JANE LOUISE Recipe

Ice Box Lemon Drop Cake

By JANE LOUISE lovinspoonful


My grandmother made a delicious, moist lemon cake like this from scratch years ago. It was my favorite. Now, with time as a rare ingredient in my kitchen, I use a box cake mix and add a few things of my own to make the same great taste my grandmother created. The lemon juice in the icing gives the cake such a "fresh" taste. It's rich so perhaps you can get 15 pieces out of a 9x13 because a small piece goes a long way. It's a favorite with a men's group my husband has meeting at our home each week. They love it.


Recipe Rating:
 47 Ratings
Serves:
12-15
Prep Time:
Cook Time:
Cooking Method:
Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
This is one of the most moist cakes I've ever had! (I attribute that to the addition of the buttermilk... along with the TLC that goes into the prep.) Perfect for a fresh finish to any meal!

Ingredients

1 duncan hines moist deluxe lemon cake mix
1 c
buttermilk
1
3oz. lemon instant pudding mix (dry)
icing:
4 c
confectioner's sugar
1/3 c
bottled lemon juice
3 Tbsp
vegetable oil
3 Tbsp
water
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Directions Step-By-Step

1
In large bowl, stir together dry cake mix and pudding mix. In another bowl, combine all wet ingredients and eggs that the cake mix calls for plus the buttermilk.(where your box reads the amount of water (1 1/3 cup usually), put in 1 cup water and 1/3 cup lemon juice to make the cake even more lemon tasting, if you like) Beat with mixer until blended. Add to dry mixture and beat until combined.
Bake in a greased 9x13 baking pan in a preheated 350 degree oven for the time the cake mix box calls for...depending on your oven. It will require a couple minutes longer baking time than cake mix box calls for because of the extra moisture produced by the milk. Stick a toothpick in the center to check for doneness.
2
ICING: Combine water, oil, powdered sugar and lemon juice with a mixer until smooth. Add one more tablespoon of water if consistancy isn't saucy. "Glaze" the cake when just a little cooled. Do not over glaze it because the icing is sweet. Just a THIN layer is required. There will be icing left over for a couple more cakes. Store in fridge and just stir it real good to use again.
3
Store cake in fridge and serve cold or room temp.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: American
Other Tag: Quick & Easy


  • Comments

  • 1-5 of 392
  • user
    Lydia Jones LilahJ - Mar 2, 2010
    Sounds divine! Can't wait to try it.
  • user
    Mary Marshall MaryAnne - Mar 22, 2010
    I made this cake over the weekend. It was very easy and it turned out perfect. It was delicious and very moist and the glaze just made the cake . I will be making this cake often . Thanks for the recipe :)
  • user
    laurie sullivan girlwood - Apr 27, 2010
    this was always a favorite in our house. home grown lemons and she used some rind in the glaze. she also forked the cake to let the icing soak through.

    thanks for the reminder.
  • user
    Bobbi Auttonberry bobbi39183 - Apr 30, 2010
    I can't wait to try this recipe. I love lemon anything. My aunt used to make a lemon pound cake that was so moist and tasted so good that I always wondered if I could have eaten the whole thing.
  • user
    Sharon Rossner sar - Apr 30, 2010
    I am anxious to try this. I hope it will be a hit with my family.