This article brought to you by Davis Auto Body and Skyforest Inn Event & Retreat Center.
By Victoria Heerschap
This simple, from-the-box dessert recipe is a like a ray of sunshine. Light and bright lemon cakes are great for a spring party or a picnic!
Easy Lemon Cakes Recipe
Ingredients:
1 box vanilla cake mix
*Eggs and Oil according to box directions
3 lemons
Lemon flavored pudding mix
*Milk according to box directions
2 cups heavy whipping cream
1 ½ + ½ tsp. granulated sugar
½ tsp. vanilla extract
Directions:
Make the lemon pudding according to the box directions, using the pie filling method. Chill for 5 minutes.
Mix the vanilla cake mix according to the box directions.
Zest, then slice the lemons in half. Carefully squeeze fresh lemon juice into the batter until it smells nice and lemony, about ¼ cup. Finely chop about half of the lemon zest and mix into the batter. Remove the remaining lemon zest into a small bowl, toss with ½ tsp. sugar, and set aside to candy the zest.
Pour the batter into paper-lined cupcake tins and bake according to the box directions (use high-altitude directions, if necessary). Remove cakes and cool on a wire rack.
Once the cakes are cooled, use a small spoon and scoop out a small hole from the center of the top of the cakes.
Spoon the chilled pudding into a plastic baggy, then trim off a corner. Use the baggie to pipe the pudding into the holes in the cakes.
Beat the whipping cream along with the granulated sugar and vanilla extract until stiff peaks form. Spoon the whipped cream into another baggie, and use to pipe the cream on top of the cupcakes. Alternatively, you can spoon it on for a more rustic look. Garnish with the candied lemon zest. Serve chilled.
