Monday, February 27, 2012

Orange-Lemon Cake

I've made this twice so far, and both times everyone loved it! It's a great light dessert, and looks pretty fancy! The first time, I made the glaze as written; the second time, my husband made an alternate glaze (the second option)- both were great! I'd like to try mixing up the Jell-o flavor- maybe do a strawberry or raspberry lemonade-type flavor!

1 package (18 1/4 oz)  lemon cake mix
1 package (3 oz) orange Jell-o
2/3 cup water
2/3 cup canola oil
4 eggs

1 cup powdered sugar
3 to 4 teaspoons orange juice


1 cup powdered sugar
3 to 4 tablespoons milk
lemon juice to taste

In a large bowl, combine the cake ingredients; beat on low speed for 30 seconds. Beat on medium speed for 2 minutes. Pour into a greased and floured 10-in fluted tube pan.  Bake at 350 for 30-40 minutes or until a toothpick inserted near the center comes out clean. Soak a bath towel in the sink with very hot water, and transfer pan directly from the oven to the towel for 10 seconds. Use a rubber spatula to loosen the cake from the sides of the pan, and then invert pan onto plate or wire rack. The cake should slide right out. 
Mix icing ingredients, and drizzle over cake. 

{Kudos to: Taste of Home Quick Cooking 2011!}

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