Lemon Cream Dessert Cake

Recipe by SharleneW
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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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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