How We Made a Zesty Lemon Cake (With a Hilarious Twist)

Having made lots of muffins and cup cakes, James and I thought we would have a go at making a ‘big’ cake! It went well until Dad made an accidental mistake, but more of that later!

James emptied the ‘Betty Crocker’ Zesty Lemon cake mix into the bowl, and then carefully added the soft butter, milk, and eggs. a quick mix with the wooden spoon was followed by James using the electric whisk to make sure it was nice and creamy.

Then it was time to carefully pour the batter into the cake tin, ready to bake! James helped with this and then left Dad to take it out to the oven. All was going well, with the lovely smell of cake baking in the oven filling the house…

Then came Dad’s mistake. Having checked the cake and deciding it needed another 5 minutes, while returning the cake to the oven it slipped out of Dad’s hands and crashed down on the oven shelf… the cake sunk in protest!

Still, we hope it will taste great and when we’ve added icing it’s sure to be delicious!

Zesty Lemon Cake Mix instructions from ‘Betty Crocker’

You will need:
1 ‘Betty Crocker’ Zesty Lemon Cake Mix
3 Medium Eggs
90g Melted Butter
180ml Milk
A 20cm Cake Tin

Method:

Preheat oven to Fan 160, Conventional 180 degrees, Gas 4.

Add the cake mix, eggs, butter, and milk, to a mixing bowl and mix thoroughly to make a cake batter.

Pour the cake batter into a cake tin.

Bake for 23-28 minutes until golden brown. Cool on the baking tray for 10 minutes then gently remove onto a wire rack to cool completely..

Even with Dad’s mistake, we still enjoyed making this cake, and will enjoy eating it even more! James enjoyed licking the bowl and spoons clean too! Well done James!

All text and images © Mark and James Arnold / The Additional Needs Bake Father, except the images of the front and back of the recipe box, © ‘Betty Crocker’.