All Recipes Best Recipe Dessert Recipes Cakes Lemon Cake Recipes

Ingredients

1 (16.25 ounce) package white cake mix 1 ¼ cups water 3 egg whites ⅓ cup vegetable oil 2 teaspoons lemon extract 1 cup cold heavy whipping cream 1 (8 ounce) package cream cheese, softened ¾ cup white sugar 1 teaspoon vanilla extract ⅓ cup blueberry pie filling

Nutrition Info

419.4 calories carbohydrate: 46.8 g cholesterol: 47.7 mg fat: 24.1 g fiber: 0.5 g protein: 4.5 g saturatedFat: 10.1 g servingSize: - sodium: 333.2 mg sugar: 36.3 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch pans.
Beat cake mix, water, egg whites, vegetable oil, and lemon extract together in a bowl using an electric mixer on medium speed until batter is well combined, about 2 minutes. Pour batter into prepared pans.
Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 25 to 30 minutes. Cool in pans for 10 minutes before transferring it to a wire rack to cool completely.
Beat cream in a chilled bowl using an electric mixer until soft peaks are almost forming into stiff peaks, place bowl in refrigerator.
Beat cream cheese, sugar, and vanilla extract together in a separate bowl using an electric mixer until smooth and creamy. Fold whipped cream into cream cheese mixture.
Place 1 cake on a plate, top with blueberry pie filling. Place second cake atop blueberry filling. Generously frost cake with whipped cream cheese frosting.

12 servings

This is an easy cake mix-cake with marvelous frosting. For more lemon flavor, I sometimes add lemon rind.