Easter Recipes - Cooking in the Classroom
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Home > Holidays > Easter > Recipes - Desserts > Lemon on Lemon Daisy Cake

This cake will remain fresh in the refrigerator for up to 5 days. When freezing the cake do not garnish. Allow the cake to thaw completely then add the daisy's to the top.

Product: Easter Recipes - Cooking in the Classroom
Category: Easter Dessert Ideas - Easter Desserts

Lemon on Lemon Daisy Cake

Ingredients:

• 1 (18.5 oz.) box lemon cake mix
• 1 (8 oz) pkg. cream cheese, room temperature
• 1 stick of butter, room temperature
• 2 lbs. powdered sugar, divided
• 1/4 C of half and half
• 3 T of lemon juice
• 12 lemon gum drops
• 2 oz. almond slivers
• 1 tube green decorating gel

Preparation:

1. Prepare and bake the cake in a 9X13 pan as directed on the package.
2. Remove the cake from the oven and cool completely.
3. Place the cream cheese in a mixing bowl.
4. Add the butter and beat with an electric mixer on medium speed until creamy.
5. Add 1 lb. of the powdered sugar to the creamed mixture.
6. Beat until the powdered sugar is mixed in well.
7. Add the half and half and continue to beat until mixed in well.
8. Add the remaining powdered sugar and beat on low speed until combined.
9. Beat in the lemon juice until the frosting is smooth and creamy.
10. Frost the cake evenly with the frosting.
11. Place the gum drops on the cake 2 across and 6 down.
12. Place the 6 almond slivers around each gum drop for the daisy leaves.
13. Use the green decorating gel to make the daisy stems.

Makes 12 servings

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