Lemonade Cake
This fruit pizza is not only beautifully colored, but delicious! There’s no doubt you’ll enjoy the soft oatmeal cookie crust with a cream cheese and topped with sliced fruit.
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Guest: Brenden & Caleb Brandt
Lemonade Cake
- 3 cup all-purpose flour (spooned into measuring cup and leveled off with a knife)
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 box Lemon Pudding & Pie Filling (Cook N Serve – 2.9 oz. pkg.)
- 1 cup low-fat buttermilk
- 2 Tbsp. lemon zest
- 2 Tbsp. fresh lemon juice
- 1 cup butter (2 sticks softened at room temp)
- 2 cup sugar
- 3 eggs
For the Syrup
- 1/4 cup water
- 1/4 cup sugar
- 2 Tbsp. fresh lemon juice
For the Glaze
- 1 cup powdered sugar
- 2 Tbsp. fresh lemon juice
**4-5 large lemons needed for this recipe
Directions:
Place an oven rack in the middle position, then preheat the oven to 325°F. In a medium bowl, whisk together the flour, pudding mix, baking soda, and salt. Set aside.
In another bowl, whisk together the buttermilk, lemon zest, and lemon juice. Set aside.
In a medium mixing bowl, with a hand mixer, cream the butter and sugar together on medium speed until light and fluffy, (3 to 4 minutes). Scrape down the sides of the bowl, then add the eggs one at a time, mixing well after each addition.
With the mixer on low speed, add flour and buttermilk mixture to the creamed butter/sugar – alternating each a little at a time until all ingredients have been added and it is well mixed.
Spray a 10-inch bundt pan with non-stick baking spray (it has flour added) or use a non-stick spray and flour the pan generously, making sure to get into all the crevices.
Spoon the thick batter into the prepared bundt pan and smooth with a rubber spatula. Bake for 55-60 minutes, or until the cake is golden and a wooden toothpick tester comes out clean.
Remove from oven and carefully run a table knife around the edges of the pan to loosen the cake from the pan (don’t forget the center tube). Then invert pan onto a decorative cake platter.
To make the syrup: Combine the water and sugar in a saucepan and bring to a boil. Remove from the heat and stir in the lemon juice. While cake is still warm, slowly brush the hot syrup over the cake, letting it soak in. Allow the cake to cool completely, about one hour.
To make the glaze: In a medium bowl, whisk together the powdered sugar and lemon juice. Add more powdered sugar or lemon juice as necessary to make a thick, but pourable glaze (about the consistency of molasses or honey). Spoon the glaze over the top of the cake, letting it drip down the sides.
Yields: 1, 10-inch cake
Lemonade Cake (VEGAN)
When life give you lemons, make lemonade cake! This summer-inspired cake is bursting with so much flavor, it’s sure to become one of your favorites!
Ingredients
- 6 cups all-purpose flour
- 4 tsp. baking powder
- ½ tsp. salt
- 6 Tbsp. cornstarch
- 2 cups vegan margarine
- 1 1/3 cup sugar
- 2 cups lemonade
- ¾ cup fresh lemon juice
- zest of 4 lemons
- 1 cup powdered sugar
- 2 Tbsp. fresh lemon juice
Directions:
In a small bowl, mix the dry ingredients together. Set aside. In a separate medium bowl, blend the margarine and sugar together with an electric mixer until light and fluffy. Add lemon juice and zest and blend until combined. Slowly add the flour mixture and lemonade alternately, a little at a time, and beat until thoroughly combined.
Spray a 10-inch bundt pan with non-stick baking spray. Pour batter into pan and spread evenly. Bake at 350 for 55-60 minutes or until toothpick comes out clean. Cover with foil if cake begins to turn brown. Remove from pan.
To prepare glaze, mix powdered sugar and lemon juice together until smooth. Drizzle on top of cake
Yields: 1, 10-inch cake
Cooking with Miss Brenda
Miss Brenda welcomes you into her own kitchen as she demonstrates some fun recipes you can make at home with your family!
