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Lemon Cream Dessert Cake

5.0(7)

This takes a cake mix to the max. A very spectacular presentation and luscious to eat. I love this cake in the summertime!

by Sharlene~W·published 2002-04-24

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Dessert

Servings

1 ten inch tube cake, 12 serving(s)

Total time

1h 15m

prep 30 min

Calories / serving

465 kcal

Ingredients (17)

serves

1 (18 ounce) package white cake mix
1 cup waterwater
1/3 cup cooking oiloil
3 egg whitesegg
3 egg yolksegg
2 tablespoon lemons, rind of, finely shreddedlemon
3 tablespoons lemon juicelemon-juice
2 -3 drops yellow food coloringfood-coloring
1 cup confectioners' sugar, siftedsugar
1 (8 ounce) package cream cheese, softenedcream-cheese
1 (9 ounce) package frozen whipped topping, thawed (Cool Whip)
1 (3 ounce) package vanilla instant pudding mixvanilla
1 cup milkmilk
1 tablespoon lemon, rind of, finely shreddedlemon
blueberriesblueberry
strawberry, slicedstrawberry
1 lemon, rind of, cut in short thin stripslemon

Instructions (19 steps)

01Grease and flour a 10-inch tube pan.

02In large mixing bowl, beat cake mix, water, oil and egg whites with an electric mixer on low speed until moistened.

03Beat for 2 minutes on high speed.

04Set aside 2 cups of the batter.

05In a small bowl, beat egg yolks on high speed for 2 minutes.

06Stir in the 2-cups reserved batter, the lemon peel, lemon juice and food coloring.

07Layer batters alternately in prepared pan, beginning and ending with yellow batter.

08Using a narrow spatula, gently swirl through batters to marble.

09Bake in a 350°F oven about 45 minutes or until it tests done with toothpick.

10Cool on wire rack for 15 minutes; remove from pan and cool completely on wire racks.

11For Frosting: In large mixing bowl, beat powdered sugar and cream cheese until smooth.

12Fold in the frozen whipped dessert topping.

13In a small bowl, mix vanilla pudding mix and milk with electric mixer on ow speed for 2 minutes.

14Stir in 1 tablespoon shredded lemon peel.

15Fold the pudding into the cream cheese mixture.

16To Assemble Cake: Cut cake horizontally into three layers.

17Spread some of the frosting between layers.

18Frost entire cake with remaining frosting.

19Garnish with blueberries, sliced strawberries and small pieces of lemon peel.

Nutrition (per serving)

Calories: 465 kcal
Protein: 6 g
Fat: 24 g
Saturated fat: 11 g
Carbs: 57 g
Fiber: 0 g
Sugar: 45 g
Sodium: 479 mg
Cholesterol: 65 mg

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Rich recipe — supports nutrition-aware planning.