Lemon-Cream Dessert Cake
Ingredients
Directions
-
Grease and flour a 10-inch fluted tube pan; set aside. In a large bowl, beat cake mix, water, cooking oil, and egg whites with an electric mixer on low speed until moistened. Beat the mixture for 2 minutes on high speed. Stir in the lemon peel. Reserve 2 cups of the batter.
Advertisement
-
In a small bowl, beat egg yolks on high speed for 2 minutes. Add reserved batter and lemon juice; beat until mixture is combined.
-
Layer batters alternately in prepared pan, beginning and ending with yolkless batter. Swirl lightly to marble. Bake in a 350 degree F oven for 45 minutes or until wooden pick inserted near center comes out clean. Cool in pan on a wire rack for 15 minutes. Remove from pan and cool completely.
-
To assemble cake, cut cake horizontally into three layers. Spread Creamy Lemon Frosting between layers. Frost entire cake with remaining frosting. Makes 12 servings.
Nutrition Facts
Creamy Lemon Frosting
Ingredients
Directions
-
In a large bowl, beat powdered sugar and cream cheese until smooth. Fold in whipped dessert topping. In a small bowl, beat pudding mix and milk for 2 minutes with an electric mixer on low speed; stir in lemon peel. Fold the pudding into the cream cheese mixture.
Advertisement