Tearoom Lemon Cake

Serves: 13
Total Calories: 802


1 (18 1/4-ounce) box yellow cake mix
1/2 cup butter, softened
6 eggs
1/2 cup heavy cream
1/2 cup water
1 tablespoon lemon zest
1 teaspoon vanilla
3/4 cup seedless raspberry preserves, divided
1 1/2 cups sliced almonds, toasted

Lemon Frosting:
3 (8-ounce) packages cream, softened
1 (11.75-ounce) jar lemon curd
1 cup powdered sugar
3 tablespoons fresh lemon juice
1 tablespoon lemon zest


Preheat oven to 350°. Grease 2 (9-inch) springform pans with 2 3/4-inch sides. Combine cake mix, butter, eggs, cream, water, lemon zest, and vanilla. Beat about 2 minutes, or until smooth. Divide batter between prepared pans. Bake 25–30 minutes or until a toothpick inserted in the center comes out clean. Cool thoroughly on racks. After cooling, cut around side of pans to loosen; release sides, and remove cakes. Cut each cake in half horizontally, resulting in 4 layers.

Place one layer, cut side up, on a cake plate. Spread with 1/4 cup preserves, then 3/4 cup Lemon Frosting. Repeat layers twice. Top with final cake layer, cut side down. Frost sides and top with remaining Lemon Frosting. Press almonds into sides of cake, and chill at least 2 hours or until frosting sets.

For Lemon Frosting:
Cream together ingredients until smooth.

This can be done in four (9-inch) cake pans, and you won’t have to split them. Careful to smooth batter to achieve even layers, and check for doneness after twenty minutes.

Nutritional Facts:

Serves: 13
Total Calories: 802
Calories from Fat: 538

This Tearoom Lemon Cake recipe is from the Recipe Hall of Fame Guilty Pleasures Cookbook Cookbook. Download this Cookbook today.

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