Tuesday, March 29, 2011

Lemon Cake - the cheater version...

I got this recipe from my Gran.  I think it came out of a Good Housekeeping magazine back in the early 90's.  It's good.  Real good! Especially in the summer when you are invited to a BBQ and want to bring something real yummy.

So, you need a box cake mix.  The recipe calls for "Yellow Cake", but I've also used the boxed Vanilla Cake mix from trader Joe's and love it probably even more.  (Vanilla plus lemon, what's not to love?)

(Cheater) Lemon Pound Cake

1 pkg yellow cake mix with pudding for two layer cake.
1 11 1/4 oz. jar lemon curd (Edit - I have yet to find an 11 1/4 oz. jar, just use the whole jar!  Also, go for the jar that cost a dollar more, it tastes better.)
1 cup walnuts, coarsely chopped (optional - I leave them out)
1 medium sized lemon (bottled lemon juice works in a pinch)
1 cup confectioners sugar (who measures this stuff? Just dump it in a bowl and make the glaze, nobody is going to complain if there is extra glaze on their cake.) ❈

Step 1 -
Preheat oven to 350. Grease a 10-inch Bundt pan or tube pan.
Prepare cake mix as label directs, but add lemon curd and use 1/4 cup less water than the directions call for. Stir in chopped nuts (optional); pour batter evenly into pan.

Step 2 -
Bake cake for 45-50 minutes until toothpick inserted in center comes out clean.  Cool cake in pan on wire  rack 25 minutes; remove from pan; cool completely.

Step 3 - Grate peel (optional) and squeeze juice from lemon. In a small bowl, with a spoon, mix confectioners sugar and 4 1/2 tsp. lemon juice until smooth and of an easy spreading consistency, adding more lemon juice if necessary. Spoon glaze over cake. Garnish with grated lemon peel (optional).

This is a dense, moist cake.  It's great room temp but even better chilled.

Makes 16 servings.

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