Irresistible Lemon Cake
Originally from You Got Served, found on My Kitchen Cafe
Cake Ingredients
1 package lemon cake mix
1 c sour cream (8 oz)
3/4 c water
3/4 c oil
4 eggs
1 small package lemon instant pudding
1 c sour cream (8 oz)
3/4 c water
3/4 c oil
4 eggs
1 small package lemon instant pudding
Cake Instructions
Mix dry ingredients. Add wet ingredients. Mix with electric mixer on medium/high for about two minutes. Pour into a greased 9x11 pan or two round pans. Bake at 350 degrees for 30 minutes.
You can also make cupcakes and bake them at 350 degrees for 20 minutes. The cupcakes will fall after they come out of the oven, but this is normal. Just fill up the indentation with more frosting.
Frosting Ingredients
1 c (2 sticks) butter, very soft
8 c powdered sugar
1/2 c fresh lemon juice
1 t grated lemon zest
8 c powdered sugar
1/2 c fresh lemon juice
1 t grated lemon zest
Frosting Instructions
Place the butter in a large mixing bowl. Add 4 cups of sugar, then the juice and the zest. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (I add about 6 cups total). If desired, add a few drops of yellow food coloring and mix thoroughly. Use and store at room temperature. (Don't refrigerate and it will last in a Tupperware for about three days.)
*I greased the bottom of my pans and lined with parchment paper. This helps them come out of the pan super easy.*
3 comments:
I love lemon cake. I can't wait to give it a try.
Funny story about the cake being gone by Mother's Day. I hope you enjoyed another delicious treat!
I made this for Ellie's funeral service on Saturday and everyone loved it! People were taking the leftover home with them because they liked it so much! Good recipe!
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