Easy Lemon Layer Cake

slice of lemon layer cake, topped with whipped cream and raspberries

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

Cook Time 25

Total Time 35

Servings

Calories 190kcal

Author Stacey aka the Soccer Mom

Cost $10

Equipment

2 9-inch round cake pans
Large Mixing Bowl

Ingredients

1 box White cake mix plus ingredients listed on box
16 oz Whipped topping (one large tub)
1 cup Lemon 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.

Nutrition