Bright citrus flavor with a tender, moist crumb. This is a great snack cake. It’s uncomplicated, while not underdelivering on flavor!

And a great cake for serving all day long, bring it to work, share it with friends, have it ready on the counter, and as everyone walks through the kitchen, they’ll be sure to grab a. slice!

Swirls of lemon sour cream frosting top this lemon poppy seed cake for a light, fresh, and fruity sweet treat.

And a great cake for serving all day long. Its bright flavor is great at brunch, perfect citrusy taste makes for a lovely birthday cake as well.

Add your favorite topping to the cake, or just add poppy seeds. I candied a few slices of lemons in lots of granulated sugar and microwaved them until they have absorbed the sugar and look dry, nicely firm. Allow them to cool before putting them on the top of the cake.

I’m so glad lemons are an item available year-round. Bright flavored, tart with a burst of freshness.

This cake is a simple one, it starts with a cake mix, but tastes like homemade.

Why use a cake mix? Honestly, a lot of people prefer to bake with cake mixes as the results are less likely to fail. You’ve all seen where you bake a cake with a can of soda and it comes out. Case in point.

So this cake has a tender crumb. A box mix has finely milled flour, making a really light result in the crumb/texture of the cake.

You’ll be adding a bunch of ingredients to this cake to make it absolutely perfect.

More of my lemon cake recipes:

• Single layer 8″ round lemon cake
• 3 layer 6: Lemon layer cake
• Lemon Sour Cream Cake

When I’ve taken surveys, readers mention they want 9×13 easy cakes, with simple decorating. Another item is chicken recipes. You’ll find my chicken recipes here.

Fresh tasting lemon cake with a lemon sour cream frosting is the perfect cake for a mood boost!

Can I make this cake in a different pan?

Yes, this cake can be baked in a bundt pan, 2-8″ round cake pans, 3-6″ round cake pans. If you want a 2-layer cake, simply slice the 13×9 cake in half and stack one layer on the other with frosting in the center and on top.

If you love lemon, don’t miss seeing these lemon recipes, I think I’m going to make this Creamy Lemon Pasta Salad this weekend!

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Lemon Poppy Seed Cake

This cake is infused with fresh lemon juice, giving it a vibrant, tangy kick, while the poppy seeds add a gentle nutty flavor and a pleasant texture throughout each bite.

Course Dessert

Cuisine American

Keyword cake, frosting, lemon

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 15.25oz box White Cake Mix (Duncan Hines) do not follow instruction on package
• 1 cup all purpose flour
• 1 cup granulated sugar
• pinch salt
• 1/2 cup fresh squeezed lemon juice
• 3/4 cup water
• 4 large egg whites be sure to separate eggs
• 4 oz butter, melted which is 1/2 cup
• 1 cup sour cream which is 8 oz.
• 2 tablespoons oil, I use avocado oil
• 1 teaspoon lemon extract
• 1 teaspoon vanilla extract
• 1 1/2 tablespooons poppy seeds

Lemon Sour Cream Frosting

• 1/2 cup butter
• 1/2 cup sour cream
• 4 cups powdered sugar
• 2 tablespoons lemon juice
• 1/2 teaspoon lemon extract
• 1 small drop yellow food coloring

Toppings

• 1/2 teaspoon poppy seeds for topping
• lemon slices, sugared, heated for garnish
• mint for garnish

Instructions

• Preheat the oven to 335°. At that temperature, the cake will bake nice and even with a light golden color on top.
• Prepare the 13×9 cake pan with a baking spray or pan release.
• In the large bowl of a mixer, add the cake mix, flour, sugar, salt, lemon juice, water, egg whites, butter, sour cream, oil, lemon, and vanilla extract.
• Mix on low to combine, then increase the speed up to medium for 2 minutes, the batter will become smooth and thick.
• Mix in the poppy seeds.
• Pour the batter into the cake pan.
• Bake the cake for 40-50 minutes or until the cake is firm and a toothpick comes out clean.
• Remove the cake from the oven, allow it to cool completely if you're serving it in the pan, or cool for 15 minutes, then turn out onto a cooling rack to cool completely.

Prepare the frosting

• In the bowl of a mixer, beat butter until smooth for 1-2 minutes, scraping down the sides and bottom.
• Add in the sour cream and mix on medium speed.
• Add in the powdered sugar, lemon juice, lemon extract, and yellow coloring.
• Mix on high until well blended and smooth.
• Spread the frosting on the cake with the back of a spoon, creating swirls.
• Top with poppy seeds, mint, sugared lemon slices, or other toppings.

The post Lemon Poppy Seed Cake first appeared on Created by Diane.

Whenever a discussion comes up about peoples favorite foods it’s no shock that bread and cheese are at the top of the list.

Could be as simple as a grilled cheese sandwich, cheese and crackers/baguette, pizza, cream cheese on a bagel, or even fondue… it’s all irresistible.

I served this hot ricotta dip on a cast iron comal (a flat skillet- great for heating or cooking tortillas) to keep it warm. It can be baked on any oven-safe dish, casserole, or tray. Alternatively, it can be heated on the stove in a frying pan as well.

Drizzle on some hot honey for a fun twist or kick it up with some lemon pepper.

If you don’t prefer the texture of ricotta or want it smoother whip it with a little milk or heavy cream until smooth in a food processor, blender until smooth.

Another great ricotta dip option is my Pizza Dip!

A great tip for crusty toasted bread:

This bread tip is perfect for when it goes stale if you’ve frozen it and it lacks its luster (dry, soft, freezer-ish, stale)… WET the bread, yes run it under the water faucet… then toast it in the oven.

