Layered Lemon Cake

Ingredients Tick them off

• 1 Box Lemon Cake Mix
• 2 Large Eggs
• 1/3 Cup Oil
• 1 Cup Cold Water

Filling

• 1 Lemon CrystalsPack
• 2 EggsYolks
• 1 Tbsp Butter
• 1/3 Cup Cold Water
• 2 Cups Hot Water

Topping

• 1/2 Box Nutriwhip

Lemon Cake From Scratch

• 1 1/2 Cups Butter
• 1 Cups Sugar
• 3 Eggs
• 1 Tsp Lemon extract
• 3 Cups Flour
• 1 1/2 Tsp Baking Powder
• 1 Cup Carnation Milk ( room temp ) evaporated milk or fresh
• 1 Mix together butter and sugar until creamy, then add your lemon extract eggs and milk

Clear my ticks

Method Tap a step to keep your place

1. Open your cake mix pour into a large bowl, add 2 eggs, oil, and water mix until all blended.

2. Pre grease your pan then pour your cake mixture into pan, bake for 40 minutes or until golden brown.

3. In a small boiler put 1/3 cup cold water and 2 egg yolks mix together, place on medium heat then pour your lemon crystals and 2 cups of hot water.

4. Start to boil on your mixture stirring occasionally until mixture starts to thicken.

5. ( approximately 15 minutes)

6. 5 When bubbles first break the surface, then continue boiling for 30 seconds remove from stove top add 1 tbsp butter.

7. Set aside and let cool for 5 minutes before adding it to your cake.

8. When cake have baked remove from oven place on a cooling rack removing it from your pan, if you are using a lock release pan don't remove it from your cake just unlock.

9. You will need about arm length of thread to cut your cake with, placing the thread at the front of your cake in the middle and slowly working it towards you until your cake is cut in half.

10. Remove top half place to the side and now you can add your lemon mixture over the top and smoothing it over the cake, then place the top half of your cake back on the top of the lemon.

11. Then put lemon on the top of the cake again, let set for a few minutes.

12. In a narrow, deep sided, chilled boil. Whip your NutriWhip at high speed until soft peaks form.

13. Making sure your cake and lemon filling is completely cool , then scoop NutriWhip over your cake it don't have to be prefect.

14. Place in your fridge until you are ready to serve it.

15. Important notes for your Nutriwhip

16. Place a deep bowl in your freezer until you are ready to mix your Nutriwhip and keep the Nutriwhip in the fridge until you are ready to start mixing.

Lemon Cake From Scratch

1. 2 Continue mixing until creamy, then sift in flour, baking powder, folding together until creamy.

2. Put all batter into a round baking pan, then Bake in a 350° Oven for 45 minutes or golden brown.

3. When baked remove from heat place on a cooling rack for 10 minutes. Then follow recipe above to how to cut and prepare cake.