I feel like I just went from Spring to Summer in a week.

Maybe because it’s 86°F and it’s already time to break out the flip flops and sundresses? Maybe it’s because I got my first sunburn in months yesterday?

Or, maybe it’s the fragrant lemons that have been perfuming my home lately….

These little cakes were originally going to be called “whoopie pies”.

And, in a sense… they still are whoopie pies. But, my culinary vocabulary never quite adopted that term. I personally like more descriptive names for food. The words play a role in getting your mouth ready for what’s about to happen. Perfect example: Whoopie pies vs. Lemon creme pies.

So… let’s say we just agreed and move on…

It doesn’t have to be 86°F to make these. In fact, you’ll probably not want to bake anything if it’s that warm. (I’m a weirdo and I’ll bake bread when it’s 92°F out.)

And, you don’t have to wear flip flops and sundresses, either.

(bare feet are just fine)

And, if you happen to be a dude- sundresses are DEFINITELY not a requirement.

Myself, however happened to make these bare feet and in a sundress with my hair in a ponytail because it’s finally long enough to have a ponytail. (In case you needed a visual element of me baking, ha.) I really need to update that bio pic of me…. speaking of hair.

Y’all probably think I still look like that

←

Same face, different hair.

Lemon creme pies. I know, I know.. stay on point.

I used a cake mix *doctored up*

There’s eggs and sugar.

And… real lemon.

Print Pin

lemon creme pies

Lemony cakes with a creamy fluffy filling

Course Dessert

Prep Time 10

Cook Time 8

Total Time 18

Servings

Author Michelle Keith/ The Village Cook

Ingredients

1 box yellow cake mix*see note
1 lemon
21/2 cups powdered sugar
1 stick softened butter
1/4 cup marshmallow cream
1-2 teaspoons milk

Instructions

Prepare cake batter following box instructions EXCEPT replace the water with milk but only half the amount.
Example: If the box calls for 1/2 cup of water; add 1/4 cup of milk instead
Add juice of 1/2 lemon and 1 teaspoon lemon zest.
OPTIONAL: a few drops yellow food coloring
Spoon batter onto parchment lined baking sheet by increments of 2 tablespoons
Bake 6-8 minutes at 350
Meanwhile, beat butter, sugar, marshmallow cream and 1 teaspoon lemon juice.
Beat until fluffy, adding 1-2 teaspoons milk if needed to thin frosting.
Spread filling on the flat side of one cake, and top with another cake.