You can do this whole or in slices. It works so well, you’ll wonder where this tip has been all your life! Check out my post on… How to toast bread, even if it’s stale or has freezer burn, or is soft and you want it crunchy.

My love language is snacks:

I just love whipping up something quick to snack on that satisfies all my flavor cravings…

If you’re like me, and love snacks give some of these a try:

• Prosciutto and cantaloupe
• Roasted beet hummus
• Apple pie dip
• Crab rangoon dip
• Butter board

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Lemon Ricotta Dip

Creamy delicious ricotta dip with a burst of citrusy lemon flavor. A warm cheesy dip perfect on toasted sliced bread.

Course Appetizer

Cuisine American

Keyword cheese, lemon

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Author Diane Schmidt – createdbydiane.com

Ingredients

• 2 cups ricotta cheese
• 1/2 cup Romano Cheese, grated or Parmesan Cheese
• 1/4 cup fresh lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon minced garlic
• 1/4-1/2 teaspoon crushed red pepper flakes
• salt and pepper to taste
• garnish- fresh herbs and flowers
• serve with sliced baguette toasted

Instructions

• Mix all the ingredients in a bowl or skillet and heat thoroughly.
• Give it a taste and add salt and pepper to taste.
• Place under a hot broiler to firm up the top and get a nice golden color. I use a cast iron comal. Any oven-safe dish, casserole, or baking sheet will work.
• Garnish with fresh herbs and flowers.
• Serve with sliced toasted baguette or crackers.
• Cast iron works well for keeping the dip to stay warm when serving.

The post Lemon Ricotta Dip first appeared on Created by Diane.

This spinach pesto is full of flavor with basil, garlic, cheese, and nuts. It’s creamy and delicious and this recipe is special enough to serve to company.

Make a double batch, it’s great for large dinners, makes for perfect meal prep, and freezes well too.

This spinach pesto pasta has all the great taste of traditional pesto, but it’s much lighter while using less oil. This creamy version has a great punch of flavor with the addition of fresh lemon juice.

Ingredients:

• pasta
• cooked chicken
• chicken broth
• heavy cream
• fresh baby spinach
• chicken bouillon
• garlic
• green onions
• capers
• toasted pine nuts or walnuts
• basil
• Romano/Parmesan Cheese
• fresh lemon

For quick weeknight meals, I typically cook chicken ahead of time, or chopped rotisserie chicken is another option.

If I’m making the meal for company, I add garlic seasoning to the chicken and grill the chicken or cook it on the Blackstone, it can also be baked.

Bowtie pasta holds a nice amount of sauce in the crevices which I really like with this sauce.

This spinach pesto all starts with… lots of fresh baby spinach and is made delicious with garlic and basil. It’s made thick with a roux and has an added creaminess that is irresistible.

I just love the fresh lemon flavor added at the end, that gives this dish a fresh taste.

What else can be added to this pesto:

• Add toasted pine nuts, or chopped walnuts for added crunch.
• Add some crushed red pepper for a bit of spice.
• Another great protein option is sausage or meatballs.

More pasta recipes you might like:

• Pink Pasta Sauce
• Chicken Alfredo
• Pasta Blue Cheese and Walnut
• Screwdriver Spaghetti
• Creamy Buffalo Chicken Pasta
• Cheesesteak Mac and Cheese
• Jalapeno Bacon Mac and Cheese

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Spinach Pesto

Power packed with spinach to increase the vegetables in this delicious pasta recipe with chicken

Course Main Dish

Cuisine American, Italian

Keyword chicken, pasta,, sauce, vegetable

Prep Time 15 minutes minutes

Total Time 30 minutes minutes

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 lb pasta, bow tie or desired shape
• 1 lb cooked chicken, cubed or shredded
• 1 cup chicken broth
• 1 cup heavy cream
• 2 cups fresh baby spinach
• 2 teaspoons chicken bouillon
• 2 teaspoons minced garlic
• 3 green onions
• 1/3 cup capers
• 1/3 cup toasted pine nuts or walnuts
• 6 leaves fresh basil
• 1 oz Romano Cheese, grated additional cheese for topping dishes
• salt and pepper to taste
• 2 tablespoons flour
• 1 tablespoon oil (avocado)
• 1 tablespoon butter
• 1 fresh lemon, juiced

Instructions

• Cook pasta according to directions.
• Meanwhile, make the sauce, in a 4 cup measuring cup or similar add spinach, basil, chicken broth, chicken bouillon, garlic, onion, and cheese, blend with an immersion blender or place ingredients into a blender or food processor until smooth and well blended.
• In a saucepan (or the pot you cooked pasta in) add the oil and butter, saute over medium heat the garlic, add in the flour and combine. Slowly pour in the spinach sauce, and stir until thick. Add in the cream and stir.
• Heat chicken or allow it to heat in the sauce.
• Turn off the heat and add the lemon juice and stir well.
• Pour the sauce over the pasta with the chicken, top with nuts, capers, salt and pepper and add additional cheese.

The post Simple Spinach Pesto Recipe first appeared on Created by Diane.

Really, don’t you think bundt cakes are the official anytime cake…

I’m glad you agree! 

First, let’s talk about the big secret… it starts with a cake mix, but it certainly does not taste like it, major bonus. It tastes like a from-scratch cake!

