Lemon Cake

Name: Lemon Cake
Cook time: 30 min
Total time: 30 min
Yield: 1 Cake, 12 serving(s)
Ingredients: 1 (18 ounce) box lemon cake mix (I prefer Duncan Hines Supreme Lemon); 1 (15 ounce) can lemon pie filling; 4 eggs; 1/4 cup water; 1/4 cup lemon juice; 1 medium lemon, zest of, grated; 8 ounces cream cheese (at room temperature); 2 cups powdered sugar (or to suit your taste); 2 tablespoons grated lemon peel; 1 teaspoon vanilla; 1 -2 tablespoon cream (enough to make it spreadable); 1 cup powdered sugar; 1/4 cup lemon juice; 1 -2 tablespoon grated lemon peel

Submitted by In the kitchen cookin

"Store bought lemon cake is not moist enough and never had enough lemon flavor for me. After reviewing a few recipes I came up with this."

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Ready In:: 30mins
Ingredients:: 14
Yields:: 1 Cake
Serves:: 12

ingredients

Cake Ingredients
1 (18 ounce) box lemon cake mix (I prefer Duncan Hines Supreme Lemon)
1 (15 ounce) can lemon pie filling
4 eggs
¹⁄₄ cup water
¹⁄₄ cup lemon juice
1 medium lemon, zest of, grated
Frosting
8 ounces cream cheese (at room temperature)
2 cups powdered sugar (or to suit your taste)
2 tablespoons grated lemon peel
1 teaspoon vanilla
1 -2 tablespoon cream (enough to make it spreadable)
Glaze
1 cup powdered sugar
¹⁄₄ cup lemon juice
1 -2 tablespoon grated lemon peel

directions

Cake: Preheat oven to 350 degrees.
Grease and flour a 9X13 cake pan or use Pam for Baking.
Dump all cake ingredients into a bowl and mix well.
Bake for 3 minutes or until toothpick plunged into the center of cake comes out clean.
Cool cake completely . Prepare frosting and glaze while cake cools).
Frosting: Dump all ingredients into bowl and mix till you reach a spreadable texture. (I like mine a little thick.).
Spread on cake.
Glaze: Mix all ingredients for glaze.
Spread on top of frosting.
Refridgerate cake for at least 2 hours before ready to serve.
Place 2 tablespoons grated lemon peel and 1 halved slice of lemon in the center of the cake for garnish.