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Citrus Cake with Lemon Whipped Cream Frosting
Citrus Cake with Lemon Whipped Cream Frosting
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Prep Time:
30 minutes
Total Time:
2 hours 10 minutes
Whip up a refreshing lemon-orange cake with zesty filling and creamy lemon frosting.
Ingredients:
  • 1 box Betty Crocker™ Delights Super Moist™ Lemon Cake Mix
  • 1/2 cup water
  • 1/2 cup orange juice
  • 1/2 cup vegetable oil
  • 3 eggs
  • 2 cups whipping cream
  • 1/4 cup powdered sugar
  • 1 can (15.75 oz) lemon pie filling
  • 2 teaspoons grated orange peel
  • Strips of lemon and orange peel
Instructions:
  • Preheat the oven to 350°F (325°F for dark or nonstick pans). Grease and lightly flour the bottoms and sides of two 8- or 9-inch round cake pans with shortening or cooking spray.
  • In a large bowl, use an electric mixer to beat the cake ingredients on low speed for 30 seconds and then switch to medium speed for 2 minutes, making sure to scrape the bowl occasionally. Transfer the batter into the pans.
  • Follow the baking instructions on the box for 8- or 9-inch round cakes, then allow them to cool completely.
  • In a chilled medium bowl, use an electric mixer on high speed to whip the cream and powdered sugar until stiff peaks form. Gently fold in 1/2 cup of pie filling and grated orange peel.
  • Place the first cake layer, rounded side down, on a serving plate. Cover it with the remaining pie filling, leaving a 1/4-inch border. Add the second layer, rounded side up. Coat the sides and top of the cake with the whipped cream mixture. Decorate the top with strips of lemon and orange peel. Keep the cake covered in the refrigerator.

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