Which Cake Mix Works Best for Lemon Glazed Cake: Yellow, Lemon, or Poppy Seed?

[heat123]

I plan to make this for one of my recipes for my Spring Preview party in the full size fluted version- thanks to Kelly's recommendation-tips!:chef:

I was wondering though, for those who have made them, if you do them again will you use the yellow cake mix, or would you use lemon cake or would poppy seed (kind of lemony in flavor -as I recall) work? Just want to make sure everyone enjoys this!:love:


TIA!

 

[pamperedposey]

I've only made them with the Jiffy mix. My advice is to make sure that you don't try to make more or less than 6 at a time. We put 8 in at one time and they took forever to cook all the way through then we put 2 in and they were way over cooked. So if you use more or less than 6 just know that the times will change drastically.

 

[pamperedjillmarie]

I did mine in the oven b/c when made in the microwave they seemed to be spongy...

 

[heat123]

Well I will be doing the Full version size in the fluted pan, so I won't have to worry about 6+ prep bowls and cooking time .

Yes the micro cakes do tend to come out "spongy" looking, all of them I have done so far!

 

[Staci]

Hi there! Thank you for considering one of our recipes for your Spring Preview party. I personally love the fluted version and have made it with both yellow cake mix and lemon cake mix. Both versions were a hit with my guests, but if you want a more intense lemon flavor, I would recommend using the lemon cake mix. The poppy seed version also sounds delicious and I'm sure it would be a great option as well. Ultimately, it depends on your personal preference and the preference of your guests. I hope everyone enjoys whichever version you decide to make! Happy cooking! :chef: