Description
Lemony. Light. Refreshing. This cake is the perfect summertime treat on a hot and humid day while you’re laying by the pool with your friends and family. The whipped frosting combined with the flavors of the moist cake and sweet berries will send your taste buds to heaven!
Ingredients
- 1 box Duncan Hines Yellow Cake Mix
- 1 c. water
- ⅓ c. grapeseed oil
- 3 large eggs
- 2 tsp. lemon extract
- ¼ c. Crisco
- 12 oz. cream cheese
- ¾ c. granulated sugar
- 2 tsp. vanilla extract
- 3 c. heavy cream
- 15–20 fresh strawberries, depending on size
- 40–50 fresh blueberries, depending on size
Instructions
Lemon Cake
-
Preheat the oven to 350 degrees Fahrenheit using convection bake setting.
-
Mix together in a large bowl the Duncan Hines Yellow Cake mix, water, grapeseed oil, eggs, and lemon extract.
-
Once completely blended, grease a 13×9 inch pan with Crisco and ensure there aren’t clumps of Crisco in the pan.
-
Pour cake mixture in the pan and bake for 30-35 minutes or until you can stick a toothpick in the center and it comes out clean.
-
Once the cake is cooked, let completely cool, cover, and transfer to the refrigerator.
Whipped Frosting
-
While the cake is either baking or cooling, in a new bowl combine cream cheese, sugar, and vanilla extract. Blend until smooth on medium speed.
-
Once blended, gradually add the heavy cream, increasing the speed on the blender to medium-high. Blend together until stiff peaks form. Cover the bowl with saran wrap or tin foil and place in the refrigerator with the cake.
Assembly:
-
As the cake and frosting congeal, place berries in a pasta strainer and thoroughly wash with cold water. Once washed, completely dry with paper towels and transfer to a cutting board.
-
Cut the tops off the strawberries and cut them in half. Place in a bowl.
-
Remove the cake from the refrigerator and flip onto a cutting board.
-
Cut the cake in half and place the bottom half back in the pan.
-
Using half of the frosting, place three dollops, one in the center and one near each of the ends, on the cake that is in the pan.
-
Once smoothed and even, lay the rest of the cake on top.
-
Take the rest of the frosting and cover the top of the cake.
-
Using the strawberries and the blueberries, assemble the berries in the shape of an American flag.
-
Place the cake back in the refrigerator for up to one hour to set.
Notes
- If you don’t have grapeseed oil, you can use vegetable oil or canola oil in it’s place.
- Cake lasts for up to four days refrigerated.
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: cake, festive, Fourth of July, patriotic, lemon, whipped frosting, baking
