It’s always better when you can have your cake and drink it too, which is why I was so excited to test out my recipe for Lemon Drop Cake in my new martini baking molds from Cakes Under the Influence. The boozy bakers of Cakes Under the Influence specialize in cocktail cake baking kits inspired by the alcohol they’re infused with. These “adult-only” dessert kits include bake molds for making everything from martini and margarita cakes to dessert-filled flutes and more.
This infused cake is sweet and citrusy, and loaded with Bendistillery’s Crater Lake Vodka. Of course, if baking from scratch isn’t your scene, you can always opt for one of Cakes Under the Influence’s Hi-Proof Cake Mixes—just add booze, bake and enjoy.
Lemon Drop Cake
Prep time: 15 minutes
Bake time: 20 minutes
Make: 16 cupcakes
Ingredients:
2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoons baking soda
1 teaspoon salt
2 cups granulated sugar
1 stick of butter (at room temperature)
3 eggs
1 teaspoons vanilla extract
½ cup fresh squeezed lemon juice
¼ cup milk
6 ounces Bendistillery’s Crater Lake Vodka
2 tablespoons lemon zest
Directions:
Preheat oven to 350 degrees. In a medium sized mixing bowl, combine flour, baking powder, baking soda and salt, and set aside.
In a stand mixer fitted with a paddle attachment, whip together the butter and sugar on medium speed (about 2 minutes). Add eggs and continue beating until mixture is smooth.
Turn the speed down to low and slowly add the vanilla, lemon juice, milk and vodka. Once well mixed, add lemon zest and slowly incorporate flour mixture until all ingredients are well incorporated and there are no visible lumps.
Using Cakes Under the Influence’s martini molds, or regular cupcake liners, fill mold or paper liners two-thirds full with cake batter. Place in middle rack of oven, and bake for about 20 minutes, or until toothpick comes out clean.
The cake forms its own type of sugary crust, so frosting is optional. I dusted my cakes with confectioners sugar and garnished with a lemon spiral.
