Made a lemon almond cake with traditional lemon buttercream frosting for our Friday Night group, who rated it two forks up. It's quick and very easy to make....I started with a Pillsbury Lemon Moist Supreme Cake Mix, and mixed in 3 eggs, 1/3 cup canola oil and 1 cup of water. Once mixed to a smooth batter, I added 1 teaspoon of lemon extract and 3 oz of sliced almonds. Mix thoroughly, and pour into a greased 9" X 13 pan. Bake for 30 minutes at 350 degrees.
The frosting recipe was taken from the 1950 Betty Crocker's Picture Cookbook (aka the True Source of All Delicious Comfort Food Recipes.) . Blend 1/3 cup softened butter with 2 cups sifted powdered sugar. Once blended, add 2 tablespoons cream and 2 teaspoons lemon juice. Beat for about 2 minutes to frosting consistency. Spread on the cooled cake, and wait for the compliments.
This recipe can serve many or a few. Mine served 8 adults and 4 middle schoolers with only crumbs left for our lucky dog.
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