easy lemon cake
(3 ratings)
This is an easy recipe, but it's oh so good and a big crowd pleaser. I usually make two recipes using 10 inch pans when I make it for company or events.
(3 ratings)
yield
6 -8
prep time
1 Hr
cook time
45 Min
Ingredients For easy lemon cake
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1 boxcake mix, vanilla or lemon
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1 csour cream
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4eggs
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1/2 cwater
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1/2 coil
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1 boxinstant pudding mix, vanilla or lemon
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2 Tbsplemon juice
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2 Tbsplemon rind, grated
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1 jarlemon curd or about cup of canned lemon pie filling
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1 ptheavy whipping cream
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2 Tbspconfectioners' sugar
How To Make easy lemon cake
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1Mix cake mix and pudding together, add oil, water, eggs and sour cream. Add in 1Tbs of lemon juice and 1Tbs of lemon rind.
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2Pour into greased and floured pans. Bake at 350 for 30-45 minutes depending on cake size. If you use ten inch pans for a whole recipe like I do, bake at 325 for 50-55 minutes. Check for with toothpick or wood skewer to test for doneness.
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3Cool cake completely. I usually wrap the cakes up in a tea towel or several layers of paper towels and let them cool in the fridge as this helps to keep the cake moist.
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4Filling: Into a small bowl mix all but 1 Tbs of the lemon curd (reserve for frosting) Add in 1 Tbs of lemon juice. Spread filling over bottom layer of cake, place second layer on top.
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5Frosting: Whip both pints of whipping cream until peaks begin to form, gently fold in confectioner's sugar, 1Tbs lemon curd and 1Tbs lemon rind. Blend well being careful not over blend--the frosting should be light and fluffy.
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6Frost cake and let set for at least two hours before serving.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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