Try this amazing lemony moist cake recipe, to enjoy with friends and family.
- Carbohydrate 213.629839018425 g
- Cholesterol 1.63333333471407 mg
- Fat 10.3775416670967 g
- Fiber 0.0271111116147096 g
- Protein 3.55600555679275 g
- Saturated Fat 1.95363880229774 g
- Serving Size 1 1 Serving (280g)
- Sodium 649.607204898867 mg
- Sugar 213.602727906811 g
- Trans Fat 3.42591942709634 g
- Calories 943 calories
Step-by-step
- In large bowl, stir together dry cake mix and pudding mix. In another bowl, combine all wet ingredients and eggs that the cake mix calls for plus the buttermilk.(where your box reads the amount of water (1 1/3 cup usually), put in 1 cup water and 1/3 cup lemon juice to make the cake even more lemon tasting, if you like) Beat with mixer until blended. Add to dry mixture and beat until combined. Bake in a greased 9x13 baking pan in a preheated 350 degree oven for the time the cake mix box calls for...depending on your oven. It will require a couple minutes longer baking time than cake mix box calls for because of the extra moisture produced by the milk. Stick a toothpick in the center to check for doneness.
- ICING: Combine water, oil, powdered sugar and lemon juice with a mixer until smooth. Add one more tablespoon of water if consistency isn't saucy. "Glaze" the cake when just a little cooled. Do not over glaze it because the icing is sweet. Just a THIN layer is required
A properly baked citrus sheet cake yields a fine, uniform crumb with a tender, springy resilience under light finger pressure. Dairy fat and fruit acid interact within the batter to tenderize gluten strands, producing a delicate structure that requires careful monitoring during baking.
Evaluating Doneness Without a Thermometer
Insert a wooden toothpick into the exact center of the 9x13 inch pan. Resistance should be absent, and the withdrawal must reveal zero wet batter; a few moist crumbs clinging to the wood are acceptable. Visually, the edges of the cake will pull slightly away from the metal walls of the pan. Oven temperatures must remain steady at 350 degrees Fahrenheit, though high-moisture additions like buttermilk require extending the total baking time by two to four minutes beyond standard box guidelines.
- Stir dry mixes thoroughly before adding wet components to prevent pockets of unhydrated pudding powder.
- Apply the confectioners sugar glaze while the surface remains warm to the touch so the liquid absorbs properly.
- Control the final viscosity of the glaze by adding water one teaspoon at a time until a spreadable consistency is reached.
