Sunday, September 8, 2013

Lemon Vodka Cake...

A Celebration was in Order! I wanted an exceptional Cake for a Birthday (Mine)...BUT MORE IMPORTANT, I wanted... A 5-Year Celebration Cake!!!
I was hitting a very important mile marker...(NO, Not Age)...a celebration of HEALTH!
My Grandma (Marge) always made me a Lemon Meringue Pie (See her recipe here) for my Birthday! Later, (after Grandma wasn't able due to Alzheimer's), my hubby's Mom continued the tradition by making my birthday pie.
 I was never a huge fan of cake...until several years ago. This year I wanted a special cake with lots of lemony-pucker power!
I wanted a cake that would represent my love of Lemon Meringue Pie.
And BOY did I get it with this cake! OMG...It was an Awesome CAKE!
Everyone loved it and there was NOT a CRUMB left!
 "Lemon Vodka Cake"
 A Semi-Homemade Cake packed with flavor & moistness.
1 box of Lemon cake mix (use your box recipe as your guide)
3 eggs (as called for on the box)
1 cup of Lemon infused Vodka (the box called for water)
1/8 cup of lemon vodka reserved for infusion after baking the cake...
1/3 cup of lemon infused olive oil ( box called for baking oil)
1 lemon for juice (1 tablespoon) & zest (1/4 teaspoon)
1 small box of lemon shortbread cookies for topping 
1 can of Lemon frosting
Cake bakes aprox. for 30 minutes at 350. Use the baking directions on the box as your guide.
 Mix all cake ingredients together adding the lemon juice & zest to the batter.
Place in your baking pan, prepare pan with baking spray and dust with sugar.
Bake at 350 degrees for 30 minutes.
*Reserve the small portion of the lemon vodka for infusion after baking.
 Ready to bake! OHhhh...it smells so lemony good while baking!
 Let the cake rest for 20 minutes before turning out of the pan.
Prepare a little more lemon zest to use for the frosting, set aside.
 Gently poke small holes on the top of the cake, then...
 Pour the small amount of lemon vodka on top of the baked cake. 
It will soak in.....
Frost only the top of the cake...
 Add a little lemon zest to the top of the frosting.
 Place the lemon shortbread cookies in a plastic bag and crush cookies for the topping...
 I coarsely crushed the cookies with a wooden spoon...
 I crumbled the cookies on top of the cake and used a few whole cookies too!
This cake was so full of flavor...It turned out exactly how I had hoped.
It was PERFECT for My Special Celebration!
*(I had to make a second cake just so I could have a second piece!!!)
There was NOT a crumb left!
Pucker-up, It is Full of Lemony Flavor & Style...
NeeCee Signature

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