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Lemon Cream Dessert Cake

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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:
12
YIELD:
1 ten inch tube cake
UNITS:
US

Ingredients Nutrition

Directions

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

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