Lemon-Topped Celebration Cake

Dairy Free
Health score
2%
Lemon-Topped Celebration Cake
125 min.
6
617kcal

Suggestions


Indulge in the delightful flavors of our Lemon-Topped Celebration Cake, a perfect dessert for any occasion! This dairy-free treat is not only a feast for the eyes but also a burst of refreshing citrus goodness that will leave your taste buds dancing. With a light and fluffy texture, this cake is made using a convenient boxed cake mix, making it accessible for bakers of all skill levels.

The star of this recipe is the luscious lemon curd, which adds a zesty layer of flavor that beautifully complements the sweet, fluffy frosting. Topped with fresh raspberries, this cake is as visually stunning as it is delicious, making it an ideal centerpiece for your next celebration. Whether you're hosting a birthday party, a family gathering, or simply treating yourself, this cake is sure to impress your guests and satisfy your sweet cravings.

Ready in just over two hours, this cake is a wonderful way to bring a touch of sunshine to your dessert table. With each slice, you’ll enjoy a delightful balance of sweetness and tartness, making it a memorable addition to any meal. So gather your ingredients, preheat your oven, and get ready to create a dessert that will be the talk of the table!

Ingredients

  •  egg whites 
  • container fluffy frosting white
  • 0.5 cup lemon curd (from 9-)
  • oz raspberries fresh
  • tablespoons vegetable oil 
  • 0.5 cup water 
  • 1.7 cups cake mix white

Equipment

  • bowl
  • frying pan
  • oven
  • wire rack
  • hand mixer
  • cake form

Directions

  1. Heat oven to 350F (325F for dark or nonstick pan). Generously spray bottom and side of 8- or 9-inch round cake pan with baking spray with flour.
  2. In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally.
  3. Pour into pan.
  4. Bake as directed on box for 8- or 9-inch round. Cool 10 minutes.
  5. Remove cake from pan to cooling rack. Cool completely, about 1 hour.
  6. Spread lemon curd on top of cake to within 1 1/2 inches of edge. In decorating bag with star tip, place about 1/2 cup frosting; set aside.
  7. Spread remaining frosting on side and up to edge of lemon curd on top of cake.
  8. Place raspberries in circle on top of cake where frosting and lemon curd meet. Pipe reserved frosting along lower edge of cake. Store loosely covered in refrigerator.

Nutrition Facts

Calories617kcal
Protein2.32%
Fat32.97%
Carbs64.71%

Properties

Glycemic Index
11.5
Glycemic Load
22.88
Inflammation Score
-2
Nutrition Score
7.6169566265915%

Flavonoids

Cyanidin
12.98mg
Petunidin
0.09mg
Delphinidin
0.37mg
Malvidin
0.04mg
Pelargonidin
0.28mg
Peonidin
0.03mg
Catechin
0.37mg
Epigallocatechin
0.13mg
Epicatechin
1mg
Epigallocatechin 3-gallate
0.15mg
Kaempferol
0.02mg
Quercetin
0.3mg

Nutrients percent of daily need

Calories:616.91kcal
30.85%
Fat:22.71g
34.95%
Saturated Fat:5.24g
32.73%
Carbohydrates:100.3g
33.43%
Net Carbohydrates:97.97g
35.63%
Sugar:78.39g
87.1%
Cholesterol:0mg
0%
Sodium:499.02mg
21.7%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.6g
7.2%
Vitamin K:25.83µg
24.6%
Vitamin B2:0.38mg
22.11%
Phosphorus:161.19mg
16.12%
Vitamin E:2.34mg
15.57%
Manganese:0.27mg
13.74%
Folate:41.1µg
10.27%
Calcium:100.11mg
10.01%
Fiber:2.33g
9.32%
Vitamin C:7.43mg
9%
Selenium:5.65µg
8.06%
Vitamin B1:0.11mg
7.05%
Vitamin B3:1.32mg
6.62%
Iron:1.12mg
6.25%
Magnesium:12.8mg
3.2%
Copper:0.06mg
3.2%
Potassium:110.6mg
3.16%
Vitamin B5:0.27mg
2.75%
Zinc:0.37mg
2.44%
Vitamin B6:0.03mg
1.38%