With summer here lemon has been a flavor I've found myself drawn to lately. This cake was moist and perfectly citrusy- not too strong, though I do think the frosting may have been. I made mine thinner, more like a glaze so that you still had that extra sweetness, but it didn't overpower. I thought this cake especially good served warm. It also made a great breakfast treat the next morning.
My Kitchen Cafe
1 cup sour cream
3/4 cup water
3/4 cup oil
1 small package lemon instant pudding
Mix dry ingredients. Add wet ingredients. Mix electric mixer on med speed for about two minutes. Pour into a greased 9x11 pan or two round pans. Bake at 350 for 20-30 minutes. Don't over bake or the cake will be too dry.
You can also bake cupcakes and bake them for 15 - 20 minutes. the cupcakes will fall after they come out of the oven, but this is normal. Just fill in the indentation with more frosting.
1 cup (2 sticks) of butter, very soft
6-8 cups powdered sugar
1/2 cup lemon juice
1 tsp grated lemon zest
In lrg. mixing bowl, using a whisk or mixer on low, mix butter with 4 cups powdered sugar, then add the juice and zest ( I hadn't bought a lemon so I didn't use the zest). Beat until smooth and creamy. gradually add the remaining sugar, 1 cup at time until icing is as thick as you would like it. Use and store at room temp. (Don't refrigerate and it will last in a covered container for about 3 days.) Garnish with berries if desired.