Moist Lemon Cake with Strawberries
Springtime means shaking off the chill of winter and getting some vitamin D out in the sunshine. And all of us rugged Midwestern folks could all use some vitamin D after 4 months of combating snow.
With the daffodils and tulips starting to bloom, naturally everyone wants to spend as much time outside as possible, so let's not spend hours baking a cake. Rather, let's cheat this once so we can run back outside. I have quick and super simple recipe which is perfect for spring -- lemon cake with strawberries.
I routinely make this cake for birthdays in March or April, and people love the moist layers with creamy light topping. With the fruit on top we can even pretend it's healthy! As far as the berries go, strawberries are tasty and fairly easy to find, but raspberries can easily be substituted if they are in season.
So, if you have an Easter brunch or special birthday coming soon, take an extra half an hour to make a delicious cake. And I will say that it's so quick and easy you don't even have to wear an apron!
Start by adding cake mix, lemon pudding, water and egg whites to a stand mixer. Mix until light and fluffy and no lumps remain.
Spread into two round cake pans and bake for 25 minutes. Cool in pans.
Please note these cakes are dense and may be slightly sticky so I try to touch them as little as possible before they hit the cake stand.
While the cakes cool, clean and dice half of the strawberries. Then clean and halve the remaining berries.
Transfer one layer to a cake stand of your choice, then mix up the frosting. Plan on using the frosting within 10 minutes of mixing it, otherwise the pudding has a tendency to set which makes the final appearance less appealing.
In a small bowl combine milk and vanilla pudding, Then fold in the whipped cream until combined.
Pour 1/3 of the frosting over bottom layer of cake. Spread chopped berries between the layers, then pour remaining frosting on top and smooth it down the sides. After the frosting has set, gently arrange the halved berries on top.
Enjoy!
With the daffodils and tulips starting to bloom, naturally everyone wants to spend as much time outside as possible, so let's not spend hours baking a cake. Rather, let's cheat this once so we can run back outside. I have quick and super simple recipe which is perfect for spring -- lemon cake with strawberries.
I routinely make this cake for birthdays in March or April, and people love the moist layers with creamy light topping. With the fruit on top we can even pretend it's healthy! As far as the berries go, strawberries are tasty and fairly easy to find, but raspberries can easily be substituted if they are in season.
So, if you have an Easter brunch or special birthday coming soon, take an extra half an hour to make a delicious cake. And I will say that it's so quick and easy you don't even have to wear an apron!
Start by adding cake mix, lemon pudding, water and egg whites to a stand mixer. Mix until light and fluffy and no lumps remain.
Spread into two round cake pans and bake for 25 minutes. Cool in pans.
Please note these cakes are dense and may be slightly sticky so I try to touch them as little as possible before they hit the cake stand.
While the cakes cool, clean and dice half of the strawberries. Then clean and halve the remaining berries.
Transfer one layer to a cake stand of your choice, then mix up the frosting. Plan on using the frosting within 10 minutes of mixing it, otherwise the pudding has a tendency to set which makes the final appearance less appealing.
In a small bowl combine milk and vanilla pudding, Then fold in the whipped cream until combined.
Pour 1/3 of the frosting over bottom layer of cake. Spread chopped berries between the layers, then pour remaining frosting on top and smooth it down the sides. After the frosting has set, gently arrange the halved berries on top.
Enjoy!
Moist Lemon Cake with Strawberries
Ingredients
- 1 package lemon cake mix
- 1 package instant lemon pudding (3.4 oz)
- 1 3/4 cups water
- 3 egg whites
- 3/4 cup milk
- 1 1/2 tablespoon instant vanilla pudding mix
- 1 container whipped topping (8 oz)
- Fresh strawberries, washed
Instructions
- Preheat oven to 350F. Grease 2 9" round cake pans.
- In a large bowl, stir cake mix and lemon pudding mix until no lumps remain. Add water and egg whites, then beat on low speed until combined and then at high speed for 4 minutes.
- Pour batter into cake pans and bake for 25 minutes or until done. Cool on wire rack.
- In a separate bowl, combine milk and vanilla pudding mix. Beat on low for 2 minutes until mixture starts to thicken. Fold in whipped cream.
- Wash strawberries and chop half into small pieces, then slice the other half neatly.
- After cake has cooled, layer one round with a small amount of whipped cream. Sprinkle chopped strawberries on top, then add second layer of cake. Pour the remaining whipped topping over the top and sides. Gently layer the sliced strawberries on top. Serve.
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