• Cooking Time: 60
  • Servings: 8
  • Preparation Time: 20


  • Cake:

  • 1-1/2 cups white sugar
  • 2 cups butter
  • 4-1/2 teaspoons baking powder
  • 3 cups all-purpose flour
  • 4 eggs
  • 2 cups milk
  • 1 tablespoon vanilla extract
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest

  • Filling:

  • 1 package Sheriff lemon pie mix
  • 1 egg yolk
  • 1 tablespoon butter

  • Icing:
  • 1/2 cup shortening
  • 1/2 cup butter
  • 1 teaspoon vanilla extract
  • 4 cups icing sugar
  • 2 tablespoons milk
  • yellow food colouring
  • *chopped chocolate, optional


  • Preheat oven to 400. Grease and flour three 7" pans.
  • Cream butter and sugar till light and fluffy. Add eggs one at a time, and beat well.
  • Sift the flour and baking powder together. Add to butter mixture, with 1 cup milk. Mix, adding second cup of milk with the vanilla extract, lemon juice and lemon zest.
  • Pour batter into prepped pans and bake for 1 hour. Cool completely before removing from pans.
  • Make your icing while the cakes bake! Cream the shortening and butter, then add the vanilla. Slowly add the sugar, about 1 cup at a time till mixed, then slowly add the milk. Tint yellow!
  • Prepare the lemon pie mix according to box directions. Spread between the layers and ice with your buttercream. Sprinkle with a bit of chopped chocolate if you like.


This is the third cake I baked for cake year! So lemony and moist!!

Categories: Cake 

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