Double Whammy Lemon Cake

with Frosting

Red Velvet Cupcake Murder

Preheat the oven to 350 degrees F., rack in the middle position.

## Ingredients

* Zest from 2 small lemons ***(approximately 2 teaspoons)***
* 1 box white cake mix ***(the size that makes a 9-inch by 13-inch cake)***
* 1 box vanilla instant pudding mix ***(the size that makes a 4 half-cup servings, NOT sugar-free)***
* 1/2 cup vegetable oil
* 1 cup sour cream
* 1/3 cup vodka ***(I used Tito's Handmade Vodka)*** ***(***see **Hannah's 2nd Note** below***)***
* 4 large eggs
* 6-ounce package white chocolate chips ***(approximately 1 cup)***

**Hannah's 1st Note: When I first made this cake I bought a white cake mix with pudding in the mix. I used it and it was a disaster. The cake browned too fast and stuck to the bottom of the Bundt pan. DO NOT USE A CAKE MIX WITH PUDDING IN IT!**

## Directions

* Spray a Bundt pan with Pam or another nonstick cooking spray.
* Zest your lemons. They should yield approximately 2 teaspoons of zest. Measure out 1/2 teaspoon of zest and save it for the frosting. The remainder will go in your cake batter.
* Place the dry white cake mix and the dry vanilla pudding mix in the bowl of an electric mixer. Beat them together on low speed until they're combined.
* Add the vegetable oil, sour cream, vodka, and lemon zest ***(except for the half-teaspoon you reserved.)*** Beat on LOW speed until thoroughly mixed.
* Mix in the eggs, one at a time on MEDIUM speed, beating after each addition. When you're through, this batter should be nice and fluffy. If it's not, turn the mixer up to HIGH and beat for 2 additional minutes.
* Take the bowl out of the mixer.
* If you have a food processor, put in the steel blade and pour in the white chocolate chips into it. Process in an on-and-off motion to chop them in smaller pieces. ***(You can also do this with a knife on a cutting board if you don't have a food processor.)*** Chop the white chocolate chips into smaller pieces so they won't all sink to the bottom of the cake and mix them in by hand. Don't over-stir. You want to keep as much air as possible in the batter.
* Spoon the batter into the prepared Bundt pan. Smooth the top with a rubber spatula.
* Bake the cake at 350 degrees F. for 50 minutes until a cake tester or a thin wooden skewer inserted in the center of the ring comes out clean.
* Cool the Double Whammy Lemon Cake for 20 minutes on a cold burner or a wire rack.
* After 20 minutes, loosen the edges of the cake with a knife. Don't forget to run the knife around the tube in the center of the Bundt pan to loosen that, too.
* Invert a large plate on top of the Bundt pan, flip it over, and unmold the cake. Let it cool completely on the plate before frosting it with Double Whammy Lemon Frosting.

**Hannah's 2nd Note: If you would prefer not to use alcohol in this cake, simple substitute 1/3 cup light cream for the vodka and call it Lemon Cream Cake. It's yummy that way, too.**

## **Double Whammy Lemon Frosting**

* 1 pound box powdered ***(confectioners')*** sugar
* 1/2 cup softened butter ***(1 stick, 4 ounces, 1/4 pound)***
* 1/4 cup vodka ***(I used Tito's Handmade Vodka)*** (see **Hannah's Note** below)
* 2 teaspoons lemon extract
* 1/2 teaspoon lemon zest
* Reserve a half-cup of the powdered sugar and place the rest in a mixing bowl. Beat in the softened butter.
* Continue to beat as you drizzle in the vodka and lemon extract.
* Mix in the lemon zest you reserved for this frosting.
* If the frosting is too thick, add a little more vodka. If it's too thin, add a little more of the powdered sugar you reserved. When the frosting has reached spreading consistency, frost your Double Whammy Lemon Cake. ***(Don't forget to frost the inside of the tunnel in the center of your cake!)***

**Hannah's Note: If you would prefer not to use alcohol in this cake, simple substitute 1/4 cup light cream for the vodka and call it Lemon Cream Frosting.**