Lemon Cake: A Doctored Cake Mix Recipe For Easter Day 2024 :-For this lemon cake, I have provided you with two different recipes, and I have to tell you that BOTH of them are fantastic!FIRST is a homemade lemon cake that is made “from scratch” and is quite delicious.Second is a doctored cake mix version that is just as fantastic as the first one, if I may say so myself. A ghasp!
There is some degree of originality involved! I won’t lie to you; when it comes to baking cakes, I absolutely adore a decent recipe for spiced-up cake mix. If you combine it with a fantastic homemade frosting recipe, no one will be able to tell apart the fact that it is not created from scratch.
Lemon Cake: A Doctored Cake Mix Recipe For Easter Day 2024
Ingredients :
Lemon Cake (FROM SCRATCH)
- 1 1/2 cups all-purpose flour
- 1 1/2 cups cake flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter , softened
- 1 1/2 cups granulated sugar
- 2 Tablespoons lemon zest from about 4 medium lemons
- 2 large eggs
- 4 large egg whites
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Lemon Cake (CAKE MIX version)
- 1 box lemon cake mix I use the betty crocker brand
- 1 small package lemon instant pudding
- 1 cup plain Greek yogurt or sour cream
- 3/4 cup water
- 3/4 cup oil (vegetable or canola)
- 4 large eggs
Lemon Buttercream Frosting
- 1 cup butter (2 sticks), room temperature
- 6 cups powdered sugar
- ⅓ – 1/2 cups fresh lemon juice
- 1 teaspoon lemon zest
Instructions :
Lemon Cake (FROM SCRATCH)
- Ready the oven to 350 degrees Fahrenheit. A piece of parchment paper should be used to line the bottom of two circular baking pans measuring 9 inches in diameter.
- Then, a light coating of nonstick cooking spray should be applied all over the interior of the pan. Put aside for later.
- Combine cake flour and all-purpose flour in a mixing basin and sift them together. Stir the ingredients together after adding the baking powder, baking soda, and salt.
- In a separate dish, combine the butter, sugar, and lemon zest. Using an electric mixer, whisk the ingredients together until they are light and fluffy, which should take around three to four minutes.
- Mix thoroughly after adding the whole eggs.One egg white at a time, mixing after each addition, add the egg whites. Bring the vanilla to a boil.
- Make sure to whisk the mixture thoroughly between each addition of buttermilk and flour combination.
- Alternately, add a small amount of the flour mixture. Spread the batter out evenly between the two round cake pans that have been prepared.
- A toothpick put into the center of the cakes should come out clean after approximately 24 to 29 minutes of baking in an oven that has been preheated.
- Take the pans out of the oven and let them cool for a few minutes after removing them. After that, transfer them to a wire rack to finish cooling entirely.
Lemon Cake (CAKE MIX version)
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Ready the oven to 350 degrees Fahrenheit. A piece of parchment paper should be used to line the bottom of two circular baking pans measuring 9 inches in diameter.
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Next, a light coating of nonstick cooking spray should be applied all over the interior of the pan. Put aside for later.
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To a large bowl, add the cake mix and pudding mix, and then stir to blend the two ingredients.
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After adding the Greek yogurt, water, oil, and eggs, mix the mixture with an electric mixer on medium speed for approximately two minutes, or until it is thoroughly blended.
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Pour evenly onto round pans that have been prepared.Bake in an oven that has been warmed for twenty-four to thirty-nine minutes, or until a toothpick that has been inserted into the middle of the cake becomes clean. Do not overbake the cake; else, it will become dry.
For the Frosting
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Begin by placing the butter in a big mixing basin and then using electric mixers to beat it for one minute.
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Include the lemon zest, four cups of powdered sugar, and half of the lemon juice in the mixture.
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After approximately three minutes of vigorous beating, the mixture should be smooth and creamy.
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To achieve the correct consistency of the frosting, gradually add the remaining sugar, one cup at a time, along with the remaining lemon juice until you reach the desired taste.
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Apply frosting to the cake after it has totally cooled down.
Notes :
To Freeze Unfrosted Cake: Bake the cake, and then wait until it has totally cooled down. Before placing each cake round in a gallon ziplock bag or wrapping it in aluminum foil, wrap it with a layer of plastic wrap and then place it in bag. Can be frozen for up to three months. Put the frosting in a separate container that is airtight and freeze it. Defrost both of them at room temperature.
To Freeze Frosted Cake:First, cover the entire cake with frosting, and then lay it in the freezer, uncovered, to “flash freeze.” After the icing has become slightly more rigid, cover the cake with plastic wrap and aluminum foil to the best of your ability and place it in the freezer for one to two weeks (or for a longer period of time if you are able to keep it well protected and covered). Before serving, allow the food to defrost for approximately two hours.
Nutrition :
- Calories: 815kcalCarbohydrates: 115gProtein: 9gFat: 37gSaturated Fat: 17gPolyunsaturated
- Fat: 4gMonounsaturated Fat: 14gTrans
- Fat: 1gCholesterol: 132mgSodium: 556mgPotassium: 122mgFiber: 1gSugar: 78gVitamin A: 824IUVitamin
- C: 3mgCalcium: 144mgIron: 2mg