Double Lemon Cake

written by The Recipe Exchange | November 16, 2014

Ingredients

1 (- to ) package lemon cake mix
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
2 egg yolks
1/2 cup lemon juice
1 teaspoon grated lemon rind (optional)
Yellow food coloring (optional)

Directions

Preheat oven to 350°F. Prepare and bake cake mix as package directs for 13×9-inch cake.
In medium bowl, beat EAGLE BRAND® and egg yolks. Stir in lemon juice, lemon rind and food coloring (optional). Spread evenly over hot cake. Return to oven; bake 8 minutes longer. Cool. Chill. Garnish as desired. Store leftovers covered in refrigerator.