Second… I often get asked why would you add things to a cake mix and not just make it from scratch, well let’s discuss that. Cake mixes consist of flour that is ultra-milled, it allows the cake mix to absorb moisture well and create a delicate crumb, which is why cake mix cakes are light and fluffy unless you refrigerate them. Then the tiny air pockets in the cake will lock in moisture and become less crumbly.

Now, once you add the remaining ingredients the texture of this cake has a velvet-like quality. It’s not as light and fluffy and gives you a cake that will hold up well, refrigerated or not. 

And now comes the frosting, I made a sour cream frosting that compliments this cake deliciously. You could also pair this cake with a creamy chocolate frosting, or a simple glaze icing… and you could even add a small drop or two of maple extract (maple extract is very concentrated, don’t use too much) to make it all warm and cozy, or add some lemon juice for extra citrusy flavor.

This is one of the best bundt cakes ever, and there are fun flavor options to make it just how you’d like it.

I made it with vanilla, almond, and lemon extract. I topped it with my sour cream frosting and served the bundt cakes with cake mix with lemon curd. 

This cake could also be made by adding a half teaspoon of maple extract if you choose to want that warm flavor, perfect to serve for brunch.

Another great option is to add a teaspoon of ground cinnamon to the cake batter and even add a small amount to the sour cream frosting or glaze icing.

For the yumminess of coconut flavor or a fun tropical flavor you can not only just add coconut, use pineapple extract and add 1/2 cup shredded coconut to the cake or just place it on top of frosting or icing and serve it with some of this quick pineapple jam.

You can frost this cake with chocolate sour cream frosting if you happen to want to get your chocolate fix! If that’s the case I’d leave out the lemon extract. 

Most from-scratch cakes are a bit more dense, the ultra milling of the flour in cake mixes allows it to have a lighter crumb, but the addition of sour cream makes it velvety… and oh-so-delicious.

This cake mix bundt cake is sure to become your new favorite cake!

If you’re looking to serve the cake with another type of sauce and want to keep it simple, warm up some jam, strawberry, blackberry, or blueberry. Oh, the possibilities are endless. If you’d rather just drizzle a syrup over the cake give one of these fruit syrups a try.

This vanilla bundt cake with cake mix recipe is a great cake to make when company is expected, you can practically put it in the oven just before they arrive, bake it and allow it to cool while you chat and make some coffee. You’re kitchen will smell amazing!

I love using 2 oz cups for frosting or lemon curd, This style 24 oz. to-go containers are perfect for sharing. And you can also freeze the cake to have a special treat at the ready.

• slather the cake with some Sour Cream Frosting
• drizzle on some glaze icing
• or keep it simple with a dusting of powdered sugar.

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WASC Bundt

Deliciously tender white bundt cake, perfect for everyday celebrating

Prep Time 5 minutes minutes

Cook Time 50 minutes minutes

Total Time 55 minutes minutes

Servings 12 + servings

Author Diane Schmidt - createdbydiane.com

Equipment

• 9.5 inch Bundt Pan (I have a Cuisinart 9.5" Bundt Pan)

Ingredients

• 1 box white cake mix Duncan Hines 15.25oz do not follow the directions on the package
• 1 cup all-purpose flour
• 1 cup granulated sugar
• pinch salt
• 1 1/4 cups water
• 4 egg whites from large eggs
• 4 oz butter, melted (4 oz is equal to 1/2 cup)
• 1 cup sour cream
• 2 tablespoons oil I use avocado oil, vegetable or canola would work as well
• 1 teaspoon almond extract or almond baking emulsion
• 1 teaspoon vanilla extract or vanilla bean paste
• 1 teaspoon lemon extract or lemon baking emulsion

Instructions

• Prepare a 9.5 inch bundt pan with a baking spray or use shortening and flour. Be sure it's well coated. I have found that inexpensive bundt pans are more likely to have cake sticks to them, and thicker nonstick pans still need preparing, but I find they the cake does not stick with proper prep.
• In a large bowl with a mixer add all the ingredients in the order they are listed. Cake mix, flour, sugar, salt, water, egg whites, butter, sour cream, oil, almond, vanilla, and lemon extract.
• Mix on low speed until the cake mix starts blending, then turn onto medium speed and mix for 2 minutes, scraping the bowl and under the beater after the first minute to be sure they combine fully, then continue mixing until well blended.
• Pour the cake batter into the prepared bundt pan evenly, smooth the top if necessary.
• Bake at 335° (not 325° and not 350° for a well-risen cake that isn't dark in color). I have the oven rack set just above the center and it bakes evenly.
• I start timing the cake at 45 minutes. It usually takes 50 minutes but you don't want to overbake the cake, so it's best to test it with a toothpick until it comes out clean.
• Remove the cake from the oven, and allow it to cool for 15-20 minutes.
• Then turn the cake out onto a cooling rack to cool the cake completely.
• Dust with powdered sugar or top with frosting or a glaze icing.

The post Sour Cream Bundt Cake first appeared on Created by Diane.

Some of my all-time favorite recipes include lemon, and I’m always stockpiling those yellow beauties in the fridge so I have them on hand to make sauces, lemon salad dressing, cocktails like this spiked blueberry lemonade, and so much more.

Take a look!

• Creamy Lemon Pasta Salad- homemade lemon mayo makes this irresistible.
• Lemonade- so yummy and cocktail options!
•  Lemon Scones- one of my all-time requested recipes.
• Lemon Poppyseed Cookies– for the lemon lover!
• Lemon Garlic Chicken Thighs- tender and juicy and full of flavor.
• Shrimp Roll with Lemon Basil Sauce- a fun sandwich you will enjoy anytime.

