Who doesn’t love cake? Maybe some weird people, but I think even those weird people will like this crazy good lemon cake.
My granny’s 83rd birthday was this past Sunday and since her favorite cake is a lemon, I was determined to find the best lemon cake recipe that didn’t call for a lemon cake mix. Coincidentally, a few days ago, I was watching Trisha Yearwood’s cooking show and she was making a key lime cake. Limes and lemons are the same thing, kind of, right?! So why couldn’t I substitute lemons for limes? I did and it turned out perfectly! This consists of a lemon cake, sweet lemony glaze, and then cream cheese frosting.
Sweet & Sour Lemon Cake Ingredients:
3 oz package of lemon gelatin
1 1/3 c sugar
2 c flour
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1 c vegetable oil
3/4 c orange juice
1 tbs lemon juice
1/2 tsp vanilla
5 eggs, slightly beaten
1/2 c lemon juice
1/2 c powdered sugar
1/2 c (one stick) butter, softened
8 oz package cream cheese, softened
4 c powdered sugar
Preheat oven to 350. Mix the gelatin, sugar, flour, salt, baking powder, and baking soda until well combined. Add the oil, orange & 1 tbs lemon juice, vanilla, and beaten eggs; mix until combined. Pour mixture in greased & floured pan, bake for 35-40 minutes.
*The original recipe called for 1 1/2 c oil, but some of the reviews were negative so I lowered it to 1 c and it turned out moist!
To make the glaze, dissolve 1/2 c powdered sugar in 1/2 c lemon juice. After cake has cooled for 5 minutes, poke holes in the cake and then drizzle the glaze over. I used a kabob stick and found that to be the perfect size of holes.
This cream cheese frosting is pretty standard. MIx butter & cream cheese, then gradually add the powdered sugar until it is creamy and whipped. Frost cake and take a big bite!
With love, from Texas!