RECIPE: Lemon Crumb Cake for Woodie

craftyrnFebruary 17, 2003

Here's the one I use--uses a mix but it's very moist--(I use the whiskey when doing it for the holidays-JD for Hubby & friends).

Diane's Home Cookin 4.8

Chapter: Cakes,mixes

Lemon Crumb Cake


1 yellow or lemon cake mix

1 pkg. instant lemon pudding

4 Large eggs

1 c. whole milk

1/4 c. whiskey or lemonade

1/2 c. vegetable oil

1 tbsp. grated lemon peel

1 c. chopped pecans

2 tsps all purpose flour

1 tbsp. fresh grated lemon peel

1/2 c. whiskey or lemonade

1/2 c. sugar

1/4 c. unsalted butter or margarine

. Preheat oven to 350°F. Generously butter 10- to 12-cup Bundt pan; dust with


Stir cake mix and pudding mix in large bowl to blend. Beat in eggs, then

milk, 1/4 cup whiskey, oil and lemon peel.

Mix nuts & second tbsp fresh grated peel with flour in small bowl;

sprinkle evenly over bottom of prepared pan.Gently pour batter in.

Bake cake until tester inserted near center comes out clean, about 50

minutes. Set pan with cake on rack while preparing glaze.

Stir sugar, butter and remaining 1/2 cup whiskey in heavy small saucepan

over medium-low heat until butter melts, sugar dissolves and syrup bubbles,

about 5 minutes. Spoon hot syrup over cake. Cool cake completely in pan.

Turn cake out of pan. (Can be made 2 days ahead. Cover and store airtight at

room temperature.)

Servings: 12

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Diane, this looks so good and so different! I think you could get drunk on this cake! Thank you, I love lemon and I love to drink too:)

    Bookmark   February 17, 2003 at 5:20PM
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This sounds WONDERFUL! Definitely on my "to do" list. Linda

    Bookmark   May 9, 2003 at 2:43PM
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I love it when old threads get resurrected! I never did get to make this, but it still looks good and its quickly moving to the tippy top of the list:)

    Bookmark   May 16, 2003 at 5:35PM
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