Four Layer Lemon Torte with Lemon Cream Cheese Frosting

Recipe by yooper

They'll think you special ordered this from a caterer or bakery when you serve this! It couldn't be easier since it starts with a packaged yellow cake mix and ready made raspberry preserves!

Top Review by Luby Luby Luby

WONDERFUL CAKE! Mark, I was hosting Pokeno and I chose this as one of 3 desserts to serve and I was so impressed with the combination of the lemon and raspberry flavors. I wanted "intense lemon" so I used a lemon cake mix and I added one small box of instant lemon pudding to the mix. I baked mine in 2-8" pans and then cut each one in half. On the first layer of raspberry preserves I put a little too much which caused the preserves to ooze out the sides so on the next two layers I spread the preserves very thin and it worked perfectly. I found the frosting to be a bit soft and runny so I increased the powdered sugar to 2 cups. I had a little bit of difficulty with the frosting wanting to slide off the sides so I put a layer of frosting and then refrigerated it. When the frosting firmed up a bit I came back and added another layer of frosting and refrigerated again. I did let it come to room temperature before serving and I must say it was absolutely divine. Thank you so much for a great recipe that will be used many more times in the future.

Ingredients Nutrition

  • Cake

  • 1 (18 1/2 ounce) package yellow cake mix
  • 12 cup butter, room temperature
  • 6 large eggs
  • 12 cup whipping cream
  • 12 cup water
  • 1 tablespoon grated lemon, rind of
  • 34 cup raspberry preserves
  • Lemon Cream Cheese Frosting

  • 3 (8 ounce) packages cream cheese, room temperature
  • 1 (11 1/4 ounce) jar lemon curd
  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon grated lemon, rind of
  • 1 12 cups sliced almonds, toasted


  1. For Cake: Preheat oven to 350.
  2. Butter two 9-inch-diameter springform pans with 2 3/4-inch-high sides.
  3. Combine first 6 ingredients in large bowl.
  4. Beat until smooth, about 2 minutes.
  5. Divide batter between prepared pans.
  6. Bake cakes until tester inserted into center comes out clean, about 28 minutes.
  7. Cool cakes completely in pans on racks.
  8. Using small knife, cut around sides of pans to loosen cakes.
  9. Remove pan sides.
  10. Using serrated knife, cut each cake horizontally in half.
  11. Place 1 cake layer, cut side up, on platter.
  12. Spread with 1/4 cup preserves, then 3/4 cup frosting.
  13. Top with second cake layer, cut side up.
  14. Spread with 1/4 cup preserves, then 3/4 cup frosting.
  15. Repeat with third cake layer.
  16. Top with fourth cake layer, cut side down.
  17. Spread remaining frosting over top and sides of cake.
  18. Press almonds onto sides of cake.
  19. Chill until frosting sets, about 2 hours.
  20. (Can be made 1 day ahead. Cover; keep chilled.) For frosting: Using electric mixer, beat cream cheese and curd in large bowl until smooth.
  21. Add remaining ingredients and beat until well blended, about 2 minutes.

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