Lemon Drop Cake

Prep 25 min
Total 3 hr 15 min
Servings 12

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Add a special touch and fresh citrus zing to a cake mix treat. Fork-poking and pouring sweetened lemon juice over a baked Betty Crocker™ cake is the delicious secret.

Ingredients

1 box Betty Crocker™ SuperMoist™ lemon cake mix
Water, vegetable oil and eggs called for on cake mix box
1 cup icing sugar
1/4 cup fresh lemon juice (1 large lemon)
1 container Betty Crocker™ Creamy Deluxe™ vanilla frosting
Lemon drop candies, crushed, if desired

Steps

1

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.
2

Make cake batter as directed on box. Pour into pans. Bake 25 to 32 minutes or until toothpick inserted in centre of cake comes out clean. Cool 15 minutes.
3

In small bowl, mix icing sugar and lemon juice. Poke top of warm cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. Drizzle and spread lemon mixture over top of cake. Refrigerate about 2 hours or until chilled. Remove cakes from pans by lifting with foil; peel away foil.
4

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. Spread with half of frosting. Top with second cake, rounded side up. Frost top of cake with remaining frosting. Garnish with lemon drop candies. Store loosely covered.

You can use two 8- or 9-inch round cake pans instead of the square pans.
How-To To crush lemon drops, place in heavy-duty resealable food-storage plastic bag and crush with rolling pin or meat mallet.