Lemon Cream Cake
Ingredients
- 1 package lemon cake mix, 2 layer size
- 1 cup water
- 1/3 cup vegetable oil
- 3 egg whites
- 2 tablespoon lemon peel, shredded
- 3 egg yolks
- 3 tablespoon lemon juice
- 1 cup sifted powdered sugar
- 8 ounce cream cheese, softened
- 8 ounce frozen whipped dessert topping, thawed
- 1 (4 serv size) pkg instant lemon pudding mix
- 1 cup milk
- 1 tablespoon lemon peel, shredded
Instructions
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. 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. Cut cake horizontally into three layers. Spread the Creamy Lemon Frosting between layers. Frost entire cake with remaining frosting.