Lemon Drop Cake

1. 1

   Preheat oven to 350u00b0F. Thoroughly spray and flour two 9-inch round pans.

2. 2

   Make cake mix according to package directions (you'll typically need water, eggs, and oil, as directed in mix package). Pour into pans and bake for 25-32 minutes.

3. 3

   While cakes are baking, zest and juice lemon. Mix with powdered sugar. Set aside.

4. 4

   Cool cakes 15 minutes, running a knife along the sides to loosen. Remove from pans and cool 15 minutes more.

5. 5

   Return to cake pans and poke holes in the surface of both cakes. Pour lemon zest mixture over both pans and refrigerate for 2 hours.

6. 6

   Slice cakes to create a flat surface and place first cake on cake plate. Spread with half the frosting. Top with second cake, and smooth remaining frosting on top only.

7. 7

   Crush lemon drops and sprinkle all over the top of cake. Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.