Lemon-Topped Celebration Cake

Dairy Free
Health score
1%
Lemon-Topped Celebration Cake
125 min.
6
532kcal

Suggestions


Indulge in a delightful treat with our Lemon-Topped Celebration Cake, a perfect dessert for any occasion! This cake is not only a feast for the eyes but also a burst of refreshing flavors that will leave your taste buds dancing. With its light and fluffy texture, this dairy-free cake is made using the convenient Betty Super White Cake Mix, ensuring that you can whip it up in no time.

The star of this recipe is the luscious lemon curd, which adds a zesty twist that perfectly complements the sweetness of the fluffy white frosting. Topped with fresh raspberries, this cake is as beautiful as it is delicious, making it an ideal centerpiece for your celebrations. 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 125 minutes and serving six people, this cake is not only easy to make but also a guilt-free indulgence with only 532 calories per serving. So gather your ingredients, preheat your oven, and get ready to create a stunning dessert that will have everyone asking for seconds. Celebrate life's special moments with a slice of this delightful Lemon-Topped Celebration Cake!

Ingredients

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

Equipment

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

Directions

  1. Heat oven to 350°F (325°F 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

Calories532kcal
Protein2.69%
Fat32.66%
Carbs64.65%

Properties

Glycemic Index
11.5
Glycemic Load
16.95
Inflammation Score
-2
Nutrition Score
7.1808695572874%

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:532.05kcal
26.6%
Fat:19.43g
29.89%
Saturated Fat:4.63g
28.97%
Carbohydrates:86.52g
28.84%
Net Carbohydrates:84.19g
30.61%
Sugar:65.58g
72.87%
Cholesterol:0mg
0%
Sodium:461.67mg
20.07%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.6g
7.2%
Vitamin K:23.19µg
22.09%
Vitamin B2:0.31mg
18.5%
Phosphorus:157.54mg
15.75%
Manganese:0.27mg
13.74%
Vitamin E:2.03mg
13.5%
Calcium:99.5mg
9.95%
Folate:39.47µg
9.87%
Fiber:2.33g
9.32%
Vitamin C:7.43mg
9%
Selenium:5.63µg
8.04%
Vitamin B1:0.1mg
6.92%
Vitamin B3:1.28mg
6.4%
Iron:1.09mg
6.07%
Copper:0.06mg
3.2%
Magnesium:12.59mg
3.15%
Potassium:103.7mg
2.96%
Vitamin B5:0.26mg
2.64%
Zinc:0.35mg
2.34%
Vitamin B6:0.03mg
1.38%