Lemon cake
Lemon cake. I enjoyed a lemon cream cake at a popular Italian restaurant so much that I wanted to recreate it at home. It is a white cake topped with vanilla crumbs and filled with rich lemon cream. After a few attempts, this is the version that I like best. Sift together the flour, baking powder, baking soda, and salt in a bowl. This cake is more like a lemon pound cake in consistency – very dense, but it lends itself well to lemon curd. Cook Lemon cake using 8 ingredients and 7 steps easily.
Ingredients
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Prepare of cake:
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You need 1 of -box of Duncan Hines cake mix
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It’s 1 of -box of lemon pudding mix
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Prepare 1/8 of -tbsp. lemon juice
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Prepare of frosting:
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It’s 1 of -container of Duncan Hines lemon frosting
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You need 1/4 of -cup lemon juice
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Prepare 1 of -cup powdered sugar
Steps
- Preheat oven to 350 degrees and grease a 13×9 cake pan..
- Make cake according to package; but adding dry lemon pudding mix and 1/8 tsp. of lemon juice as part of the water to the cake batter..
- Pour in a greased 13×9 cake pan; and bake for 25 minutes or until a tooth pick/knife inserted in the middle of cake comes out clean..
- Mix 1 cup of powder sugar and 1/4 cup of lemon juice; set aside..
- Remove from oven and poke holes into the cake the size of a straw; then pour and spread w/spaula lemon sugar mixture evenly; let it cool completely..
- After cooling completely; spread lemon frosting evenly on top of cake..
- Cut and Enjoy!.
The lemon cake batter is velvety and thick. Bake time will be longer, but you can use a toothpick to test for doneness. Lemon Cake by Heavyweight Seeds is a potent sativa-dominant strain with sweet and musky aromas. Also known as Lemon Pound Cake and Lemon Cheesecake, Lemon Cake is a cross of Lemon Skunk and a. Combine all the ingredients in a double boiler (or in a metal bowl over a pot of simmering water).
