Evening friends! I hope you are all enjoying the beginning of spring! Easter is quickly approaching, I can't believe it, the time just flies!!!
I wanted to share this cake with you. I admittedly am not a fan of lemon in a savory sense, I can stand it in a sweet application but at the same time lemonade is my favorite beverage. Go figure right? If you say lemon pepper, I immediately want to gag, and if you mention lemon meringue, I gag twice. It is so tart, so strong, so overpowering to me. BUT.....not this cake.
This cake is my dream lemon cake. We have a sweet lemony creamy flavor. Nothing to strong, but definitely lemon. I thought it was a perfect cake for spring, or an Easter dessert. I intended for this cake to be 4 layers, but, a small catastrophic even occurred and it ended up 2 layers. Feel free to divide those babies and make it 4! There aren't many textures that have been left out of this one, and the crunch cookies just make my day man, they, make....my....day!
It is funny how when you don't like something you don't use it a lot for baking or cooking. I noticed I wasn't pleasing any lemon loving readers and I needed to give you some love. With that said, I hope you give it a try and enjoy it as much as I do!
This is written out a bit odd. I feel like it is a bit of an odd day and it appears to have translated in my post. I broke it down into the cake, the filling and the icing as far as directions. So you will have to see under each, what ingredients you will need.
Enjoy a lemony great day!
For the cake you will need:
1 lemon cake mix
1 3.4 oz. pkg of instant lemon pudding
Follow the directions on the cake mix, plus adding the pudding powder. Mix until combined and pour half into each of your well greased, 9 inch round cake pans. Bake according to package suggestions and then leave to cool for at least 30 minutes.
For the FILLING you will need:
1 3.4 oz. package lemon pudding
1 cup milk
lg package of lemon sandwich cookies (Oreos or store brand) you will need about 10 cookies for the filling
In a bowl combine pudding and milk, mix until smooth and combined. Stir in about 10 cookies, crunched up into chunks. Or you can put them on top of the filling.
For the FROSTING you will need:
1 stick of softened butter
1 lb. confectioners sugar, powdered or icing sugar
1 tsp lemon juice
Mix until combined and then set on medium speed of your stand or hand mixer and let it rip for about 3-5 minutes.
Take the rest of your lemon sandwich cookies and place into your food processor and process until they are fine crumbs. You can also place them in a sandwich bag and use a rolling pin to get them into fine crumbs. You want FINE crumbs, trust me.
Lay on take on your cake plate or serving plate. If it is really domed on top you can trip the dome off. Spread your pudding filling on top and then sprinkle over the roughly chopped cookies. Or if you combined them, spread the whole thing over.
Place your second cake, domed side up on top. Start icing your cake. I like to put a lot on top and work it down the sides. You don't have to worry about perfection, as we will be covering the entire thing in cookie crumbs! Place your crumbs on a large baking sheet, take some in your hand and carefully press them into the sides and top of the cake. You have to find what works best for your. You can always clean the crumbs off when you are done but give them a good press into the icing.
When you have covered the whole cake in crumbs, feel free to leave it as is, place a lemon twist or slice on top or use a few cookies and some fresh whipped heavy cream to decorate the top. The choice is yours!
Refrigerate for 30 minutes before serving.