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Lemon Cream Cheese Frosting

Reviewed: Mar. 20, 2012
Good basic recipe, but I cut the sugar in half, increased the cream cheese and butter, and upped the lemon juice and zest. Would have been nauseatingly sweet otherwise. I used the recipe here as a starting point but then ended up changing it a lot to get a nice, tart, cream cheese frosting.
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Lemon Cake

Reviewed: Mar. 20, 2012
I made this because I was craving a lemon cake and my favorite recipe is from scratch, but I didn't have time for that. I was a little concerned about the texture from reading reviews but it was wonderful. I used a yellow cake mix, a small package of pudding (lemon) instead of the larger one because I picked up the small by mistake, and I added 1/4 cup of oil and used 3 whole eggs (I was not concerned about fat/calorie content for this occasion). I used fresh lemon juice from four lemons in place of part of the water. I did not use the frosting in the recipe so I cannot comment (I subbed a cream cheese lemon frosting). I made two 8" rounds and used no-sugar-added blackberry jam as a filling between the layers. It was amazing and fast -- I am not one to like anything from a box but this, I would do again. The only thing I'd do differently, especially if I were taking the cake to an event, is probably double the recipe -- even the 8" round layers were pretty thin and it made a very petite cake.
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