Wednesday, March 28, 2012

Triple-Lemon Cake

1 pkg. (2-layer size) lemon cake mix
1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin
1-1/4 cups water
1/2 cup oil
1/4 cup poppy seed (I will omit this next time)

Simple Syrup:
1 c water
1 c sugar
Bring these items to a boil on the stove top and let cool.  Use about 1/2 c for this recipe and save the rest for another cake.  (will stay fresh in refrigerator for months)

1/2cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
2 Tbsp. butter, softened
1 cup powdered sugar, sifted
2 Tbsp. shredded peel
1-2 Tbsp. juice from lemon

HEAT oven to 350°F.

BEAT first 5 ingredients in large bowl with mixer until well blended. Stir in poppy seed. Pour into well-greased and lightly floured 12-cup fluted tube pan or 10-inch tube pan.

BAKE 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool in pan 30 min. Loosen cake from sides of pan with knife.  After 30 minutes apply some simple syrup to bottom of the cake.  Invert cake onto plate; gently remove pan. Apply more simple syrup to outside of cake.  Cool cake completely.

BEAT cream cheese spread, butter, and lemon juice by hand until well blended. Gradually beat in sugar and a pinch of salt and lemon zest.  Drizzle over top of cake.

Serves: 16

This is a keeper.  I tweaked it a little from the original, but is has excellent lemon flavor and very moist. I'll skip the poppy seeds next time.  The original recipe comes from Kraft

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