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    You are in: Home / Recipes / Lemon Cream Dessert Cake Recipe
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    Lemon Cream Dessert Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    30 mins

    45 mins

    Sharlene~W's Note:

    This takes a cake mix to the max. A very spectacular presentation and luscious to eat. I love this cake in the summertime!

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    Serves: 12


    ten inc ...

    Units: US | Metric

    For Cake

    • 1 (18 ounce) package white cake mix
    • 1 cup water
    • 1/3 cup cooking oil
    • 3 egg whites
    • 3 egg yolks
    • 2 tablespoon lemons, rind of, finely shredded
    • 3 tablespoons lemon juice
    • 2 -3 drops yellow food coloring

    For Frosting

    For Garnish


    1. 1
      Grease and flour a 10-inch tube pan.
    2. 2
      In large mixing bowl, beat cake mix, water, oil and egg whites with an electric mixer on low speed until moistened.
    3. 3
      Beat for 2 minutes on high speed.
    4. 4
      Set aside 2 cups of the batter.
    5. 5
      In a small bowl, beat egg yolks on high speed for 2 minutes.
    6. 6
      Stir in the 2-cups reserved batter, the lemon peel, lemon juice and food coloring.
    7. 7
      Layer batters alternately in prepared pan, beginning and ending with yellow batter.
    8. 8
      Using a narrow spatula, gently swirl through batters to marble.
    9. 9
      Bake in a 350°F oven about 45 minutes or until it tests done with toothpick.
    10. 10
      Cool on wire rack for 15 minutes; remove from pan and cool completely on wire racks.
    11. 11
      For Frosting: In large mixing bowl, beat powdered sugar and cream cheese until smooth.
    12. 12
      Fold in the frozen whipped dessert topping.
    13. 13
      In a small bowl, mix vanilla pudding mix and milk with electric mixer on ow speed for 2 minutes.
    14. 14
      Stir in 1 tablespoon shredded lemon peel.
    15. 15
      Fold the pudding into the cream cheese mixture.
    16. 16
      To Assemble Cake: Cut cake horizontally into three layers.
    17. 17
      Spread some of the frosting between layers.
    18. 18
      Frost entire cake with remaining frosting.
    19. 19
      Garnish with blueberries, sliced strawberries and small pieces of lemon peel.

    Ratings & Reviews:

    • on June 03, 2002


      I'm not usually fond of lemon desserts, but I made this for a graduation party open house. Everyone raved about it so I took a small slice. Wow! So light and creamy, really the best lemon cake I've ever tasted. I wish I had made two, so I would have had one waiting for me when I got home!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 03, 2011


      Light and refreshing. Next time I will make my layers of frosting in between thicker. I may also only make 2 layers instead of the 3. We loved it!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 07, 2010


      Absolutely delicious! Made this for Easter dinner at my brother's house. I did make a few changes/additions: I added some lemon extract & a little yellow food coloring to the frosting ingredients, and used lemon curd between the layers (instead of frosting). Also used raspberries & sugared lemon rind strips for garnish. Wonderful presentation, and soooo delicious. Thanks for posting -- I know I will make this again soon! -M =)

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for Lemon Cream Dessert Cake

    Serving Size: 1 (168 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 464.9
    Calories from Fat 220
    Total Fat 24.4 g
    Saturated Fat 10.6 g
    Cholesterol 65.1 mg
    Sodium 479.0 mg
    Total Carbohydrate 57.1 g
    Dietary Fiber 0.4 g
    Sugars 45.4 g
    Protein 5.5 g

    The following items or measurements are not included:

    lemons, rind of

    lemons, rind of

    lemons, rind of

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