Continue reading: Lemon Recipes

The post Lemon Recipes first appeared on Created by Diane.

I love Mediterranean food. 

And this Greek Potato Salad is making its way to the top of my list.

It must be all the fresh flavors, I find them totally irresistible. 

And the winning combo of lemon and oregano.

This Mediterranean potato salad is so delicious, it’s bound to become your new favorite.

Continue reading: Greek No Mayo Potato Salad

The post Greek No Mayo Potato Salad first appeared on Created by Diane.

I love cupcakes. If you browse my blog for any length of time, there’s no denying I’m having a real love affair with these miniature cakes. And that’s because they are perfect for all sorts of occasions, from fancy to dressed down. I even make them to have around the house for my kids, and myself when that sweet tooth hits. And these cupcakes which I’m about to show you how to make are some of my favorites.

I love how almond adds its own unique sweetness, and sour cream adds a tang that goes brilliantly with it. These two ingredients work together and balance one another out, giving your taste buds an enjoyable experience.

If you’re a fan of my blog, then you may recognize this recipe. It’s adapted from my layered cake, but this time I’m giving it to you in its handheld version. Plus, I’ve added in the option to fill these cupcakes with whatever your heart may desire! One of my favorites is my chocolate ganache piped into the cupcakes. Also fantastic, is lemon curd, for a tangy, yet sweet, addition. But really, you can fill it with whatever you’re in the mood for, or just keep them plain for a simple version that’s still packed with flavor. Fresh made jam, add a scoop of sprinkles for a fun confetti style surprise.

And if almond isn’t your thing, no worries there! Add in your favorite, lemon, maple, or just use all vanilla. I have loads of amazing cupcake recipes. I also have lots of decorating tips if you feel like getting fancy and adding some flair to the tops of your cupcakes. Or if you like to mix and match flavors, here are some great frosting alternatives!

Continue reading: White Almond Sour Cream Cupcakes (WASC)

The post White Almond Sour Cream Cupcakes (WASC) first appeared on Created by Diane.

This is one of my favorite recipes. It goes beautifully served with your favorite muffin, scone, or toast. It also blends in seamlessly as a filling for layered cakes or cupcakes. It is so versatile, which makes it a great partner in crime for your next sweet adventure.

Continue reading: Lemon Curd

The post Lemon Curd first appeared on Created by Diane.

If you like lemonade and want it to be as delicious as you’d get on the boardwalk or fair, you’re going to love this.

The heat is moving in slowly all over, and for me, nothing tastes better than fresh lemonade.

It’s not only perfect on a hot summer’s day, and it brings back memories of me as a child.

What kid hasn’t slurped down a tall glass of this classic drink after running around outdoors?

I’m going to show you how to make fresh lemonade to keep your thirst quenched all summer long!

So, let’s talk lemons! There are actually quite a few varieties of lemons out there – 30 to be precise!

However, there are usually only a few to choose from in the grocery store or your local farmers’ market.

The two most common types seen are Lisbon and Eureka (these are typically labeled “lemons” with no other variety added).

Any lemons will work for fresh lemonade.

You can adjust for sweetness according to taste, some lemons are tangier than others, and the riper the lemon, the more juice.

My favorite lemon is a Meyer Lemon, and lucky for me, my mom has a Meyer lemon tree, which means I get spoiled with 5 gallon buckets of lemons!

My mom has a Meyer lemon tree that produces an abundance of lemons and has for over 25 years. I feel blessed to get them.

A week ago, I stopped by for a visit with my parents and brought home a 5-gallon pail full of lemons.

Oh, I knew just what I was going to make with some of them… first was some lemon scones, and then I got ready to make some lemonade to share with you, my tips for great lemonade, and of course, I shared some lemons with friends too.

Don’t worry, you don’t need a 5 gallon bucket of lemons to make lemonade, so how many lemons to make lemonade? I break it all down for you from the glass to the gallon.

Meyer lemons are popular lemon trees to have here in southern California, Meyer lemons are juicier and sweeter in taste as they are a hybrid of a lemon and a mandarin orange.

They are my absolute favorite go-to, but you can use whatever lemons you have handy!

And the best thing about this fresh lemonade recipe is how you can adapt it to fit your taste buds! Add in any of these fruits to mix up the fresh flavors a bit:

• Lavender
• Blueberry
• Cherries
• Strawberries
• lime
• Mint
• Sparkling water makes it bubbly!

I often make fruit syrups and add them to the lemonade (you can reduce the sugar in the lemonade recipe if using syrup to flavor the lemonade)

• Strawberry Syrup
• Lavender Syrup
• Cherry Syrup
• Blueberry Syrup

You can even perk up lemonade mix by using fresh lemon juice. Nothing beats the taste of fresh lemons, but if you don’t have lemons, you can add the juice of a lime for a fresh flavor.

The same additions as above would make a great flavor combination for store-bought lemonade mix. You can add in some fresh strawberries or blueberries and puree them for a fun fruity flavor. Add some seltzer to make it fizzy.

Want it boozy? Add in tequila, Vodka, or Bourbon for an extra kick. You could even float some sliced jalapenos on top for some spice – there are so many options.

So, what to use to juice your lemons? Everyone has their opinion on this. Ideally, you want to get the most bang for your buck – meaning you want the tool that will squeeze every last drop out of your lemon with minimal effort.

I’ve used lots of juicers, from hand-held presses and reamers, to stand juicers you press by hand, to electric juicers (which are great if you juice lemons or oranges all the time, grow your own citru,s etc. 

