My Wonderful World

W e l c o m e... And Enjoy!

Sunday, March 27, 2011

Loving Lemon!!



Lemon Layers filled with Lemon Curd 
and topped with Mocha Buttercream



One of my handy things to have in the pantry is boxed cake mixes....and my go to brand is always Duncan Hines.   I don't care for other brands and I have tried them all!

Box cake mixes can be great basis to add your own special touch.  Anne Byrn, author of The Cake Mix Doctor has wonderful ideas and tasty suggestions.   I especially enjoy her Lemon Lovers Cake.  

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Lemon Lovers Cake

Cakes

  For the cake:
1 md lemon
1 pkg yellow cake mix
1 pkg lemon instant pudding mix
6 oz lemon yogurt
3/4 c water
1/2 c oil
4 lg eggs
  For the frosting:
4 oz cream cheese; room temperature
8 tb butter; room temperature
4 c confectioners' sugar; sifted


 
Preheat oven to 350F.  Prepare two 9' round cake pans, line with parchment paper rounds.  Dust with flour and shake out excess.

Rinse lemon and pat dry.  Grate enough zest to measure 2 teaspoons.  Set 1 teaspoon zest aside for the frosting.  Cut the lemon in half and squeeze the juice into a bowl;  you will need 1 tablespoon plus 2 teaspoons.  Set 2 teaspoons of the juice aside for the frosting.

Place the cake mix, pudding mix, yogurt, water, oil, eggs, 1 teaspoon of lemon zest and 1 tablespoon of lemon juice in a large mixing bowl.  Beat with electric mixer on low speed until the ingredients are moistened,  Stop machine and scrape down the side of the bowl.  Increas mixer speed to medium and beat the batter until smooth, 1 1/2 minutes longer,  The batter should be thick and look well blended.  Divide the cake batter evenly between the 2 pans.  Place cake pans in oven side by side.

Bake the cake layers until they are golden brown and the tops spring back, about 25 to 30 minutes.

Transfer the pans to wire rack and cool for 10 minutes.  Run knife around the edge of each lake layer and give the pans a good shake to loosen the cakes.

Invert each layer onto a wire rack, then invert again on another rack to cool completely, right side up.

Meanwhile, make the lemon cream cheese frosting.  Place the cream cheese and butter in a medium size bowl and beat with an electric mixer on low until combined.  Steop the machine and add the reserved 1 teaspoon of lemon zest and 2 teaspoons lemon juice and 2 cup confectioners' sugar,  Beat with mixer on low speed until combine.   Add 1 1/2 cup remaining
confectioners' sugar and beat until smooth.  Increase the mixer speed to high and add remaining 1/2 cup of confectioners' sugar if needed to make the frosting thick and fluffy.

Notes:  ©Anne Byrn


** Exported from Now You're Cooking! v5.88 **


I prepared the mix as directed and cooled in the pan.  After cooling to room temperature, I place both layers in the refrigerator to chill.   This makes it so much easier to slice the layers in half for a filling.   I only use one layer at a time and freeze the remaining layer for  later use. 

Today's offering is filled with lemon curd and topped with a Mocha Butter Cream.   Enjoy!





Bon Appétit!
 

2 comments:

Anonymous said...

Can I clone your article to my blog? Thank you…

Mr. Bill said...

Yes...that would be fine. Send me your link!! Bon Appétit!

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