easy lemon cake
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.
prep time
1 Hr
cook time
45 Min
method
---
yield
6-8 serving(s)
Ingredients
- 1 box cake mix, vanilla or lemon
- 1 cup sour cream
- 4 - eggs
- 1/2 cup water
- 1/2 cup oil
- 1 box instant pudding mix, vanilla or lemon
- 2 tablespoons lemon juice
- 2 tablespoons lemon rind, grated
- 1 jar lemon curd or about cup of canned lemon pie filling
- 1 pint heavy whipping cream
- 2 tablespoons confectioners' sugar
How To Make easy lemon cake
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Step 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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Step 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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Step 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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Step 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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Step 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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Step 6Frost cake and let set for at least two hours before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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