Light, fluffy vanilla cake layered with tangy lemon curd and luscious whipped frosting — this gorgeous lemon layer cake is easy to make with our box cake shortcut! (But it looks like it came from a bakery!)
Course Dessert
Cuisine American
Keyword cake, lemon
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Servings 12
Calories 190kcal
Author Stacey aka the Soccer Mom
Cost $10
Equipment
2 9-inch round cake pans
Large Mixing Bowl
Ingredients
1boxWhite cake mixplus ingredients listed on box
16ozWhipped topping(one large tub)
1cupLemon curd
Instructions
Prepare cake mix according to directions on box. Bake in two 9" round pans. Allow to cool completely.
Level each cake so they're even. Cut each cake in half lengthwise so you have 4 layer cakes.
Place one cake layer on a cake stand and cover liberally with lemon curd.
Add another layer of cake and top this layer with whipped cream.
Repeat with the other two layers of cake, then frost the entire cake with the whipped topping. Finish with fresh raspberries and lemon zest. Keep refrigerated.
Video
Notes
Nutrition information is an estimate only and will vary based on exact ingredients used and serving size.