Wanted cake for Mother’s Day, but didn’t want to mess with looking up a recipe and making everything from scratch, so I used what I had in the pantry and doctored up a boxed mix.
Lemon Cake, canned mandarin oranges, and orange extract made a citrus-y cake that tastes like sunshine on a plate. A simple powdered sugar glaze, also flavored with orange extract, and poured over the cake while the cake was still warm made it super-moist but not tooth-aching, coma-inducing sweet.
I sent several pieces home with an older cousin and his wife who stopped by for a visit.
Queen-E’s Sunny Citrus Cake
- 1 box lemon cake mix (I used cheap store brand)
- 1 (11-oz) can mandarin oranges in light syrup, (do not drain)
- 1/2 cup milk
- 3 extra large eggs
- 1/3 cup oil
- 2 tsp orange extract
- 1/2 stick very soft butter
- 1 1/2 cups powdered sugar
- 2 to 3 tbsp milk
- 1 tsp orange extract
- Preheat oven to 350* F. Grease and flour 9″ x 13″ pan.
- Place all ingredients in large mixing bowl and beat on medium speed with an electric hand mixer for 2 minutes until fully combined and oranges are broken up into small bits.
- Pour batter into pan and bake for 30 to 35 minutes until toothpick stuck in the center comes out clean.
- Remove from oven, and use a long, two-pronged meat fork to poke holes all over the top.
Make the glaze :
- Combine butter and powdered sugar in a 1-qt mixing bowl, and stir it together with a silicone spatula or spoon until most of the sugar is mixed in. Add 2 tbsp milk, and beat until smooth using electric mixer.
- Add extract and continue to beat. You should have a smooth, thick glaze that is runny enough to pour.
- If it seems thick add a little more milk, up to 1 Tbsp more.