Sparkling Lemon Cake with Lemon Cream Frosting

My husband loves lemon, so this is a cake I put together with him in mind.  I am so grateful for 27 wonderful years with my best friend!

Sparkling Lemon Cake:
1 lemon cake mix
3 eggs
1¹⁄3 cups sparkling white grape juice
1/3 cup oil
2 tsp vanilla paste (can use vanilla extract)
zest of 1 lemon

Preheat oven to 350°.  In large bowl with electric mixer, mix cake mix, eggs, sparkling juice, oil, vanilla paste, and zest until well combined.  Beat on medium speed for 2 minutes.  Pour into two well sprayed 8″ or 9″ pans.  Bake 25- 30 minutes or until golden and pick inserted in center comes out clean.  Cool in pans about 15 minutes, remove cakes from pans and cool completely on wire racks.

Lemon Cream Frosting:
1/2 cup butter, melted & cooled
2 Tbl lemon curd
2 cup powdered sugar
1 (8 oz) Cool Whip topping, thawed

Melt butter in large microwave safe bowl, cool, and stir in lemon curd.  Stir in powdered sugar.  Fold Cool Whip topping into butter mixture.

With serrated knife, slice off top of cake layers to make level if needed.  Place one layer on serving plate, spread half of frosting over cake, place second cake layer and cover with remaining frosting.  Keep cake refrigerated.

One Year Ago Today:  Homemade Oreos

If you are interested in Demarle bakeware & kitchen tools please visit or simply click on the Demarle at Home logo below.


Breads, Breakfast, Yeast Breads

Mini Lemon Rolls

Like cinnamon rolls but these are pretty little tart & sweet lemon rolls.  Recipe from


2½ to 3 cups flour
1/3 cup sugar
1 Tbl dry yeast
1/2 tsp lemon zest
1/2 tsp salt
1/2 cup sour cream
1/3 cup butter
1/4 cup water
2 eggs, beaten
3/4 cup lemon curd
1/2 cup chopped walnuts

1/2 cup powdered sugar
1 tsp water
1 tsp lemon juice
1/4 tsp lemon zest

In large bowl of mixer, combine 1½ cups flour, sugar, yeast, lemon zest, and salt.  In small saucepan, heat sour cream, butter and water to 110°-120°; add to dry ingredients.  Beat for 2 minutes.  Add eggs and 1/2 cup flour; beat 2 minutes longer.  Stir in enough remaining flour to form soft dough (dough will be sticky).  Knead until smooth and elastic.  Place in greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about 1 hour.

Punch dough down; turn onto floured surface. Roll into an 18-in. x 12-in. rectangle. Spread lemon curd to within 1/2 in. of edges, sprinkle with walnuts. Roll up jelly-roll style, starting with long side; pinch seams to seal.  Cut into 12 slices.Place rolls in sprayed 13×9 baking dish.  Cover and let rise until doubled, about 30 minutes.  (I made mini rolls in mini muffin pans, divide dough in half, roll each into 18″x6″.  Divide lemon curd and walnuts evenly between the two rectangles.  Can make 1/2 recipe.)

Bake in preheated 350° oven for 25-30 minutes (15-20 minutes for minis) or until golden brown.  In small bowl, combine icing ingredients; drizzle over warm rolls.

If you are interested in Demarle bakeware such as the Mini Muffin Tray and Perforated Sheet please visit or simply click on the Demarle at Home logo below.