This cake is a variation of one that I made for my family reunion in North Carolina.
I made a few changes & named it in honor of my good friend Phyllis Lively here @ Just A Pinch (YELLOW ROSE OF TEXAS) It is vibrant, full of color, & speaks to you upon first glance, it is quite tasty with the addition of lemon & lime. It's very moist & has so much flavor.
Everyone agreed that it was a picture perfect cake, designed for a front page cover photo, & the taste & flavor made it very IMPRESSIVE. IT WAS ALSO ONE OF THE FIRST TO GO AT MY RECENT Arkansas EVENT. Just a Pinch was represented well.
PLEASE NOTE: IF YOU ARE NOT USING WHITE LILY ALL PURPOSE FLOUR, PLEASE OMIT THE 1/2 CUP OF FLOUR. White Lily flour is made from soft winter wheat and is much lighter in weight than regular all purpose flour. It makes for a much lighter cake, and the texture is like that of using cake flour. IT IS MY NEW BEST BAKING FLOUR FRIEND. I have finally been able to find it in my area, I bought it in Indiana at Meijer's, it comes in several varieties. Before it was only available in the Southern states. So if you find it, do try it, and you will notice the difference in the texture of your cake. I love it. All of the cakes & cookies that I made from scratch for the Arkansas Community Reunion were made using White Lily Flour.
[PLEASE NOTE]I USED A 16 CUP CAPACITY SQUARE BUNDT PAN TO MAKE THIS CAKE.Preheat oven to 325 degrees F. Add butter, imperial margarine, sour cream and sugar to mixing bowl. Beat till creamy and smooth, about 10-15 minutes.
Then add eggs one at a time, beating well after each has been added.
Measure out flour to medium size bowl, add baking powder, dry lemonade mix, lemon pudding mix, and stir to blend together & set aside till needed.
Measure out 1 cup of heavy whipping cream.
These are some of the other ingredients used to make this cake so flavorful.Alternately add flour mixture and whipping cream into mixing bowl, beating well after each addition till creamy and smooth.
Zest the lemons first, then roll to break up membrane, then juice into small cup. Remove seeds & add juice & zest to cake batter, beating well till blended.
Add lime juice and blend into cake batter.
Prepare Bundt pan with Bakers Joy, or grease with butter, and dust lightly with flour, remove any excess flour.
Check beaters for any lemon zest wrapped around blades, then add back into batter, and stir well before adding to cake pan.
Bake for 1 hour and 30 minutes in preheated 325 degree F. oven, or until tooth pick inserted into center comes out clean.
Cool at least 10 minutes after removing from oven. Allow cake to pull away from the sides of the cake pan.
Prepare the frosting by creaming the butter with the powdered sugar and pudding mix. Then add the lemon & lime juice and yellow food coloring if desired, beating well till creamy and smooth. Then add evaporated milk if needed in 1 tablespoon increments, until frosting reaches the consistency you desire. Garnish cake with additional Lemon and Lime slices if desired, and accent with Maraschino cherry halves. I used green silk leaves to line the cake platter, before adding the cake, and also used silk Roses in the middle of the cake to make an impressive presentation.