Lemon-Lime Luscious Cake

A different kind of poke cake!  This one is flavored with refreshing lemon and lime and doesn’t use instant pudding!

I have to admit that I don’t much care for the idea of the standard “poke cakes” that are making the rounds now. Mostly they appear to be too “wet” for my taste and might go bad very soon because of all the moisture.

I wondered if I could do the same with gelatin in place of the instant pudding, so I looked and found that you certainly can–according to Kraft.

Refreshing and light dessert

One of my favorite flavors is lime so I decided to use lime gelatin in this, but any flavor would probably do, just as long as you will like the taste of that flavor with the lemon-flavored frosting.  The frosting is VERY lemony and delicious, so bear that in mind when choosing your flavor of gelatin!

Since I didn’t want to frost this with whipped topping as most poke cakes are, I made a buttercream.  However, I didn’t want to use that much unsalted butter–simply because I don’t have much in reserve, not for economy.  So I experimented with using cream cheese along with 1/2 the butter.  I had half a package of cream cheese handy from using it on top of my cinnamon raisin bread.  Sometimes I end up throwing out portions like that because the bread is long gone, but the cream cheese remained.

I have to say, the frosting turned out to be the bomb!!!  Sure it’s sweet, but it’s pretty tangy from the fresh lemon!

Delicious citrus frosting

I used white cake mix here just for the stark effect with the jello, but a yellow cake would do you just fine here and a lemon cake mix would be even better!

The Recipe

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Lemon-Lime Luscious Cake

A different kind of poke cake!  This one is flavored with refreshing lemon and lime and doesn’t use instant pudding!

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Course: cakes, desserts

Cuisine: American

Keyword: cake recipe, lemon lime

Servings: 12

Calories: 308kcal

Author: Judith Hannemann

Ingredients

• 1 15 oz white cake mix approx 15-18 oz white cake mix
• 3 egg whites
• 2/3 cup undiluted evaporated milk
• 1/3 cup water
• 1/4 cup oil
• 1 3 oz lime flavored gelatin mix
• 1 cup boiling water
• 1/2 cup cold water

FROSTING

• 1/2 cup 1 stick very soft unsalted butter
• 4 oz cream cheese softened
• 3 cups sifted confectioners sugar
• zest of 1 small lemon
• juice of 1 small lemon

Instructions

• Preheat oven to 350 degrees F. Spray or grease a 13x9-inch oblong baking pan.
• Combine cake mix, egg whites, evaporated milk, water and oil in a large bowl. Beat for 2 minutes at medium speed.
• Turn batter into pan and bake as for 13x9 instructions on the box. (varies, I used Duncan Hines and it was 25-30 minutes, but check the box for the brand you are using).
• Remove cake from oven and cool for 30 minutes. Using a large-tyned fork (I used a meat serving fork), prick holes in the cake about 1/2-inch apart.
• Mix the gelatin in a small bowl with the boiling water, mixing until sugar and gelatin is dissolved. Add the 1/2 cup cold water and stir well. Pour gelatin over top of cake. Refrigerate for at least 4 hours, preferably overnight.
• For frosting, beat the softened butter and the softened cream cheese until very well combined. Beat in the lemon zest.
• Add the confectioners sugar, 1 cup at a time, beating until a thick paste texture is reached. Thin down to a spreadable consistency with the reserved lemon juice (I used about 2 tbs of lemon juice).
• Frost chilled cake with the icing and garnish with lemon and lime slices if desired.
• Makes 12 servings. Store leftover cake in the refrigerator.

Nutrition

Serving: 1person | Calories: 308kcal | Carbohydrates: 38g | Protein: 3g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 35mg | Sodium: 95mg | Potassium: 68mg | Sugar: 37g | Vitamin A: 397IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 1mg

Lemon-Lime Luscious Cake

Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.

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Coco Lemon Pound Cake

I’d read on a recipe group not long ago how to take a cake mix and make it more like a “bakery” cake.  It was an idea I thought I’d run with, even if NOT entirely, and the result was this lemon pound cake.

The instructions they gave for the conversion involve extra eggs, butter subbing for the oil and milk in place of water.  I wasn’t going to sub milk since milk has a tendency to make cakes rubbery unless other adjustments are made.  I had super large eggs, so I stuck with the 3 it called for, but I did substitute the butter for the oil as butter will tend to make a denser, less-airy cake; a texture I prefer, and it’s more pound cake-like in texture.

I wanted to do something a bit more interesting, so I made some crumbs and flavored them with lemon. Also had some toasted coconut left over from another days’ posting and figured that’d go really nicely as well–on top of the internal crumbs.

Tried sprinkling some of the crumb mixture in the bottom of the pan, but it didn’t produce the desired crumb-like topping.  It sort of became part of the cake, but that’s no tragedy, and I’m leaving out that step.

Instead, a better crowning glory for this heavenly cake was a confectioner’s sugar glaze, lemon flavored of COURSE and topped with additional toasted coconut.

I used a Bundt pan, but this can easily be made in a 9 x 13.  Just top with the crumbs and lightly toasted coconut and bake as per box directions for 9 x 13 pans.

Coco Lemon Pound Cake

Cake:

• 1 box lemon cake mix
• 1 1/3 cups water
• 3 large eggs
• 2/3 cup unsalted butter, melted
• 2 tsp lemon zest

Crumbs:

• 1/4 cup unsalted butter, melted
• 1/2 cup sugar
• 1 tsp lemon zest
• 1 cup flour

Pearly Lemon Icing:

• 1 cup confectioner’s sugar
• 1/2 tsp lemon zest
• 1-2 tbs light cream/half and half/milk -OR- fresh lemon juice

Additional ingredients:

• 1 cup toasted coconut

Preheat oven to 350 degrees.  Spray or grease a Bundt pan or 10-inch tube pan.  Set aside.


Prepare crumbs by mixing the melted butter, sugar and lemon zest.  Add enough of the flour to produce a crumb that holds it shape.  Set aside.


Prepare cake mix as per boxed directions, except in place of the oil, use the melted butter and add 2 tsp lemon zest.


Pour 1/3 of the batter into prepared pan.  Add enough crumbs so the crumbs are about 1/2-inch thick around the cake.  You will have crumbs left over, as this uses about 1/2 the amount made.  They keep and are handy, so cover and keep in fridge for future use.  Top with about 1/4 cup toasted coconut, then add the remaining batter on top of the crumb/coconut center.  Spread batter evenly.  Tap pan to release any air bubbles formed by banging the pan on a hard surface.


Bake at 350 degrees for 40-50 minutes.  Remove from oven and let cool in the pan 10 minutes.  Invert onto cooling rack to cool completely.


When cake is completely cool, mix glaze ingredients, adding cream a little at a time to produce a thick but pourable mixture.  Drizzle over cake and top with additional coconut.


Makes 12-16 servings


NOTE:  We tried this tonight (3/6) and it was to DIE for!!!

Coco Lemon Pound Cake

Coco Lemon Pound Cake

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