CANDIED LEMON CAKE

 

This super popular cake was born by accident. A couple of months ago, I was at the zoo with my kids and friends when I got a phone call from a new client. I can’t even remember who she said referred her. But that’s not important.

She asked me to make a lemon cake for her adult daughter’s birthday. Her daughter loved lemons and lemon cake – and it would be a small family gathering so she didn’t need a large cake. I was given the freedom to decorate the cake however I liked (I love cake orders like that!). Her only request was that it be pretty.

So, the following weekend I made this cake:

Then I shared the Candied Lemon Cake on Facebook and over the past two months, I’ve made almost a dozen of them. I almost never do that many copycat cakes, but this one has been on fire! 🔥🔥🔥

So… if you’re looking for a cake to add to your menu this spring, give this one a try!! The cake was mostly based on this Lemon Icebox Cake I shared years ago. With a few updates and additions that I’ll share below.

For the cake:

1 Lemon Cake Mix (15.25 oz)

½ cup all-purpose flour

1 Instant Lemon Pudding Mix (3.4 oz)

3 large eggs

½ cup water

⅓ cup vegetable oil

8 oz. sour cream

4 cups Vanilla Buttercream

½ cup Lemon Curd

½ cup Vanilla Drip

Candied Lemons

INSTRUCTIONS

Preheat the oven to 325°F.

In a medium mixing bowl, combine the cake mix, dry pudding mix, flour, eggs, oil, water, and sour cream. Mix until well incorporated.

Divide into two 7-inch (or 8-inch) pans.

Bake for 40-45 minutes.

Cool completely.

Place one layer on a cake board (or cake stand), top-down, and pipe a stiff dam of frosting around the edge.

Spread the lemon curd on the layer of cake, then fill the dam of frosting with vanilla buttercream.

Top with the second layer of cake.

Frost the outside of the cake with vanilla buttercream and smooth it. Chill for at least 15 minutes.

Add the yellow drip to the chilled cake and chill again until it’s set.

Decorate with more buttercream, chocolate brushes, and candied lemons.

Enjoy!

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