Lemon Cream Dessert Cake with Creamy Lemon Frosting Source: Midwest Living Magazine Servings: 12
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 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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