Webster’s Dictionary defines the word “lilt” as “a pleasant, gentle accent,” and perfectly describes the flavor of Lemon Lilt Cake. While I contend that the more lemon flavor a dish has, the better it tastes, I realize that not everyone enjoys such a robust twang. Lemon Lilt Cake is for those who want a gentle flavor of lemon instead of one that is overpowering.
Following the same recipe skeleton as my Chocolate Chip Pound Cake, Lemon Lilt Cake is a super simple cake to make. Start with a box of Duncan Hines Lemon Supreme cake mix.
Add in a box of Jello Lemon Pudding.
Find a darling preteen girl who loves to bake, and get her to do the stirring for you.
Mix in half a cup of water, a cup of oil, 4 eggs, an 8 oz container of sour cream, and a tablespoon of vanilla. Find another cutie to help mix it all together.
Pour into a bunt pan sprayed with baking spray, while the littlest cutie looks on with great anticipation.
Bake at 325 degrees for an hour. Remove from oven and turn onto a cake plate to cool for a few hours.
While the cake is cooling, make the glaze to pour over the top. Melt a stick of butter and mix in two cups of confectioner’s sugar and three tablespoons of lemon juice. When cake is cool, pour glaze over top. Slice and serve.
- One box of Duncan Hines Lemon Supreme Cake Mix
- One box of Jello Lemon Pudding
- 4 eggs
- 8 oz. sour cream
- 1/2 cup water
- 1 cup vegetable oil
- 1 tablespoon vanilla extract
- 1 stick melted butter
- 2 cups confectioner's sugar
- 3 tablespoons lemon juice
- This is a super easy recipe. Just mix all cake ingredients together in a mixing bowl. Spray a bunt pan with baking spray, and bake in 325 degree oven for an hour. When done, turn onto cake plate and let cool for a couple of hours.
- To make glaze, mix melted butter, confectioner's sugar, and leon juice together until smooth. Pour over cooled cake.