Take store-bought cake mix to the next level by adding a little lemonade instead of water. This sweet and summery cake looks extra fancy when decorated with candied lemon slices and a creamy, tart frosting made by combining my Butter and Cream Frosting and a little lemon curd.
- One 16.25-ounce boxed white cake mix
- 3 eggs
- 1/3 cup vegetable oil
- 1 cup lemonade
- Sandra Lee's Butter and Cream Frosting
- 1/2 cup lemon curd
- 6 to 8 drops yellow food coloring
- Lemon jelly candy
- 1 large lemon (for candied lemon slices)
- 1 cup granulated sugar
For the cake:
1. In a large bowl, blend all cake ingredients until combined.
2. With a hand mixer, beat until smooth, approximately 2 minutes.
3. Choose your pan size and bake according to box instructions. I used two 8-inch rounds to make a double layer cake.
4. Let cakes cool completely before frosting.
For the frosting:
In a medium-sized bowl, combine 4 cups of Sandra Lee's Butter and Cream Frosting with lemon curd and food coloring, then mix until smooth and the food coloring is evenly distributed.
For the candied lemon slices:
1. Preheat oven to 350 F.
2. Line a large baking sheet with parchment paper.
3. Cut lemon crosswise into 1/8-inch thick slices.
4. Sprinkle sugar onto a plate.
5. Dip both sides of the lemon slices into the sugar. Make sure both sides are evenly coated.
6. Arrange the lemon slices in a single layer on the pan.
7. Bake for 10 to 15 minutes, until lemons are almost dry and a sugary glaze is apparent.
8. To prevent the slices from sticking to the paper, loosen them up by shaking the pan gently before they cool completely.
1. Frost the first layer of cake with a crumb coating.
2. Add a generous layer of frosting in the middle, then top with the second layer.
3. Frost the outside of the cake with more lemon-flavored frosting.
4. Place individual lemon jelly candies around the edge of the frosted cake. Make sure every slice of cake will have at least one lemon candy.
5. Add candied lemon slices to the center of the cake.