- 1 Betty Crocker™ Vanilla Cake Mix
- 3 extra large eggs
- 3/4 cup milk (180ml)
- juice and fine zest of 1 large lemon
- 1 cup icing sugar
- 1 tub Betty Crocker™ Vanilla Frosting
- Crushed lemon barley sugar lollies if desired
This dessert recipe creates a lemon cake that is both refreshing and delectable. Using Betty Crocker™ Vanilla Cake Mix and ingredients like lemon zest and sugar lollies, it’s irresistible.
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Preheat oven to 160°C (140°C fan forced). Grease two shallow 20cm square cake pans with cooking spray. Line the bases with baking paper.
Beat cake mix, eggs, milk, butter and lemon zest in a large bowl with electric mixer on LOW speed for 30 seconds, then on MEDIUM speed for 2 minutes. (Do not eat batter as it contains raw eggs). Divide evenly between pans.
Bake for 30-35 minutes or until skewer inserted in centre comes out clean. Cool for 10 minutes in pan, and then gently remove from pan onto a tray or plates with a rim.
Meanwhile, combine icing sugar and lemon juice in a small bowl. Poke top of warm cakes with a fork or skewer at 1cm intervals, wiping occasionally if it becomes sticky. Drizzle lemon syrup evenly over cakes and refrigerate for 2 hours or until chilled.
Place one cake, rounded-side down on a serving plate. (Trim top if necessary so layer rests flat). Spread with half of the frosting and top with the second cake, rounded-side up. Cover top of cake with remaining frosting. Garnish with barley sugar, if using.
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