Desserts

Creamy Lemon Cake

photo by:kraft

I made this cake for a 4th of July get together. Everyone raved about how good it was. It was a very moist cake with just the right amount of lemon flavor.

posted by

kknwallyg

on 7/5/2011

time

prep:

20 min

total:

2 hr 25 min

servings

total:

12 servings

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What You Need

pkg. (2-layer size) white cake mix

1/2

cup KOOL-AID Lemonade Flavor Sugar-Sweetened Soft Drink Mix, divided

can (12 oz.) evaporated milk

1/2

cup milk

1/2

cup BREAKSTONE'S or KNUDSEN Sour Cream

cups thawed COOL WHIP Whipped Topping

Make It

PREPARE cake batter and bake as directed on package for 2 (9-inch) round cake layers. Cool completely. Reserve 1 tsp. drink mix. Blend milks, sour cream and remaining drink mix in blender until well blended. Cut each cake layer horizontally into 2 layers. Place 1 layer on plate; pierce cake layer with large fork at 1/2-inch intervals.

POUR 3/4 cup milk mixture over cake. Repeat with remaining cake layers and milk mixture, stacking layers before preparing each layer. Refrigerate 1 hour.

FROST cake with COOL WHIP; sprinkle with reserved drink mix. Keep refrigerated.

Kraft Kitchens Tips

How to Add Milk Mixture Without a Mess

Pour milk mixture into clean plastic bottle with squirt tip. Insert tip of bottle into holes in cake before squeezing milk mixture into holes.

Special Extra

Add the zest of 1 lemon to cake batter for extra citrus flavor before baking. Garnish cake with lemon slices.

Substitute

Prepare cake batter and bake in 13x9-inch pan. Cool completely. Pierce cake and pour milk mixture over cake in pan. Refrigerate 1 hour. Frost as directed.