Lemon Blueberry Cake


CATEGORIES
Ingredients
  • 2 (8-inch) round store-bought (bakery) yellow or white cake layers
  • 1/3 cup frozen lemonade concentrate, thawed
  • 2 teaspoons lemon extract, divided
  • 2 (12-ounce) cans cream cheese flavored frosting
  • Fresh mint sprigs
  • Fresh blueberries
  • Lemon slices, quartered
Directions

Use a knife to slice cake layers in half horizontally. Use a pastry brush to brush each layer with lemonade concentrate; set aside.

Stir 1 teaspoon of lemon extract into each can of frosting; set aside.

To assemble cake: frost and stack the cake layers on top of each other.

Decorate cake with clusters of mint sprigs, blueberries, and quartered lemon slices.

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    This recipe is featured in:

    Spring Produce Guide