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    Lemon Cream Dessert Cake


    Source of Recipe


    billk54

    List of Ingredients




    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

    Recipe



    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 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.

 

 

 


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