The Humpherys Family

Lemon Cake

Recipe Added:  11/23/2011 
1 box lemon cake mix
1 cup sour cream
3/4 cup water
3/4 cup oil
4 eggs
1 small pkg instant lemon pudding

Frosting #1: Lemon
1 cup butter, very soft
6-8 cups powdered sugar
1/2 cup fresh lemon juice
1 tsp grated lemon zest

Frosting #2: Cream Cheese
1 8-oz. pkg cream cheese, softened
1/4 cup butter, softened
1 tsp vanilla
4 cups powdered sugar, sifted

Frosting #3: Lemon Cream Cheese
1 8-oz. pkg cream cheese, softened
1/2 cup butter, softened
1/4 cup lemonade from concentrate, thawed
1/2 tsp vanilla
6 cups powdered sugar
Preheat oven to 350. Mix dry cake ingredients then add wet ingredients. Mix with electric mixer on medium speed for about two minutes. Pour into greased 9×11 pan or two round pans. Bake 25-30 minutes. Don’t overbake or the cake will be too dry. Decorate with either Lemon or Cream Cheese Frosting.

Lemon Frosting: Place butter and 4 cups sugar in mixing bowl, add juice and zest. Beat until smooth and creamy. Gradually add remaining sugar, 1 cup at a time, until desired consistency.

Cream Cheese Frosting: Beat cream cheese, butter and vanilla in mixer bowl until well blended. Add sugar gradually, beating after each addition until well blended.
Notes
Jared's favorite lemon cake.
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