This is the other cake I baked during my baking frenzy for the Homemaker’s Association Pie & Cake Auction. Which explains the cake being in a foil pan, instead of on a pretty plate.
It’s a beautiful yellow color on the inside, with just the right amount of lemon flavor, and topped with a light and fluffy Lemon Cream Cheese Frosting.
Super easy to make starting with a cake mix and a ready-made frosting tub, with a few simple tweaks for a fabulous transformation.
Luscious Lemon Supreme Cake
Just like with the Delicious German Chocolate Cake, we are going to change up the added ingredients to a cake mix. Otherwise, just follow the package directions.
Free printable recipe at bottom of post.
First, pre-heat the oven to 350°. Then, lightly grease the bottom only of cake pans. I used two 9″ cake pans and lightly floured the pans.
- Lemon cake mix (any brand)
- Substitute milk for the same amount of water called for on the box
- Substitute melted butter for the oil
- Add one more egg than called for on the box
Mix according to the box directions. Generally it’s “beat vigorously for 2 minutes”. This batter is pretty thick.
See how the batter holds it shape in the bowl?
Pour into cake pans and bake for the time listed for your pan sizes. Check with a toothpick to see if it’s done. Stick it in the center of the cake and if it comes out clean, the cake is done.
Let cool completely before frosting.
Lemon Cream Cheese Frosting
I haven’t made homemade frosting in years. Don’t know what I do wrong, but it never turns out right! Never!
For this frosting, I started with a tub of Rich & Creamy Cream Cheese Frosting. But I’m sure any brand would work as well.
- tub of white frosting
- 6 Tablespoons of lemon juice
- 7 drops yellow food coloring
Spoon all of the frosting into a bowl, add the lemon juice and food color. Whip with an electric mixer on high. The volume of frosting will almost double.
If you want a brighter yellow frosting color, just add more food color, mixing in one drop at a time. Since this cake was part of an auction, I was afraid to add more food coloring. Mostly because I didn’t have time to run to town for another container of frosting, if I had added too much.
Look how fluffy that frosting is!
FYI: I know ready-made frosting is available in lemon flavor. But when you don’t plan ahead, and you live in Small Town, USA, and your local “grocery” store is a dollar store, well, you buy whatever is available. However, I guarantee this frosting is so much better than any store bought!
Packaging for Transport
When I wrote the post Delicious German Chocolate Cake, I mentioned how when I put the clear plastic lid on the cake, that the frosting stuck to the underside of the lid. I had to take the lid off, scrape the frosting off the lid and spread it back on the cake. Then I added a few pecans from my freezer stash to keep the lid from touching the frosting.
Well, I used the same principle for the Lemon Cake. I had a baggie full of silk flowers that I had previously used on cupcakes. I took one flower head off the stem and washed, rinsed and dried it.
To protect your cake for transporting, cut a piece of a drinking straw the same height as the middle of the cake. Gently poke it in the center of the frosted cake and carefully place the tiny “stem” piece in the straw end.
Put the lid on the pan and pinch the edges down around the foil pan. The flower keeps the lid up high enough that the frosting won’t stick to the lid.
Isn’t this pretty!
I hope you try my Lemon Cake!
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