Source: Midwest Living

Gallery

Recipe Summary

prep:
20 mins
bake:
45 mins at 350°
cool:
135 mins
Servings:
12
Advertisement

Lemon-Cream Dessert Cake

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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
Instructions Checklist
  • In a small bowl, beat egg yolks on high speed for 2 minutes. Add reserved batter and lemon juice; beat until mixture is combined.

Instructions Checklist
  • 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.

Instructions Checklist
  • 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 (Lemon-Cream Dessert Cake)

434 calories; total fat 20g; saturated fat 10g; polyunsaturated fat 3g; monounsaturated fat 6g; cholesterol 73mg; sodium 461mg; potassium 96mg; carbohydrates 58g; fiber 0g; sugar 38g; protein 5g; vitamin a 340IU; vitamin c 4mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 36mcg; vitamin b12 0mcg; calcium 131mg; iron 1mg.

Creamy Lemon Frosting

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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
Advertisement