BRANT’S From our family to yours White Chocolate Lemon Zest Cake
Frustrated with dry, chalky cakes? Looking for something bright, sweet, and genuinely satis- fying? This White Chocolate Lemon Zest Cake delivers a rich, tender bite with just the right touch of citrus, finished with a smooth lemon glaze that keeps things fresh. Passed from our family to yours, it is the kind of recipe meant to be shared, sliced generously, and enjoyed around the table.
Cake Ingredients:
Icing Ingredients:
• 2 tablespoons butter, melted • 1 Cup of Powdered Sugar • 1-2 Lemons and Zest of lemon(s) • 1 Teaspoon Vanilla Extract • Heavy Cream (optional) Use to thicken glaze if needed.
• 1 Box Yellow Cake Mix • 1 Small package Jello Instant Vanilla Pudding • 1/2 Cup Sugar • 3/4 Cup Vegetable oil plus ¾ cup water, mixed together • 4 Eggs • 1 Cup Sour Cream • Small Package of White Chocolate Chips • 1 Heaping Tablespoon of Mayonnaise
SUMMER 2026
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