FOR ALL YOU LEMON LOVERS!

LOVE this cake! Definitely use lemon cake mix. I made this for several "lemon lovers". I used a kabob stick to poke the holes rather than a fork. I also made it as a 2-layer cake. Since I made it a 2-layer, I used warmed up lemon curd as the filling between the layers to give it an extra lemon zip. Got RAVE reviews and everyone wanted the recipe. GREAT recipe, try it!!

Zest some lemon rind in both the cake batter and frosting enhances the flavor as well.

INGREDIENTS

1	box Betty Crocker® SuperMoist® lemon or yellow cake mix
	Water, vegetable oil and eggs called for on cake mix box
1	can (6 oz) frozen lemonade concentrate, thawed
3/4	cup powdered sugar
1	container Betty Crocker® Whipped fluffy white or fluffy lemon frosting
	Yellow colored sugar, if desired

1. 1 Heat oven to 350°F (325°F for dark or nonstick pan). Make cake as directed on box for 13x9-inch pan. Cool 15 minutes.
2. 2 Mix lemonade concentrate and powdered sugar. Pierce top of warm cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. Drizzle lemonade mixture evenly over top of cake. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
3. 3 Spread frosting over top of cake. Sprinkle with sugar. Store covered in refrigerator.

BON APPETITE!!

Posted via email from WellCare