This lemon cheese cake recipe isn’t made with cheese — it is a layer cake that’s filled with a tangy homemade lemon curd (which is another name for lemon cheese). If you like, use your favorite scratch recipe for the cake, but I usually like to simplify all I can.
Ingredients
- 1 (15.25 ounce) package yellow cake mix
- 1 cup milk
- 1 (3.5 ounce) package instant vanilla pudding mix
- 3 large eggs
- 1/3 cup vegetable oil
- 1 ½ cups white sugar
- 1 cup butter
- 1 cup fresh lemon juice
- 6 large egg yolks
- ¼ cup all-purpose flour
- 4 tablespoons grated lemon zest
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.
Step 2
Mix together cake mix, milk, instant vanilla pudding, 3 whole eggs, and oil in a large bowl. Pour batter into the prepared pans.
Step 3
Bake in the preheated oven until a toothpick inserted into the center of cakes comes out clean, about 25 minutes. Set aside cakes on wire racks to cool completely.
Step 4
Combine sugar, butter, lemon juice, 6 egg yolks, flour, and lemon zest in the top half of a double boiler. Cook, stirring constantly, over medium heat until mixture is thick enough to spread. Remove from heat and allow lemon curd to cool completely.
Step 5
Run a knife around the edges of the cake pans. Invert cakes; spread cooled lemon curd between cake layers.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 576 | |
% Daily Value * | |
Total Fat26g | 33% |
Saturated Fat12g | 59% |
Cholesterol150mg | 50% |
Sodium787mg | 34% |
Total Carbohydrate82g | 30% |
Dietary Fiber1g | 3% |
Total Sugars65g | |
Protein6g | |
Vitamin C10mg | 52% |
Calcium129mg | 10% |
Iron1mg | 8% |
Potassium122mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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