Lemon Cream Cake Recipe
Ingredients
| 8 oz. sugar-free white cake mix | ||
| Water | 2/3 Cup (16 tbs) | |
| Egg | 1 | |
| Lemon zest | 1 Teaspoon, grated | |
| 1 tsp lemon flavoring | ||
| Topping | 1 | |
| Water | 1/2 Cup (16 tbs) | |
| Cornstarch | 2 Teaspoon | |
| 1 tsp orange flavoring | ||
| Almond extract | 1/8 Teaspoon | |
Directions
Empty cake mix into a bowl.
Add 1/4 cup (180-mL) water, egg, lemon zest, and lemon flavoring.
Beat for 4 to 5 minutes or until creamy.
Transfer to 8 in. (20 cm) greased cake pan.
Bake at 350°F (175°C) of 20 to 25 minutes.
Allow cake to cool; then remove from pan.
In a chilled bowl and using a chilled beater, beat whipped-topping mix and 1/2 cup (125 mL) water until soft peaks form.
Gradually beat in cornstarch and flavorings.
Beat to stiff peaks.
Frost cake.
Add 1/4 cup (180-mL) water, egg, lemon zest, and lemon flavoring.
Beat for 4 to 5 minutes or until creamy.
Transfer to 8 in. (20 cm) greased cake pan.
Bake at 350°F (175°C) of 20 to 25 minutes.
Allow cake to cool; then remove from pan.
In a chilled bowl and using a chilled beater, beat whipped-topping mix and 1/2 cup (125 mL) water until soft peaks form.
Gradually beat in cornstarch and flavorings.
Beat to stiff peaks.
Frost cake.
Chef
