Lovely Lemon Cream Cake Recipe

Lovely Lemon Cream Cake Recipe
If you’re tired of winter and anticipating spring, you may want to make an easy cake especially for lemon lovers: Lovely Lemon Cream Cake. Although it starts with a lemon cake mix and lemon pudding mix, it doesn’t taste like it; actually it tastes just like a scratch cake. The tart lemon glaze is poured over the warm cake and makes the cake not only tart, but especially moist. Sweetened whipped cream covers the top of the cake and it tastes just like springtime.
Store this cake in the refrigerator covered with plastic wrap.

24 Servings

1 15.25 ounce lemon cake mix
1 3.4 oz. package lemon instant pudding mix
1/2 cup softened butter
4 eggs
3/4 cup water

2 cups powdered sugar
1/3 cup lemon juice

2 cups heavy whipping cream
1/2 cup powdered sugar

  1. Preheat oven to 350°. Spray a 9" x 13" shallow baking dish with non-stick spray with flour (such as Baker's Joy).
  2. Mix the cake mix, pudding mix, butter, eggs, and water until smooth. Spread evenly into the prepared baking dish. Bake 35-40 minutes or until the cake is set, golden brown, and pulls away from the sides.
  3. Cake: Using a large fork, poke holes over the surface of the cake. Mix the glaze ingredients; pour over the cake. Let cool thoroughly.
  4. Make the topping: whip the cream with the powdered sugar until stiff peaks form. Spread over the cooled cake. Chill thoroughly and store in the refrigerator.

Amount Per Serving
Calories 254 Calories from Fat 124
Percent Total Calories From: Fat 49% Protein 2% Carb. 49%

Nutrient Amount per Serving
Total Fat 14 g
Saturated Fat 8 g
Cholesterol 73 mg
Sodium 221 mg
Total Carbohydrate 31 g
Dietary Fiber 0 g
Sugars 11 g
Protein 2 g

Vitamin A 10% Vitamin C 3% Calcium 0% Iron 2%

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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.