Spring is the perfect time for a yummy lemon cake! My daughter in law developed this recipe and I thought I’d share. It’s moist, lemony yumminess has become a family favorite. Even better……it’s simple and fast to make!
1 lemon cake mix
small lemon instant pudding mix
1 3/4 cup of milk
1 white chocolate baking bar
Preheat oven to 350.
Mix the instant pudding with the milk. Set aside.
Lightly mix the eggs into the cake mix with an electric mixer. Add pudding mixture and beat until smooth.
Grate the white chocolate bar into the batter and stir.
Pour batter into a well greased bundt cake pan.
Bake @ 350 for 45 – 55 minutes. Use the toothpick test to check doneness.
Once done and removed from the oven, let set for 15 minutes and then remove from pan.
Top the cake with lemon frosting or sprinkle with powered sugar. On the cake pictured I used lemon frosting, thinned with a little milk. I blopped it along the top edge and it ran down the sides. Of course you can frost in as normal also.
1/3 cup soft butter
3 cups powdered sugar
1 1/2 teaspoons lemon juice
2 tablespoons milk
Mix sugar into butter, stir in lemon juice and milk. Beat until creamy. Add one to two more tablespoon of milk if you want a frosting that will flow down the sides.
Note ~ the intensity of lemon flavor can be adjusted by replacing some of the milk with lemon juice if you’d like a zippier flavor.
Thanks for visiting!
Blessings ~ Terri