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Lemon-Lime Checkerboard Cake
Lemon-Lime Checkerboard Cake
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Prep Time:
40 minutes
Total Time:
4 hours 20 minutes
Make a stunning Lemon-Lime Checkerboard Cake - a citrus twist on Battenberg. Easy to make, irresistibly delicious.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 4 oz cream cheese (from 8-oz package), softened
  • 3/4 cup water
  • 1/4 cup lemon juice
  • 2 eggs
  • 2 teaspoons grated lime zest
  • 1/4 teaspoon Betty Crocker™ Green Gel Food Color
  • 2 teaspoons grated lemon zest
  • 1/4 teaspoon Betty Crocker™ Yellow Gel Food Color
  • 1/2 cup lemon curd
  • 2 tablespoons butter, softened
  • 1 1/3 cups powdered sugar
  • 1 teaspoon lemon juice
  • Grated zest of lemon and lime, for garnish
Instructions:
  • Preheat oven to 350°F. Grease two 9x5-inch loaf pans with shortening and dust lightly with flour.
  • In a large bowl, combine cake mix, 4 oz of cream cheese, water, 1/4 cup of lemon juice, and eggs. Use an electric mixer on medium speed for 2 minutes, scraping the sides of the bowl occasionally. Transfer half of the batter (2 cups) to a separate medium bowl.
  • Split the batter in two halves. To the first half, stir in lime zest and green gel food color until well combined. To the second half, mix in lemon zest and yellow gel food color until well combined. Pour the green batter into one loaf pan and the yellow batter into another loaf pan.
  • Bake for 22 to 27 minutes until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans on a rack for 10 minutes, then run a metal spatula around the edges to release. Remove from the pans and let cool completely for about 1 hour.
  • Trim the rounded tops off both cakes to make them level, then slice 1/4 inch off all 4 sides (keeping the bottoms intact). Place one cake on top of the other on a serving platter, aligning them carefully. Cut the cakes down the middle lengthwise to create 4 long strips. Rearrange 2 strips to alternate colors in 2 layers, ensuring the top sides are facing up.
  • Carefully lift off the top layer strips. Spread 2 tablespoons of lemon curd between the two bottom layer strips, pressing them together gently. Now, spread 1/4 cup of lemon curd on top of the bottom layer. Next, spread the remaining 2 tablespoons of lemon curd between the two strips of the top layer, pressing them together gently. Place the top layer on the bottom layer to create a checkerboard pattern.
  • In a medium bowl, use an electric mixer to blend 4 oz cream cheese and butter until smooth and creamy (1-2 minutes). Be sure to scrape the bowl occasionally. Add powdered sugar and 1 teaspoon lemon juice; mix on low speed for 30 seconds. Increase speed to medium and beat for an additional 1-2 minutes until the mixture is smooth and fluffy.
  • Smoothly cover the cake with icing using a spatula, making sure to coat the top and sides entirely. Sprinkle grated lemon and lime zests on top for a fresh touch. Chill in the fridge for 2 hours before enjoying.

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