Citrus Cake with Lemon Whipped Cream Frosting

Citrus Cake with Lemon Whipped Cream Frosting

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.

Prep Time

30

Minutes

Total Time

2:10

Hrs:Mins

Makes

12 to 16

servings

Cake
1
box Betty Crocker® SuperMoist® 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
  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).
  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.
  3. Bake and cool as directed on box for 8- or 9-inch rounds.
  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.
  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.
Makes 12 to 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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 Information:

1 Serving (1 Serving)
  • Calories 430
    • (Calories from Fat 240),
  • Total Fat 27g
    • (Saturated Fat 12g,
    • Trans Fat 1/2g),
  • Cholesterol 110mg;
  • Sodium 410mg;
  • Total Carbohydrate 43g
    • (Dietary Fiber 0g,
    • Sugars 27g),
  • Protein 4g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 5 1/2 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.