1 package yellow cake mix (I used Betty Crocker Supermoist yellow because it was on sale)
1 cube (1/2 c.) completely softened unsalted butter
3 eggs (2 egg whites, one whole)
1 1/4 c. water
1 tsp. lemon oil
1/2 tsp. vanilla
zest of 2 lemons
For 4 layers, double the recipe and make in two batches. The cake pictured is two boxes of mix.
Heat oven to 350. Coat two 8 inch baking rounds with non-stick baking spray. Mix together cake mix, eggs and water until smooth and fluffy, about 2 minutes. Mix in lemon oil, vanilla and zest and mix again. Add butter and whip until fluffy. Pour into pans. Bake 25-30 minutes. Immediately invert onto cooling rack. Repeat the same process with batch #2.
Lemoncello Poke Glaze
2 cups powdered sugar
4 TBSP Lemoncello
Juice of 1/2 lemon
1 TBSP super soft butter
zest of 1 lemon
Mix together all ingredients until smooth.
When 2 of the cakes are cool, poke cake in multiple places with a straw. Pour glaze into holes. You will have to go over the holes a couple of times. Spread the remaining in thin layer over top. Leave the other two cakes plain.
Whipped Cream with Lemon Curd
Homemade or 1 jar of good quality lemon curd
3 cups whipping cream
1 cup powdered sugar
zest of two lemons
1 tsp. lemon extract
Whip cream on high until peaks start to form. Add extract, and powdered sugar and whip til firm. Gently fold in 1/2 jar of lemon curd, spoonful by spoonful so that the whip doesn't collapse.
To assemble cake:
Start with poked layer. Spread thin layer of lemon curd over glaze. Spread a generous coat of whipped cream mixture. Do a layer with the plain cake and repeat steps. Garnish with lemon zest wedges and serve on happy bright plates and eat with family. Family is the best. I'm serious.
