Friday, August 31, 2012


1 package lemon or yellow cake mix (Sugar Free)
1 package lemon instant pudding (Sugar Free)             
3 eggs
¾ cup oil
¾ cup water

2 Tbsp. butter
1/3 cup frozen lemonade, thawed
2 Tbsp. water
2 cups powdered sugar

Preheat oven to 350 degrees F.  Spray 9 x 13 - inch pan or 11 x 15 - inch pan with cooking spray. (Carol always uses the latter for a thinner cake)

With a mixer, mix ingredients for the cake on medium speed about two minutes.  

Bake at 350 degrees F (may want to reduce to 325 degrees F for the last half of baking time) until cake springs up when top is touched, around 20 minutes or so. 

Meanwhile, melt butter in a bowl; add lemonade and water.  Beat in powdered sugar.  

When cake is done, punch holes in it.  Pour lemon-sugar mixture evenly over cake.  

This cake was the perfect ending to our fantastic salad luncheon.  (We waited an hour or so before we had the one had room for anything else after all the wonderful salads.)  Even though it is called Summer Lemon Cake, it would taste good any time of the year. 

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