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Super Easy Eggless Lemon Cake
1 package Duncan Hines Lemon Supreme cake mix
1/3 cup vegetable oil
3/4 cup sour cream
1 cup milk
1/2 tsp. lemon extract
Grated zest of one whole lemon
Juice from 1/2 lemon
Preheat oven to 350 degrees F.
Blend all ingredients in a large bowl with electric mixer on low speed for one minute. Scrape down sides of bowl and beat with mixer for an additional 2-3 minutes until all lumps are gone and mixture is light and fluffy.
Pour batter into two, greased and floured 9-inch round cake pans and bake at 350 degrees F. for 24-28 minutes or until edges are browned and starting to pull away from side of pan. Cake should feel firm to touch in center. Cool cakes in pan for 2-3 minutes then turn onto rack to cool completely before icing. Cakes will not rise as high as ones made with eggs, and once removed from the oven they will sink a bit, this is normal.
Once cake layers are cooled you can fill and frost with lemon icing or any frosting of your choice. Be careful when stacking layers as this cake is more delicate than a tradtional cake made with eggs, and has a tendency to break apart more easily.
This cake is very moist and can be easily enjoyed without icing. Serve with fresh fruit and a dollop of whipped cream for a super easy dessert.
Easy lemon icing:
4 cups powdered sugar
1/2 cup butter, softened
1 tablespoon fresh lemon juice
1/2 teaspoon lemon extract
2-3 tablespoons milk as needed
In a large bowl and using an electric mixer, beat powdered sugar, butter, lemon juice, lemon extract and 1 tablespoon of the milk until smooth. Beat in additional milk as needed to make of spreading consistency and mix until icing is light and fluffy.
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From Helen's Kitchen
Baker's Best