Lemon Lilt Cake

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.

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