You may also like
Categories:
Cake yellow cake butter eggs whipping cream water grated lemon raspberry preserves Lemon-Cream Cheese Frosting cream cheese Lemon Curd powdered sugar lemon juice grated lemon almonds
Viewed: 70 - Published at: 3 years agoIngredients
- Cake
- 1 (18 1/2 ounce) package yellow cake mix
- 1/2 cup butter, room temperature
- 6 large eggs
- 1/2 cup whipping cream
- 1/2 cup water
- 1 tablespoon grated lemon, rind of
- 3/4 cup raspberry preserves
- Lemon Cream Cheese Frosting
- 3 (8 ounce) packages cream cheese, room temperature
- 1 (11 1/4 ounce) jar lemon curd
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon grated lemon, rind of
- 1 1/2 cups sliced almonds, toasted
Method
- For Cake: Preheat oven to 350.
- Butter two 9-inch-diameter springform pans with 2 3/4-inch-high sides.
- Combine first 6 ingredients in large bowl.
- Beat until smooth, about 2 minutes.
- Divide batter between prepared pans.
- Bake cakes until tester inserted into center comes out clean, about 28 minutes.
- Cool cakes completely in pans on racks.
- Using small knife, cut around sides of pans to loosen cakes.
- Remove pan sides.
- Using serrated knife, cut each cake horizontally in half.
- Place 1 cake layer, cut side up, on platter.
- Spread with 1/4 cup preserves, then 3/4 cup frosting.
- Top with second cake layer, cut side up.
- Spread with 1/4 cup preserves, then 3/4 cup frosting.
- Repeat with third cake layer.
- Top with fourth cake layer, cut side down.
- Spread remaining frosting over top and sides of cake.
- Press almonds onto sides of cake.
- Chill until frosting sets, about 2 hours.
- (Can be made 1 day ahead. Cover; keep chilled.) For frosting: Using electric mixer, beat cream cheese and curd in large bowl until smooth.
- Add remaining ingredients and beat until well blended, about 2 minutes.
