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Thursday, May 9, 2013


This cake is so lemony it is ONLY for LEMON-LOVERS! It is a winner at every function I’ve brought it to! I’m always asked for the recipe. (NOTE: the 1st recipe below is our favorite.)

1 lemon cake mix (make from scratch with spelt flour to make this a Type-0 recipe)     
1 small (3.4-oz.) pkg. instant lemon pudding
4 eggs                                  
1 stick butter, melted                  
1 cup plus 2 T. water
1 small (6-oz.) can frozen lemonade, thawed
1 cup powdered sugar (click here for Type-O acceptable version for powdered sugar)

Preheat oven to 350
°F. Grease and flour a 9x13” baking pan. 

In a large bowl combine cake mix, lemon pudding, eggs, butter, and water. Beat well with electric mixer. Pour into the prepared pan. Bake 35 to 40 minutes, or until done. DO NOT TURN OFF OVEN. 

While cake is baking, prepare the glaze by sifting the powdered sugar into the thawed lemonade, and mixing well. As soon as the cake is removed from oven, cut into squares, or poke holes, and pour the glaze over the hot cake. Bake an additional 5 minutes.

Here is a 2nd version

1 yellow cake mix (make from scratch with spelt flour to make this a Type-0 recipe)    
1 small package Lemon Jello
4 eggs
3/4 cup water
1/4 cup spelt flour
3/4 cup oil
Juice and zested rind of 2 lemons
2 cups powdered sugar

Mix all ingredients together. Bake in greased and floured 9 x 13 pan according to directions on the cake box. While baking make glaze using wire whisk. Before the cake cools, poke with fork or just cut into squares and pour glaze all over.

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