Lemon Cream Dessert Cake
Category: cakes
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Serves/Makes: 12
Ready in: 1-2 hrs
- 1 package lemon cake mix, 2 layer size
- 1 cup water
- 1/3 cup vegetable oil
- 3 egg whites
- 2 tablespoons lemon peel, shredded
- 3 egg yolks
- 3 tablespoons lemon juice
***CREAMY LEMON FROSTING***
- 1 cup sifted powdered sugar
- 8 ounces cream cheese, softened
- 8 ounces frozen whipped dessert topping, thawed
- 1 (4 serving size) instant lemon pudding mix
- 1 cup milk
- 1 tablespoon lemon peel, shredded
Grease and flour a 10-inch fluted tube pan. In a large mixing bowl, beat cake mix, water, oil and egg whites with an electric mixer on low speed till moistened. Beat the mixture for 2 minutes on high speed. Stir in the lemon peel. Reserve 2 cups of the batter. In a small mixing bowl, beat egg yolks on high speed for 2 minutes. Add reserved batter and lemon juice; beat till mixture is combined. Layer batters alternately in prepared pan, beginning and ending with yolkless batter. Swirl lightly to marble. Bake in a 350 degrees F oven for 45 minutes or until done. Cool for 15 minutes; remove from pan and cool completely. CREAMY LEMON FROSTING: In a large mixing bowl, beat powdered sugar and cream cheese until smooth. Fold whipped dessert topping. In a small bowl, with electric mixer on low speed, beat instant lemon pudding mix and milk for 2 minutes stir in 1 tablespoon finely shredded lemon peel. Fold the pudding into the cream cheese mixture. TO ASSEMBLE CAKE: Cut cake horizontally into three layers. Spread the Creamy Lemon Frosting between layers. Frost entire cake with remaining frosting.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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