Lemon Drop Cake

• 1 box (16 Oz. Size Box) Lemon Cake Mix
• Additional Required Ingredients Specified In Mix Package (typically Water, Eggs And Oil)
• 1 whole Large Lemon, Zest And Juice
• 1 cup Powdered Sugar
• 16 ounces, weight Rich And Creamy Lemon Frosting
• 9 ounces, weight Lemon Drop Candies, Crushed

1. Preheat oven to 350u0b0F. Thoroughly spray and flour two 9-inch round pans.
2. Make cake mix according to package directions (you'll typically need water, eggs, and oil, as directed in mix package). Pour into pans and bake for 25-32 minutes.
3. While cakes are baking, zest and juice lemon. Mix with powdered sugar. Set aside.
4. Cool cakes 15 minutes, running a knife along the sides to loosen. Remove from pans and cool 15 minutes more.
5. Return to cake pans and poke holes in the surface of both cakes. Pour lemon zest mixture over both pans and refrigerate for 2 hours.
6. Slice cakes to create a flat surface and place first cake on cake plate. Spread with half the frosting. Top with second cake, and smooth remaining frosting on top only.
7. Crush lemon drops and sprinkle all over the top of cake. Enjoy!

lemon cake mix, water, lemon, powdered sugar, lemon frosting

Taken from tastykitchen.com/recipes/desserts/lemon-drop-cake/ (may not work)