If you’re anything like me, you are starting to think of special desserts for Valentine’s Day. Or really just another
excuse occasion to serve a delectable dessert. You see where I’m going with this? Exactly… Anyhow, I whipped this one together the other day, and it is delicious! It’s super easy to make, and of course uses one box of our white cake mix. Easy-peasy, right? As for the other couple of ingredients, I used my favorite lemon oil (Boyajian brand), though you can easily swap a pure lemon extract. If you haven’t tried Boyajian lemon oil yet, you will want to check it out stat! This stuff is amazing, and is always in my cupboard for baking. As for the berries, I used frozen blackberries, which makes this even easier. You can easily substitute fresh or frozen raspberries.
- 1 package of Julie’s Original White Cake Mix
- 1 1/2 cups of non-dairy milk (I used plain soymilk)
- 1/3 cup canola or olive oil
- 1 teaspoon Boyajian lemon oil (or lemon extract)
- Grated zest of 1 lemon
- About 1 cup fresh or frozen blackberries (don't thaw if frozen)
- Preheat the oven to 350°F. Grease a 7 x 11-inch glass or metal baking dish/pan, or a round 8-or 9-inch metal pan. You can also bake it as cupcakes (it should fill 12 to 13 muffin cups).
- In a large bowl, combine the white cake mix, non-dairy milk, oil, lemon oil and lemon zest, beating well until the batter is smooth. Stir in the blackberries. Beat until smooth. Spread the batter into the prepared pan and bake the cake for about 60 to 65 minutes, or until a tester comes out clean. If you're making cupcakes, it will probably take about 30 to 35 minutes to bake, but make sure they are baked through before removing from the oven.
- Once you remove the cake from the oven, make the glaze. In a small bowl, beat together 2 cups of powdered sugar and about 3 tablespoons of fresh lemon juice. You want the glaze to be just thin enough to spread over the top of the cake, but not too thin or too stiff. Beat until smooth and there are no lumps of powdered sugar. Spread the icing over the top of the warm cake, and let sit until cool.