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Aunt Eula’s Lemonade Cake




Source of Recipe


From a book by novelist Mignon F. Ballard


Recipe Introduction


This is a nice, lemony and not too tart cake. The glaze keeps it moist for a couple of days so that you can make it two days ahead and it still tastes great. Make sure to grease AND flour the Bundt pan – this is a sticky cake.


List of Ingredients




One (3-oz.) package lemon gelatin
3/4 c. boiling water
1 1/2 c. sugar
3/4 c. vegetable oil
4 eggs, room temperature
2 1/2 c. AP flour
2 1/2 t. baking powder
1 t. salt
2 T. freshly squeezed lemon juice
1 T. grated lemon zest
1 T. lemon extract
1 6-oz. can frozen lemonade concentrate, thawed
3/4 c. confectioner’s sugar


Recipe



Heat the oven to 350 degrees. Grease and flour a 10-inch tube or Bundt pan.

Stir to dissolve the gelatin in the boiling water and set aside to cool to room temperature. Place the sugar and lemon zest in the bowl of a mixer and mix well with your fingers. Add the oil and mix well. Add the eggs, one at a time, mixing until they are each incorporated.

In a separate bowl stir together the flour, baking powder and salt with a whisk. Add this, alternating with the dissolved gelatin to the sugar mixture, mixing well after each addition. Begin and end with the flour. Stir in the lemon juice and extract. Pour into the pan and bake for 1 hour, or until it passes the toothpick test.

While the cake is baking mix the lemonade concentrate with the confectioner’s sugar. When the cake is done let cool 15 minutes on a rack before removing from the pan. Remove from pan and place on a rack sitting over a baking sheet. Poke holes all over the warm cake and brush with the lemonade mixture.