Lemon Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 box yellow cake mix (prefer Duncan Hines), prepare as directed into two 8-inch pans
2 cans sweetened condensed milk
1 bottle Minute Maid frozen lemon juice (7.5 fl oz plastic bottle), found in freezer section by frozen juices
1 8 oz Cool Whip
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Directions: |
Directions:Prepare cake as directed into 2 8-9 inch pans. Cool.
Mix cond milk and lemon juice. Set 1 cup mixture aside. Cool each separate mixture.
Split each cooled cakes horizontally. Dental floss works best. Should have 4 layers in total.
Put one layer of cake on serving dish/stand, Add ⅓ lemon juice/cond milk mixture. Repeat with remaining layers and mixture.
Mix Cool Whip with remaining lemon/cond mild mixture. Ice cake with Cool Whip mixture.
Note: Because the layers will slip when you ice cake, stick 5 wooden skewers around cake perimeter, and break them off. You can ice cake over them, then remove them when cutting cake. |
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Personal
Notes: |
Personal
Notes: Borrowed from my gourmet, food teachers...Melissa & Dennis Foreman
This cake is best made day before to let layers meld together. Must be refrigerated.
Great served in summer with fresh strawberry/sugar topping.
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