Friday, April 13, 2012

Lemon Cake w/ Lemon Cream Cheese Frosting

Yet another amazing Pinterest dessert find!  I had a small group of girl friends over a couple nights after we found out baby was a girl to have some pizza and surprise them with the news of boy or girl.  I wanted to make some type of cake so I could cut into it and the surprise would be hidden inside.  This lemon cake was so easy to throw together (hint: it starts with a boxed cake mix) but it does take time so I would make sure and make it the night before you need it.  It was really good and the frosting was so rich and lemony.  Perfect light spring cake!

don't mind my slapping the icing on at the last minute.  next time i would do one layer, let it semi harden in the fridge, then do another.

pretty pink girly center!
Lemon Cake w/ Lemon Cream Cheese Frosting
via Cookies & Cups

1 Lemon boxed cake mix
4 eggs
1 1/4 cup milk
1/3 cup vegetable oil
2 Tbsp fresh lemon juice
2 Tbsp fresh lemon juice
1 cup powdered sugar
8 oz block 1/3 less fat cream cheese
1/2 cup room temp butter (1 stick)
3 Tbsp fresh lemon juice
1/2 teaspoon vanilla
5 1/2 cups powdered sugar (I think I used around 4 maybe?)

Preheat oven to 350°  Spray 2 8" round cake pans generously with cooking/baking spray.  In mixer beat all your cake ingredients on low for 30 seconds and then on medium for 2 minutes.  Pour into cake pans evenly and bake according to package directions (I baked for approx 30 minutes) until cake is set and toothpick comes outclean.  Let the cakes cool in pan...about an hour. Do not remove.

When cool, poke holes in cake using a fork.  Next make your glaze: in a medium bowl combine powdered sugar and lemon juice.  Stir until smooth.  Pour equally over the top of the cakes..still in the cake pans.  Cover and let sit for at least an hour, but overnight is best in refrigerator.

For frosting cream butter and cream cheese together until combined.  With mixer on low add your lemon juice and vanilla.  Slowly add in your powdered sugar and then beat on medium for 1-2 minutes until smooth.  When ready to frost remove your cakes from the refrigerator.  Loosen cake around the edges with a butter knife so they will release easily.  Frost one cake, top with second cake and frost the entire outside. 

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