This Lemon Supreme Cake is jam-packed full of lemon flavor! This is for true lemon lovers only!
Hi Motherhood on a Dime friends! I missed y’all last month! Things got kinda crazy in the Love Bakes Good Cakes house and I had to switch editorial calendars since it runs with the school year – and I didn’t transfer all of my info over (like blogs I contribute to!), so I completely forgot to post!! I apologize! If you haven’t been by my blog lately, our Summer has been filled with renovating our backyard! Since we live in Arizona, we figured it was almost necessary to have a pool …. and it is finally completed!! Now, we’re getting ready for the new school year to start – we homeschool, but keep a similar schedule as the local public school. Our first day of class will be this Thursday! Pray for us as we get back into the swing of things! 🙂
I have been on a lemon kick lately. You know those kicks that you just can’t seem to get enough of something?! That’s what I’m dealing with! Lemon everything!
This past weekend, we had a potluck with some of our neighbors and I wanted to take this Lemon Supreme Cake, but ended up taking cupcakes instead … they’re easier for the kiddos to grab! 🙂 However, I made this cake for my lemon-loving family for our Sunday dessert! It really hit the spot! I hope you enjoy this as much as we did!
Lemon Supreme Cake
Yield: 18-24 servings
1 box (15.25-16.5 oz.) lemon cake mix
Ingredients listed on cake mix box to prepare the cake
1 can (21 oz.) lemon creme pie filling
1 box (3.4 oz.) lemon instant pudding
1 cup milk
1 container (8 oz.) whipped topping, thawed
Lemonheads candy or lemon drop candies (optional)
Thinly sliced lemon, for garnish (optional)
Prepare the cake mix according to the package directions using the ingredients listed on the box. Bake in a 9×13-in. baking dish for the time listed. Cool completely.
Spread the lemon creme pie filling evenly over the top of the cake.
In a medium bowl, mix the lemon instant pudding with the milk until smooth. Fold in the whipped topping. Spread the mixture over the top of the cake. Refrigerate at least 4 hours before serving.
*Note – for even more lemon flavor, you can grind a few Lemonheads candy or lemon drop candies and sprinkle the powder over the top of the cake prior to serving! 🙂
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Jamie Sherman founded Love Bakes Good Cakes in February 2012. Jamie spends her days with her husband, Brian and homeschooling their 5 children in the Phoenix area. She also develops and tests recipes using her own family recipes that have been handed down to her, as well as those she adapts from cookbooks, magazines, newspaper, online resources and from other bloggers. She believes meals and recipes should be easy enough for the average cook and uses ingredients that are available in most local markets. She strives to share recipes that are family-friendly, budget-friendly and cook-friendly!