Lemon Cream Cake with Lemon Filling


lemon-whipped-cream-cake

This is a delightful cake, one of the favorites in the store.

We topped this cake in several ways.  What you see on this is a light coating of lemon designer dessert sauce sprinkled with lemon bark.  The sauce holds the bark in place. The bark is crushed candy pieces, lemon and white chocolate. Both the sauce and the bark contribute an intense lemon flavor.

The filling is lemon pastry filling, very much like lemon curd.  No wonder our customers loved this cake.

Vanilla Bean Cake Mix

3 large eggs

1/2 cup water

1 teaspoon lemon flavor

1/2 cup lemon pastry filling

1 whipped cream frosting recipe and decorations

Preheat the oven to 325 degrees.

  1. Mix the cake batter in your stand type mixer, per package instructions.
  2. Add the lemon flavor.
  3. Spread batter in a greased or parchment lined 9X13 cake pan and bake for 18 minutes at 325 degrees or until a toothpick inserted in the center of the cake comes out clean.
  4. Allow the cake to cool in the pan on a wire rack. If you are using parchment paper, grab the edges of the paper and lift to transfer it to a wire cooling rack to finish cooling.
  5. After it has cooled, trim the edges back 1/4 to 1/2-inch. Use a ruler to cut the cake in half either long ways or short ways.
  6. You are now ready to stack and assemble your cake.  Put either frosting or a filling between the layers, cover the cake with frosting, and decorate it.

Lemon Whipped Cream Frosting Recipe

2 ounces of cream cheese, softened

1/3 cup granulated sugar

1/4 cup meringue powder

1/2 cup lemon pastry filling

2 teaspoons Marsden and Bathe Lemon Flavor, or equal

2 cups Darigold 40% Heavy Whipping Cream, or equal

Note: This is heavier whipping cream than many brands.  It has six grams of fat per tablespoon.  Lighter cream will work though you may wish to increase the meringue powder depending on how long before you use the cake.  The meringue powder acts as a stabilizer.

  1. Cream the cream cheese and the granulated sugar together until mixed thus avoiding cream cheese lumps in your whipped cream. Add the pastry filling.
  2. Add the meringue powder, one teaspoon of flavor, and the cream. Beat with a whip at high speeds until the cream thickens.
  3. Taste the thickened cream for sweetness and flavor. Add more sugar to taste if desired.  Depending on the brand, you will probably want to use the second teaspoon of flavor.
  4. Continue whipping until very stiff. (If you whip too long, it will turn to butter and buttermilk—though flavored and sweet.  It takes quite a bit of whipping to do so.)
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