...
Go Back

Wedding cake with Lemon Accents

A delightful lemon-infused wedding cake perfect for celebrations. This cake features a moist lemon cake base and a creamy lemon buttercream frosting.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 650
Ingredients Method Notes

Ingredients
  

Cake
  • 1 box lemon cake mix (15.25 ounces)
  • 1 cup water
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 package lemon instant pudding mix (3.4 ounces)
  • 1/2 cup sour cream
  • 1 Zest of 1 lemon
Frosting
  • 2 cups unsalted butter, softened (1 pound)
  • 6 cups powdered sugar
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 Juice of 1/2 lemon
  • Lemon slices or candied lemon peel Optional: for decoration

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  2. Combine cake mix, water, oil, eggs, lemon pudding mix, sour cream, and lemon zest in a large bowl.
  3. Beat with an electric mixer on low speed for 1 minute, then on medium speed for 2 minutes.
  4. Divide batter evenly among the prepared cake pans.
  5. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
  6. Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
  7. For the frosting: Beat softened butter until light and fluffy.
  8. Gradually add powdered sugar, beating until smooth.
  9. Add heavy cream, vanilla extract, and lemon juice. Beat until light and fluffy.
  10. Level the tops of the cooled cakes if necessary.
  11. Place one cake layer on a serving plate and spread with frosting.
  12. Repeat with the second and final layer.
  13. Frost the entire cake with the remaining frosting.
  14. Decorate with lemon slices or candied lemon peel, if desired.
  15. Refrigerate for at least 30 minutes before serving.

Notes

For a more intense lemon flavor, add lemon extract to the cake batter and frosting.