The Lemon Cake by Guest Chef Amy Barker

I laugh that Kristin asked me to be a "guest chef" on the cooking blog since neither I, nor anyone I know would describe me as a chef.  The only thing I can make is lemon cake.  This cake is good.  It wins friends.  It brings people together.  it makes those who don't like lemon cake like lemon cake.  

The cake recipe is from my friend Nancy and the frosting is from the Magnolia Bakery in New York.  Enjoy!

Cake Ingredients

1 package lemon cake mix

1 c sour cream (8 oz)

3/4 c water

3/4 c oil

4 eggs

1 small package lemon instant pudding

Cake Instructions

Mix dry ingredients.  Add wet ingredients.  Mix with electric mixer on medium/high for about two minutes.

Pour into a greased 9x11 pan or two round pans.

Bake at 350 degrees for 30 minutes.

You can also make cupcakes and bake them at 350 degrees for 20 minutes.  The cupcakes will fall after they come out of the oven, but this is normal.  Just fill up the indentation with more frosting.  

Frosting Ingredients

1 c (2 sticks) butter, very soft

8 c powdered sugar

1/2 c fresh lemon juice

1 t grated lemon zest

Frosting Instructions

Place the butter in a large mixing bowl.  Add 4 cups of sugar, then the juice and the zest.  Beat until smooth and creamy.  Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (I add about 6 cups total).  If desired, add a few drops of yellow food coloring and mix thoroughly.  Use and store at room temperature.  (Don't refrigerate and it will last in a Tuperware for about three days.)