SUNSHINE LEMON CAKE
Tip: The key to this cake’s superior moistness is to let the glaze soak into the cake while it is still warm. Serve with fresh berries to add color and texture.
Prep Time: 15 minutes
Cook Time: 50 minutes
Makes 12 servings
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup orange juice
3/4 cup vegetable oil
2 teaspoons McCormick® Pure Lemon Extract
1 1/2 cups confectioners’ sugar
1/2 cup orange juice
1/2 teaspoon McCormick® Pure Lemon Extract
Heat oven to 325ºF. Generously grease and flour 12-cup bundt or fluted tube pan.
Combine cake ingredients in a large mixer bowl; beat 3 minutes at medium speed. Pour into prepared pan. Bake 40-50 minutes or until toothpick inserted in center comes out clean. Remove cake from oven; pierce cake surface deeply with a fork, about every inch.
Blend glaze ingredients in a small saucepan. Bring to a boil; reduce heat and simmer 1 minute. Spoon half of glaze over hot cake in pan. Allow cake to stand 10 minutes; invert onto serving plate. Slowly spoon remaining glaze over cake. Allow to cool before serving.
Per one serving: About 418 Calories, Fat 16g, Protein 5g, Carbohydrate 62g,
Cholesterol 71mg, Sodium 219mg, Fiber 1g
Recipe from McCormick - Spices & Seasonings - www.mccormick.com