Lemon Cream Cake (Doctored Mix)
"This moist Lemon Cream Cake starts with a cake mix! Soft lemon cake layers with lemon cream filling and lemon cream cheese frosting-delicious!..."
INGREDIENTS
•
1 box white cake mix ( Do not follow directions on the box, use only the ingredients listed below. We used Duncan Hines Perfectly Moist Classic White cake mix)
•
1 cup (121g) cake flour
•
1 cup (200g) sugar
•
½ teaspoon (3g) salt
•
1 package (8oz) Cream Cheese- (Not Reduced Fat), softened completely
•
¼ cup vegetable oil (we use canola)
•
1 ¼ cup milk (we used whole milk)
•
Zest and juice of one lemon ( this is about 1 T zest, ¼ cup juice)
•
1 Tablespoon Lemon Emulsion/Extract (See notes below)
•
4 whole eggs
•
1 small box instant lemon pudding (3.4 oz/96g) We used Jello- Brand, sifted
•
2 c. (464g) heavy cream or whipping cream (plus additional if needed).
•
Optional: Lemon extract, lemon zest for even more lemon flavor
•
2 sticks (226g) unsalted butter, softened
•
2 8oz packages Cream Cheese (453 total gram weight) Use full fat cream cheese. Do not use reduced fat or cream cheese in the tub containers. Softened.
•
2 teaspoons (8g) lemon juice
•
1 teaspoon (4g) lemon extract/emulsion
•
Zest from 1 lemon, approximately 1 ½ teaspoons (3g)
•
6 to 6 ½ cups (690g - 747g) powdered sugar, adding more if necessary
ADVERTISEMENT