Lemon Drop Cake Recipe
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 This recipe for Lemon Drop Cake, by Dawn Dorsett, is from Our Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Dawn Dorsett
Added: Thursday, March 6, 2008
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 box lemon cake mix
(Water, vegetable oil, and eggs for cake mix)
1 cup powdered sugar
1/4 cup fresh lemon juice (1 large lemon)
1 container lemon frosting
lemon drop candies (optional)
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Directions: |
Directions:Heat oven to 350º (325º for dark or nonstick pans). Grease the bottoms and sides of 2 square or round pans, with shortening or cooking spray.
Make cake mix as directed on box, using water ,oil and eggs. Pour into pans. Bake 28 to 33 minutes or until toothpick inserted in center of cake comes out clean. Cool 15 minutes.
In small bowl, mix powdered sugar and lemon juice. Poke top of warm cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. Drizzle and spread lemon mixture over top of cake. Cover;refrigerate 2 hours or until chilled.
In small microwavable bowl, microwave frosting uncovered on High 15 seconds. On a serving plate, place 1 cake, rounded side down. Spread with half of frosting. Top with second cake, rounded side up. Frost top of cake with remaining frosting (frosting will run down the sides). Garnish with lemon candies, if desired. Store loosely covered at room temperature. |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:3 hr 15 min |
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