As we progress into spring, we become that much closer to summer. The grass is popping up outside. The yellowflowers are blooming. The trees are blooming, and the sun is out! It’s time to focus our interests on cakes with a “kick”, or cakes that are the summer/spring type cakes!
These three recipes are those cakes. My first two cakes are Key Lime Pie Magic Cake and Lemonade Cake. These are from scratch cakes that require a little time to prepare. However, the final product will be exceptional! The third cake is my tried and true Sunkist Cake, which has a lemony flavor with an orange splash. Make sure you cut out all these recipes in this week’s article. Send me your recipes! I’m always looking for new ones to try! Until next time sweeties—Enjoy, readers!
Key Lime Pie Magic Cake
Note: I am all for key lime—I enjoy key lime pie, key lime bars, and key lime chess squares. This cake is one of those cakes that’s in the category with the previous mentioned!
- Fourth cup unsalted butter
- Three fourths cup milk
- 1 (14oz) can sweetened condensed milk
- Half cup granulated sugar
- 4 eggs, separated
- Few small drops of white vinegar
- One and one fourth cups powdered sugar
- Half cup fresh key lime juice
- 1 cup all purpose flour
- Extra powdered sugar (for dusting)
Preheat the oven to 325 degrees. Grease an 8 x 8 brownie pan with butter. Melt the butter and set aside.
In a small pot, combine the milk, condensed milk and granulated sugar until lukewarm. Using a stand mixer, whip the egg whites and vinegar until stiff peaks form. In a larger bowl, whisk the egg yolks and the confectioners sugar together until it turns a pale yellow color, about 3 minutes. Add the melted butter and mix. Next add the lime juice and combine. Add the milk mixture gradually whisking well each time. Add the flour and mix well making sure there are no lumps. Finally fold in the beaten egg whites in 3 stages making sure to get rid of most of the lumps but still try to keep it on the lighter side. Once all of the egg whites have been mixed in, pour the batter into the prepared pan.until about an inch from the top.
Place in the upper part of the oven and bake for 50-55 minutes. The top should be still slightly wobbly when done but you’ll see small cracks appear around the edges of the cake. It will continue to firm up as it cools down. Dust heavily with extra powdered sugar before slicing and serving.—
Spring Lemonade Cake
Note: This is a very dense cake, and its made from scratch! It takes some time to prepare also! If you enjoy lemonade and dense, rich cake, then you will go flip crazy over this cake.
- One and one third cups sugar
- 6 Tbsp. butter, softened
- 1 Tbsp. grated lemon rind
- 3 Tbsp. thawed lemonade concentrate
- 2 tsp. vanilla extract
- 2 large eggs
- 2 large egg whites
- 2 cups all-purpose flour
- 1 tsp. baking powder
- Half teaspoon salt
- Half teaspoon baking soda
- One and one fourth cups buttermilk
- Cooking spray
- 2 Tbsp. butter, softened
- 2 tsp. grated lemon rind
- 2 tsp. thawed lemonade concentrate
- Half tsp. lemon extract
- 8 oz. cream cheese
- Three and one half cups powdered sugar
Preheat oven to 350°. To prepare cake, place first 5 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs and egg whites, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, and baking soda; stir well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition.
Pour batter into 2 (9-inch) round cake pans coated with cooking spray; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.
To prepare frosting, place 2 tablespoons butter and the next 4 ingredients (2 tablespoons butter through cream cheese) in a large bowl; beat with a mixer at high speed until fluffy. Add powdered sugar, and beat at low speed just until blended (do not overbeat). Chill 1 hour. Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in the refrigerator.
Brock’s Sunkist Cake
Note: I tell you this was totally a cake that I invented. There must have been a “food” spirit in the air telling me to use orange Sunkist soda in a lemon cake mix instead of water. Well, I did, and a delicious cake was born. This cake is delicious!
- 1 Duncan Hines lemon supreme cake mix
- 3 extra large eggs
- One and one third cups Sunkist soda (orange)
- One third cup oil
- 1 reg. box lemon Jell-O gelatin (not pudding)
Put all ingredients into mixing bowl and mix with electric mixer on medium high speed for about 3-4 minutes. Pour into a well-greased and floured Bundt cake pan. Use Crisco shortening to grease and self-rising flour to flour the pan. Bake for about 37-40 minutes at 350 degrees. Remove from oven to cool and turn out on to a cake plate. Sprinkle with sifted powdered sugar after cool.
Editor’s Note: Brock Wetherly Rogers is an experienced southern food writer, high school and university instructor, and a passionate student of the culinary and pastry arts. E-mail him with your comments or questions at , or you may find him on Facebook (Brock’s Bites-Southern Recipes).