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Lemon Cream Cake Recipe
Lemon Cream Cake Recipe photo by Taste of Home

Lemon Cream Cake Recipe

Read Reviews (2)
5 2
Publisher Photo
Drizzling limoncello liqueur over the layers before frosting adds a puckery punch to this refreshing confection. —Amy Frederick, Island City, Oregon
TOTAL TIME: Prep: 20 min. Bake: 25 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min. + cooling
MAKES: 12 servings

Ingredients

  • 1 package yellow cake mix (regular size)
  • 1-1/4 cups water
  • 3 eggs
  • 1/3 cup canola oil
  • 1 teaspoon lemon extract
  • 1 carton (8 ounces) Mascarpone cheese
  • 1 cup heavy whipping cream
  • 1/2 cup lemon curd
  • 1/4 cup limoncello, optional
  • Fresh raspberries and lemon peel strips

Nutritional Facts

1 slice (calculated without optional and garnish ingredients) equals 446 calories, 27 g fat (12 g saturated fat), 114 mg cholesterol, 326 mg sodium, 46 g carbohydrate, 1 g fiber, 4 g protein.

Directions

  1. In a large bowl, combine the cake mix, water, eggs, oil and extract; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans.
  2. Bake at 350° for 22-26 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. In a small bowl, beat the cheese, cream and lemon curd until smooth. Place one cake layer on a serving plate. Drizzle with half the limoncello if desired; spread with half the cheese mixture. Repeat layers. Garnish with raspberries and lemon peel. Store in the refrigerator. Yield: 12 servings.
Originally published as Lemon Cream Cake in Simple & Delicious October/November 2011, p45

Nutritional Facts

1 slice (calculated without optional and garnish ingredients) equals 446 calories, 27 g fat (12 g saturated fat), 114 mg cholesterol, 326 mg sodium, 46 g carbohydrate, 1 g fiber, 4 g protein.

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Lemon Cream Cake(2)

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
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3 Star
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2 Star
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MY REVIEW
Reviewed Mar. 30, 2013

I have also made this cake three times and my family is starting to ask for it because it is so good! Love the limoncello bite!! I gave my husband the choice of French silk pie or this cake for Easter and he chose the cake!

MY REVIEW
Reviewed Mar. 7, 2013

I am making this cake today for the third time. It is so simple and delicious. Something about a cake with frosting between the layers and on top without sides done just looks fancier. I sometimes use blackberries instead of raspberries, but this cake is called Mom's Dream Cake at our house. Definitely a keeper!

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