Lemon Drop Cake

Name: Lemon Drop Cake
Prep time: 3 h 15 min
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 12
Cuisine: Global
Ingredients: 1 container Betty Crocker® Rich & Creamy lemon frosting; 1 box Betty Crocker® SuperMoist® lemon cake mix; 59 milliliters fresh lemon juice (1 large lemon); 237 milliliters powdered sugar

You can never have too many dessert recipes, so give Lemon Drop Cake a try. This recipe makes 12 servings with 199 calories, 2g of protein, and 1g of fat each. This recipe covers 3% of your daily requirements of vitamins and minerals. Head to the store and pick up rich & creamy lemon frosting, powdered sugar, lemon juice, and a few other things to make it today. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes about 3 hours and 15 minutes.

Instructions

Heat oven to 350°F (325°F for dark or nonstick pans). Line two 8-inch square pans with foil, letting foil hang 2 inches over 2 opposite sides of pans. Grease or spray bottoms and sides of foil.

Equipment you will use

Aluminum Foil

Oven

Make cake batter as directed on box.

Pour into pans.

Bake 25 to 32 minutes or until toothpick inserted in center of cake comes out clean. Cool 15 minutes.

Equipment you will use

Toothpicks

Oven

In small bowl, mix powdered sugar and lemon juice. Poke top of warm cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking.

Ingredients you will need

Powdered Sugar

Lemon Juice

Equipment you will use

Bowl

Drizzle and spread lemon mixture over top of cake. Refrigerate about 2 hours or until chilled.

Ingredients you will need

Spread

Lemon

Remove cakes from pans by lifting with foil; peel away foil.

Equipment you will use

Aluminum Foil

In small microwavable bowl, microwave frosting uncovered on High 15 seconds. On serving plate, place 1 cake, rounded side down; trim if necessary so layer rests flat.

Ingredients you will need

Frosting