When I was about 9 years old, my mom was taking some cake decorating classes and since I was her shadow of course I got to sit in on these fantastic classes and I think I even learned a thing or two while I was there. Well...Mother's Day came around and I decided I was gonna bake my momma a yummy cake and decorate it myself with her favorite...homemade butter cream icing! So the cake came out great...for a nine year old lol & the icing was in the works. Shortening, salt, butter, dash of milk, blend and spread ALLLLL over the cake. Then I took the cake in to my momma just as proud as I could possibly be. As she held back some laughter after asking me what was in the icing, she ever so politely told me that all I did was pretty much spread shortening all over the cake since I'd forgotten the sugar. I was so hurt! But I tell you what, I never forgot how to make buttercream icing after that LOL.
In any case, this latest accident of mine turned out to be a rather refreshing one and a hit at my family's Super Bowl party so I thought I would pass it along to y'all. I love Lemon cake and I toy around with lemon icings and glazes. I had planned on using fresh lemon juice, but I was a bit zoned out so I grabbed the lemon juice instead, or so I thought. Anyway, I ended up using Lime Juice instead and I was horrified when I first saw what I did, but I rolled with it and it was a wonderfully delicious accident that I'll be making going forward lol. The only thing that makes this more refreshing is actually eating ot on the porch barefoot on a nice spring/summer day!
What You'll Need:
- Lemon Cake mix (I used Duncan Hines super moist)
- Prepare cake as directed...well kinda. Instead of water use milk and instead of oil used butter.
- 4oz Cream cheese
- 1/2 tsp Vanilla
- 1/2 tsp Lemon Zest
- 1 TBS Lime juice
- 1-1/2 cup Powdered Sugar
Sit the cream cheese out to let it soften a bit (maybe 10-15 minutes).
Scrub your lemon with soap & water prior to zesting. (Tip: if you don't have a zester or a grater small enough, use a steak knife to gently scrape the top layer of the lemon peel off. Be careful not to get any of the white part in on that action. Scrape...don't cut.)
Using a hand blender in a mixing bowl beat the cream cheese until it's nice n'creamy. Then add the lemon zest, vanilla and Lime juice. Continue to mix well. You may have to take a wooden spoon and scrape the sides of the bowl to bring everything back down to the center of the mixing bowl. Slowly sift in the powdered sugar and continue mixing.
If you're planning to use this as a glaze...take it a put it in a cup (I used my pyrex measuring cup since it has a pour spout) and pop it in the microwave for about 10-15 seconds (depending on how strong your microwave is) to thin it out. Pour it over the cake however you 'd like. Dust the top with a lil more powdered sugar and enjoy!