If you’re only juicing a few lemons, any tool will likely be fine.

But when trying to get a lot of juice, your forearms and hands will get tired if using something that isn’t efficient. So, for larger jobs, I prefer the handheld press.

It seems to fit all lemon sizes well, and it renders the most juice, even more than the standing press.

A quick tip: If your lemons are really firm and you’re struggling to get the juice out, try microwaving them for 30 seconds. This will make them juicier!

I prefer the handheld press, it seems the lemon sizes fit well, and it lends the most juice. I love the standing press, but found the handheld got more juice out of each lemon on the first attempt. 

• Yellow Lemon Press is my all-time favorite, and thinking of getting a stainless steel press now that I’ve done all my comparing to see which was quickest, easiest, rendered the most juice on the first attempt, and easiest to clean.
• Stainless steel juice press. I’m sure these presses range in quality, but if you have larger lemons, they don’t fit so well and don’t remove all the juice, it does work nicely on smaller lemons.
• Wood reamer works well if you have just 1 lemon
• Electric juicer is great if you have lots of lemons or oranges to juice, but for 10 or so, I find the hand help juicers just fine.

 How many lemons to make a gallon of lemonade?

You’ll need 8-12 lemons to make a gallon of lemonade. The reason there’s such a variance in lemons depends on the size and ripeness of your lemon. And if you end up being short on lemons, you can use lemon zest – the skins of lemons have great flavor. Just don’t go overboard, it could become bitter.

So now let’s look at the recipe!

In the printable recipe card, you’ll see instructions and amounts for making lemonade by the gallon, half-gallon, 2 quarts, and by the glass. 

To mix the lemonade well, it’s important the sugar is dissolved.

Pour the sugar into a container/pitcher or glass, then add a small portion of warm water and stir to dissolve the sugar.

Next, add the lemon juice and remaining water. Stir well, then pour over ice.

All lemons will give different amounts of juice, if the lemons are larger or smaller, if they are juicier or dryer. The amount of lemons is an estimate.

1 cup fresh lemon juice: juice from 4-6 lemons (large Meyer lemons-home grown), 8 Sunkist lemons from the store. 

1/2 Gallon lemonade:

• 1 cup fresh lemon juice, juice from 4-6 lemons (Meyer lemons) 8 Sunkist lemons from the store.
• 3/4 cup granulated sugar
• 1/2 cup warm water, to ensure the sugar dissolves well
• Then add the remaining water, stir well, and serve over ice.
• 16 oz Glass of lemonade: 
• 1/4 cup lemon juice
• 2 tablespoons of sugar
• ¼ cup of warm water to dissolve the sugar 
• Add 14 oz of  cold water and stir.
• Serve over ice.

And don’t forget, you can add in fresh fruit, booze, whatever floats your boat, really!

I hope you enjoy this recipe, and if you love lemon, take a look at these other lemon recipes!

• Lemon Garlic Chicken – One of my favorite flavor combinations, and is super simple to make!
• Triple Lemon Cake – A great addition to any summer event, or just for a special family treat.
• Lemon Dill Potato Salad – Refreshing and simple, a go-to for warm summer evenings.

And, I have lots more lemon recipes here!

Can I use limes in place of lemons?

Absolutely! Lime-aid is delicious and you can do an even exchange using my recipe. It’s also great for many of the add-ins mentioned above.

Is there a good way to substitute the real sugar for a sugar replacement?

I’ve made lemonade with monk fruit sweetener and with swerve sweetener with good results, start by adding half the recommended sugar, then add more to taste. Sugar replacements tend to taste sweeter.

What’s the best way to pick ripe lemons?

Ripe lemons should have glossy skin, be firm and bright yellow with no green showing. Ideally, you want a lemon you can press, and it’ll give a bit. Really firm lemons won’t render a lot of juice.

How to make lemonade with a mix better? 

If you don’t have an abundance of lemons and want to make lemonade, you can start with a mix and add in a couple of fresh lemons, or make another flavor to elevate the lemonade mix to taste fresher. Like adding a cup to two of fresh strawberries, raspberries, or blueberries, pureed to give it a nice fresh fruit flavor. If you like lemon-lime, go ahead and add in a couple of fresh limes juiced to give a nice zing.

Another way to add a fun flavor is to add fresh muddled mint or basil leaves to lemonade, a nice alternative if you have them growing in your garden and don’t have fruit available.

Can I make this into a frosted or creamy frozen lemonade drink like chick-fil-a? 

You can, add in some vanilla ice cream and ice and whip it in a blender, or use some milk and sweetened condensed milk.

Another option is to use frozen lemonade with either of those options to create a cold, frosty and creamy lemonade.

Can I make lemonade without using all the calories in regular granulated sugar?

Yes, as I mentioned, you can use monk fruit sweetener or Swerve, both are zero calories. Start with less than the recommended sugar and add more to taste.

Can I make this lemonade sparkling or bubbly?

If you want to make lemonade fancy, go right ahead and add seltzer, club soda, Topo Chico, La Croix, or another fizzy water to give it that great bubbly sensation.

Next time you see some to-go cups at the store, pick some up, or grab some on Amazon here. They are great to have around.

I use them to send my kids off to work with a frosty lemonade on hot summer days. When repairmen come by to fix things or we have someone doing a project or work for us, I know just what I’ll save them.

Everyone seems to love lemonade, especially homemade!

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How to make Homemade Lemonade

refreshing lemonade you'll make by the gallon all summer long, with instructions to make half gallon and by the glass to enjoy any time of year you like. Just like carnival and boardwalk lemonade.

