Friday, April 1, 2016

Lemon Drop Cake

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Oh my, there are no words, this was indescribably delightful.  We had it for Easter this year, I tweaked Betty Crocker’s original recipe and it was a huge hit.  It tastes just like a lemon drop.  It’s so moist, but not a heavy cake, it’s very lemony and tart, just the perfect spring dessert.

Here’s my version, I added pudding to the cake mix, extra lemon juice to the poke part of the recipe and used two cans of lemon frosting, with zest on the top.  The two cans of frosting worked so well, it wasn’t too much, but you had enough to spread without having to spread it thinly.

This one is a winner, winner, chicken dinner for sure!  You can all thank me later for the recipe.  ~ Jan

Oh, you sweet talker, Betty Crocker  XXo

1 box Betty Crocker™ SuperMoist™ lemon cake mix
1 box instant Jello Lemon Pudding
 4 eggs
1 cup water
1/3 cup oil

1 cup powdered sugar, I sift this so it’s smooth
1/4 cup fresh lemon juice (1 large lemon)

2 containers Betty Crocker™ Rich & Creamy lemon frosting

Lemon drop candies, crushed, if desired - I didn’t use the lemon drop candies, I zested Lemon Rind on top of cake instead

Directions

Heat oven to 350°F. Line two 9" pans with foil, letting foil hang 2 inches over 2 opposite sides of pans. Grease or spray bottoms and sides of foil.

Make cake batter as directed above, using Pudding, eggs, water and oil.  Pour into pans. Bake 25 to 32 minutes or until toothpick inserted in center of cake comes out clean. Cool 15 minutes.

In small bowl, mix powdered sugar and lemon juice. Poke top of warm cake every 1/2 inch with long-tined fork or you can use the handle of a small wooden spoon, wiping fork or spoon handle occasionally to reduce sticking. Drizzle and spread lemon mixture over top of cake. Refrigerate about 2 hours or until chilled. Remove cakes from pans by lifting with foil; peel away foil.

On serving plate, place 1 cake, rounded side down; trim if necessary so layer rests flat. Spread with half of frosting. Top with second cake, rounded side up. Frost top of cake with remaining frosting. Garnish with lemon drop candies. Store covered.

Monday, January 4, 2016

Olive Garden Lemon Cream Cake

Olive Garden Lemon Cream Cake Copycat  All food Recipes

 

Ingredients:

1 pkg White Cake Mix, plus ingredients to prepare

1 pkg Lemon Cake Mix

½ cup Sour Cream

1 tsp Vanilla Extract

1 Lemon, juiced

1 cup Whipping Cream

1 pkg Mascarpone Cheese

1 cup Powdered Sugar, sifted

4 Tbsp Melted Real Butter

Directions:

Prepare the white cake according to the directions on the box, adding the sour cream and vanilla. Bake in a 10 inch round baking pan and cool the cake completely.

For the lemon cream filling, whip cream until stiff peaks form, then fold in the mascarpone, sifted powdered sugar, lemon juice, and lemon zest of half the lemon.  For the crumb topping, combine 3/4 cup of the lemon cake mix with the melted butter to make a crumb topping. To assemble the cake, cut the white cake in half to spread the lemon cream filling between the two layers of white cake. Frost the top of the cake with a thin layer of cream filling and sprinkle the crumb topping.

Helpful Tips:

 The secret is the mascarpone cheese.

A little lemon zest always makes things better :)

NUTRITION:

544 calories, 34 grams fat, 55 grams carbohydrates, 5 grams protein per serving.