I made this cake back in December and it’s taken me a few weeks to post this 🙂 I’ve wanted to make a cake for months and Matt’s birthday falls in the middle of December, so I decided to try out a new recipe. December is such a crazy, busy month so in the past, I’ve resorted to buying an ice cream cake. But with being on mat leave and at the house all day, I thought I could put my little helpers and myself to work. Plus, Matt is a vanilla and lemon fan so why not put the two together and try something new!
You could make this cake from scratch – from the actual cake to the lemon filling. Sorry to disappoint though. My version is short and sweet. I mentioned it was December and I didn’t have all day to make the cake, just a few minutes here and there 🙂
I think in the future I’ll make more cakes because Jennings was having a hard time resisting eating the entire thing before Matt got home. Plus, I really like how this cake was easy to make, didn’t take much time and was a step above from the usual cake-in-a-pan with icing.
I love fluffy frosting. And this frosting won’t disappoint. It takes a few minutes more to make than your typical buttercream icing but I think the light, airiness goes well with the vanilla and lemon.
My family ate it right up. Even Copeland was shovelling it in by the mouthfuls.
Hope you enjoy.
- 1 box of white cake mix
- 1 box of Shirriff lemon pie filling mix (will need about 1 cup of filling)
- 2 tsp vanilla
- ½ tsp vanilla beans
- 1½ cups sugar
- ¼ cup water
- 2 tbsp corn syrup
- 6 large egg whites
- Preheat over to the temperature as stated on the cake mix box. Spray two cake pans with cooking spray. Mix cake batter as per the instructions on the box. Mix in 1 tsp of vanilla near the end of mixing. Fold in ½ tsp of vanilla beans. Pour cake batter into the two pans and place in the over.
- Make lemon filling as per instructions and cool. Set aside.
- Transfer cake pans to a wire rack to cool for 20 minutes.
- Combine sugar, corn syrup, water and egg whites in a saucepan. Over low to medium heat, stir frequently until mixture reaches 160 degrees (about 5 -7 minutes).
- Pour mixture into a mixing bowl and beat on high speed until glossy and fluffy, about 5 minutes. Beat in vanilla.
- Using a serrated knife, trim tops of cake layers to make level. Place one layer on a serving plate, cut side up. Pipe frosting around the perimeter to make a dam for the pie filling. Fill dam with lemon pie filling. Place other cake layer on top, cut side down.
- Spread entire cake with frosting and add sprinkles on top.