Quote:
Originally Posted by Lisa and Pic
(Post 3978990)
My favorite of the 40 or so tries was something similiar, but it was orange cake with an orange glaze. Yummy, even though it started with a box cake. :eek:
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My Mom's started with a boxed cake too. And she poked holes all over it after baking and topped with lemonade concentrate and powdered sugar......or something :confused:
I just remember it being good and more tart than sweet.
FOUND IT!!
LEMONADE CAKE SUPREME
CAKE
1 box Betty Crocker Lemon Cake Mix (any brand cake mix will do, actually)
1 package instant lemon pudding
3/4 cup water
3/4 cup vegetable oil
4 eggs, beaten
GLAZE
1 can frozen lemonade (7 oz)
3/4 cup confectioners sugar, sifted
*ADDITIONAL GLAZE, OPTIONAL
About 1 cup confectioners sugar, sifted, and approx. 2 tablespoons frozen lemonade. (These measurements are not exact and you just keep adding lemonade to the sugar until you get the right consistency, see below)
Mix all cake ingredients together and beat thoroughly with electric mixer. Pour batter into a greased bundt pan and bake in a preheated 350 degree oven for 45 minutes or until toothpick inserted in cake comes out clean.
Meanwhile, make the first glaze by mixing the sugar and lemonade -- this should be "soupy". As soon as cake is done and while still hot, pull sides of cake away from pan with a knife and poke several holes in top of cake with fork. Pour the glaze over cake, being sure to cover sides. Let cake absorb lemonade glaze for 15 minutes. Turn cake onto serving plate.
Now, you can stop right there and have a delicious cake, but if I'm taking the cake to a luncheon, or feeling fancy, I add a few more touches to make it extra special.
*Make additional glaze by stirring lemonade a tablespoon at a time into confectioner's sugar until thickened to an icing consistency. Drizzle over top of cake.
Place very small glass (I use a shot glass) in center of cake and fill with tiny amount of water and fill with fresh flowers.
