Lemon Cake

Preheat your oven to 180°C (350°F). Line an 8-inch (20 cm) round baking pan with parchment paper. In a large mixing bowl, whisk together the flour, Dr. Oetker Lemon Pie Filling & Dessert Mix, granulated sugar, Dr. Oetker Baking Powder, and salt.

In a separate medium bowl, whisk together the eggs, lemon juice, milk, and vanilla extract until well blended. Gradually whisk in the melted butter until fully combined.

Combine the wet ingredients with the dry ingredients and mix until just combined. Avoid overmixing, as this can make the cake dense.

Pour the batter into the prepared baking pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cake cool completely on a wire rack.

While the cake is cooling, prepare the lemon buttercream. In a saucepan over medium-high heat, constantly stir the heavy cream and Dr. Oetker Lemon Pie Filling & Dessert Mix until it comes to a boil and thickens, about 15 minutes. Remove from heat and let it cool to room temperature, stirring intermittently to prevent a skin from forming.

In a mixing bowl, beat the softened butter and Dr. Oetker Vanilla Sugar until creamy. Gradually add the cooled pudding mixture, beating until smooth and well combined.

Place one layer of the cake on a cake stand or serving plate. Top with 1 third of buttercream, spreading smoothly out to the edges. Top with the second cake layer and spread half of  the remaining buttercream all over the outside of the cake. Pipe the rest of the cream around the edges of the pie. Decorate with lemon zests and mint, if desired. Serve and enjoy!