Quick Please Lemon Cake Extender Recipe

Baking By Justbeck101 Updated 24 Jan 2009 , 5:31pm by prterrell

Justbeck101 Posted 24 Jan 2009 , 2:26am
post #1 of 9

Does anyone know a good lemon cake from a mix?

8 replies
prterrell Posted 24 Jan 2009 , 2:35am
post #2 of 9

one box BC lemon cake mix
one box (4 serving size) lemon instant pudding mix (not sugar free)
double the amount of oil called for in cake mix directions
water and eggs as called for on box
zest of one lemon and one lime

Beat the eggs, beat in the oil and beat until creamy (emulsified)
Add in pudding mix, zests, cake mix and water.
Mix until completely blended (about 3 min on med)
Bake at 350 about 30 - 35 min (I usually start checking at 25 min just in case)

JessDesserts Posted 24 Jan 2009 , 2:46am
post #3 of 9

mind if i ask why you cant /shouldn't use sugar free pudding?

Im curious because I have a recipe I am making this week that calls for white choc pudding & i could only find sugar free.

I wasnt sure if it was OK.

TIA

Jess

jennifer7777 Posted 24 Jan 2009 , 2:56am
post #4 of 9

The extender recipe I use:
Add the following to 1 box of cake mix, in addition to following box directions.

1 cup flour
1 cup sugar
1 egg
1 tsp. vanilla
dash of salt (optional)
1 cup sour cream

This will give you perfect 2" cake layers or a 9x13 at a perfect height.

Other tips:
I substitute milk for water, and sometimes just put 1/2 cup of oil (usually the box says 1/3 cup).

This extender recipe is good whether you use Betty Crocker (which already has pudding in it) or Duncan Hines.

grams Posted 24 Jan 2009 , 3:01am
post #6 of 9

I'd use 1 cup of lemon yogurt instead of sour cream in the cake extender recipe above.

butterflyjuju Posted 24 Jan 2009 , 3:06am
post #7 of 9

I tend to use the WASC recipe for all my cakes. I sub 1/4 cup lemonade mix for 1/4 cup of the flour.

bobwonderbuns Posted 24 Jan 2009 , 3:13am
post #8 of 9

I substitute fresh lemon juice for half the water and add 1 tsp lemon extract in addition to the Vanilla. Works like a charm! icon_biggrin.gif

prterrell Posted 24 Jan 2009 , 5:31pm
post #9 of 9
Quote:
Originally Posted by JessDesserts

mind if i ask why you cant /shouldn't use sugar free pudding?

Im curious because I have a recipe I am making this week that calls for white choc pudding & i could only find sugar free.

I wasnt sure if it was OK.

TIA

Jess




I don't use sugar free pudding mix because it contains aspertame (Nutra Sweet) to which many people are allergic. I also think it causes the cake to have a wierd chemical aftertaste.

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