Lemon crumb cake

Hello fellow bakers! What is a classic summer drink that comes to mind? Lemonade! What a better way to start off the summer than with a citrusy and refreshing Lemon Cake recipe that will cool you off.

Total Time:

bake and decoration time: 2 hrs.

prep time: 15 min.

Servings: 8



Cake and cake pops:

1 package yellow cake mix
1/2 Cup vegetable oil
1 package instant lemon pudding
3 eggs

Lemon Icing: serving 2 cups

3 cups confectioners sugar
2 tablespoons lemon juice
1/2 teaspoon vanilla extract
3/4cup melted butter

*Baker’s tip: If you have canned icing put it into a mixer and beat it vigorously for 3 min until light and fluffy. Doing this gives you more icing for decorating.



Preheat oven to 350 degrees. Mix the dry ingredients together. Add the vegetable oil to the dry ingredients. Slowly add the eggs in one at a time to the mixture. Set one 1/2 cup of the batter aside for the cake balls. Put the rest in a grease pan. Bake until golden brown. Cool cake for futher decoration.

Cakeballs and crumb topping:

Preheat oven to 350 degrees. Use the 1/2 cup of left over batter and pour it into greased cake pop pan. Bake for 15 mins. Cool cake pops for further decoration. Cut 4 1/2 cake pops in half and use remainder for crumb topping. Crumb coat cake. Freeze the cake for 45mins. Put on another coat of icing. Use cake pop crumbs on top of cake. Then decorate with as much icing as you please. Enjoy!








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