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Lemon and Mint Cake

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With bright fresh flavours of lemon and mint, this fun spring-inspired cake is perfect for Easter or Mother’s Day.

Ingredients

Cake:
  • 1 box Duncan Hines Lemon Cake Mix
  • 1/2 cup (125 mL) coconut milk
  • 1/2 cup (125 mL) buttermilk
  • 1/2 cup (125 mL) milk
  • 3 tbsp (45 mL) chia seeds
  • 2 tsp (10 mL) mint extract
  • 3 to 5 drops green food colouring
  • 1/2 cup (125 mL) shortening
Frosting:
  • 1 cup (250 mL) unsalted butter, at room temperature
  • 2 1/2 cups (625 mL) icing sugar (approx.)
  • 1 tbsp (15 mL) buttermilk or cream
  • 1 tsp (5 mL) vanilla extract
  • White chocolate shavings (optional)

Directions

  1. Cake: Preheat oven to 350˚F (180°C). Grease and flour two 9-inch (23 cm) round cake pans (or line bottom of each pan with parchment paper).
  2. In small bowl, combine coconut milk, buttermilk, milk and chia seeds; stir in mint extract and food colouring. In separate large bowl, beat together cake mix and shortening; beat in milk mixture for about 2 minutes or until well combined, scraping down side as needed.
  3. Divide batter evenly between pans. Bake for 25 to 30 minutes or until tester comes out clean when inserted into center; let cool completely on rack.
  4. Frosting: Using electric mixer, beat butter until light and fluffy. With mixer on low speed, beat in icing sugar, buttermilk and vanilla until blended and smooth (if needed, add 1 to 2 tbsp/15 to 30 mL more buttermilk). Increase speed to high; beat for 1 to 2 minutes or until light and fluffy.
  5. Place one cake layer on serving platter; spread generous 1/2 cup (125 mL) frosting over top. Top with remaining cake layer; spread remaining frosting over top and side of cake.
  6. Refrigerate for at least 1 hour before serving. Garnish with chocolate shavings (if using).

Garnish cake with fresh mint and lemon slices if desired.

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