Inside Out Lemon Drop Cake Recipes

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Line two 8-inch square pans with foil, letting foil hang 2 inches over 2 opposite sides of pans. Grease or spray bottoms and sides of foil.
• Make cake batter as directed on box. Pour into pans. Bake 25 to 32 minutes or until toothpick inserted in center of cake comes out clean. Cool 15 minutes.
• In small bowl, mix powdered sugar and lemon juice. Poke top of warm cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. Drizzle and spread lemon mixture over top of cake. Refrigerate about 2 hours or until chilled. Remove cakes from pans by lifting with foil; peel away foil.
• In small microwavable bowl, microwave frosting uncovered on High 15 seconds. On serving plate, place 1 cake, rounded side down; trim if necessary so layer rests flat. Spread with half of frosting. Top with second cake, rounded side up. Frost top of cake with remaining frosting. Garnish with lemon drop candies. Store loosely covered.

Steps:

• Use a large glass measuring cup 1 quart capacity if you wish. Saves on the mess.
• Add eggs to the large measuring cup, whisk, add milk, vegetable oil and applesauce or the alternate ingredient of 1 cup vegetable oil. Do not add the applesauce if you do.
• Add the lemon extract dried lemon rind and 1/2 cup sugar. Whisk in the measuring cup.
• In a medium mixing bowl add flour, sugar and mix.
• Preheat oven 350°F.
• Slowly add the liquids and stir in until mixed.
• Spray Pam in (3)round baking pans, 8 X 10 glass baking pan or 9 X 13 baking pan.
• Bake 25 to 30 minutes in round pans, 40 minutes in 8x10 glass pan or 45 minutes in
• 9x13 pan.
• Cool the cakes about 15 minutes.
• Make glaze. Put in a plastic sack and cut a hole in one corner and squeeze and drizzle.
• Or use a spatula and coat each layer.
• Note: You may drizzle or spread the glaze after the syrup is poured if you wish.
• Take a fork and poke hole the length of the tines of the fork about two inches apart.
• Boil the water in microwave, add the dry Jello and stir until dissolved.
• Pour slowly over the cake layer(s).
• Add glaze.
• May be refrigerated until serving.

Steps:

• 1. In a large bowl, stir together dry cake mix and pudding mix.
• 2. In another bowl, combine the vegetable oil, water, lemon juice, buttermilk, and eggs. Beat with mixer until blended.
• 3. Add to dry mixture.
• 4. Beat until combined.
• 5. Pour cake into a greased 9x13 pan.
• 6. Bake at 350 degrees for 35-40 minutes (check cake at 35 minutes). It will require a couple of 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.
• 7. 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.
• 8. "Glaze" the cake when just a little cooled. Do not over glaze it because the icing is sweet. Just a THIN layer is required. If there is icing left over, store in the fridge and just stir it really good to use again.
• 9. Store cake in the fridge and serve cold or room temp.

Steps:

• 1. Preheat oven 350º Beat cake mix, oil, eggs & water for 2 minutes. Add frosting & mix well.
• 2. Spray bundt pan with cooking spray (If you don't have a bundt pan just use a 9"x13" bake pan.) Bake for 45 to 55 minutes. This makes a very moist cake so it does not need any frosting on it.
• 3. Dust with Powder Sugar if desired ( I do)

Steps:

• Mix all ingredients well. Pour into a 9 x 13 baking pan. Bake at 350-degrees for 45 minutes. Keeps well and is better the next day. Good for camping

Steps:

• Preheat oven to 350 degrees; grease and flour a bundt pan and set aside.
• Combine cake mix, pudding mix, vegetable oil, lemonade, eggs, vodka, lemon juice, and water in a large mixing bowl.
• Beat for 4 minutes at medium speed with an electric mixer - the batter should be thick and smooth.
• Pour batter into prepared bundt pan.
• Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean.
• Cool on a wire rack for 10 minutes.
• Remove cake from pan and cool completely.
• To make the glaze, mix lemon juice, lemon zest, and powdered sugar in a bowl until smooth.
• Poke holes in top of cake with a large-tined fork and drizzle glaze over cooled cake.
• Dust cake with powdered sugar before serving.