Tuesday, January 13, 2015

Lemon Cake

          Lemon Cake


  • 1 (18.25 oz.) pkg. lemon cake mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 1 tsp. freshly grated lemon zest
  • **Frosting:
  • 4 cups confectioners' sugar
  • ½ cup butter, softened
  • 2 Tbsp. spoons freshly squeezed lemon juice
  • 1 tsp. freshly grated lemon zest
  • 2 Tbsp. milk


  1. Preheat oven to 350 degrees F. Grease 2 (8-inch) cake pans with shortening or cooking spray and lightly flour.
  2. Prepare cake mix as directed on box.
  3. Fold in lemon zest with Silicone Spatula and pour into pans. Bake 28-33 minutes or until toothpick inserted in center of cake comes out clean.
  4. Cool 10 minutes and turn out cake onto a cooling rack to cool completely before frosting.
  5. Frost cake with Lemon Buttercream Frosting.
  6. **Frosting:
  7. In a large bowl, beat with an electric mixer, confectioners' sugar, butter, lemon juice and lemon zest until smooth and creamy.
  8. Blend in milk, beat on high power until light and fluffy
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