2-Ingredient Lemon Cake + Condensed Milk Glaze

I don't think that there's anything worse than when you're baking and all of the eggs are gone. So frustrating! Because the cake can't wait the 10 minutes it would take to drive to the grocery store to buy the eggs...

Did you know that you can make a perfectly moist cake with just these two ingredients?

Yes, I know! I caught on to this trick last summer. Don't ask me how, but it works! A boxed cake mix and a 12-ounce can of soda makes perfectly moist cake. Wonders will never cease to amaze me. And it works for other types of cake too: orange cake with Sunkist, Chocolate Cake with Coke, Vanilla cake with Sprite. Oh and brownies, but that's a whole other story. 

My parents were just as amazed when I made this cake for them. The cake itself is very moist and the glaze soaks right into the hot cake, making for a perfectly sweet and delicious lemon cake. 

2-Ingredient Lemon Cake with Condensed Milk Glaze

Ingredients:

For the cake

1 box of lemon cake mix (just the mix, no eggs or oil)

1-12 ounce can of lemon-lime soda

For the glaze

1/2 can sweetened condensed milk (half of the 14 oz. can)

3/4 stick butter

1/2 cup sugar

Directions:

Preheat the oven to 350* and spray a 13" x 9" baking pan with cooking spray. In a mixing bowl, combine the dry cake mix and the soda. Mix well. Bake the cake for 20-22 minutes, or until an inserted toothpick comes out clean.

In a small sauce pan over medium heat, combine the sweetened condensed milk, butter, and sugar. Increase the heat to high and boil for two minutes, stirring constantly. Pour the icing/glaze over the cake while the cake is still warm.

Lemon Pound Cake

Hello, hello and Happy Veteran's Day! A huge Thank You to all the Vets who have served our country.

Did you guys have a great weekend? I'm out of town enjoying a change of scenery and having a fabulous time. While I'm away, I wanted to share a recipe for a delicious Lemon Pound Cake I made back in September. I'm not sure why it took me so long to share this one, but here it is!

When life gives you lemons, don't make lemonade. Make lemon pound cake instead!

Babe brought home a bunch of lemons from work and we weren't quite sure what to do with them. I finally decided to bake some sort of a cake for a knitting club meet-up that I was hosting that week for work. I referred to a Martha Stewart recipe and after a slight tweak, Lemon Pound Cake was born! Oh, Martha!

This recipe made use of my lemons, and it was incredible. It was really moist and it had the perfect texture. The glaze adds the perfect hint of sweetness! The ladies at knitting club all raved about this lemon cake and one even called the next day asking for the recipe :)

Ingredients:

Makes two loaves (they freeze beautifully!)

For the pound cake

1 cup unsalted butter, softened, plus more for pan
3 cups all-purpose flour, plus more for pan
3/4 cup milk
Zest of 2 lemons, finely grated
1/3 cup fresh lemon juice, about 1 large lemon
1 teaspoon vanilla
1 1/2 teaspoons salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 cups sugar
5 large eggs

For the glaze

1/4 cup sugar
1/4 cup lemon juice, about 1/2 large lemon

Directions:

Preheat oven to 350*F. Butter and flour two loaf pans (4.5" x 8" work best).

In a small bowl, combine milk with lemon zest, lemon juice, and vanilla.

In a medium bowl, whisk together flour, salt, baking soda, and baking powder.

With an electric mixer, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the flour mixture, in three parts alternately with the milk mixture, beginning and ending with flour. Beat just until it comes together. Do not over-mix.

 

Divide batter evenly between pans and smooth the top of the batter. Bake for about 50 minutes, or until an inserted toothpick comes out clean. If the loaves start to brown too quickly, cover with foil.

 

While the cakes are baking, make the glaze. heat the sugar and lemon juice in a small pan over medium heat. Bring to a simmer and stir. once the sugar is dissolved, remove from the heat and let sit until cakes are done.

Once the loaves are done, let them cool for 15 minutes in the pan. Turn the loaves out on a cooling rack and use a pastry brush to spread the glaze evenly over the tops and sides of the loaves. Let dry and completely and cool, for at least 2 hours.


Enjoy!