Prep Time
25 Mins
Bake Time
35 Mins
Cool Time
55 Mins
Freeze Time
30 Mins
Yield
Makes 24 servings
Photo: Ralph Anderson; Styling: Rose Nguyen

How to Make It

Step 1

Beat sugar and butter at medium speed with an electric mixer until creamy. Add eggs, 1 at a time, beating until yellow disappears after each addition. Beat in lemon juice and vanilla.

Step 2

Combine flour and baking soda in a small bowl; add to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at medium speed just until blended after each addition. Pour batter into a greased and floured 13- x 9-inch pan.

Step 3

Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove cake from pan to wire rack, and cool 45 minutes or until completely cool. Wrap in plastic wrap, and freeze 30 minutes. Place cake on a serving platter. Remove and reserve 1/4 cup Cream Cheese Frosting for decorations, and spread top and sides of cake evenly with remaining Cream Cheese Frosting. Top cake with Graduation Cake Decorations.

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