Lemon Blossom Cake {Lemonade Cake}

This Lemon Blossom Cake perfectly merges the flavors of Paula Deen's Lemon Blossoms and Mosquito Café's Lemonade Cake. This two-layer cake is made up of a moist lemon-infused cake topped with your choice of a sweet lemon glaze or a decadent cream cheese buttercream. Perfect for any occasion, this recipe promises will satisfy your sweet cravings with every bite.

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Course: Dessert

Cuisine: American

Keyword: Lemon Blossom Cake, Lemon Buttercream, Lemon Cake, Lemonade Cake

Prep Time: 20

Cook Time: 30

Cooling Time: 30

Total Time: 1 30

Servings:

Calories: 472kcal

Equipment

Stand Mixer
2 9" Cake Pans

Ingredients

Two Layer Lemon Cake

1 18.25 oz Box of Classic Yellow Cake Mix
⅓ cup of Vegetable Oil
4 Large Eggs
1 ⅓ cup Buttermilk
2 - 2.9 oz Boxes of Lemon Pudding
1 Freshly Squeezed Lemon

Lemon Buttercream Frosting

1 Stick of Butter room temp
1- 8 oz Package of Cream Cheese room temp
3 Cups Powdered Sugar
1 teaspoon Vanilla
¼ Cup Freshly Squeezed Lemon
1 lemon zested

Optional Lemon Glaze Recipe

4 cups Confectioners' Sugar
⅓ cup Fresh Lemon Juice
1 Lemon zested
3 tablespoons Vegetable Oil
3 tablespoons Water

Instructions

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)
While the cake is cooling add the softened butter and cream cheese to a large mixing bowl and beat on high for 2 minutes until light and fluffy.
Add in the powdered sugar, vanilla, lemon juice, and lemon zest and continue to mix on med/high for 3-5 minutes or until fluffy and fully combined.
Frost the top of one layer first with half of the buttercream 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.
Frost the top layer with the remaining frosting.

Optional Glaze

This glaze makes a great, light alternative to the buttercream. Simply whisk all glaze ingredients in a small bowl until well combined with no lumps.
I add extra water as I mix because the glaze seems to thick for drizzling.
Drizzle or pour half of the glaze over the top of the first layer then top with the second layer and repeat with the second half of the glaze.
This can be done while the cake is still slightly warm.

Notes

Garnishing Notes

When the cake is frosted, it can be garnished with two thin lemon slices cut halfway and twisted on the top of the cake.

Storage Notes

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

Nutrition