This is the easiest cake recipe to make from scratch. For tea time, breakfast, and easy desserts with or without frosting, it is best to bring potlucks and picnics with you. It’s one of the best recipes that I just refreshed and one of my favorite desserts of all time. I’ve baked it many times and a few hundred recipes on the blog later today, it’s still the one I go back to every time I need a quick dessert for my friends. Because it is fast, and oh, so sweet.
If you want a quick summer dessert, don’t look anymore. This cake of orange juice is precisely what you need! It’s just like getting a soft creamsicle with the crunchy nod rim, bursting with the mouthwatering flavors of citrus and nutty pistachio. This orange juice cake is great for every summer afternoon, even as a care kit, so that the guests have the right amount of satisfaction. The light citrus flavors which come in the summertime and which can stand against a slice of humid and delicious cake are just something. This dessert is not just a child-friendly dessert, but a friendly dessert to all, and is easy to share as a welcome to the neighborhood or in the care package with a neighbor. Try this recipe for dessert.
Ingredients:
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1 package (18.25 oz) of yellow cake mix
1 (3 oz) package of lemon pudding instant mix
3/4 cup orange juice
1/2 cup vegetable oil
4 eggs
1 tsp lemon extract
1/3 cup orange juice
2/3 cup white sugar
1/4 cup butter
Directions:
Grease a Bundt 10-inch tray. Preheat oven to 325 ° F (165 ° C).
Stir cake mix and pudding mix together in a big tub. Create a well in the middle and pour orange juice, butter, eggs, and lemon extract in 3/4 cups. Beat on low velocity until combined. Scrape cup beat at medium speed for 4 minutes. Pour batter into a pan prepared.
Bake for 50 to 60 minutes in a preheated oven. Let the pot cool for 10 minutes and then switch it onto a cool wire rack.
In a saucepan, cook 1/3 cup of orange juice, butter, and sugar over medium heat for about 2 minutes.
Ingredients
- 1 package (18.25 oz) of yellow cake mix
- 1 (3 oz) package of lemon pudding instant mix
- 3/4 cup orange juice
- 1/2 cup vegetable oil
- 4 eggs
- 1 tsp lemon extract
- 1/3 cup orange juice
- 2/3 cup white sugar
- 1/4 cup butter
Instructions
Grease a Bundt 10-inch tray. Preheat oven to 325 ° F (165 ° C).
Stir cake mix and pudding mix together in a big tub. Create a well in the middle and pour orange juice, butter, eggs, and lemon extract in 3/4 cups. Beat on low velocity until combined. Scrape cup beat at medium speed for 4 minutes. Pour batter into a pan prepared.
Bake for 50 to 60 minutes in a preheated oven. Let the pot cool for 10 minutes and then switch it onto a cool wire rack.
In a saucepan, cook 1/3 cup of orange juice, butter, and sugar over medium heat for about 2 minutes.
Notes
Per Serving: 410 calories; 19.8 g total fat; 73 mg cholesterol; 443 mg sodium. 55 g carbohydrates; 4.2 g protein.
