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Cakes & cheesecakes

Strawberry-Lemonade Layer Cake
Ingredients
Boxed strawberry cake mix is the time-saving secret to this layer cake. Fresh lemon zest and juice brighten up the fluffy cream cheese frosting.
3 large eggs
1/3 to 1/2 cup vegetable oil
1 cup water
1 (15.25-oz.) box strawberry cake mix
4 lemons, divided
1 1/2 (8-oz.) blocks cream cheese, softened
1 cup (2 sticks) unsalted butter, softened
1 tsp. vanilla extract
Pinch of salt
4 cups confectioners' sugar
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Strawberry-Lemonade Layer Cake

Strawberry-Lemonade Layer Cake

Strawberry-Lemonade Layer Cake
  • Servings:Serves 16
  • Prep Time:60 minutes
  • Cook Time:35 minutes
directions
Using eggs, oil and water, prepare cake mixture according to package directions for two 8" cake rounds. Cool completely on wire rack.
Meanwhile, from 2 lemons, grate 1 tablespoon zest and squeeze 3 tablespoons juice. In a large bowl, with a hand mixer or stand mixer, beat cream cheese, butter, vanilla and salt until very smooth.
Gradually beat in confectioners' sugar until well combined and fluffy. Beat in lemon zest and juice.
Cut each cooled cake layer into 2 layers for a total of 4 layers. Arrange 1 layer on a cake plate. Spread 1 cup frosting on top. Repeat with 3 more layers. Spread remaining frosting on outside of cake, using a bench scraper or side of large icing spatula to even out, letting sides peek through frosting. Thinly slice remaining 2 lemons. Decorate cake with lemon slices.
Tip: Garnish with some fresh strawberries for another pop of spring flavor and color.
Source: Hannaford fresh Magazine, March April 2024
 
 
 
 
 
 
 
 
 
 
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