Lemon Cake

Name: Lemon Cake
Ingredients: 1 (18 ounce) box lemon cake mix (I prefer Duncan Hines Supreme Lemon); 1 (15 ounce) can lemon pie filling; 4 eggs; 14 cup water; 14 cup lemon juice; 1 medium lemon, zest of, grated; 8 ounces cream cheese (at room temperature); 2 cups powdered sugar (or to suit your taste); 2 tablespoons grated lemon peel; 1 teaspoon vanilla; 1 -2 tablespoon cream (enough to make it spreadable); 1 cup powdered sugar; 14 cup lemon juice; 1 -2 tablespoon grated lemon peel

14 ingredients

14 steps

Ingredients

1 (18 ounce) box lemon cake mix (I prefer Duncan Hines Supreme Lemon)
1 (15 ounce) can lemon pie filling
4 eggs
14 cup water
14 cup lemon juice
1 medium lemon, zest of, grated
8 ounces cream cheese (at room temperature)
2 cups powdered sugar (or to suit your taste)
2 tablespoons grated lemon peel
1 teaspoon vanilla
1 -2 tablespoon cream (enough to make it spreadable)
1 cup powdered sugar
14 cup lemon juice
1 -2 tablespoon grated lemon peel

Directions

1

Cake: Preheat oven to 350 degrees.
2

Grease and flour a 9X13 cake pan or use Pam for Baking.
3

Dump all cake ingredients into a bowl and mix well.
4

Bake for 3 minutes or until toothpick plunged into the center of cake comes out clean.
5

Cool cake completely .
6

Prepare frosting and glaze while cake cools).
7

Frosting: Dump all ingredients into bowl and mix till you reach a spreadable texture.
8

(I like mine a little thick.
9

).
10

Spread on cake.
11

Glaze: Mix all ingredients for glaze.
12

Spread on top of frosting.
13

Refridgerate cake for at least 2 hours before ready to serve.
14

Place 2 tablespoons grated lemon peel and 1 halved slice of lemon in the center of the cake for garnish.