Meyer Lemon Cake with Homemade Candied Peel Topping
This Meyer lemon cake recipe has Meyer lemon flavor in the cake, and frosting, and is topped with candied Meyer lemon peel.
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 bakes 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.
Nutrition
Serving: 1gCalories: 269kcalCarbohydrates: 47gProtein: 1gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 3gCholesterol: 25mgSodium: 110mgFiber: 1gSugar: 43g
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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