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Lemon Magic Cake?

19 years ago

In the King Arthur catalog, I came across the individual Lemon Magic Cakes mixes. I hadn't paid much attention to them in the past, but for some reason they've caught my eye this time around.

Has anyone try this mix, & if so, what's your opinion of them? Also, has anyone here ever made this type of cake from scratch, would you have a recipe to share?

Here's KA description:

Lemon Magic Cake Mix

Imagine tangy-sweet, moist lemon cake. Now imagine a rich lemon sauce. Imagine them making beautiful music together!

Tender lemon cake makes its own golden-yellow lemon sauce as it bakes: no need for you to prepare topping separately!

Lucy

Here is a link that might be useful: photo

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Comments (3)

Terri_PacNW
19 years ago
Maybe this will work?

Although I vote for AnnT's White Chocolate Lemon Pound Cakes or Lemon Blueberry Coconut Cakes..and then sauce them seperately if you must. :)

Here is a link that might be useful: Lemon Pudding Cake
woodie
19 years ago
This was a very popular recipe here a couple of years ago - I'm sure someone will have a picture of them.

Posted by dishesdone (My Page) on Thu, Feb 17, 05 at 14:07
I made these today. They're very light! I could have eaten all six of them!

Lemon Custard Cakes
Unsalted butter, room temperature, for custard cups
3 large eggs, separated
1/2 cup granulated sugar
2 tablespoons all-purpose flour
2 to 3 teaspoons grated lemon zest (1 lemon)
1/4 cup fresh lemon juice
1 cup milk
1/4 teaspoon salt
ConfectionersÂ sugar, for dusting
Preheat oven to 350Â°. Set a kettle of water to boil. Butter six 6-ounce custard cups and place in a dish towel-lined baking dish or roasting pan.

In a large bowl, whisk egg yolks and sugar until light; whisk in flour. Gradually whisk in lemon juice, then milk and zest.

With an electric mixer, beat egg whites and salt until soft peaks form. Add to lemon batter and fold in gently with a whisk (batter will be quite liquid).

Divide batter among prepared custard cups; place baking dish in oven and fill with boiling water to reach halfway up sides of cups. Bake until puffed and lightly browned (but pudding is still visible in bottom), 20 to 25 minutes. Serve slightly warm or at room temperature, dusted with confectionersÂ sugar. from Everyday Food
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ritaotay
19 years ago
Lucy, that Lemon Magic looks pretty darn good and if you look at the nutritional facts it's almost healthy... lol

If it wasn't so darn expensive I'd sure try it...

Rita

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