What an easy peasy lemon cake recipe. It's sweet, tart, creamy, and refreshing. The hardest part is letting the cake cool before adding the lemony filling. If you like lemon desserts, this will be a big hit. This cake is so refreshing and a crowd-pleaser. A great cake to take to a gathering, you will surely leave with a clean cake platter. My family loves this cake, especially in the summertime. Hope you enjoy cooking this cake as much as I do!
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Cakes Yield: 6 Servings
Ingredients :
- 1 box(es) Duncan Hines French Vanilla cake mix
- 3 large eggs
- 1 1/3 cup(s) Sprite or 7-up
- 1/3 cup(s) vegetable oil
- FILLING
- 1 can(s) Eagle Brand condensed milk (14 oz)
- 1/2 cup(s) fresh lemon juice
- ICING
- 16 ounce(s) Cool Whip
- 2 can(s) Eagle Brand condensed milk (14 oz each)
- 1 cup(s) fresh lemon juice
Intructions :
- Preheat oven to 350. Spray and flour 2 9-inch cake pans.
- Mix cake mix and eggs (slightly beaten). Stir in oil
- mix in Sprite or 7-up until blended. Beat about a minute more.
- Pour into greased and floured pans. Cook about 25 minutes or until a toothpick comes out clean... DO NOT OVERCOOK.
- Let cake cool and slice each half into two layers. This will make 4 layers.
- To make the filling
- combine condensed milk and lemon juice. Put filling between layers
- not to let filling seep onto sides. Take each cake piece and place it on top of the filling. You should now have 2 complete layers.
- To make the icing
- mix condensed milk and lemon juice together then fold into Cool Whip.
- Place a bit of the Icing between the 2 layers.
- Stack the cake and then ice the rest of the cake.
- Put a dollop of any leftover icing on each slice of cake.
Rated 5/5 based on 78 Reviews
Keyword : lemon-cake-American-Cakes