Course Beverages

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1 -16 servings

Author Diane Schmidt - createdbydiane.com

Ingredients

Gallon Lemonade (128 oz) 16 cups

• 2 cups lemon juice 8-12 lemons
• 1 1/2 cups sugar
• 14 cups water

1/2 Gallon Lemonade(64 oz) 8 cups

• 1 cup lemon juice 4-6 lemons
• ¾ cup sugar
• 6 cups water

1 quart Lemonade (32 oz) 4 cups (double for 2 quarts)

• 1/2 cup lemon juice 2-4 lemons
• 2/3 cup sugar
• 3 cups water

Lemonade by the glass (16 oz) 2 cups

• 1/4 cup lemon juice 1-2
• 2 tablespoons sugar
• 14 oz water

Instructions

• The number of lemons will ultimately depend on size, variety, and ripeness.
• I use granulated sugar to make lemonade, but if you're looking for a sugar alternative I've used monk fruit sweetener and swerve with good results. Start with half the recommended sugar then add more to taste, those sweeteners tend to taste sweeter than sugar, so you will not need as much.
• The best way to make the lemonade is to add the sugar and a small portion of warm water to the container and mix until the sugar is dissolved.
• Add the lemon juice and remaining water and stir well.
• Serve over ice.

ADD another fruit flavor syrup to your lemonade to kick it into high gear! Strawberry, Raspberry, Blueberry… all great options. Check out the links below:

• Apple Cinnamon Syrup
• Blackberry Syrup
• Blueberry Syrup
• Cherry Syrup
• Chocolate Syrup
• Coffee Syrup
• Grapefruit Syrup
• Hibiscus Syrup
• Lavender Syrup 
• Lemon Syrup
• Maple Syrup
• Peach Syrup
• Pineapple Syrup
• Pumpkin Spice Syrup
• Raspberry Syrup
• Strawberry Syrup

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When it comes to impressing people, this may be the cake of all cakes to do just that.

And you won’t believe how simple it is!

When I first shared the cake with a few friends, I was immediately asked to make it for two different weddings! 

The pressure was real! When it comes to cakes, I love a simple, elegant, and rustic type of cake. And then mentioned how I don’t actually like stress and how I’ll give them all the recipes so they can make the cakes themselves.

And you too can make these delicious recipes that come together to make this simple, rustic, and elegant-tasting cake. 

Cakes made for large celebrations, where everything has to be picture-perfect, well, they’re just not me.

Luckily, my “wedding cake” recipe was a hit, and they received rave reviews – which is why I’m sharing it here.  But don’t be fooled, this cake is not a cake you have to make for some fancy occasion.

It’s simple enough for everyday sweet indulgences. It’s 5 layers, and you’ll be so glad there is plenty of cake, it’s that good you’ll want to enjoy it slice after slice.

Because a good cake should never be kept secret! This cake actually uses a cake mix… and no one guessed it was made with a cake mix, no matter how many times I’ve made and served it, this recipe is MAGIC!

• Here is the recipe for a 2-layer version of this cake.
• And if you’re a chocolate fan, give this cake a try.

And you don’t need a wedding to enjoy this cake… 

Because of its simplicity and rustic beauty, it can be enjoyed as an after-dinner dessert when it’s just you and the family. Or just you! Hey, this is a judgment-free zone!

Or if you really need an excuse to make it, invite a few of your friends over to enjoy it and some of these Strawberry Lemonade Mimosas – there’s nothing better than cake and champagne for brunch! 

Perhaps one of my favorite qualities of this recipe is its versatility. Because it’s a white cake, you really can treat it like a blank canvas.

For example, I will often add vanilla or lemon flavoring to suit my tastes. However, you could add almond extract or even strawberry – play around and get creative, that’s how great recipes are born!

And if you want to elevate this recipe, you can fill the cake with pastry cream and lemon curd. It’s out of this world delicious!

You can even mix lemon curd into the frosting if you like, for more of a citrus twist. Some of the lemon curd did seep out of the sides of the cake a bit, so mixing the lemon curd and pastry cream together as the lemon curd is thinner on its own.

Once the whole cake was chilled completely overnight, it all firmed up, so it’ll depend if you’re making it ahead of time or assembling it the day of serving. I prefer to make ahead of time and refrigerate the cakes so the filling is set up nice and thick…

Maybe you’re a CHOCOLATE LOVER…

You could fill the cake with this chocolate fudge frosting, or even strawberry frosting too. The options are endless. But you can also keep it simple, as it is fantastic served simply.

One thing is certain: the minute you start baking this cake, the aroma that fills your home will be so heavenly you’ll wish you could jar it and sell it! My husband likes to hang out by the oven and smell the kitchen towel to take in all the cakey goodness! 

But let’s move on to the recipe – pretty soon you’ll be able to smell the aromas for yourself.

Whether you’re making a 2-layer or 5-layer cake, the recipe is simple to follow, and because I’m actually using a shortcut method and taking advantage of pre-boxed cake mixes, you’ll be done in no time.

It’s important to note here that you won’t be following the directions on the package.

This cake can be decorated any way you choose. I prefer a rustic slathering of frosting that doesn’t overwhelm the cake, but if you’re all about the frosting, go right ahead and pile it on!

I added some basil leaves and a rosebud, you could opt for a flower, herbs, sprinkles, or leave it plain.

To begin:

Prep 5 eight-inch round cake pans. Generously use a baking spray or use shortening and flour, then wrap the pans with wet baking strips to ensure even cakes. You can buy these strips online or in stores that sell baking supplies. They ensure an even rise and produce flat-topped cakes, making them easier to layer.

