Sunday, February 23, 2014

When life hands you lemons...

...make dessert!

My broker had a birthday this past week. He's mentioned in the past that he loves lemon meringue pie.  He's a really great broker so it only makes sense that I'd make a pie.  But there are quite a few people in my office who are willing to show up to celebrate Dave.  I knew one pie wouldn't be enough.  So I made two.  And I know not everyone one likes lemon meringue but I wanted to stick to the lemon theme so I made a lemon cake.  But I didn't care for the looks of  the frosting recipe that came with the cake recipe so I made a lemon cream cheese frosting to go with the lemon cake.  I also think a cake looks better when it is layered.  I wanted layers but I felt a sheet cake would be easier to cut and serve. So I doubled recipes and stacked cakes.  Yes.  That is a lot of recipes and a lot of math for a late Tuesday night.  The lemon meringue turned out fine.  The lemon cake was A-Maze-Ing!  Try it for yourself and let me know what you think!

Lemon Cake

1 (18.25 oz) package yellow cake mix
1 (3.4 oz) package instant lemon pudding mix
1 3/4 cups water
3 egg whites

Preheat oven to 350 degrees F.  Spray 9x13 inch pan with non-stick cooking spray.

In a large bowl, mix together cake and pudding mixes.  Pour in water and egg whites.  Beat on low speed for one minute.  Scrape down sides.  Mix on high for an additional 4 minutes.  Pour batter into prepared pan.

Bake for 25 to 30 minutes or until a toothpick inserted I the center of the cake comes out clean.  Cool completely before frosting.

Lemon Cream Cheese Frosting

1 (8 oz) package cream cheese, softened
1/4 cup butter, softened
2 tablespoons lemon juice
2 teaspoons lemon zest
1 teaspoon vanilla extract
5 cups confectioners' sugar

Beat cream cheese, butter, lemon juice, lemon zest, and vanilla until smooth and fluffy.  Add 2 cups confectioners' sugar, scrape down sides, add two cups of confectioners' sugar, mix thoroughly.  Add remaining cup of confectioners' sugar in small increments until frosting reaches appropriate consistency for easy spreading.

Makes about 3 1/2 cups of frosting.

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