Skip to Content
Menu

Citrus Cake with Lemon Whipped Cream Frosting

  • Save Recipe
  • Jump to Recipe
By Betty Crocker Kitchens
Updated Aug 30, 2011
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Need a cool citrusy dessert? Make an easy lemon cake using orange juice. You'll love the lemon filling and creamy frosting touched with lemon.

Citrus Cake with Lemon Whipped Cream Frosting

  • Prep Time 30 min
  • Total 2 hr 10 min
  • Servings 12
  • Ingredients 10
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

Ingredients

Cake

Filling and Frosting

  • 2 cups whipping cream
  • 1/4 cup powdered sugar
  • 1 can (15.75 oz) lemon pie filling
  • 2 teaspoons grated orange peel
  • Strips of lemon and orange peel

Instructions

  • Step 
    1
    Heat oven to 350°F for shiny metal pans (325°F for dark or nonstick pans). Grease and slightly flour bottoms and sides of two 8- or 9-inch round cake pans with shortening or cooking spray; lightly flour (or spray with cooking spray or baking spray with flour).
  • Step 
    2
    In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
  • Step 
    3
    Bake and cool as directed on box for 8- or 9-inch rounds.
  • Step 
    4
    In chilled medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Fold in 1/2 cup of the pie filling and the grated orange peel.
  • Step 
    5
    Place 1 cake layer, rounded side down, on serving plate. Spread remaining pie filling over layer to within 1/4 inch of edge. Top with second layer, rounded side up. Spread whipped cream mixture over side and top of cake. Garnish top of cake with strips of lemon and orange peel. Store covered in refrigerator.

Nutrition

Nutrition Facts are not available for this recipe

Tips from the Betty Crocker Kitchens

© 2024 ®/TM General Mills All Rights Reserved