Emily and Brian's Wedding Cake

55 min | 10 min prep

SERVES 40 -50

2 (18 ounce) boxes white cake mix (Betty Crocker or Pillsbury)

2 cups all-purpose flour

2 cups granulated sugar

1 1/2 teaspoons salt

1 cup lemon juice

1 2/3 cups water

1/4 cup vegetable oil

2 teaspoons real vanilla

1 teaspoon lemon extract

2 cups sour cream

6 whole eggs

1 tbsp lemon zest

Place all dry ingredients in a large mixing bowl and stir together with a wire whisk.

Add the remaining ingredients and beat on medium speed for 2 minutes.

Pour into greased and floured cake pans, filling each pan a little over half full.

Lightly tap cake pans on counter to bring air bubbles to top.

Bake in preheated 325° F oven until cake tests done.

Baking time varies according to the size and depth of pans being used.

I made several batches (maybe 3 - I don't remember for sure) to bake two each 6", 8", and 10" cakes.  I added poppy seeds to 1/2 the cakes and alternated the layers when everything was put together.

The cakes were split with this cake leveler. (HIGHLY RECOMMENDED!  For under $4 this tool will perfectly and easily split the layers.)

I displayed the cakes on this stand, purchased with a 1/2 price coupon at JoAnn's.

To see options for chocolate cake, for liqueur flavors, berry flavors, or white chocolate, see the original recipe here. 

The filling between the layers was Dickinson's Lemon Curd, and it was frosted with buttercream.

We made the cakes several weeks ahead of time and froze them, and then assembled everything the afternoon before the wedding.