Lemon Cake with Lemon Cream Cheese Frosting Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 box Duncan Hines white cake mix
1 4 oz box Jello lemon instant pudding mix
1 cup water
4 egg whites
2 Tbsp oil
1 tsp lemon extract
Frosting:
4 cups powdered sugar
1 pkg cream cheese (8 oz), softened
1/4 cup butter, softened
2 Tbsp lemon juice
1/4 tsp lemon extract
1/4 cup heavy cream
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Directions: |
Directions:Preheat oven to 350 and line 8 or 9" cake pans with parchment paper and spray with cooking spray.
Beat cake mix, pudding mix, water, egg whites, oil and lemon extract in large bowl on low speed until moistened. Beat on medium speed for 2 minutes . Pour into pans and bake 24-29 minutes (see times on cake mix box for size pan you are using). Cake is done when springs back when lightly touched in center. Cool before frosting.
Frosting:
Beat all ingredients except heavy cream on low speed until well blended. On highest speed, stream in heavy cream very slowly. You are whipping the cream in. Beat until whipped to desired consistency. I like it extra whipped. |
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Personal
Notes: |
Personal
Notes: Amy Morris made these for Laura's birthday. After tasting the light and lemony cupcakes Amy made, Laura knew she wanted that same cake and frosting for her next birthday cake. So to Amy's blog (Amorris) I went and have gotten many requests for this lemon cake ever since. Seems it is a popular birthday cake in our family now. Sometimes I replace a little of the water (1-2 Tbsp) with fresh squeezed lemon juice. And since we have a Meyer lemon tree that produces hordes of the best lemons, that makes it extra good!
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