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Meyer lemon cake

Meyer Lemon Cake with Homemade Candied Peel Topping

Ingredients
  

Cake

  • 1 box yellow or white cake mix (3.4 oz)
  • 1 box instant vanilla pudding
  • 2 tablespoons Meyer lemon juice

Frosting

  • 4 cups powdered sugar
  • 1/4 cup Meyer lemon juice approx. 2 lemons
  • 1 teaspoon Meyer lemon zest
  • 1 cup butter - softened
  • 2 tablespoons or more of milk

Candied Meyer Lemon Peel

  • ribbon of Meyer Lemon peel from 3-4 lemons
  • 1 1/2 cups water
  • 1 1/2 cups sugar
  • extra sugar for dusting

Instructions
 

  • Mix cake mix according to package add the pudding mix and an extra egg if the box only calls for 2 eggs.
  • Pour into a greased  13 x 9 sheet pan and bake per the instructions on the box. Allow to cool.
  • Make frosting and add to top of cake.
  • Blanch the Meyer lemon peel in boiling water for 5 minutes. Remove and allow to dry. 
  • Next dissolve the sugar into the water and add the dried peel. 
  • Simmer for 15 minutes. Then remove to waxed or parchment paper and dust with more sugar.
  • Once the candied peel has dried slightly, chop and add to top of cake.

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.

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