This is for Caitlin. I told you it was easy peasy! 🙂
Lemon Cake with a Twist
1. Heat oven to 350°. Line two 8-inch square pans with trimmed parchment paper, making sure the parchment hangs over the edges. Use two pieces of parchment, placing one way and the other placed other way. All four sides will have parchment hanging over the edge. You will use the parchment later for pulling the cake out of the pans, so make sure there is about an inch of parchment to grab.
2. Make cake batter as directed on the box and pour evenly into the two pans. Bake until toothpick comes out clean, about 25-30 minutes. Set aside to cool slightly.
3. In small bowl, mix powdered sugar and lemon juice well. Poke each cake every inch or so in a grid pattern with the end of a chopstick. Evenly pour the lemon mixture over the top of each cake. Refrigerate cakes for 2 hours.
4. Remove one cake from the pan by placing your serving dish over the top of the cake pan and quickly invert. The cake should fall onto the serving dish with rounded side down. I like to use a square plate. Carefully peel away the parchment.
5. For lemon frosting: Place frosting in a small bowl and microwave for 10 or 15 seconds. For whipping cream frosting: In mixing bowl, pour in whipping cream and whip until soft peaks form. Add about 1 or 2 tablespoons of sugar and a tablespoon of lemon juice and whip to mix. Add more to taste. Spread first cake with half of the frosting.
6. Remove second cake using the parchment paper “holds.” Place on top of the first cake, rounded side up. It’s tricky because the cake is a little sticky and you’re peeling away the parchment. A large spatula may help. Frost cake with remaining frosting. I don’t usually frost the sides, but you can if you’d like.
7. Garnish and serve.