GLAZED LEMON CAKE

1 ()15.25-oz pkg) white cake mix

3 eggs 

1/2 cup oil

1/3 cup sour cream

2 tsp grated lemon zest

2 1/2 cups butter, room temperature

7 cups confectioners' sugar

4 tbsp lemon juice

3 drops yellow food coloring

1 lemon halved, sliced

Heat oven to 325-degrees. Grease 3 (8-inch) cake pans, set aside.

With mixer on low speed, beat cake mix, eggs, oil, and sour cream with 1 cup of water for 30 seconds. Turn mix up to medium and beat 2 minutes. Stir in the lemon zest. Divide the batter evenly between the 3 pans and bake until a wooden toothpick comes out clean, about 15 minutes. Cool on wire racks in the pan for 10 minutes. Remove from the pans and allow to cool completely on the wire racks.

With mixer on medium, beat the butter until fluffy, about 2 minutes. Turn mixer to low and beat in 5 cups of the powdered sugar, turn to medium and beat 3 minutes. Transfer 1 1/2 cups to a pastry bag fitted with a star tip. Trim cakes if necessary and transfer one to cake plate. top with 1 cup of frosting, repeat and spread cake with remaining frosting. Chill.

Mix remaining powdered sugar and lemon juice, tint with the yellow. Spread around top edge of cake allowing some to drip down the sides. Pop on some rosettes with frosting in the pastry bag. Garnish with the lemon slices.

Yield: 16 servings

recipe and photo from First for women '23