Miles has this great friend from school that makes amazing Flan. She has been making an extra flan for us when she bakes for the last year so it was high time I returned the favor. Her boyfriend said she liked lemon desserts so I was at a loss. As much as I enjoy lemons I am not a big lemon dessert fan. I came across this cake and thought it looked good enough to make and it ended up being good enough to eat as well. This cake also allowed me the opportunity to try out the old soda in bake mix trick...but without the cake mix. There was way to much icing for my liking but my icing was also very thin.Ingredients:
Cake:
- Cooking spray
- 2 cups all-purpose flour (about 9 ounces)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups granulated Splenda
- 1 can diet Sprite
- 2 tablespoons finely grated lemon rind
- 2 tablespoons fresh lemon juice
-
Icing: - 3 cups powdered sugar
- 1/4 cup unsalted butter, melted
- 1 tablespoon lemon rind
- 1/4 cup fresh lemon juice
- Lemon rind strips (optional)
- Preheat oven to 350°.
- To prepare cake, coat 8 ramekins with cooking spray.
- Lightly spoon 2 cups flour into dry measuring cups, and level with a knife. Combine 2 cups flour, baking powder, baking soda, and salt, stirring with a whisk.
- Add granulated Splenda to flour mixture. Mix in sprite, 2 tablespoons lemon rind and 2 tablespoons lemon juice.
- Pour batter into prepared ramekins; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 32 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.
- To prepare icing, combine powdered sugar and the remaining ingredients (except lemon rind strips) in a large bowl; stir with a whisk until smooth. Place 1 cake layer on a plate; spread half of icing on top of cake. Top with remaining cake layer. Spread remaining half of icing over top of cake. Garnish with lemon rind strips, if desired. Store cake loosely covered in the refrigerator.
