Cake:
1 pkg lemon cake mix
1 c sour cream
3/4 c water
3/4 c oil
4 eggs
1 small pkg lemon instant pudding
Mix dry ingredients, add wet. Mix with mixer on med speed for about 2 min.
Cupcakes: bake at 350 for 20 min. Regular cake: pour into greased 9x13, or two round pans. Bake for 25-30 min. Check with toothpick.
Lemon Buttercream frosting
1 c butter, very soft
6-8 c powdered sugar
1/2 c fresh lemon juice
1 tsp grated lemon zest
Place butter in large mixing bowl. Add 4 c sugar, then juice and zest. Beat until smooth and creamy. Gradually add the remaining sugar 1 c at a time, until icing is thick enough to spread well (maybe just 6 c total?) Use and store at room temp. Don't refrigerate and it will last covered for about 3 days.
*Raspberry jam between layers-half frosting/half jam in middle
*7 min. frosting with added lemon would be really good, too!
No comments:
Post a Comment