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Lemon-Orange Cake

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Lemon-Orange Cake
  • Prep Time 25 min
  • Total Time 3 hr 50 min
  • Servings 16
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Luscious lemon and oh, so orange marry with fluffy white frosting for a dreamy dessert cake.

Ingredients

1
box Betty Crocker™ SuperMoist™ white cake mix
Juice from 1 orange, plus water to measure 1 1/4 cups
Vegetable oil and egg whites called for on cake mix box
1 1/2
teaspoons grated orange peel
1
can (15 3/4 oz) lemon pie filling
1
container Betty Crocker™ Whipped fluffy white frosting
Grated orange peel, if desired

Directions

  • 1 Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8-inch or 9-inch round pans--except use 1 1/4 cups of orange juice mixture in place of the water and add 1 1/2 teaspoons orange peel along with egg whites. Chill completely cooled layers 45 minutes before cutting.
  • 2 Cut each cake layer horizontally in half to make 2 layers. Fill layers with generous 1/2 cup pie filling. Frost side and top of cake with frosting. Garnish with orange peel. Refrigerate about 1 hour or until chilled. Store loosely covered in refrigerator.
Tips  

To split cake rounds evenly, mark side of cake with toothpicks and cut with a long, thin knife.

Garnish with strips of lemon and orange peel curled together, or for a last-minute garnish, use small wedges of lemon and orange.

Add a fragrant mound of yellow and orange rose petals to the top of the cake for an elegant extra-special cake.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
310
(
Calories from Fat
110
)
Daily Value
Total Fat
12g
19%
(
Saturated Fat
3g
15%
,
Trans Fat
2g
)
Cholesterol
0mg
0%
Sodium
330mg
14%
Potassium
115mg
3%
Total Carbohydrate
46g
15%
(
Dietary Fiber
0g
0%
,
Sugars
32g
)
Protein
3g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
6%
6%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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