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    Lemon Drop Cake


    Source of Recipe


    live journal

    List of Ingredients




    1 box Betty Crocker® SuperMoist® lemon cake mix
    Water, vegetable oil and eggs called for on cake mix box
    1 cup powdered sugar
    1/4 cup fresh lemon juice (1 large lemon)
    1 container Betty Crocker® Rich & Creamy lemon frosting
    Lemon drop candies, if desired

    Recipe



    Heat oven to 350°F (325°F for dark or nonstick pans). Line 2 (8-inch) square pans with foil; grease bottoms and sides of pans with shortening or cooking spray. Make cake mix as directed on box, using water, oil and eggs. Pour into pans. Bake 28 to 33 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, wiping fork occasionally to reduce sticking. Drizzle and spread lemon mixture over top of cake. Cover; refrigerate about 2 hours or until chilled. In small microwavable bowl, microwave frosting uncovered on High 15 seconds. On serving plate, place 1 cake, rounded side down. 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 loosely covered at room temperature.
 

 

 

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