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Sunny Citrus Cake

Sunny Citrus Cake

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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

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

Glaze :

  • 1/2 stick very soft butter
  • 1 1/2 cups powdered sugar
  • 2 to 3 tbsp milk
  • 1 tsp orange extract

Directions :

  1. Preheat oven to 350* F. Grease and flour 9″ x 13″ pan.
  2. 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.
  3. Pour batter into pan and bake for 30 to 35 minutes until toothpick stuck in the center comes out clean.
  4. Remove from oven, and use a long, two-pronged meat fork to poke holes all over the top.

Make the glaze :

  1. 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.
  2. Add extract and continue to beat. You should have a smooth, thick glaze that is runny enough to pour.
  3. If it seems thick add a little more milk, up to 1 Tbsp more.
For The Full Recipe & List Of Ingredients Please Go To Next Page (>)…

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