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Candied Lemons Cake
The Candied Lemons Cake is layers of lemon cake, filled with fresh lemon curd and vanilla buttercream, then covered in vanilla buttercream, chocolate sprays, vanilla drip, and candied lemons! It’s beautiful and bright and delicious – perfect for spring and summer celebrations!
- Total Time1 hour 15 minutes
- Yield16 1x
Ingredients
Units
Scale
For the cake:
- 1 Lemon Cake Mix (15.25 oz)
- 1/2 cup all-purpose flour
- 1 Instant Lemon Pudding Mix (3.4 oz)
- 3 large eggs
- 1/2 cup water
- 1/3 cup vegetable oil
- 8 oz. sour cream
4 cups Vanilla Buttercream
1/2 cup Lemon Curd
1/2 cup Vanilla Drip
Instructions
- Preheat the oven to 325°F.
- In a medium mixing bowl, combine the cake mix, dry pudding mix, flour, eggs, oil, water, and sour cream. Mix until well incorporated.
- Divide into two 7-inch (or 8-inch) pans.
- Bake for 40-45 minutes.
- Cool completely.
- Place one layer on a cake board (or cake stand), top-down, and pipe a stiff dam of frosting around the edge.
- Spread the lemon curd on the layer of cake, then fill the dam of frosting with vanilla buttercream.
- Top with the second layer of cake.
- Frost the outside of the cake with vanilla buttercream and smooth it. Chill for at least 15 minutes.
- Add the yellow drip to the chilled cake and chill again until it’s set.
- Decorate with more buttercream, chocolate brushes, and candied lemons.
- Enjoy!
- Prep Time: 30
- Cook Time: 45
- Category: Dessert
- Method: Baking
- Cuisine: American
Find it online: https://rosebakes.com/candied-lemon-cake/
