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Lemon-Lime Magic Cake
Lemon-Lime Magic Cake
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Prep Time:
20 minutes
Total Time:
5 hours 25 minutes
Magical lemon-lime filling transforms white cake into a citrusy masterpiece.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ White Cake Mix
  • Water, vegetable oil and whole eggs called for on cake mix box
  • 4 eggs, slightly beaten
  • 1 1/2 cups sugar
  • 1 tablespoon finely grated lemon peel
  • 1 tablespoon finely grated lime peel
  • 1/4 cup fresh lemon juice
  • 1/4 cup fresh lime juice
  • 1 container (8 oz) Cool Whip frozen whipped topping, thawed
  • Additional finely grated lemon and lime peels, if desired
Instructions:
  • Preheat oven to 350°F (325°F for dark or nonstick pan) and generously spray the bottom of a 13x9-inch pan with cooking spray.
  • In a large bowl, use an electric mixer to combine Cake Layer ingredients on medium speed for 2 minutes, scraping the bowl occasionally. Transfer the batter to the pan.
  • Mix the Lemon-Lime Layer ingredients in a separate bowl until smooth. Pour evenly over the cake batter in the pan; it will sink to the bottom as you pour.
  • Bake for 30-35 minutes until a toothpick inserted in the center comes out clean. Allow to cool for 30 minutes, then refrigerate for at least 4 hours. Spread whipped topping over the chilled cake and sprinkle with extra lemon and lime zest. Cut into 6 by 3 pieces using a spatula and knife to help slide them off. Keep loosely covered in the refrigerator.

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