For some reason I woke up craving lemon cake today. This recipe from Betty Crocker delivers a one two punch of flavor. Not only do you taste the lemony cake but the sweet, tart glaze permeates every bite. The cake baked in 25 minutes in a 12 inch oven with 10 coals in a ring around the bottom and 22 on top. I started out covering the whole lid with coals then after 15 minutes moved the center coals to the outside. It seems to help keep the cake from browning too much in the middle. I let the cake sit in the dutch oven for 15 minutes before inverting it onto a plate for the next step of glazing. If you were cooking outside I think I would pour the lemonade-sugar mixture over the cake in the oven then let it cool before removing. Next time you are in the mood for something light and lemony, be sure to give this moist and refreshing cake a try.
Lemonade Party Cake
1 box lemon or yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
1 6 oz. can frozen lemonade concentrate, thawed
3/4 cup powdered sugar
1 container whipped white or lemon frosting
Lightly oil 12 inch dutch oven and line with parchment paper.
Mix cake as directed on package and pour into prepared dutch oven. Bake at 350 degrees or until cake springs back in center when tested. Let cake cool in dutch oven for 15 minutes.
Carefully remove cake from dutch oven and invert onto plate.
Mix lemonade concentrate and powdered sugar. Pierce top of warm cake every 1/2 inch with long tined fork or skewer, wiping occasionally to reduce sticking. Make perforations 3/4 of the way through cake. Place cake plate on tray or waxed paper. Drizzle lemonade mixture evenly over top of cake. Refrigerate about 2 hours or until chilled.
Frost cake. Serves 12.
|Bake cake in 12 inch oven until center is firm to the touch|