From The Kitchen Of Rachelle Underwood

Wednesday, June 26, 2013

Cameron's Ultimate Lemon Cake

My sweet little 4 year old loves lemons.  He loves anything sour.  When we were out shopping the other day, he begged me to buy a lemon cake mix for his birthday, which isn't for another 6 months.  With such excitement in his eyes, I told him we would make a special lemon cake for the family that night.  He was thrilled beyond belief.
A good cake to me needs to be moist, the frosting has to be TDF, and there shouldn't be any dry brown edges.  I set out to accomplish that with this recipe.  This cake is moist, has a lemon syrup drizzled into the cake, as well as a lemon buttercream frosting on top.  It was amazing!  It's not super sour, but the flavor of lemon is prominent in every bite.

Cameron's Ultimate Lemon Cake

1 box Lemon Cake Mix
4 eggs
3/4 c water
3/4 c oil

Lemon glaze:
1/4 c fresh lemon juice
1 c powdered sugar

Lemon Buttercream:
4 tbs butter, softened
zest of one lemon
Pinch of salt
2-3 c powdered sugar
milk to desired consistency

Preheat oven to 310 degrees.  Grease a bundt pan or a 9x13, set aside.  Combine all ingredients for the cake, and pour into prepared dish.  Cook for 30-40 minutes or just until done, don't over bake.  Combine ingredients for lemon glaze.  When cake come out of the over, prick several times with a fork, all over, and slowly pour lemon glaze over the whole surface.  Let sit until almost cool.  If using a bunt pan, invert it onto a plate.  Mix lemon buttercream ingredients together until desired frosting consistency.  Frost the top of the cake.  Enjoy!