Rustic Lemon Spring Cake

Hot to make this fabulous and super easy Rustic Lemon Spring Cake.

A little known fact, I used to make weddings cakes as a hobby years ago. Mainly for friends and family. The word got out and the next thing I knew my summers were booked with wedding cake deliveries! Needless to say I gave up the hobby, the beach is much more important to me…

Fast forward some umpteen years later and although I don’t make wedding cakes anymore, every so often I get that feeling to create something delicious, pretty and crafty. My latest concoction is this fabulous rustic lemon cake. I’m totally digging all things ‘rustic’ as of late which in this case makes things much easier. By letting go of the perfection that usually comes with creating a pretty cake I’m opting for a more rustic look instead. It’s all the hype right now and everyone’s loving it!Rustic Lemon Spring Cake!How to make a Rustic Lemon Spring Cake. Super easy!I’ve also decided to go the super easy route with this recipe. Usually I make all my cakes from scratch but I wanted this to be as simple as possible in order to allow you to enjoy your beautiful creation with little fuss. By using store bought cake mix you cut the prepping time by a lot!

Rustic Lemon Spring Cake
Serves 8
A simple and delicious lemony cake decorated in rustic style.
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 2 boxes of Duncan Hines Signature Lemon Supreme Cake Mix
  2. Pam baking spray
  3. 1 cup (2 sticks) room temperature butter
  4. 6 cups powdered sugar
  5. 1/2 cup freshly squeezed lemon juice
  6. 1 tablespoon grated lemon zest
For the cake
  1. Preheat oven to 350 degrees F.
  2. Grease three 8 inch cake pans with the Pam spray. Set aside.
  3. Make cake batter according to package directions. Pour evenly into prepared round pans. Bake in preheated oven for 24-30 minutes or until a toothpick inserted into the center of the cake comes out clean. Don’t overbake or the cake will be dry! Set aside to cool on a cake rack.
For the frosting
  1. Place the butter in a stand mixer and beat with paddle handle until light and fluffy. Gradually add powdered sugar one cup at a time followed by lemon juice and the lemon zest. Beat well until smooth and creamy. Frost cake once the cake is completely cool.
Notes
  1. I find it's best to wrap cakes after they've cooled down individually with plastic wrap and refrigerate at least one hour. It makes handling the cakes much easier and they stay moist.
Lady Diana's Pearls http://ladydianaspearls.com/
The only thing you’ll invest some time in is making the frosting, which by the way is easy as heck! As you can see, frosting the cake is of no concern, hence the rustic look, you just can’t go wrong! When arranging the fresh flowers make sure to use a small piece of wax paper ON top of the cake and then placing the flowers on top of the paper, unless you’re using edible flowers, which in this case I didn’t.How to make a delicious Rustic Lemon Spring Cake! Recipe for a delicious rustic lemon spring cake!

 

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