Citrus Cake with Lemon Whipped Cream Frosting

Health score
1%
Citrus Cake with Lemon Whipped Cream Frosting
130 min.
12
390kcal

Suggestions


Indulge in the refreshing delight of our Citrus Cake with Lemon Whipped Cream Frosting, a dessert that perfectly balances zesty flavors and creamy textures. This cake is not just a treat for the taste buds; it’s a celebration of citrus that will brighten any occasion. With the vibrant combination of lemon and orange, each bite offers a burst of sunshine, making it an ideal dessert for spring gatherings, summer picnics, or any festive celebration.

Using the convenience of a Betty Delights Super Lemon Cake Mix, this recipe simplifies the baking process without compromising on flavor. The addition of fresh orange juice and grated orange peel elevates the cake, infusing it with a natural sweetness and a hint of tang. Topped with a luscious lemon whipped cream frosting, this cake is both visually stunning and irresistibly delicious.

Whether you’re an experienced baker or a novice in the kitchen, this Citrus Cake is easy to make and sure to impress your family and friends. Serve it at your next gathering, and watch as everyone savors the delightful combination of flavors. With 12 generous servings, it’s perfect for sharing, and the leftovers (if there are any!) can be stored in the refrigerator for a refreshing treat the next day. Get ready to enjoy a slice of citrus heaven!

Ingredients

  • box lemon cake mix 
  • 0.5 cup water 
  • 0.5 cup orange juice 
  • 0.5 cup vegetable oil 
  •  eggs 
  • cups whipping cream 
  • 0.3 cup powdered sugar 
  • 15.8 oz jell-o lemon flavor pudding & pie filling canned
  • teaspoons orange zest grated
  • Strips orange zest 

Equipment

  • bowl
  • oven
  • hand mixer

Directions

  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.
  3. Pour into pans.
  4. Bake and cool as directed on box for 8- or 9-inch rounds.
  5. 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.
  6. Place 1 cake layer, rounded side down, on serving plate.
  7. Spread remaining pie filling over layer to within 1/4 inch of edge. Top with second layer, rounded side up.
  8. Spread whipped cream mixture over side and top of cake.
  9. Garnish top of cake with strips of lemon and orange peel. Store covered in refrigerator.

Nutrition Facts

Calories390kcal
Protein4.25%
Fat42.49%
Carbs53.26%

Properties

Glycemic Index
4.33
Glycemic Load
0.55
Inflammation Score
-4
Nutrition Score
6.4791304132213%

Flavonoids

Eriodictyol
0.02mg
Hesperetin
1.23mg
Naringenin
0.22mg
Myricetin
0.01mg
Quercetin
0.03mg

Nutrients percent of daily need

Calories:390.21kcal
19.51%
Fat:18.61g
28.63%
Saturated Fat:10.45g
65.28%
Carbohydrates:52.5g
17.5%
Net Carbohydrates:51.91g
18.88%
Sugar:33.62g
37.35%
Cholesterol:92.07mg
30.69%
Sodium:432.54mg
18.81%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.19g
8.37%
Phosphorus:180.19mg
18.02%
Vitamin B2:0.23mg
13.43%
Vitamin A:664.92IU
13.3%
Calcium:125.37mg
12.54%
Folate:39.28µg
9.82%
Selenium:5.89µg
8.41%
Vitamin B1:0.12mg
8.11%
Vitamin C:5.97mg
7.24%
Vitamin E:1.03mg
6.87%
Iron:1.15mg
6.41%
Vitamin D:0.85µg
5.7%
Vitamin K:5.9µg
5.62%
Vitamin B3:1.08mg
5.38%
Vitamin B5:0.45mg
4.48%
Manganese:0.09mg
4.37%
Vitamin B6:0.07mg
3.53%
Vitamin B12:0.2µg
3.41%
Potassium:94.71mg
2.71%
Copper:0.05mg
2.5%
Magnesium:9.73mg
2.43%
Zinc:0.36mg
2.41%
Fiber:0.58g
2.33%