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Citrus Cake with Lemon Whipped Cream Frosting

Citrus Cake with Lemon Whipped Cream Frosting

Ingredients:10
Servings:12

By Betty Crocker Kitchens(Opens in a new tab)Updated 08/30/2011

Citrus Cake with Lemon Whipped Cream Frosting

Ingredients:10
Servings:12

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.

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Citrus Cake with Lemon Whipped Cream Frosting

Prep time:30 min
Total time:2 hr 10 min
Ingredients:10
Servings:12

Citrus Cake with Lemon Whipped Cream Frosting

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Ingredient

Cake

1 box Betty Crocker™ Delights Super Moist™ Lemon Cake Mix
1/2 cup water
1/2 cup orange juice
1/2 cup vegetable oil
3 eggs

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.

Recipe Tips

Instead of using pie filling, try lemon, lime or orange curd. Look for 10-oz jars of it near the jams and jellies at your supermarket.
For a refreshing lemon-lime version, omit the orange juice, increase water to 1 cup and stir 1 teaspoon grated lime peel into the batter.

Nutrition Facts

Nutrition facts are not available for this recipe