LEMONADE POUND CAKE
Source of Recipe
CAKE DOCTOR
Recipe Introduction
SERVES 16
PREPARATION TIME: 10MIN
BAKING TIME: 40-45 MIN
List of Ingredients
CAKE:
VEG OIL FOR MISTING THE PAN
FLOUR FOR DUSTING THE PAN
1 PACKAGE PLAIN WHITE CAKE MIX
1 CUP SOUR CREAM
1 CONTAINER (6OZ) FROZEN LEMONADE CONCENTRATE,THAWED
1 PACKAGE (3OZ) CREAM CHEESE, AT ROOM TEMPERATURE
3 EGGS
GLAZE:
1 CUP CONFECTIONERS' SUGAR
3 TBS LEMON JUICE
1 TSP GRATED LEMON RINDRecipe
1. PLACE A RACK IN THE CENTER OF THE OVEN AND PREHEAT THE OVEN TO 350 DEGREES. LIGHTLY MIST A 12 CUP BUNDT PAN WITH VEG. SPRAY,THEN DUST WITH FLOUR. SHAKE EXCESS FLOUR OFF PAN. sET ASIDE
2. PLACE THE CAKE MIX,SOUR CREAM,LEMONADE CONCENTRATE,CREAM CHEESE, AND EGGS IN A LARGE MIXING BOWL. BLEND WITH AN ELECTRIC MIXER ON LOW SPEED FOR 1 MINUTE. STOP AND SCRAPE DOWN SIDES OF BOWL. INCREASE THE MIXER SPEED TO MEDIUM AND BEAT 2 MINUTES MORE,SCRAPING SIDES AS NEEDED. HT EBATTER WILL BE WELL COMBINED.
3. POUR THE BATTER INTO THE PREPARED PAN,SMOOTHING IT OUT WITH THE RUBBER SPATUAL. PLACE THE PAN IN THE OVEN.
4. BAKE THE CAKE UNTIL IT SPRINGS BACK WHEN LIGHTLY PRESSED. 40-45 MIN. REMOVE THE PAN FROM THE OVEN AND PLACE IT ON A WRE RACK TO COOL FOR 20 MIN.
5. MEANWHILE,PREPARE THE GLAZE. WHIXK TOGETHER THE CONFECTIONERS; SUGAR,LEMON JUICE, AND LEMON RIND IN A SMALL MIXING BOWL.
6. RUN A LONG,SHARP KNIFE AROUND THE EDGE OF THE CAKE AND INVERT IT ONTO A SERVING PLATTER. SPOON THE GLAZE EVENLY OVER THE WARM CAKE SO THAT IT DRIZZLES DOWN THE SIDES AND INTO THE CENTER.
|
|
member logon
