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Lemon Drop Cake Recipe

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This recipe for Lemon Drop Cake is from From My Kitchen to Yours, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 box Betty Crocker™ Super Moist™ lemon cake mix
Water, vegetable oil and eggs called for on cake mix box
1 cup powdered sugar
1/4 cup fresh lemon juice (1 large lemon)
Homemade buttercream (see separate recipe)
Lemon drop candies, crushed, if desired

Directions:
Directions:
Heat oven to 350°F (325°F for dark or nonstick pans). Line two 8-inch square pans with foil, letting foil hang 2 inches over 2 opposite sides of pans. Grease or spray bottoms and sides of foil.

Make cake batter as directed on box. Pour into pans. Bake 25 to 32 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. Refrigerate about 2 hours or until chilled. Remove cakes from pans by lifting with foil; peel away foil.

Frost cake with frosting. Garnish with lemon drop candies. Store loosely covered.

 

 

 

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