Made with "JIFFY" Crème Cake Base Mix.
This Recipe Uses:
"JIFFY" Crème Cake Base Mix
Available in 6/5 lb and 50 lb bags.
Complete – add water only
| INGREDIENTS | 2½ LB BATCH | 5 LB BATCH |
| "JIFFY" Crème Cake Base Mix | 2½ lb | 5 lb |
| Butter, softened | ¼ cup (2 oz) | ½ cup (4 oz) |
| Sour Cream | 1 cup (8 oz) | 2 cups (16 oz) |
| Buttermilk | 1 cup (8 oz) | 2 cups (16 oz) |
| Cold Water | ¼ cup (2 oz) | ½ cup (4 oz) |
| Lemon Extract | 1 Tbsp | 2 Tbsp |
| Lemon Zest, fresh | 2 tsp | 4 tsp |
| LEMON GLAZE | ||
| Powdered Sugar | 1 cup (4 oz) | 2 cups (8 oz) |
| Lemon Zest, fresh | 2 tsp | 4 tsp |
| Water | 4 tsp | 2½ Tbsp |
| INSTRUCTIONS | |
| 1 | Use a mixer with paddle attachment. |
| 2 | Add Crème Cake Base Mix and butter into mixing bowl. |
| 3 | Blend on low speed* for 1 minute. |
| 4 | Add sour cream, buttermilk, cold water, lemon extract, and lemon zest into the mixing bowl. |
| 5 | Blend on low speed for 30 seconds. Stop mixer. Scrape bowl and paddle. |
| 6 | Blend on low speed* for 2 more minutes. |
| 7 | Scale into greased or paper-lined pan. |
| 8 | Bake according to the table below. |
| 9 | Mix Lemon Glaze ingredients together and set aside. |
| 10 | Drizzle glaze over cooled cake. |
| PAN SIZE | SCALE | CONVECTION OVEN | STANDARD OVEN | YIELD 5 LB BATCH |
| 9" x 4½" Loaf pan | 24 oz | 300°F for 50 – 55 minutes | 350°F for 60 – 65 minutes | 5 |
| 7½" x 3½" Loaf pan | 17 oz | 300°F for 40 – 45 minutes | 350°F for 55 – 60 minutes | 7 |
| 8" Bundt pan | 20 oz | 300°F for 38 – 43 minutes | 350°F for 48 – 53 minutes | 6 |
| 3⅞" x 2" Mini Loaf | #16 Scoop (2.25 oz) | 300°F for 22 – 27 minutes | 350°F for 28 – 33 minutes | 52 |
| Standard muffin | #20 Scoop (1.75 oz) | 300°F for 20 – 25 minutes | 350°F for 25 – 30 minutes | 67 |
Baking time may vary depending on the oven and the oven load.
*Low speed is 1st speed on a 3-speed mixer, or 2nd speed on a 4-speed mixer.