Lemon Cake With Whipped Frosting
This is a simple and easy lemon cake dessert because it starts with a box mix. I love these “semi-homemade” desserts because they cut down on time but still give you that homemade taste. And any time you add fresh lemon to a recipe you always gain an edge – it simply takes food to another level.
When the weather turns warm I have a tendency to crave lemon in everything. I want it in my drinks, on my chicken, my salads, my pasta and yes…in my desserts. What could be better than a creamy lemon dessert to take the temperature down a few degrees? And the whipped frosting is the BEST! The cake stays in the fridge because of the frosting, it is delicate, cool and refreshing – the perfect dessert on a summer day.
So when you’re scratching your head trying to decide on what to make for dessert and it’s hot outside, think no more. Lemon cake with whipped frosting is the perfect answer every single time.
Enjoy!
- 1 lemon cake mix
- 1/2 cup water
- 1/2 cup oil
- 1/2 cup orange juice
- 3 eggs
- 2 cups whipping cream
- 3/4 cup powdered sugar
- 1/2 cup lemon curd
- 2 tbsp. lemon peel
- 1 jar lemon curd (reserve 1/2 to mix with the frosting)
- Blend ingredients for 2-3 minutes. Pour into 2 cake pans that have been sprayed with Pam and lined with parchment paper. Bake for 30 minutes at 350 degrees.
- Remove from oven and immediately remove to a wire rack to stop the cooking process and to cool.
- Beat the cream and sugar until peaks begin to form, add half of the lemon curd. Continue to mix until peaks are stiff.
- To frost the cake, top the first half with the remaining lemon curd, then spread some whipped cream frosting on top of the layer of lemon curd.
- Add the top cake layer and continue to frost tops and sides of the cake with the frosting.
- Top the cake with grated lemon peel.
Cher
June 27, 2015
Confusing directions. You have “1 jar” of lemon curd under ingredients for the CAKE with a note to reserve for the frosting, and then have “1/2 cup” under ingredients for the frosting. Gives the impression that 1 jar of curd is supposed to go in the cake mix, minus the 1/2 cup reserved for the frosting. But then the frosting directions seem to contradict this. I don’t think you should have lemon curd under cake ingredients; just under frosting ingredients. Now, I’m standing by the oven waiting to see how horribly my daughter’s birthday cake turned out when it has most of a jar of lemon curd in the mix. Probably not well!
Chris
June 27, 2015
You are right Cher and I apologize! This is an old recipe from my website before the revision – I wasn’t as careful with my writing as I should’ve been and I tried to go back and edit as best I could but this one slipped by. Yes, the lemon curd should have been listed under the frosting ingredients and it calls for 1/2 cup. I hope I am getting back to you soon enough to save the cake and again, I’m so sorry for the confusion. There is nothing more aggravating than haphazard instructions! Good luck…it IS a good cake
Chris
June 27, 2015
I’m hoping that even if you added a 1/2 cup of curd to the mix you will still be okay – it should be just a tad more tart and a little extra moist…that might just be a very good thing in the end. Keep me posted!