Make-Ahead Lemon Cake Mix

From Cook's Country | April​/May 2010

Why this recipe works:

For our Make-Ahead Lemon Cake Mix recipe, we found the tender crumb of cake flour mimicked that of box-mix cake, but substituting half with all-purpose flour provided a sturdier structure. Because we didn’t cream our butter or beat in the eggs individually, we needed to add extra baking soda… read more

For our Make-Ahead Lemon Cake Mix recipe, we found the tender crumb of cake flour mimicked that of box-mix cake, but substituting half with all-purpose flour provided a sturdier structure. Because we didn’t cream our butter or beat in the eggs individually, we needed to add extra baking soda to achieve the same rise as a box mix cake. Cutting butter into our cake mix and then storing it in the freezer allowed us to eliminate an extra step at the end.

Taking the mix directly from the freezer prevented the fat and liquid from emulsifying but left us with a greasy finished cake. To help the liquid and fat to emulsify, we used room temperature eggs and warm water when mixing the cake. To eliminate another ingredient from the final step, we added the vanilla extract to the dry ingredients before placing the mix in the freezer. Cold temperatures can dull flavors, so we increased the amount of vanilla to compensate.

less

Makes enough mix for two 9-inch cake layers

You can make a second batch of mix without cleaning out your food processor, which will give you the makings for two cakes at the ready in your freezer.

Ingredients

In My Favorites
Please Wait…
Remove Favorite
Add to custom collection