This was great. Took it to a potluck and everyone loved it. No leftovers that’s for sure. I just dusted it with conf. sugar, but I think I’d like to try a lemon glaze next time. One problem: I thought the directions were a bit vague. I bake alot and knew that the oven temp. and baking time were average, but someone who is new to it might get confused. It’s 350*, and 35-40 minutes.
This was excellent and did NOT taste like it started out its life as a “box cake”! I used a Duncan Hines Lemon cake mix and followed the recipe exactly (using light sour cream instead of regular full-fat). However, in my oven, using a bundt pan, it took about 50 minutes at 350F to totally cook through. I also made a glaze of butter, lemon, a sprinkle of ginger, and confectioner’s sugar (aka caster sugar) which I drizzled over the top while the cake was warm (I poked some holes in the top and sides of the cake with a bamboo skewer so the glaze would seep in). The cake was beautiful and tasted great, especially with a small scoop of Gifford’s Wild Maine Blueberry ice cream on the side. Next time, I am considering adding some minced, dried lavender flowers to the batter or possibly to just the glaze (instead of ginger) for a slightly different flavor. A small slice is very satisfying, and I think that we probably got 20 or more slices from this cake. Thank you for posting this easy, tasty recipe.
I came up with this lemon cake after being inspired by this wonderful recipe for Old Fashioned Hot Milk Cake (and my love for lemon 🙂 ). I have been looking forward to Spring to arrive here in the Northeast and lemon is just one of those flavors that reminds me of spring and summertime. I just thought this cake base would be perfectly suited to create a lemon flavored cake. I was right- it worked perfectly and it’s a great way to welcome Spring!
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