Tuesday, April 20, 2010
My Lemon Cake Creation
When we get back from a trip, everyone here is usually in the mood for some down-home cookin' and a homemade dessert. When you've been traveling, you just get tired of food that's been prepared by someone else, you know what I mean? So after our last road trip, I put together a cake that everyone really liked. Here are the steps to my lemon dessert creation (I don't have a picture-we ate every last crumb!):
Marcia's Lemon Dessert Creation
1 box of yellow (butter) cake mix
2 packages cream cheese, softened
1/2 C powdered sugar (little extra to sprinkle on top)
1 fresh lemon (juice and zest), divided
Make butter yellow cake mix according to box directions; add 1/2 lemon's juice and zest. Bake in a greased and floured Bundt pan.
Loosen and invert onto cake plate. Let cool. Slice horizontally and lift top off.
Spread layer of filling.
Using electric mixer, beat cream cheese, powdered sugar, and juice and zest of 1/2 of the lemon until smooth. Spread on bottom 1/2 of Bundt cake. Replace top of cake and sprinkle generously with powdered sugar.
My husband prefers this cake (and any cake) served warm. I, however, feel that it is really good after it's been in the fridge and the cream cheese filling is cold. Next time I make it, in fact, I'm going to stick my slice in the freezer for a little while and see how that goes, because I love desserts that other people eat warm- like Pumpkin Roll- frozen instead!
I'll be at these great swaps today: