All-New Cake Mix Doctor - Anne Byrn [30]
6. Meanwhile, make the lemon buttercream frosting. Place the butter in a medium-size bowl and beat with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine and add the 2 tablespoons of lemonade concentrate, 1 tablespoon of water, and the confectioners’ sugar. Beat with the mixer on low speed until the sugar is incorporated, 1 minute. Increase the mixer speed to medium-high and beat until light and fluffy, 1 minute longer, adding up to 1 tablespoon more of water, if necessary.
7. To assemble the cake, transfer one layer, right side up, to a serving platter. Spread the top with about 1 cup of the frosting. Spread a layer of the raspberry filling carefully on top of the frosting, using about 1 cup of the filling. Place the second layer of cake, right side up, on top of the first. Frost the top of the cake, then the side, working with smooth, clean strokes.
Keep It Fresh! Store this cake, in a cake saver or loosely covered with plastic wrap, at room temperature for up to three days. Freeze the cake, wrapped in aluminum foil, for up to six months. Let the cake thaw overnight on the counter before serving.
Note: The smallest cans of frozen lemonade concentrate are 6 ounces, perfect for this recipe. If you can only find a larger can, return the unused portion to the freezer for making lemonade.
LEMON LOVER’S LAYER CAKE WITH LEMON CREAM CHEESE FROSTING
IF YOU LOVE LEMON you’ll love this cake. Without the poppy seeds and white chocolate called for in recipes in my other books, this cake is lemon plain and simple, flavored with lemon yogurt and pudding and fresh lemon juice and zest. The frosting is my lighter cream cheese one with lemon juice and zest. Bake this cake for birthdays and potlucks, and even for dinner parties where you can serve it with a scoop of raspberry sorbet. Or turn this recipe into twenty to twenty-four cupcakes, each garnished with a whole fresh raspberry.
serves:
12 to 16
prep:
25 minutes
bake:
25 to 30 minutes
cool:
30 minutes
For the cake
Vegetable oil spray, for misting the pans
Flour, for dusting the pans
1 medium-size lemon
1 package (18.25 ounces) plain yellow or vanilla cake mix
1 package (3.4 ounces) lemon instant pudding mix
1 container (6 ounces; ¾ cup) low-fat lemon yogurt
¾ cup water
½ cup vegetable oil
4 large eggs
For the lemon cream cheese frosting
4 ounces reduced-fat cream cheese, at room temperature
8 tablespoons (1 stick) butter, at room temperature
About 4 cups confectioners’ sugar, sifted
Recipe Reminders
MADE FOR
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1. Make the cake: Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist two 9-inch round cake pans with vegetable oil spray, then dust them with flour. Shake out the excess flour and set the pans aside.
2. Rinse the lemon and pat it dry with paper towels. Grate enough zest to measure 2 teaspoons. Set 1 teaspoon of zest aside for the frosting. Cut the lemon in half and squeeze the juice into a small bowl; you will need 1 tablespoon plus 2 teaspoons. Set 2 teaspoons of lemon juice aside for the frosting.
3. Place the cake mix, pudding mix, yogurt, water, oil, eggs, 1 teaspoon of lemon zest, and 1 tablespoon of lemon juice in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are moistened, 30 seconds. Stop the machine and