Easy cake made with cake mix. I got this recipe from a friend and make it often.
- Carbohydrate 192.05513333386 g
- Cholesterol 471.128125 mg
- Fat 22.2418023611111 g
- Fiber 1.02266668472396 g
- Protein 17.1083787500232 g
- Saturated Fat 10.5766088888889 g
- Serving Size 1 1 Serving (323g)
- Sodium 228.484694444505 mg
- Sugar 191.032466649136 g
- Trans Fat 2.66377669444445 g
- Calories 1018 calories
Step-by-step
- Cream butter and sugar together for 5 minutes.
- Add eggs, one at a time, beating thoroughly after each addition.
- Add sifted flour and lemon extract. (batter will be very thick)
- Fold in 7-up slowly.
- Pour batter into WELL GREASED 12 cup Bundt pan or tube pan.
- Bake at 325 ? for 1 to 1 ? hours.
- For glaze: combine confectioners sugar, lemon juice and lemon extract.
- When cake is cooled, drizzle with Lemon Glaze
Standard ingredient lists omit the physical mechanics required to build structural integrity in high-sugar batters. Creaming butter and sugar for a full five minutes incorporates millions of microscopic air pockets necessary to lift heavy flour loads without chemical leaveners. Regular soda introduces carbonic acid and dissolved carbon dioxide; standard diet sodas fail here because artificial sweeteners lack the necessary density and sugar weight required to interact correctly with the crumb. Butter must remain true dairy fat at three-fourths cup, as water content variations in spreads cause structural collapse during baking at 325 degrees Fahrenheit.
Technical Execution and Glaze Balance
Bundt pans demand rigorous preparation; grease every interior crevice thoroughly with solid fat and dust lightly with flour to prevent the dense crumb from anchoring to the metal. Folding the soda slowly into the heavy flour mixture prevents premature deflation of the aerated fat network. Baking requires between one hour and one hour and fifteen minutes, monitored until a wooden skewer inserted into the deepest part of the tube pan emerges completely clean. Confectioners sugar combined with lemon juice yields a dense glaze that sets rapidly over the cooled crumb. Allow the baked pastry to rest completely on a wire rack before applying the citrus coating to prevent the sugar from liquefying into the crust.
- Bake precisely at 325 degrees to avoid burning the exterior before the center cooks.
- Cool the baked structure inside the pan for 15 minutes before inversion.
- Wrap tightly in plastic film for storage, retaining moisture for up to four days at room temperature.
