Lemon cake with berries was delicious as a festive 4th of July dessert!
I tried this one from My Kitchen Cafe. It was super moist and really good!
Cake:
1 package lemon cake mix
1 c. sour cream
3/4 c. water
3/4 c. oil
4 eggs
1 small package lemon instant pudding
Mix dry ingredients. Add wet ingredients. Mix with electric mixer on medium speed for about two minutes. Pour into a greased 9 x 13 pan or two round pans. Bake at 350F for 25-30 minutes. Don't over bake or the cake will be too dry!
You can also make cupcakes and bake them at 350F for 20 minutes. The cupcakes will fall after they come out of the oven, but this is normal. Just fill up the indentation with more frosting.
Frosting:
1 c. (2 sticks) butter, very soft
6-8 c. powdered sugar
1/2 c. fresh lemon juice
1 tsp. grated lemon zest
Place the butter in a large mixing bowl. Add 4 c. sugar, then the juice and the zest. Beat until smooth and creamy. Gradually add the remaining sugar, 1 c. at a time, until icing is thick enough to be of good spreading consistency (I added about 6 c. total). Use and store at room temperature. (Don't refrigerate and it will last in a covered container for about three days.)
Garnish with berries, if desired.
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