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White Cake with Lemon Cream Cheese Frosting
Ingredients
Yield : 1 LAYER CAKE
:CAKE:
- 1 box of white cake mix
:LEMON FILLING:
- 1/2 cup sugar
- ¼ cup cornstarch
- 1/4 teaspoon salt
- 2 egg yolks
- 3/4 cup water
- 2 tablespoons unsalted butter, softened
- ? cup freshly squeezed lemon juice
- 1 teaspoon lemon zest (you’ll need more for the frosting)
LEMON CREAM CHEESE FROSTING
- 1 package (8oz) cream cheese, softened
- 1/4 cup butter, softened
- 2 to 3 teaspoons freshly squeezed lemon juice
- 4 cups powdered sugar
- 1 teaspoon lemon zest
Method
FOR CAKE:
- Prepare white cake as directed on box in two round 8 or 9 inch pans
- Cool completely on wire rack
- You could of course use your favorite recipe for white cake if you wanted to, but as you’ve probably figured out by now, I take shortcuts whenever possible
LEMON FILLING:
- Have all your ingredients ready before you begin
- Mix sugar, cornstarch and salt in small saucepan
- Add egg yolks and mix until egg is completely mixed with dry ingredients
- Whisk in water until mixture is smooth
- Cook over medium low heat until just boiling
- Mixture will be quite thick
- Immediately remove from heat and stir in butter
- Gradually whisk in lemon juice until smooth
- Stir in zest
- Pour into bowl and cover surface with plastic wrap
- Refrigerate until firm, about 1 hour
LEMON CREAM CHEESE FROSTING:
- In a large bowl, with electric mixer, beat cream cheese and butter until fluffy
- Add powdered sugar and lemon juice; beat until light and fluffy
- Fold in lemon zest
ASSEMBLING CAKE
- Slice off very top of each layer of cake to create a flat surface
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