This is one of my favorites and I think I can say it is a favorite of Jake's as well. It is a super moist cake and is a lighter version to a chocolate cake. I normally do it in a bundt cake pan but I decided to do a 13X9 this time and it worked really well. You get more coverage of the glaze so that is a plus!
Lemon Pistachio Cake
•Lemon Cake Mix
•1 1/4 c water
•1/3 c vegetable oil
•1 small box pistachio pudding mix
•1/4 tsp lemon extract
•2 drops green food coloring
Preheat oven to 350 degrees. Spray your baking pan well with non stick spray. In a large mixing bowl combine all ingredients and beat with an electric mixer for 2-3 minutes until well combined and not lumpy. Spread in prepared pan and cook for 35 minutes for 9X13 or 45 for a bundt pan or until toothpick comes
Cool slightly and in the mean time combine 1 cup powdered sugar and 2 Tbs lemon juice in a small bowl. Mix until well blended and then spread over slightly warm cake. Let cool from this point and then enjoy. Keeps well for several days.
I am a farm girl at heart and enjoy the quieter side of life. Cooking, growing my own food and making family and friends happy with my tasty creations.