If you don’t have leveling strips to bake with, use strips of towels that you wet and pin them around the cake pans. This ensures the cakes will bake evenly, with flat tops as well, and won’t be overbaked on the edges.

In a large bowl of a mixer you’ll add all the ingredients in the order they are listed in the recipe. You can put them all in at once – I told you this was going to be an easy recipe!

Mix at a low speed until the items start blending. Then increase the speed to medium and mix for 2 minutes, scraping all ingredients around the bowl and under the beater after the first minute to be sure they combine fully. Be careful here, and don’t get too close to the beaters or you’ll lose your spatula!

Once fully mixed, pour cake batter evenly amongst the 5 pans (8″x 2″ round cake pans) and tap the pans gently so the batter is level.

Bake at 335° (not 325° and not 350° for a well-risen cake that isn’t dark in color… if your oven does not go to that temperature, use 325 degrees and test it with a toothpick at 1-minute intervals to test for doneness, you do not want to overbake the cake.

Now, every oven is different. My oven is large, and I’m able to fit five 8″ round cake pans on one rack. But not every stove is the same size.

You can bake these in batches if need be, or separate the pans between two racks if you know your oven will bake them evenly (mine does not, I never bake more than one rack at a time), rotating the racks halfway through to be sure each cake is baked evenly. If using just one rack, set it just above the center. 

I start by timing the cakes at 30 minutes. Then I test them about every 5 minutes until they are just set, and a toothpick comes out clean when tested in the center of the bake.

Remove the cakes from the oven, and allow them to cool for 10 minutes. Then turn the cakes out onto a cooling rack to cool completely.

When the cakes are completely cool, individually wrap each cake in plastic wrap and refrigerate or freeze the cakes so they will stack well and not slide.

For a five-layer cake, it’s best to bake your cakes 1 day ahead of time. The layers make this cake high and heavy. Baking ahead of time ensures the cakes will be plenty set and chilled ahead of frosting. 

Finally, frost and fill as desired!

There are so many options for filling and frosting this cake; the possibilities are endless. I filled my cake with pastry cream and lemon curd, but it doesn’t need to be so elaborate; you can simply put frosting in between the layers. 

Other great items for fillings are chocolate ganache or jam.

I love a pudding-type filling, so I’m a huge fan of pastry cream or curd.

I have lots of recipes for fruit curds (which are essentially a dessert spread… think of it as a fruit pudding)

• Lemon Curd
•  Blueberry Curd
• Cherry Lime Curd
• Strawberry Curd
• Cranberry Curd

You don’t need to make 2 fillings, you can easily use frosting <<click for lots of recipes, the possibilities are endless…

as I mentioned, or use jam, or for a light Stabilized Whipped Cream Frosting, or try Chocolate Whipped Cream Frosting. I think I’m going to make it next time with coffee frosting!

If I choose to freeze my layers, should I thaw them ahead of frosting them?

No need to thaw the cake to frost it; the layers will stay firm and also help maintain a moist cake.

Do you have more frosting recipes or ideas on how to easily decorate cakes and cupcakes?

Yes, as a matter of fact, I have a whole blog dedicated to it! Clicking here will take you there! Happy Frosting!

And I have an ebook dedicated to frosting cupcakes here with LOTS of tips!

Could I use fresh fruit in between the layers?

Absolutely, thinly sliced fresh strawberries or the fruit of your choice, or as mentioned, fruit curd works well. Just be sure the filling is evenly spread so your cake sits squarely and doesn’t imitate the Leaning Tower of Pisa! 

Could I use this recipe for cupcakes?

Yes! They’d make excellent cupcakes. And if you want some tips on decorating your cupcakes when you’re finished, look no further! I created a blog post with tips and tricks to make your cupcakes look like mini pieces of art.

Why do some people like box cakes or scratch cakes more?

It often comes down to what they are used to, so this cake is a blend of the best of both worlds, it’s easy to make as it starts with a box cake mix, with the addition of additional ingredients it has a better texture than the very fluffy texture of a box mix and the additions give it a better flavor as well, it doesn’t have the typical box mix flavor.

It is quite unusual to be able to feed it to so many, and no one knows it’s not totally from scratch. This is a cake you’ll make again and again for the ease of a cake mi,x with excellent results every single time without the stress if you are not the most accomplished cake baker. 

I do have another delicious, completely from-scratch wedding cake if you’re looking for another recipe.

The cake I made includes 4 recipes (cake, frosting, and 2 fillings). Do not be intimidated; they are not overly complicated.

You can choose to fill the cake with the sour cream frosting or another frosting you prefer.

I used pastry cream and lemon curd to fill the cake.

If you want a lemony flavor, add some lemon juice to the sour cream frosting or you could make Cream Cheese Frosting, which is sweeter than the sour cream frosting, or you can make American Buttercream frosting for a truly sweet frosting.

Another option is Swiss Meringue Frosting, which is less sweet than American or Italian Meringue Buttercream, which is silky and buttery.

