Cool Summer Lemon Cake

Of all the flavors, I think lemon beats out chocolate for me. This recipe incorporates all that lemon flavor and is kept cold so makes a cool slice a perfect ending to a meal on a warm evening.

Cool Summer Lemon Cake
1 package lemon cake mix
1 tablespoon freshly grated lemon zest
1 teaspoon vanilla
2 - 14-ounce cans sweetened condensed milk
1/2 cup freshly squeezed lemon juice
1 teaspoon lemon extract
2 cup frozen whipped topping, thawed

Grease or vegetable oil spray two 8-9-inch round cake pans. Preheat the oven to 350 degrees.

Prepare the cake mix according to box directions with the addition of the lemon zest and vanilla extract. When the cake is baked and completely cooled, slice each layer in half to form four layers.

In a bowl, mix the two cans of sweetened condensed milk with the lemon juice and lemon extract. Use half the lemon/milk combination to ice between the layers. With the remaining half, fold in the whipped topping and frost the entire cake. This needs chilling overnight before serving.

You could probably do this with orange, too, but I haven't tried it, yet, but am considering it!