1 Homemade Cake Mix mixture
1 teaspoon Lemon zest
1 stick cold Butter, sliced by the Tablespoon
1 Tablespoon Lemon Juice
1 cup milk, buttermilk, or sour cream
2 Eggs, beaten
Lemon Cream Cheese Frosting
In a food processor combine Homemade Cake Mix mixture, lemon zest, and butter slices. Pulse until crumbly. Pour into a large mixing bowl.
In a liquid measuring cup add lemon juice. Then add enough milk to make 1 cup.
Add milk mixture and eggs to the dry ingredients. Stir till combined. Do not over stir.
Pour into a greased 9x13 pan. Bake at 375 for 25-30 minutes, or until a toothpick inserted into the middle of the cake comes out clean. I also look to see if cake is jiggly when pulling out of the oven. If it is, it probably still needs more time.
Cool 15 minutes.
Make Lemon Cream Cheese Frosting.
Spread 1/2 of the frosting over tops and sides of cooled cake round cakes, or all the frosting over the 13x9 cake.
Store cake covered on counter.
Note: I zest and juice 1 lemon. I use 1/2 the zest for the cake and 1/2 or the frosting. I use 1/3 of the juice for the cake and 2/3 juice for the frosting. However, if I am doing something with the frosting that will not use up the rest of the zest or lemon juice, then just add it all into the frosting.
1 stick cold Butter, sliced by the Tablespoon
1 Tablespoon Lemon Juice
1 cup milk, buttermilk, or sour cream
2 Eggs, beaten
Lemon Cream Cheese Frosting
In a food processor combine Homemade Cake Mix mixture, lemon zest, and butter slices. Pulse until crumbly. Pour into a large mixing bowl.
In a liquid measuring cup add lemon juice. Then add enough milk to make 1 cup.
Add milk mixture and eggs to the dry ingredients. Stir till combined. Do not over stir.
Pour into a greased 9x13 pan. Bake at 375 for 25-30 minutes, or until a toothpick inserted into the middle of the cake comes out clean. I also look to see if cake is jiggly when pulling out of the oven. If it is, it probably still needs more time.
Cool 15 minutes.
Make Lemon Cream Cheese Frosting.
Spread 1/2 of the frosting over tops and sides of cooled cake round cakes, or all the frosting over the 13x9 cake.
Store cake covered on counter.
Note: I zest and juice 1 lemon. I use 1/2 the zest for the cake and 1/2 or the frosting. I use 1/3 of the juice for the cake and 2/3 juice for the frosting. However, if I am doing something with the frosting that will not use up the rest of the zest or lemon juice, then just add it all into the frosting.
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