It starts with one Betty Crocker Supermoist Lemon cake mix, to which I added:
1 cup whole milk
1 stick melted butter (8 tablespoons)
2 teaspoons lemon extract
Preheat oven to 350 degrees. Grease and flour two 9-inch cake pans.
Mix all ingredients on low speed until blended. Increase speed to medium and mix for 2 more minutes, or until batter is well blended. Divide batter evenly between cake pans. Bake at 350 degrees for approx. 25 minutes, or until cake is lightly browned and springs back when lightly pressed with finger. Cool for 10 minutes before removing cakes from pans to cooling rack.
After the layers cool, I wrap each in plastic wrap and place in freezer. Frozen layers are easier for me to slice in half, horizontally, giving me four layers to work with.
WHIPPED CREAM FROSTING – single recipe
16 ounces heavy cream
4 tablespoons powdered sugar
1 tsp. vanilla extract
In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.
NOTE: I DOUBLED THIS RECIPE AND MADE TWO SEPARATE BATCHES OF WHIPPED CREAM FROSTING.
After I assembled and decorated the cake, I placed it in the freezer overnight and removed it approx. 5 hours before we actually ate it. It was moist, light, tender and deliciously lemony!
If you have a lemon-lover in your life, this is the cake to bake! It is way too good.