BETTY CROCKER LEMON POUND CAKE RECIPES

Steps:

• Preheat oven to 350 degrees (F). Grease and flour three 8 inch cake pans. In the bowl of your mixer add the sifted cake mix, flour, sugar, baking powder, half of small box strawberry jello, and salt.
• Whisk at least 30 seconds to combine ingredients. Add the melted butter, egg whites, vegetable oil, vanilla, and champagne.
• With the mixer on low speed, increasing to medium speed, mix for two minutes.
• Fold in the sliced strawberries.
• Scrape the bottom and sides of the bowl and divide the batter between the three prepared 8 inch cake pans. Bake for approximately 30-35 minutes (check at 30 minutes).
• This recipe makes about 7 1/2 cups of batter. Makes great cupcakes also!
• Chill the mixing bowl and beaters/ whisk attachment in the freezer for 10 minutes.
• Pour the whipping cream, powdered sugar and vanilla into the chilled mixing bowl, begin beating on low speed gradually increasing to medium high speed.  
• The cream begins to thicken (approx. 1 1/2 minutes) and soft peaks form....peaks that slightly bend over.  Watch closely as this happens quickly.  Do not over beat.
• Cream the softened butter until smooth and lightened in color
• Blend in the salt and vanilla
• Gradually add the powdered sugar with the champagne until the powdered sugar is incorporated.
• Beat at medium speed 3 to 4 minutes. The texture will become very smooth.
• To make the frosting a little thinner, add either a bit more champagne or milk/cream. If you need to thicken, add in a little more powdered sugar.
• Place the first cake layer on your cake base or pedestal.
• Pipe a dam of buttercream around the cake layer, about 1/4 inch from the edge. (I do this with a disposable piping bag with the tip snipped away). Optional: Add desired amount of sliced strawberries on top of the cake layer. Top with a layer of whipped cream.
• Repeat the above steps for the next cake layer.
• Top with the final cake layer and frost the cake with Champagne Buttercream as desired.
• Top with additional strawberries.

Steps:

• Heat oven to 325°F. Generously spray bottom only of 9x5-inch loaf pan with baking spray with flour.
• In medium bowl, beat cake mix, cream cheese, water, grated lemon peel and eggs with electric mixer on low speed 1 minute, scraping bowl frequently, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack or heatproof serving plate. Cool completely, about 1 hour.
• In small microwavable bowl, microwave frosting uncovered on High 10 to 15 seconds or until frosting is thin enough to drizzle; stir. Spoon frosting evenly over cake, allowing frosting to drip down sides.