All-New Cake Mix Doctor - Anne Byrn [119]
• Metal pans bake evenly and can go right into the freezer. Bake your cake of choice and let it cool in the pan on a wire rack. This will take about thirty minutes.
• Frost the cake, then refrigerate it, uncovered, to let the frosting set, about twenty minutes.
• Wrap the pan in heavy-duty aluminum foil. If you have an acidic frosting, such as chocolate or lemon, cover the chilled frosting first with waxed paper or cover the pan with a snap-on plastic lid and then wrap the pan with foil. Place the pan in the freezer.
• The cakes can store in the freezer for up to six months. The recommended storage time really depends on the type of cake. The more dense and sturdy the cake, the better and longer it will keep frozen.
• Remove the pans from the freezer to the kitchen counter to let the cakes thaw. When partially thawed, remove the aluminum foil and precut the servings with a long sharp knife. You will make a neater cut if the cake is still a little frozen. Place the foil back over the pan so that the cake is partially covered, and let the cake continue to thaw completely.
2. Place the cake mix, lemon gelatin, orange juice, oil, and eggs in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat until the mixture lightens and is smooth, about 1½ minutes longer, scraping down the side of the bowl again if needed. Pour the batter into the prepared cake pan, smoothing the top with the rubber spatula, and place the pan in the oven.
3. Bake the cake until it just starts to pull away from the sides of the pan and the top springs back when lightly pressed with a finger, 32 to 37 minutes. If the cake becomes too brown as it bakes, lightly tent it with aluminum foil.
4. While the cake bakes, make the glaze: Rinse the lemon and pat it dry with paper towels. Grate enough zest to measure 2 teaspoons. Cut the lemon in half and squeeze about 3 tablespoons of lemon juice into a small microwave-safe glass bowl. Place the bowl in a microwave oven and microwave on high power for 20 to 30 seconds to warm. Whisk in the confectioners’ sugar until smooth.
5. Remove the cake from the oven. Using a wooden skewer or chopstick, poke holes in the hot cake. Slowly spoon the glaze over the top of the cake so it has a chance to sink down into the holes. Slice the cake and serve it warm.
Keep It Fresh! Store this cake, covered with plastic wrap or aluminum foil, at room temperature for up to four days. Or cut the cake into pieces and freeze them in a plastic container with a tight-fitting lid for up to three months. Let the cake thaw overnight on the counter before serving.
LEMON STREUSEL CAKE
serves:
16 to 20
prep:
30 minutes
bake:
30 to 35 minutes
cool:
20 minutes
READERS OF MY NEWSLETTER have often sent me in search of recipes, and this was one requested several years ago. It turned out to be a popular recipe, baked coast to coast, and no one was sure of its origin. I have found this cake to be a crowd-pleaser. Take it to a party—it travels well in the pan in which it was baked or it can be cut into pieces and arranged on a platter. It’s very lemony, which I love. For a less intense lemon flavor, use a yellow or vanilla cake mix.
For the cake and streusel topping
½ cup finely chopped pecans
Vegetable oil spray, for misting the pan
Flour, for dusting the pan
1 package (18.25 ounces) plain lemon or yellow cake mix
1 package (3.4 ounces) lemon instant pudding mix
8 tablespoons (1 stick) butter, cold
¾ cup milk
2 large eggs
For the lemon cream cheese topping
1 small lemon
1 package (8 ounces) reduced-fat cream cheese, at room temperature
¼ cup granulated sugar