Punched Lemon Cake
A moist, citrus-flavored lemon cake with a tangy punch, perfect for gatherings and celebrations, combining bright lemon and sweet icing for a delightful treat.
Ingredients
Instructions
- Mix together the lemon cake mix, eggs, sugar, orange juice, lemon pudding, oil, and lemon extract, beating for 10 minutes at medium speed.
- Pour the batter into a large pan and bake at 300°F (150°C) for 35 to 50 minutes, until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, consider using egg whites instead of whole eggs or reducing the oil slightly. If you don't have lemon extract, you can use additional lemon juice, but it may alter the cake's consistency. Ensure all ingredients are at room temperature before mixing for better emulsification. For a fun twist, try adding poppy seeds for a lemon-poppy seed flavor, similar to the delightful Banana Split Homemade Ice Cream.
Serving Suggestions
This Punched Lemon Cake is perfect for gatherings and pairs beautifully with a light whipped cream topping or fresh berries. For a refreshing contrast, serve it alongside Green Onion Salad for a delightful meal. It can also be enjoyed with a scoop of vanilla ice cream or drizzled with a citrus glaze for added flavor. Perfect for brunch or as an afternoon treat!
Storage & Reheating
To store leftovers, wrap the cake tightly in plastic wrap or place it in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week or freeze individual slices. To reheat, simply microwave a slice for 10-15 seconds or warm it in a preheated oven at 300°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Punched Lemon Cake contains roughly 5095 calories, with 20g protein, 785g carbohydrates, and 222g fat. It is an excellent source of vitamin C (82% of the Daily Value), iron (41% of the Daily Value), and protein (40% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1045mg per serving (45% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different flavor cake mix?
Yes, you can experiment with other flavors like vanilla or orange cake mix for a different taste, but keep in mind it will change the flavor profile of the cake significantly. Adjust the other flavors accordingly to complement the new mix.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few crumbs attached, the cake is ready. If it has wet batter on it, continue baking for a few more minutes and check again.
Can I make this cake ahead of time?
Absolutely! This cake can be made a day in advance. Just allow it to cool completely, then wrap it tightly and store it at room temperature or in the refrigerator. This can enhance the flavors as it sits, making it even more delicious when served.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).