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Creamy Lemon Iced Citrus Cake Recipe

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This recipe for Creamy Lemon Iced Citrus Cake is from Recipes from the Heart , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 box Betty Crocker Super Moist Lemon Cake Mix
1/2 cup water
1/2 cup orange juice
1/3 cup vegetable oil
3 eggs

Filling and frosting:
2 cups whipping cream
1/4 cup powdered sugar
1 can lemon pie filling
2 tsp grated orange peel
strips of lemon and orange peel
Directions:
Directions:
1. Heat oven to 350 degrees (325 degrees for non stick pans). Grease bottoms and sides of 2 (8 or 9 inch) round cake pans with shortening; lightly flour. In a large bowl, beat cake mix, water, juice, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pans. Bake as directed on box for 8 or 9 inch round pans. Cool 10 minutes. Remove cakes from pans to cooling racks. Cool completely about 1 hour.

2. In chilled medium bowl, beat whipping cream and powdered sugar on high speed until stiff peaks form. Fold in 1/2 cup if the pie filling and the grated orange peel.

3. On serving plate, place 1 cake layer, rounded side down. Spread remaining pie filling over layer to within 1 inch of edge. Top with second layer, rounded side up.
Spread whipped cream mixture over side and top of cake. Garnish top of cake with strips of lemon and orange peel. Store in refrigerator.

 

 

 

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