Lemonade Bundt Cake
Source of Recipe
BBR
Recipe Introduction
Recipecottage.com
List of Ingredients
For the cake:
3 ounce package lemon Jell-O
3/4 cup hot tap water
1 lemon cake mix (I used Duncan Hines)
4 eggs
3/4 cup vegetable oil
For the glaze:
1 cup (8 ounces) frozen lemonade concentrate, thawed*
1 cup sugar
For the icing:
2 to 3 tablespoons frozen lemonade concentrate, thawed*
1 cup confectioners’ sugar, sifted
______________________Recipe
Grease and flour a Bundt pan. Preheat oven to 325ºF (or 300ºF if using a dark pan.)
Dissolve Jell-O in hot water and set aside - DO NOT JELL. In a large bowl, mix the next 3 ingredients. Add Jell-O and, with an electric mixer, beat together for 3 minutes. Turn into the prepared Bundt pan.
Bake 50 minutes to one hour or until inserted knife comes out clean.
While the cake is baking use an electric mixer to beat together the glaze ingredients until the sugar is dissolved.* Remove about 2 tablespoons of the mixture into a small container. Set glaze aside.
Once the cake is baked and while still hot and in the pan, poke holes into the top of the cake with a large fork. Start pouring all but the reserved 2 tablespoons of the lemonade glaze over the top and sides of the cake. (While pouring, gently pull the sides of the cake away from the pan with a fork or knife to allow the glaze the run down and coat the sides of the cake.)
Allow the cake to sit in the pan for 15 minute and then turn out onto a cake plate. Gently poke holes into the top of the turned-out cake and pour the reserved 2 tablespoons of glaze slowly over the top.
Once the cake is completely cooled, prepare the icing by placing the sifted confectioners’ sugar into a small bowl. Add 2 tablespoons of thawed lemonade concentrate and whisk until smooth. If the icing is too thick, add the additional lemonade, one teaspoon at a time, until the desired consistency is obtained. Drizzle the icing over the cooled cake.
*It is best to have the lemonade at room temperature in order for the sugar to dissolve well.
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