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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 12 |
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Two of my favorite cakes are Black Russian cakes and a delicious Margarita Cake. I used them as an inspiration for this extremely moist and lemony cake. I made it for a friend's birthday and everyone loved it! For an extra kick you could add a little vodka to the glaze. I found that a cooking spray with flour in it (now sold for baking) was convenient and it worked great at preventing the cake from sticking. Ingredients:
1 (18 1/4 ounce) package lemon cake mix |
1 (4 ounce) package instant lemon pudding mix |
1/2 cup vegetable oil |
1/2 cup frozen yellow lemonade concentrate, thawed |
4 large eggs |
1/4 cup vodka |
2 tablespoons fresh lemon juice |
1/2 cup water |
1/2 teaspoon freshly grated lemon zest |
1/4 cup frozen yellow lemonade concentrate, thawed |
1 cup confectioners' sugar (powdered) |
Directions:
1. Preheat oven to 350 degrees; grease and flour a bundt pan and set aside.
2. Combine cake mix, pudding mix, vegetable oil, lemonade, eggs, vodka, lemon juice, and water in a large mixing bowl.
3. Beat for 4 minutes at medium speed with an electric mixer - the batter should be thick and smooth.
4. Pour batter into prepared bundt pan.
5. Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean.
6. Cool on a wire rack for 10 minutes.
7. Remove cake from pan and cool completely.
8. To make the glaze, mix lemon juice, lemon zest, and powdered sugar in a bowl until smooth.
9. Poke holes in top of cake with a large-tined fork and drizzle glaze over cooled cake.
10. Dust cake with powdered sugar before serving.
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