Brooke brought this AMAZING lemon cake to a RS activity a year or so ago. It's now a favorite of mine. So glad she shared the recipe with me! We just licked up the last of this cake Darrell made me for my birthday.
LEMON CAKE
1 package lemon cake mix
1 cup sour cream (8 oz) (Greek yogurt is a great substitute)
¾ cup water
¾ cup oil
4 eggs
1 small package lemon instant pudding
Mix dry ingredients. Add wet ingredients. Mix with electric mixer on medium/high for about two minutes.
Pour into a greased 9x11 pan or two round pans.
Bake at 350 degrees for 30 minutes. (about 12 minutes for cupcakes)
Lemon Frosting
1 cup (2 sticks) butter, very soft
8 cups powdered sugar
½ cup fresh lemon juice
1 teaspoon grated lemon zest
Place the butter in a large mixing bowl. Add 4 cups of the sugar, then the juice and the zest. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency. (I think I do about six cups total.) If desired, add a few drops of yellow food coloring and mix thoroughly. Use and store at room temperature. (Don’t refrigerate and it will last in a Tupperware for about three days.)
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