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Lemon Creme Cakes

lemon creme cake lizbushong .com

Three layer Mini Lemon Creme Cakes start with lemon cake mix, instant lemon pudding and pie mix, eggs, oil and water, making this cake moist and firm enough to stack into three layers.  Baked in a sheet pan, cooled and frozen for easy cutting with square cookie cutter.  Cake squares are stacked and sandwiched together with lemon curd and fresh whipped cream.  You will have cake batter left over, so make a few cupcakes.

Scale

Ingredients

Cake:

115.25 ounce package lemon cake mix

13.4 ounce package instant lemon pudding and pie mix

3 eggs

1/3 cup vegetable oil

11/3 cups water

1 teaspoon lemon extract

Lemon Curd Filling:

13 ounce package cream cheese, softened

3 tablespoons lemon curd + 1 cup

2 tablespoons butter, softened

1 cup confectioners sugar

Whipped Topping:

1 cup heavy whipping cream, chilled

1/4 up confectioners sugar

1 teaspoon cream bouquet extract or clear vanilla

Mint leaves and fresh raspberries as garnish

Instructions

  1. Line 15-1/2″ x 10″ baking sheet with parchment paper, lightly spray, set aside.
  2. Preheat oven to 350 F.
  3. In large mixing bowl, mix all ingredients for cake together until blended. Beat 2 minutes.
  4. Pour cake batter into prepared baking sheet and leftover batter into cupcake liners/pan. Be sure to spray your cupcake liners for easy release of baked cupcakes.
  5. Bake cake for 20 minutes or until center of cake when inserted with toothpick comes out clean.  Remove from oven and cool.  Freeze cake for 30 minutes.
  6. Meanwhile, prepare filling.  Beat cream cheese, butter ad 3 tablespoons lemon curd together until smooth. Fill pastry bag with tip # 1 M with filling mixture.
  7. Beat whipping cream in chilled mixing bowl with whisk attachment until soft peaks form,  add confectioner’s sugar and extract beat on high speed until stiff peaks form.
  8. Place whipped cream into pastry bag with tip #1M, refrigerate until ready to assemble cakes.

Assembly and Presentation: