake

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My first recipe for lemon cake can be found here. I’ve been experimenting with lemon cakes recently and I’ve discovered an easy, simple cake recipe that produces a wonderfully moist and rich cake. The recipe for the simple lemon cake can be found bellow!

Ingredients:

  • 1 box Duncan Hines lemon cake mix
  • 1 box lemon pudding mix
  • 3 eggs
  • 1 and 1/4 cup water
  • 1/3 cup butter
  • 2 teaspoons vanilla extract
  • A heaping spoonful of greek yogurt or sour cream

Directions:

Heat your oven to 350 degrees and butter or grease a 12 cup bundt pan. 

Whisk together the pudding mix and the cake mix until well combined. Using a hand mixer, add in all of the wet ingredients until incorporated. Mix on high for 2 or 3 minutes until batter is light and fluffy. Pour batter evenly into bundt pan and bake for 35-40 minutes until cake does not appear wet and a toothpick comes out covered in crumbs (not batter!). Let cool for 5-10 minutes and flip pan upside down to remove cake while it’s still warm. Cool completely before adding glaze and/or fruit. 

Voila! Everyone loves this recipe. They would never guess that it was made from cake mix!

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