{"id":4776,"date":"2013-05-17T12:24:03","date_gmt":"2013-05-17T16:24:02","guid":{"rendered":"http:\/\/www.catchingfireflies.com\/blog\/?p=4776"},"modified":"2013-05-29T12:30:20","modified_gmt":"2013-05-29T16:30:20","slug":"crazy-for-lemon-cream-cake","status":"publish","type":"post","link":"http:\/\/www.catchingfirefliesgifts.com\/blog\/2013\/05\/crazy-for-lemon-cream-cake\/","title":{"rendered":"crazy for lemon cream cake"},"content":{"rendered":"

Steve & I had the pleasure of having both our parents visit us for Mother’s day again this year.\u00a0 This gave me a reason to play around with creating cute jar desserts for all of us to enjoy.\u00a0 Last years mini no-bake cheesecakes<\/a> were quite the hit, so I scoured high & low to find a pick that could compete.\u00a0 The choice ~ lemon cream cake.<\/p>\n

\"lemon<\/a><\/p>\n

The original recipe<\/a> called for creating this cake in a 10″ pan and cutting it in half to spread the lemon cream mixture between the two cakes.\u00a0 I’m fairly certain if I tried this feat the cake would not turn out so pretty so I decided to break out my mason jars<\/a> and create 8 individual cakes instead.<\/p>\n

Here’s what you need:<\/p>\n\n\n\n\n\n\n\n\n\n\n\n
1 pkg<\/td>\nWhite Cake Mix, plus ingredients to prepare<\/td>\n<\/tr>\n
1 pkg<\/td>\nLemon Cake Mix<\/td>\n<\/tr>\n
\u00bd cup<\/td>\nSour Cream<\/td>\n<\/tr>\n
1 tsp<\/td>\nVanilla Extract<\/td>\n<\/tr>\n
1<\/td>\nLemon, juiced + Zest from 1\/2 the lemon<\/td>\n<\/tr>\n
1 cup<\/td>\nWhipping Cream<\/td>\n<\/tr>\n
8 oz<\/td>\nMascarpone Cheese<\/td>\n<\/tr>\n
1 cup<\/td>\nPowdered Sugar<\/td>\n<\/tr>\n
4 Tbsp<\/td>\nRoom Temp Real Butter<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\"lemon<\/a><\/p>\n

Prepare the white cake mix as the box states and add the sour cream and vanilla.\u00a0 Spray eight 8 oz wide mouth mason jars with a non-stick cooking spray and pour batter inside.\u00a0 Bake at 350 for 20-25 minutes.<\/p>\n

\"mason<\/a><\/p>\n

Cut in the cake to create a space for the cream and remove top.\u00a0\u00a0 Cut off excess cake to create a flat cake top.\u00a0 (These extra pieces are great for snacking and dipping in the magnificent cream you’ll be mixing up next!)<\/p>\n

Beat the whipping cream, Mascarpone cheese, lemon juice, zest and powdered sugar until creamy and stiff.\u00a0 (caution: splatter alert)\u00a0 Also in case you were wondering… Mascarpone cheese is a fancy Italian cream cheese you can find in the specialty cheese section at most grocers.<\/p>\n

Taste this mixture and you’ll want to dip anything and everything you can find in it.\u00a0 I think this alone would make a fabulous fruit dip!<\/p>\n

\"lemon<\/a><\/p>\n

Fill the center of your cakes with this cream and place the top cake back on. Then add a bit more of the cream for the frosting.\u00a0 This next step I feel is optional but it does give it that extra punch of lemon taste.<\/p>\n

Mix 1\/4\u00a0 of the lemon cake mix with 4 tablespoons of room temperature butter and sprinkle on top.<\/p>\n

Once assembled I kept these in the fridge for storage & took them out an hour or so before serving.<\/p>\n

\"lemon<\/a><\/p>\n

I’m happy to say they were a hit with the moms and the dads too<\/em>!\u00a0 This is definitely a great light dessert (in taste… not in calories :-)<\/em> that is perfect for a spring or summer party.<\/p>\n

Like delicious recipes that will have your friends and family asking for more?\u00a0 We love sharing our finds. Don\u2019t want miss out on our future features\u2026 simply <\/strong><\/span>sign up<\/strong><\/a>\u00a0to receive these blog posts in your email in box.<\/strong><\/span><\/p>\n

 <\/p>\n