Lemon Cream Cake Recipe

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Lemon Cream Cake
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  1. In a large bowl, combine the cake mix, water, eggs, oil and extract; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans.
  2. Bake at 350° for 22-26 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. In a small bowl, beat the cheese, cream and lemon curd until smooth. Place one cake layer on a serving plate. Drizzle with half the limoncello if desired; spread with half the cheese mixture. Repeat layers. Garnish with raspberries and lemon peel. Store in the refrigerator. Yield: 12 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 377.94 Kcal (1582 kJ)
Calories from fat 202.36 Kcal
% Daily Value*
Total Fat 22.48g 35%
Cholesterol 82.54mg 28%
Sodium 296.76mg 12%
Potassium 63.25mg 1%
Total Carbs 40.34g 13%
Sugars 1.35g 5%
Dietary Fiber 0.7g 3%
Protein 5.39g 11%
Vitamin C 5mg 8%
Iron 0.7mg 4%
Calcium 108.7mg 11%
Amount Per 100 g
Calories 295.67 Kcal (1238 kJ)
Calories from fat 158.3 Kcal
% Daily Value*
Total Fat 17.59g 35%
Cholesterol 64.57mg 28%
Sodium 232.16mg 12%
Potassium 49.48mg 1%
Total Carbs 31.56g 13%
Sugars 1.05g 5%
Dietary Fiber 0.55g 3%
Protein 4.22g 11%
Vitamin C 3.9mg 8%
Iron 0.6mg 4%
Calcium 85mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.3
  • 11

Good Points

  • saturated fat free

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