Lemon Cake: A Doctored Cake Mix Recipe

Bahan-bahan

1 box (15.25 oz.) white cake mix, sifted (Any mix without pudding in the mix)

1 cup (114g) all purpose flour (plain in the UK)

1 cup (200g) sugar

1/2 box (4Tablespoons, (48g) instant lemon pudding (we used Jell-O brand) Do not make pudding, use the dry mix.

3 large eggs

1 1/3 cups (322g) water

1 cup (242g) sour cream (we use full fat sour cream)

1 Tablespoon (12g) lemon extract

1/2 teaspoon (2g) vanilla extract

zest of one lemon

Arahan

Preheat the oven to 350 degrees. Grease and flour three 8x2 inch round cake pans.

In the bowl of your mixer, add the dry ingredients and whisk at least 30 seconds to blend.

Add the remaining ingredients to the bowl and mix on medium speed for 1 minute. Scrape the sides and bottom of the bowl and mix for 1 more minute. If you are using a hand mixer, mix for a bit longer.

Pour into prepared pans and bake at 350 degrees for 25 to 30 minutes. Check at 25 minutes, if a toothpick inserted into the center comes out clean or with just a few crumbs attached, it is done.

Cool in the pans 5 to 10 minutes then turn out.

Makes 7 1/2 cups batter

Works well for cupcakes