This week a friend of mine celebrates her birthday.
She doesn't like chocolate.
Other than that, she's a perfectly normal lady!
She listed off all the flavors she DOES like . . .and I think I remember lime and lemon, among others.
I searched for a recipe and found this one on the Duncan Hines website.
It just sounded good.
You know, sometimes you can read a recipe and think "this is a winner!"
While I haven't tasted the cake, I did taste a bite of the batter and I liked it.
I'm sending this to the office with the Mr. tomorrow, with no taste-testing! Will the Mr. bring home an empty plate from the office or will there be cake left on the plate?
We all know what the tell-tell sign of a good cake really is!
Creamy Limeade Cake
1 package plain white cake mix
1 cup sour cream
1 container (12 oz.) frozen limeade concentrate, thawed; divided*
3 oz. cream cheese, at room temperature
1/2 of the thawed frozen limeade concentrate*
lime zest, optional
Place the cake mix, sour cream, lemonade concentrate, cream cheese, and eggs in a large mixing bowl.
Blend with an electric mixer on low speed for 1 minute. Stop and scrape down sides of bowl.
Increase the mixer speed to medium and beat 2 minutes more, scraping sides as needed. The batter will be well-blended.
Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.
Bake the cake until it springs back when lightly pressed, 40-45 min.
Remove the pan from the oven and place it on a wire rack to cool for 20 min.
Meanwhile, prepare the glaze. Whisk together the confectioners sugar, lemon juice, and lemon rind in a small mixing bowl.
Run a long, sharp knife around the edge of the cake and invert it onto a serving platter.
Spoon the glaze evenly over the warm cake so that it drizzles down the sides and into the center.
**Can substitute frozen lemonade or pink lemonade in place of the limeade.