lemon cake

Lemon Cake

 

"Excellent and extremely moist."

 

Ingredients:

1 (18.25 ounce) package lemon cake mix

1 (3.5 ounce) package instant lemon pudding mix

1 cup beer (I used Shock Top Belgin White)

1/4 cup vegetable oil

4 eggs

 

Directions:

1. Preheat oven to 350 degrees F (175 degrees C), grease and flour a 10 inch Bundt pan.

2. Combine cake mix and pudding mix in a large bowl. Add beer and vegetable oil and mix lightly. Add 4 eggs. Beat at high speed until mixture is thick, creamy and smooth. Pour into greased and floured Bundt pan.

3. Bake at 350 degrees about 30 minutes. Cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Frost as desired or simply dust with powered sugar.

 

 

I have in mind to try a few other combinations such as:

 

chocolate cake with chocolate pudding and Sierra Nevada Stout

orange cake with vanilla pudding and Blue Moon

yellow cake with cheesecake pudding and Strawberry Bacardi

devils food cake with choclate cherry pudding and Sam Adams Cherry Wheat

spice cake with butterscotch pudding and Harvest Moon Pumpkin Ale

Done