Four Layer Lemon Torte with Lemon Cream Cheese Frosting

Total Time
Prep 30 mins
Cook 30 mins

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!

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.


Most Helpful

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.

Luby Luby Luby January 18, 2009

Served this for my small wedding reception this weekend and everyone RAVED about this cake! It was so moist and flavorful. I used a lemon cake mix instead of yellow and thought it added just another level of lemon flavor. I had several requests for this to be the dish I bring to the family holidays from now on. Thanks for a great recipe!

zcandice April 07, 2008

This was very good and fairly easy to make. I made it as a Birthday Cake and didn't frost the outside so as to keep it less sweet. It was very good and the presentation was excellent. Thanks for sharing.

brian48195 January 03, 2012

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