Lemon Cake

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.

• Ready In: 30 mins
• Serves: 12
• Yields: 1 Cake

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

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