Monday, April 9, 2012

Lemon Cake

Lemon Cake

Lemon Cake
I came across a Lemon-Cream Cake recipe in the July/August 2011 issue of Sandra Lee Semi-Homemade and used the cake portion to make the cake since I had a Duncan Hines mix in the pantry. To see the recipe for Lemon-Cream Cake, go to: I made a different frosting from one of my favorite cookbooks, Southern Cakes Sweet and Irresistible Recipes for Everyday Celebrations by Nancie McDermott, Lemon Frosting (pg. 146). I bought Lemon Curd for the filling and made Candied Lemons to top the cake. I made this cake for my family Easter dinner and it was a hit.


1 box Duncan Hines Lemon Supreme Premium Cake Mix.

2/3 cup Whole Milk.

2/3 cup Sour Cream.

1/3 cup Vegetable Oil.

3 Extra Large Eggs.

1 tablespoon freshly squeezed juice from Lemon.

I also added to the recipe ½ teaspoon Lemon Zest.


Preheat oven to 350°.

Lightly spray 2 (9-inch) round cake pans with nonstick baking spray with flour.

In a large bowl, add cake mix; break up any lumps with a whisk.

Add Milk, Sour Cream, Oil, Eggs, and 1 tablespoon Lemon Juice.

Beat at low speed with an electric mixer for 30 seconds.

Then, increase speed to medium, and beat scraping bowl occasionally for 2 minutes, or until well blended.

Divide batter between prepared 2 pans.

Bake for 28-30 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Cool in pans on wire racks for 10 minutes.

Place parchment or wax paper on wire racks and invert.

Cool completely for about 1 hour.

Lemon Cake layers out the oven to cool
Lemon Curd Filling

12 oz Lemon Curd.

I use Mackays 100% Natural Fruit Lemon Curd (from Scotland). For further information on Mackays, go to:


Reserve 3 tablespoons of Lemon Curd for the Lemon Frosting.

Once cake layers have cooled, place 1 cake layer on a cake plate or cake turntable top side down.

Spread the rest of the Lemon Curd over cake layer.

Lemon Cake slice, Photo Credit: Eddy Diamantis
Lemon Frosting

3 tablespoons Lemon Curd.

1 stick Unsalted Butter, softened.

1 1-pound box Confectioners’ Sugar.

I use Domino Confectioners’ Sugar.

¼ teaspoon Salt.

2 tablespoons Whole Milk.


Using your mixer, beat Butter at medium speed until creamy and smooth.

Add Confectioners' Sugar and Salt, and beat for 1 minute.

Add Lemon Curd and Milk, and beat well on high speed, stopping often to scrape down the bowl.

Beat until frosting is smooth and creamy.

Top remaining cake layer top side down.

Spread entire cake with a crumb coat.

Spread Lemon Frosting over cake and decorate as you wish.

Garnish with 2 Lemon Slices (see below) on the top center of cake and serve immediately.

If not serving right away, store covered in refrigerator for up to 2 hours and garnish just before serving.

Candied Lemon Slices


1 Lemon.

(I just used 2 Lemon slices to garnish my cake. If you want more just double recipe accordingly).

2 tablespoons Sugar.


Preheat oven to 275°.

Line baking sheet with parchment paper.

Cut 1 Lemon into thin slices.

Arrange in baking sheet and sprinkle with Sugar on both sides.

Bake for 45-55 minutes or until Lemons are almost dry and covered with a sugary glaze.

Remove Lemon slices while they are warm from parchment paper to prevent sticking.

Cool Lemons completely on wire rack.

Garnish on cake right before you are ready to serve.

-Sophia/Two Frys

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