Want more LEMON:

• Lemon Cake Cookies
• Lemon Sprinkles Cookies
• Lemon Rosemary Shortbread Cookies
• Lemon Poppy Cookies
• Lemon Italian Cookies

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White Sour Cream Cake – 5 layer cake

This moist delicious white cake is the end-all of cakes, and it’s a super shortcut recipe you’ll love. Filled with lemon and custard, but the possibilities are endless. This five-layer cake can be made easily and wow all your eaters in no time.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 20 servings

Author Diane Schmidt – createdbydiane.com

Ingredients

• 2- 15.25 oz White Cake Mix Duncan Hines – or similar, I used their perfectly moist classic white cake mix. *do not follow instructions on the box.
• 2 cups granulated sugar
• 2 cups all-purpose flour
• 1/8 teaspoon salt
• 2 2/3 cup water
• 8 egg whites
• 8 oz butter melted
• 2 cups sour cream
• 2 tablespoons oil
• 2 teaspoon almond extract
• 2 teaspoons vanilla extract

Instructions

• Prepare five 8″ round cake pans. Generously use a baking spray or use shortening and flour, then wrap the pans with wet baking strips to ensure even cakes.
• In a large bowl of a mixer you’ll add all the ingredients in the order they are listed, cake mix, flour, sugar, salt, water, egg whites, butter, sour cream, oil, almond, and vanilla extract.
• Mix on low speed until the items start blending in then turn onto medium speed and mix for 2 minutes.,scraping all ingredients around the bowl and under the beater after the first minute to be sure they combine fully.
• Pour cake batter evenly amongst the 5 pans and tap the pans gently so the batter is level.
• Bake at 335° (not 325° and not 350° for a well-risen cake that isn’t dark in color)
• My oven is large, I’m able to fit the five 8″ round cake pans on one rack. I have the rack set just above the center and it bakes evenly.
• I start timing the cakes at 30 minutes, then I test them about every 5 minutes until they are just set and a toothpick comes out clean when tested in the center of the bake.
• Remove the cakes from the oven, and allow them to cool for 10 minutes.
• Then turn the cakes out onto a cooling rack to cool completely.
• Then refrigerate or freeze the cakes so they will stack well and not slide. A five-layer cake is high and heavy. It’s best to bake the cakes at least 1 day ahead of serving. Giving you plenty of time to completely chill them.
• Wrap each cake in plastic wrap and refrigerate or freeze until well chilled (or overnight) then unwrap the cakes and fill and frost cakes as desired.

Notes

If you don’t have leveling strips to bake with, use strips of towels that you wet and pin them around the cake pans. This ensures the cakes will bake evenly, with flat tops as well as won’t be overbaked on the edges.

The filling recipes (pastry cream and lemon curd) are larger than what you’ll need, but they sure are fun to have at the ready in the fridge when you want a snack, like dunking cookies into, adding more lemon curd to the cake. I placed some in small 1/4 cup containers and brought some cake and extra lemon curd to friends and everyone loved it!

You can reduce the recipes in half if desired, which will give you enough filling. 

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Lemon Curd

A creamy and bold lemon flavor in this pudding type of dessert. Great for topping cookies, cakes and makes a great filling for cupcakes. Leftovers are great on toast.

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2 cups

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 cup lemon juice fresh squeezed
• 1 cup sugar
• 6 egg yolks whisked in a bowl
• 8 tablespoons butter cut into small pieces

Instructions

• In medium saucepan heat lemon juice and sugar until it simmers.
• Stir butter and heat until it melts completely into the mixture
• Slowly pour mixture over egg yolks while whisking constantly.
• Pour mixture into saucepan and heat until it thickens to coat the back of a spoon.
• Remove from heat and chill.
• Use chilled lemon curd to fill cookies, cakes, cupcakes, or spread on toast, muffins, or scones.

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Pastry Cream

A deliciously thick creamy pudding dessert item that is great with cake, cream puffs, cupcakes, and other pastry items.

Course Dessert

Cuisine American, French

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2 cups

Author Diane Schmidt – createdbydiane.com

Ingredients

• 4 egg yolks
• ½ cup sugar
• ¼ cup cornstarch
• ¼ teaspoon salt
• 2 cups whole milk separated ½ cup and 1½ cups
• 4 tablespoons unsalted butter this recipe does not taste good with salted butter
• 2 teaspoons vanilla extract I use Madagascar Bourbon Vanilla

Instructions

• In a medium bowl, mix sugar, cornstarch, and salt together, then add to it ½ cup milk and whisk smooth.
• In a small bowl mix egg yolks, then add them to the mixture and blend until creamy.
• In a small saucepan, heat the remaining milk to a simmer. (small bubbles around the edge, not a full boil)
• Slowly pour the heated milk into the egg mixture while whisking constantly. Allowing the egg mixture to slowly heat will prevent the eggs from scrambling. (you are tempering the egg mixture)
• Place the mixture into the saucepan and heat on medium-low heat whisking until it comes to a boil and is smooth and creamy. This takes about 5 minutes.
• Remove pan from heat, stir in butter and vanilla.
• Place pastry cream into a bowl and cover with plastic wrap, allow it to cool for 15 minutes, then put it into the refrigerator to chill.

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Sour Cream Frosting

Sour cream is a great option for a deliciously smooth and creamy frosting that has a little bit of a tangy flavor but not being as sweet as cream cheese frosting. Ingredients

Course Dessert

Cuisine American

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1/2 cup butter
• 1/2 cup sour cream
• 3-4 cups powdered sugar
• 1 teaspoon vanilla

Instructions

• In the bowl of a mixer cream butter until smooth and add in the sour cream, powdered sugar, and vanilla, and whip until fully combined and smooth.
• This frosting is gare on cakes, cupcakes, fillings and to top sugar cookies.

Notes

Use unsalted butter if you prefer sweet frosting, use salted butter, or add a pinch of salt if you prefer flavors that are more balanced and less sweet. I prefer salted butter myself.

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