A cuisine that smells of baked cake is a cuisine that tastes good. Are you ready to bake your soft lemon cake? Its scent will inebriate you, its softness will win you over at the first bite and the ease of execution will make it one of your favorite sideboard cakes, such as the soft yogurt, coconut and chocolate one, or the most classic of donuts and the lemon!
The soft lemon cake is made with lemon cake mix, vegetable oil and eggs: the scent and taste of lemon is given both by the presence of the juice and the zest. We suggest you choose the juiciest, untreated lemons, so that your fluffy lemon cake will remain even more etched in the memory of your guests’ taste buds!
Ingredients
1 box Betty Crocker Super Moist lemon cake mix
3 oz cream cheese, softened
1 tablespoon milk
Vegetable oil and eggs for cake mix
1 tablespoon grated lemon peel
2 cups whipping cream
2/3 cup powdered sugar
Lemon twist, if desired
How to make lemon cake
Preheat the oven to 350°F. Grease bottoms of two 8 or 9 inch round pans with shortening.
Bake the cake as directed on box. Let them cool. Refrigerate for 45 minutes to make them easy to handle.
Meanwhile, beat cream cheese, milk and lemon peel with an electric mixer on a low heat until smooth. Add whipping cream and sugar and beat on high speed until stiff peaks form.
Cut each cake in half horizontally to make 4 layers. Fill each layer with whipped cream mixture. Spread the remaining whipped cream mixture on sides and top.
Garnish with lemon twist and serve. You can store this cake in refrigerator.
Betty Crocker Lemon Cake Mix Recipes
Equipment
- Oven
Ingredients
- 1 box Betty Crocker Super Moist lemon cake mix
- 3 oz cream cheese, softened
- 1 tablespoon milk
- Vegetable oil and eggs for cake mix
- 1 tablespoon grated lemon peel
- 2 cups whipping cream
- 2/3 cup powdered sugar
- Lemon twist, if desired
Instructions
- Preheat the oven to 350°F. Grease bottoms of two 8 or 9 inch round pans with shortening.
- Bake the cake as directed on box. Let them cool. Refrigerate for 45 minutes to make them easy to handle.
- Meanwhile, beat cream cheese, milk and lemon peel with an electric mixer on a low heat until smooth. Add whipping cream and sugar andbeat on high speed until stiff peaks form.
- Cut each cake in half horizontally to make 4 layers. Fill each layer with whipped cream mixture. Spread the remaining whipped cream mixture onsides and top.
- Garnish with lemon twist and serve. You can store this cakein refrigerator.
