This is a cake that is great for a summer event. It is light and when served cold, quite refreshing. To make lemon breeze you will need:
1 box lemon cake mix
1 small box lemon pudding mix
1 1/4 cup water
1/3 cup oil
Put ingredients in mixing bowl. Mix on medium for about 3 minutes. Grease three 8 inch round pans. Divid batter evenly between the three pans and cook in a 350 degree oven. Cooking time will vary depending on elevation. We live at 3,600 feet so it only takes about 35-40 minutes for my cakes to bake.
Remove cakes from the oven and cool. Once they are cool I like to wrap them in saran wrap and freeze.
Juice of four lemons squeezed
zest of one fresh lemon
3/4 c/p sugar
3/4 cp water
2 Tbzp Cream of Tarter
Put sugar, cream of tarter, water and juic in sauce pan and cook on medium heat until sauce thickens. Remove from heat and chilld in the fridge.
1 small carton heavy whipping cream
8 tbsp powdered sugar
2 tsp vanilla
Put cream and vanilla in mixing bowl. Use whipping attachment and turn on medium/high. After the cream starts to thicken, I will slowly add the sugar. Turn mixer on high and keep mixing until the whipping cream/frosting is firm.
Finishing the cake……put one round cake on cake pan……add lemon filling…..put second cake on top and repeat……add filling to the top of the second cake. Put third cake on top. Using a frost cake like you normally would leaving a round spot in the middle of the top layer for a small amount of the lemon filling. Add filling. Pipe flowers around the filling and the parameter of the cake….decorate a more to your liking and enjoy. Store in the refridgerator.