using CorEats Blueberry Muffin Mix
What does fresh sunshine taste like? No one can be certain, but I imagine it would taste JUST like this Tangy Lemon Cake!
Bursting with fresh lemon, sweetly tangy, and as juicy as cake could possibly be! This refreshing twist will not only have you craving MORE, but it will redefine a familiar proverb to: “When life gives you lemons, you make...” CAKE!
You will need
1 8” cake pan, pan pictured by William Sonoma
1 CorEats Blueberry Muffin dry mix
Parchment paper
cooking spray
Cake
1 CorEats Blueberry Muffin dry mix
½ cup Kite Hill yogurt*
2 eggs
1 tbsp oil**
3 tsp lemon zest
1 tsp vanilla
1/2 tsp lemon extract
Toppings
Powdered sugar***for sprinkling
Lemon glaze
*Unsweetened dairy alternatives may be substituted as diet allows. Vegan/regular sour cream, or favorite milk can be substituted
**Coconut, avocado etc.
***Lakanto monk fruit powdered. For granular, just pulse in a high-speed blender until powdered.
Cake Directions
1. Preheat oven to 350°
2. Prepare your cake pan by spraying or greasing it with oil. I recommend a springform pan, but a regular cake pan will work, too.
*For super easy removal, trace your pan bottom onto parchment and cut 1/8th of an inch inside your circle to line the bottom of your pan with parchment. Watch here.
3. In a small bowl, grate fresh lemon zest using a cheese grater and set aside.
4. Empty the Blueberry mix into a medium sized bowl and add remaining ingredients. Mix well.
5. Pour batter into prepared cake pan and bake for 20 minutes, OR until and inserted toothpick comes out clean.
*For a standard loaf pan, bake roughly 35-40 min, or until a toothpick comes out clean.
6. Cool completely, remove from the pan, dust with powdered sugar, or glaze and enjoy!
Go ahead and have some fun with this variation:
-Add 1 Tbsp of poppyseeds to make a decadent Lemon poppyseed twist!
-For a nutty twist add 1/2 tsp almond extract to batter or glaze!
