Wednesday, July 4, 2012

Lemon Dream Cake


One of the biggest blessings for me since I started this website has been all the amazing people I've had a chance to get to know.  Food.  It really brings folks together, doesn't it? It doesn't matter where you're from or what kind of food you cook. We all gotta eat, right? And occasionally, I get emails from readers who would like to share a favorite family recipe with me.  I love when y'all take the time to share special recipes with me.  Especially when a special memory is attached.  Honestly, I wish I had more time because I have a stack of recipes that I am really wanting to try.  Y'all are some good cooks!

I had the good fortune of receiving this next recipe from Country Cook reader, Cynthia Brandon.  I must have accidentally deleted the email Cynthia sent me, or else I would let y'all know where Cynthia is from.  Cynthia, if you're reading this, give me a holler!
I had this recipe printed out and in my stack of recipes for months now and finally had a chance to make it recently.  I just love anything lemon (and many of you are aware of my love for making fun cakes with boxed cake mixes).   So this was a match made in heaven.
And lemon cakes are just made for summer.

Now, you would think looking at this recipe that this cake is on lemon overload.  Let me assure you - it really isn't.  It isn't crazy sweet or a big ole lemon bomb.  It is the perfect balance of sweet and a little tart from the pie filling.  My husband, who is not a lemon cake fan, really enjoyed this one if that gives you an indication.
Ingredients:
1 (18.25 oz.) box French Vanilla Cake Mix
ingredients needed to make cake (eggs, oil and water)
1 (15.75 oz.) can lemon pie filling
1 tub lemon flavored frosting
1 ( 8oz.) tub whipped topping, thawed
Directions:
Preheat oven to 350F degrees
Spray a 9x13 baking dish with nonstick cooking spray (I like the kind that has flour in it).

Prepare cake mix as directed on the back of the box.
Pour batter into baking dish.
Place spoonfuls of lemon pie filling all over the batter.
Take a knife and swirl it all around to help evenly distribute it better.
Note: The lemon pie filling is heavier than the cake batter. So it will sink to the bottom of the cake as it is cooking. Don't worry, it won't burn. This is normal.

Bake at 350F degrees (in center rack) for about 35-40 minutes.
Until it springs back to the touch and isn't jiggly in the center.
Let cake cool completely before proceeding to the next step.

In a bowl, combine lemon flavored frosting with whipped topping.
Mix until thoroughly combined.
You can do this by hand or with an electric mixer.
It actually comes together pretty easily by hand, but it's up to you.
Spread frosting over cooled cake.
Refrigerate until chilled and keep any leftovers refrigerated.
It is such a cool and refreshing summer-y cake.

Thank you Cynthia!
Printable Recipe Here