It’s party time! First, I’m part of the totally awesome celebration over at Long and Short Reviews! They’ve been reviewing and celebrating romance for 14 years. FOURTEEN, people! And they are doing it up in style–by highlighting some of their favorite authors and their books and giving away dozens of prizes! How can you participate? Just click on the yummy cake picture, the banner at the bottom of this post, or my book’s title. Go get in on the fun! ❤ Second, today is Lawyer Guy’s birthday! Happy Birthday to my favorite “romantic male lead!” Now…to today’s treat. Y’all know I’m all about the lemon and the creamy so check this out:
Total Time: 2 Hr. 5 Min. (incl. cooling)
Prep Time: 15 Min.
Cook Time: 1 Hr, 50 Min,
We’d follow a cheesecake tunnel anywhere! This one especially—because it leads through a super-moist lemon cake topped with lemony drizzle.
What You Need
1-1/4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese (10 oz.), softened, divided
2 Tbsp. granulated sugar
1 pkg. (2-layer size) yellow cake mix
1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
zest and 2 Tbsp. juice from 2 lemons, divided
1 cup powdered sugar
Let’s Make It
1 – Heat oven to 350ºF.
2 – Grease and flour 12-cup fluted tube pan or 10-inch tube pan. Beat 8 oz. cream cheese and granulated sugar in medium bowl with mixer until blended. Add egg; mix on low speed just until blended.
3 – Prepare cake batter as directed on package. Blend in dry pudding mix and lemon zest; pour half into prepared pan. Spoon cream cheese mixture into ring around center of cake batter in pan; cover with remaining cake batter.
4 – Bake 45 to 50 min. or until toothpick inserted near center of cake comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
5 – Beat powdered sugar, lemon juice and remaining cream cheese with mixer until blended; drizzle over cake. Let stand until firm.
Tip 1 – Substitute: Prepare using JELL-O Vanilla Flavor Instant Pudding.
Tip 2 – How to Store: Store frosted cake in refrigerator.
CLICK HERE for all the nutritional details over at My Food and Family! Regulars here know that I always link a recipe to one of my characters. Most of them can actually cook. Sade Marquis, our favorite MAGIC Unit FBI agent? Yeah, not so much. But she does enjoy eating. And since she spends time in Washington, DC, Paris, and Edinburgh, I looked for a recipe I like that she could probably find in all three of the those locales as she travels through them in GHOSTS & THE ANCIENT STONES. Be sure to check out the book AND the contest at LONG AND SHORT REVIEWS. If you’ve read my books, you might find a book over there that you want to read. 😉 Who’s ready to party? 🙋🏼♀️