1 cup butter, softened
1/2 cup shortening
3 cups sugar
5 large eggs
1 tablespoon grated lemon zest
1 tablespoon lemon extract
3 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1 cup whole milk
1/4 cup butter, softened
1-3/4 cups confectioners' sugar
2 tablespoons lemon juice
1 teaspoon grated lemon zest
1. In a large bowl, cream the butter, shortening and sugar until light and fluffy, about 5 minutes.
Add eggs, one at a time, beating well after each addition. Stir in lemon zest and extract. Combine the flour, salt and baking powder; gradually add to creamed mixture alternately with milk. Beat just until combined.
2. Pour into a greased 10-in. fluted tube pan.
Bake at 350° for 70 minutes or until a toothpick inserted in the center comes out clean.
Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. In a small bowl, combine the frosting ingredients; beat until smooth. Spread over top of cake. Yield: 12-16 servings.
Test Kitchen Tips
For extra nonstick insurance, grease with shortening, then give the greased pan a quick spritz of cooking spray.
A flexible plastic knife works wonders to remove a cake from a fluted tube pan without damage.
Slide the knife along the sides and center of the pan to loosen the cake before inverting it.
Pineapple Sunshine Cake
1 box yellow cake mix
1/2 cup oil
1 (8 oz.) can crushed pineapple with juice
1 (8 oz.) container whipped topping, thawed
1 small box instant vanilla pudding
1 (8 oz) can crushed pineapple with juice
Preheat oven to 350 degrees.
Spray a 9x13 pan with cooking spray.
In a large bowl, combine cake mix, eggs, oil, and 1 can of crushed pineapple with the juice.
Pour into prepared baking pan and bake for 25-30 minutes, or until toothpick inserted in center of cake comes out clean.
Allow to cool completely on a wire rack.
In a medium sized bowl, fold together whipped topping, box of vanilla pudding, and 1 can crushed pineapple with the juice.
Spread over the top of cooled cake. Recipe compliments of "Yummy Stuff"!!
1 box, (15.25 oz) Strawberry flavored cake mix
1 c. water
1/2 c. oil
3/4 c. strawberry jam, warmed
1 (8 oz.) pkg, cream cheese, room temperature
1 c. powdered sugar
2 Tbsp. milk
1 (8 oz.) container frozen whipped topping, thawed
1 pint fresh strawberries, sliced
Preheat oven to 350 degrees. Lightly spray a 9×13″ pan with non-stick baking spray.
Mix cake mix, water, oil, and eggs according to package directions. Pour batter into the prepared pan and bake for 30-35 minutes (or according to package directions). The cake is done when a toothpick inserted comes out clean and crumb-free.
While cake is still hot, use the back of a wooden spoon to poke holes in the cake about 1″ apart. Warm the strawberry jam in the microwave (about 30-60 seconds) and stir. Pour the jam into the holes of the cake. Let the cake cool completely.
Mix the whipped topping: With a hand or stand mixer, mix the cream cheese and powdered sugar. Add the milk and cream together to a smooth consistency. Add the full container of whipped topping and mix just until combined. Top the cooled cake with the whipped topping and spread evenly over the cake. Add the sliced strawberries to the top of the cake. Refrigerate until ready to serve.
Cover and refrigerate for up to a week.