Best 2 Joanne Flukes Pucker Up Lemon Cake Recipes
Indulge in a delightful culinary journey with Joanne Fluke's Pucker Up Lemon Cake, a citrusy sensation that will tantalize your taste buds. This zesty cake features a moist and fluffy lemon-infused sponge enveloped in a luscious lemon glaze, creating a harmonious balance of sweet and tangy flavors. Accompany this delectable cake with a refreshing Lemon Buttercream Frosting, adding a velvety smooth texture and an extra burst of lemon zest. If you prefer a dairy-free option, the Vegan Lemon Cake offers a luscious and moist texture with a vibrant lemon flavor, while the Gluten-Free Lemon Cake caters to those with dietary restrictions, providing a light and airy crumb. For a delightful twist, try the Lemon Blueberry Cake, where sweet blueberries burst amidst the tangy lemon sponge, creating a symphony of flavors.
Here are our top 2 tried and tested recipes!
PUCKER UP LEMON POUND CAKE
Lemons, and more lemons...Tangy frosting and moist cake. General recipe from the Duncan Hines box with a lemon twist.
Provided by Kimi Gaines
Categories Puddings
Time 2h
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350F. Mix all cake ingredients in mixing bowl. On low combine and scrape bowl. Mix on medium high for 2 minutes.
- 2. In a bundt pan sprayed with Pam, pour all cake mix evenly.
- 3. Bake for 45-50 or when tooth pick comes out clean. Cool on rack for 20 minutes.
- 4. Glaze: melt butter the combine all ingredients. Drizzle over cake a soon as it comes out of the pan. It will be runny.
- 5. When cooled top with whipped cream. Zest a lemon and place on top of cake.
PUCKER-UP LEMON CAKE
Sweet and sour lemon snack cake that will definitely make you pucker up. Quick to make and it travels well! Great served slightly warm with a dollop of whipped cream.
Provided by LAURIE
Categories Dessert
Time 43m
Yield 12-16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat over to 350°F.
- Grease 13x9-inch baking pan.
- In large bowl mix cake mix, gelatin, water, eggs and oil.
- Beat on low speed of mixer until combined.
- Beat on high 2 minutes until smooth.
- Pour into prepared pan.
- Bake 35-40 minutes until toothpick inserted comes clean.
- Cool on wire rack.
- Stir together powdered sugar and lemon juice, adding more water if needed to make a thinner glaze for drizzling.
- Spoon glaze over hot cake.
- Let stand until cool or serve slightly warm.
Nutrition Facts : Calories 421.4, Fat 18.7, SaturatedFat 2.8, Cholesterol 71.3, Sodium 336.3, Carbohydrate 60.1, Fiber 0.5, Sugar 44.4, Protein 4.5
Tips:
- Use fresh lemons. Fresh lemons provide the best flavor for this cake. If you don't have fresh lemons, you can use bottled lemon juice, but the flavor will not be as good.
- Zest the lemons before you juice them. This will help to release the flavorful oils from the lemon peel.
- Don't overmix the batter. Overmixing can make the cake tough.
- Bake the cake until a toothpick inserted into the center comes out clean. This will ensure that the cake is cooked through.
- Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.
- Store the cake in an airtight container at room temperature for up to 3 days. You can also freeze the cake for up to 2 months.
Conclusion:
This Pucker Up Lemon Cake is a delicious and refreshing dessert that is perfect for any occasion. It is easy to make and can be customized to your liking. With its bright lemon flavor and creamy frosting, this cake is sure to be a hit with everyone who tries it.
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