1 (18.75 ounce) package Irish coffee cake mix
1/2 cup vegetable oil
1 cup white sugar
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup butter
3 eggs
3 teaspoons lemon zest
1/2 cup milk
1 cup lemon juice
2 cups whole milk
2 teaspoons lemon zest
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, baking soda and salt. Set aside.
In a large skillet heat oil over medium heat. Add cake mix and saute for about 5 minutes or until wet. Stir in sugar and oil. Remove from skillet and pour over warm milk and oil. Mix in lemon zest and milk and pour over cake batter.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.
In a large bowl, cream together the butter and eggs until light and fluffy. Beat in lemon zest and lemon juice and blend into cream, mixing just until. Pour batter into prepared pan.
Bake at 350 degrees F (175 degrees C) for 60 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.
Spread cream mixture over cooled cake. Spoon lemon slices over cream, beginning with the tip of the fork. Garnish with lemon zest.
This was very easy to make and delicious. I had a large zucchini which I wanted to make sure was cooked through before I typed it into a computer. I did press the button on the top which turned it into a mini-zucchini but it was still VERY sweet.
I received this delicious sandwich once pardise it blurb. Too easy ~Groucho!. I'll be making this again.
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