Make This Gorgeous Lemon Cake Recipe for Your Next Spring Gathering
Do you need a showstopping dessert for your Easter brunch or next spring baby shower? Well, we have the cake for you. Whether you’re entertaining family or friends, they’re sure to love this sweet, lemon-y treat. (Psst: Visit the B+C shop for all the Easter supplies and Easter gifts you need to fill those baskets!)
Ingredients:
– 6 eggs
– 1 cup vegetable oil
– 1 cup water
– 1/4 cup lemon juice
– Assorted pastel sprinkles
– Candy eggs
Instructions:
1. Preheat oven to 350 degrees F. Grease and flour three 9″ baking pans.
2. Mix together vanilla cake mix, eggs, oil, water, and lemon juice until well combined. Divide batter evenly between three pans.
3. Bake at 350 degrees F for 28 to 33 minutes, or until a toothpick inserted in the middle comes out clean.
4. Let cakes cool completely and then freeze for at least 30 minutes.
5. Remove cakes from the freezer and place one layer on your serving plate. Spread frosting in an even layer over the top of the cake and then repeat with remaining layers. Place a thin coat of frosting all over the outside of the cake and place in the refrigerator for 30 minutes.
6. Remove cake from the refrigerator and cover the outside of the cake in an even, thick layer of frosting.
7. Immediately cover sides of the cake with sprinkles. Pipe frosting around the top edges and decorate with additional sprinkles.
Start by gathering your ingredients.
Mix together vanilla cake mix, eggs, oil, water, and lemon juice until well combined.
Divide batter evenly between three pans. Bake at 350 degrees F for 28 to 33 minutes, or until a toothpick inserted in the middle comes out clean.
Remove cakes from the freezer and place one layer on your serving plate. Use a piping bag to help you create a thick, even layer of frosting on top of the first cake layer.
Once you’ve covered the layer with frosting, use an offset spatula to smooth the frosting.
Repeat process with remaining layers, then place a thin coat of frosting all over the outside of the cake and place in the refrigerator for 30 minutes.
Remove cake from the refrigerator and cover the outside of the cake in an even, thick layer of frosting.
Immediately cover sides of the cake with sprinkles.
Then pipe frosting around the top edges and decorate with additional sprinkles and candy eggs.
And there you have it! A beautiful pastel cake.
What are your favorite spring desserts? Let us know in the comments section below!
