Sunday, April 28, 2013

♥ Lemon Drop Cake

























I love lemon desserts. I have been making this cake for years using a Betty Crocker Cake mix. However I use my own lemon butter cream frosting when I make it. So, I gave you the option of using either one in this recipe.

Lemon Drop Cake

1 box Betty Crocker® SuperMoist® 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)
1 container Betty Crocker® Rich & Creamy lemon frosting
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.

In small microwave-safe bowl, microwave frosting uncovered on High 15 seconds. On serving plate, place 1 cake, rounded side down; trim if necessary so layer rests flat. Spread with half of frosting. Top with second cake, rounded side up. Frost top of cake with remaining frosting. Garnish with lemon drop candies. Store loosely covered.

On serving plate, place 1 cake, rounded side down; trim if necessary so layer rests flat. Spread with half of frosting. Top with second cake, rounded side up. Frost top of cake with remaining frosting. Garnish with lemon drop candies. Store loosely covered.

http://www.bettycrocker.com/recipes/lemon-drop-cake/faf1c4fc-44ce-48a1-ad0c-f2446db2bee0

Fluffy Lemon Butter Cream Frosting

3 1/2 cups confectioners
1/2 cup of butter (1 stick) softened
1/4 cup of milk
1 teaspoon vanilla
1 tablespoon lemon zest
2 tablespoons lemon juice

Mix the butter, lemon zest and vanilla together, making sure all the lumps are gone. Add the milk, and quickly cream it into the butter mixture by the 1/2 cup, mix in the sugar.
Once the sugar is all in the bowl, cream on "high" for two minutes and then mix in lemon juice.

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