Lemon Blossom Cake {Lemonade Cake}

I have been on a quest for more than a year to figure out this recipe for a Lemon Blossom Cake. I know, it’s sad isn’t it? I’m just not that great in the kitchen, especially when it comes to baking (makes you really want to try my recipes, huh?). Don’t worry, I didn’t do this alone, I finally had to call for backup and bring in my expert cake maker neighbor Glenda to hold my hand and help me crack the recipe code and together, we nailed it.

More than a year ago, I posted Paula Deen’s bite size Lemon Blossom recipe here. After I posted the recipe, my year long quest began and I wanted to figure out a way to merge Paula Deen’s Lemon Blossoms and the Mosquito Café {Galveston} Lemonade Cake into one out of this world cake. Both are insanely good and taste eerily similar. The cakey part of the Lemon Blossoms and the Lemonade Cake are taste almost identical to me. However, Lemon Blossoms have a lemon glaze topping and the Lemonade Cake has a seriously good butter cream, cream cheese, thick icing on top. This recipe allows you (depending on what you want) to either simply drizzle the Lemon Blossom glaze over the middle layer and top of the cake and serve or instead, frost with a serious thick cream cheese frosting like the Lemonade Cake made famous at The Mosquito Café in Galveston, Texas.

I also have just updated this post with Lemon Blossom Mini Bundt Cakes that I have made here.

So, let’s just get down to business and jump right into the yummy recipe!

Lemon Blossom Cake {Lemonade Cake}

Ingredients (two layer cake)

Cake:

1 18.25 oz Box of Classic Yellow Cake Mix
1/3 Cup of Vegetable Oil
4 Large Eggs
1 1/3 (one and one third) Cup Buttermilk
2 2.9 oz Boxes of Lemon Pudding
1 Freshly Squeezed Lemon

Preheat oven to 350 Degrees (F). Grease and flour (lightly) two 9 inch round cake pans (I also used parchment paper cut to fit). Mix all ingredients together by hand for 30 seconds. Beat at medium speed for 2 minutes.

Pour batter evenly into pans.

Bake for 25-30 minutes (do the toothpick trick in testing to see if the cakes are done) and cool. After cakes have cooled for 10 minutes, remove and place on cooling rack (flip one layer over)

Optional Glaze

If you are simply wanting to completely duplicate the Lemon Blossoms into a cake without frosting, you can mix up the lemon glaze and spread and drizzle over top and bottom layer and then immediately place the top cake layer over bottom to cool and have glaze stick to layers.

Optional Glaze Recipe

4 cups confectioners’ sugar
1/3 cup fresh lemon juice
1 lemon, zested
3 tablespoons vegetable oil
3 tablespoons water

I add extra water as I mix because the glaze seems to thick for drizzling.

Frosting

1 Stick of Butter (room temp)
1 8 oz Package of Cream Cheese (room temp)
3 Cups Powdered Sugar
1 teaspoon Vanilla
1/4 Cup Freshly Squeezed Lemon

Mix together in mixer on high for 5 minutes on med/high setting.

Frost the middle layer first with half of the frosting

Place the top layer on to the bottom layer and gently push down on the top layer and twist until the frosting on the middle layer looks even (great trick thanks to Glenda)

Frost the top layer with the remaining frosting

The Mosquito Cafe serves its Lemonade Cake without frosting on the side, so we did the same thing. If you want to frost the side on the cake, double the recipe for your frosting. When the cake is frosted, it can be garnished with two thin lemon slices cut halfway and twisted on the top of the cake.

Cake should be refrigerated after two days (if there is anything left)

I am so glad that we finally figured out this cake. I can’t wait to use this recipe for cupcakes too!

I hope you all have a wonderful 4th of July and I will be back next week with some furniture revamp tutorials from the Studio 319 remodel. Thank you so much for your sweet comments, emails and notes! I just love hearing your feedback and appreciate your time to comment.

Cheers!

Cyndy