Lemon Cream Dessert Cake
7
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MAKE IT SHINE!
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This takes a cake mix to the max. A very spectacular presentation and luscious to eat. I love this cake in the summertime!
- Ready In:
- 1hr 15mins
- Serves:
- Yields:
- Units:
7
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ingredients
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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
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For Frosting
- 1 cup confectioners' sugar, sifted
- 1 (8 ounce) package cream cheese, softened
- 1 (9 ounce) package frozen whipped topping, thawed (Cool Whip)
- 1 (3 ounce) package vanilla instant pudding mix
- 1 cup milk
- 1 tablespoon lemon, rind of, finely shredded
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For Garnish
- blueberries
- strawberry, sliced
- 1 lemon, rind of, cut in short thin strips
directions
- Grease and flour a 10-inch tube pan.
- In large mixing bowl, beat cake mix, water, oil and egg whites with an electric mixer on low speed until moistened.
- Beat for 2 minutes on high speed.
- Set aside 2 cups of the batter.
- In a small bowl, beat egg yolks on high speed for 2 minutes.
- Stir in the 2-cups reserved batter, the lemon peel, lemon juice and food coloring.
- Layer batters alternately in prepared pan, beginning and ending with yellow batter.
- Using a narrow spatula, gently swirl through batters to marble.
- Bake in a 350°F oven about 45 minutes or until it tests done with toothpick.
- Cool on wire rack for 15 minutes; remove from pan and cool completely on wire racks.
- For Frosting: In large mixing bowl, beat powdered sugar and cream cheese until smooth.
- Fold in the frozen whipped dessert topping.
- In a small bowl, mix vanilla pudding mix and milk with electric mixer on ow speed for 2 minutes.
- Stir in 1 tablespoon shredded lemon peel.
- Fold the pudding into the cream cheese mixture.
- To Assemble Cake: Cut cake horizontally into three layers.
- Spread some of the frosting between layers.
- Frost entire cake with remaining frosting.
- Garnish with blueberries, sliced strawberries and small pieces of lemon peel.
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RECIPE MADE WITH LOVE BY
@SharleneW
Contributor
@SharleneW
Contributor
"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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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!1Reply
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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 =)1Reply
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I was looking for something light for Easter dinner, and this looked good. It was smashing!!! Delicious, light and fluffy. Lemony, but not overwhelmingly so. Everyone loved it!1Reply
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This was very good. My DS and DIL just raved about it. Said it was a 10 star recipe. Thanks for posting sharing this recipe.1Reply
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This was amazing! I was looking for a recipe similar to the lemon cream cake at Olive Garden - and this was fairly close. I made it for my DH birthday - and it was gone by noon the next day (he being the one that ate most of it!) I'm actually making it again today to take over for a birthday dinner at his parent. THANKYOU...THANKYOU...THANKYOU!!!!1Reply
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