Lemon Cream Dessert Cake
"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
- Ingredients:
- 17
- Yields:
-
1 ten inch tube cake
- Serves:
- 12
ingredients
-
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
- 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
-
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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Reviews
-
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! -
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! -
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 =) -
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! -
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.
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RECIPE SUBMITTED BY
Sharlene~W
Campbell, California
I live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7.
I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.
