Lemon Cake

Lemon Cake
Lemon Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 1

    package lemon cake mix

  • 1/2

    cup sugar

  • 2

    tbsp. cornstarch

  • 1

    6-oz. can frozen lemonade concentrate, thawed

  • 4

    slighly beaten egg yolks

  • 1

    package fluffy white frosting mix

  • Lemon slices optional

Directions

Grease and lighly flour three 8 or 9 inch round baking pans; set aside. Prepare cake mix according to pack directions; divide batter among pans. Bake 20-25 minutes. Cool cakes in pans on wire racks 10 minutes. Remove cakes from pans. Cool. For Filling: combine sugar and cornstarch in a saucepan. Add enough water to lemonade concentrate to make 1-1/4 cups. Gradually stir into sugar mixture. Cook and stire over medium heat til bubbly. Cook and stir 1 minute more. Carefully add 1 cup hot mixture to egg yolks. Return all to saucepan. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more. Pour into a bowl. Cover and chill 3 hours or till completely chilled. Prepare frosting according to package directions. Spread filling between the first and second cake layers, and then between the second and top layers. Frost sides and top of cake. Garnish with lemon slices, if desired. Store any remaining cake in the refrigerator.

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