Lemon Cream Dessert Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray the bottom of a 10-inch springform pan with cooking spray.
• Measure 1 cup cake mix; set aside for crumb topping. Place the remaining cake mix in a large bowl; add 3/4 cup plus 1 tablespoon milk, eggs, and oil. Beat cake mix mixture using an electric mixer until batter is thoroughly combined, about 2 minutes. Pour batter into the prepared pan.
• Mix melted butter and vanilla extract together in a bowl; stir in reserved 1 cup cake mix until mixture is crumbly. Sprinkle crumbs over top of cake batter.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 30 to 35 minutes. Cool cake to room temperature in the pan.
• Beat cream cheese, 1/3 cup confectioners' sugar, lemon juice, and lemon zest together in a bowl until smooth and creamy. Beat cream and remaining 1/3 cup confectioners' sugar together in a separate bowl using an electric mixer until stiff peaks form. Fold cream cheese mixture into whipped cream.
• Remove cake from springform pan. Cut cake horizontally into 2 layers using a serrated knife; remove top layer. Spread filling onto the bottom cake layer; place top cake over filling. Refrigerate cake for at least 4 hours. Dust cake with more confectioners' sugar before serving.

Steps:

• In a small saucepan, combine sugar and cornstarch; gradually stir in water until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 1 minute. Remove from the heat; stir in butter and lemon zest. Gently stir in lemon juice. Refrigerate until cool., In a bowl, combine flour and nuts. Cut in butter until mixture resembles coarse crumbs. Press onto the bottom of a greased 13x9-in. baking dish. Bake at 350° for 15-20 minutes or until edges are golden brown. Cool on a wire rack., In a bowl, beat cream cheese and confectioners' sugar until smooth; carefully spread over crust. Spread with cooled lemon mixture. In another bowl, beat milk and pudding mixes on low for 2 minutes; beat in vanilla. Fold in half of the whipped topping. Spread over lemon layer. Spread with remaining whipped topping. Chill for at least 4 hours before cutting.

Steps:

• Grease and flour a 10-inch tube pan.
• In large mixing bowl, beat cake mix, water, oil and egg whites with an electric mixer on low speed until moistened.
• Beat for 2 minutes on high speed.
• Set aside 2 cups of the batter.
• In a small bowl, beat egg yolks on high speed for 2 minutes.
• Stir in the 2-cups reserved batter, the lemon peel, lemon juice and food coloring.
• Layer batters alternately in prepared pan, beginning and ending with yellow batter.
• Using a narrow spatula, gently swirl through batters to marble.
• Bake in a 350°F oven about 45 minutes or until it tests done with toothpick.
• Cool on wire rack for 15 minutes; remove from pan and cool completely on wire racks.
• For Frosting: In large mixing bowl, beat powdered sugar and cream cheese until smooth.
• Fold in the frozen whipped dessert topping.
• In a small bowl, mix vanilla pudding mix and milk with electric mixer on ow speed for 2 minutes.
• Stir in 1 tablespoon shredded lemon peel.
• Fold the pudding into the cream cheese mixture.
• To Assemble Cake: Cut cake horizontally into three layers.
• Spread some of the frosting between layers.
• Frost entire cake with remaining frosting.
• Garnish with blueberries, sliced strawberries and small pieces of lemon peel.