Experience the tangy delight of Lemon Cream Cheese Cake, where a simple white cake mix transforms into a zesty masterpiece with lemon curd and cream cheese frosting.
As a lover of baking shortcuts, I’m always amazed at how a humble cake mix can be elevated into something truly special. This Zesty Lemon Delight Cake is a perfect example. It’s not just about convenience; it’s about creating a dessert that dazzles with tangy lemon flavors and a creamy, marbled finish that looks as good as it tastes.
What makes this Zesty Lemon Delight Cake special ?
The key allure of this Zesty Lemon Delight Cake lies in its marriage of convenience and gourmet taste. By infusing lemon zest into a basic white cake mix and incorporating lemon curd directly into the cake, every bite bursts with citrusy freshness. The marbled cream cheese frosting, swirled with more lemon curd, adds a visually stunning and deliciously tangy finish.
What do you need to make this Zesty Lemon Delight Cake special:
- Cake Mix: Opt for a 14.25 oz white cake mix for the base.
- Buttermilk: Ensure the buttermilk is at room temperature to blend smoothly.
- Lemon Zest: The zest of three lemons adds vibrant citrus flavor to both the cake and the frosting.
- Lemon Curd: Use a 12 oz jar of lemon curd for filling and swirling into the frosting.
Steps to make this Zesty Lemon Delight Cake
- Preparation: Preheat your oven to 350°F and grease a 9×13-inch baking dish.
- Cake Batter: In a large bowl, combine melted butter, room temperature buttermilk, eggs, and lemon zest until smooth. Gradually add the cake mix, folding gently until fully incorporated.
- Baking: Transfer the batter to the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted comes out clean. Allow the cake to cool completely.
- Frosting: For the frosting, beat together butter, room temperature cream cheese, vanilla, powdered sugar, and lemon zest until light and creamy.
- Assembly: Once cooled, use a wooden spoon handle to poke holes evenly across the cake’s surface. Fill a piping bag with lemon curd and pipe into each hole.
- Decorating: Spread the cream cheese frosting over the cake and then drizzle and swirl the remaining lemon curd on top for a marbled effect.
- Chilling: Chill the cake until ready to serve, allowing the flavors to meld.
Zesty Lemon Delight Cake
This Zesty Lemon Delight Cake is a perfect example. It's not just about convenience; it's about creating a dessert that dazzles with tangy lemon flavors and a creamy, marbled finish that looks as good as it tastes.
Ingredients
- For the Cake:
- 1 14.25 oz package white cake mix
- 1 cup buttermilk at room temperature
- 3 large eggs
- 1/2 cup unsalted butter melted
- 3 tablespoons lemon zest
- For the Frosting:
- 3/4 cup unsalted butter at room temperature
- 12 oz cream cheese at room temperature
- 1 teaspoon vanilla extract
- 3-3 1/2 cups powdered sugar
- 1 1/2 tablespoons lemon zest
- 1 12 oz jar lemon curd
Instructions
- Preparation:
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- Cake Batter:
- In a large bowl, combine the melted butter, room temperature buttermilk, eggs, and lemon zest. Mix until smooth and well incorporated.
- Cake Mixing:
- Gradually add the white cake mix to the wet ingredients, folding gently until the batter is smooth and no lumps remain.
- Baking:
- Transfer the cake batter into the prepared baking dish, spreading it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cooling:
- Remove the cake from the oven and allow it to cool completely in the baking dish on a wire rack.
- Frosting Preparation:
- In a large mixing bowl, beat together the room temperature butter and cream cheese until smooth and creamy. Add vanilla extract and continue beating until fully incorporated.
- Frosting Assembly:
- Gradually add powdered sugar, 1/2 cup at a time, to the butter and cream cheese mixture, beating well after each addition until the frosting is light and fluffy. Mix in the lemon zest until evenly distributed.
- Cake Assembly:
- Once the cake has cooled, use the handle of a wooden spoon to poke holes evenly across the entire surface of the cake.
- Lemon Curd Filling:
- Spoon the lemon curd into a piping bag or a ziplock bag with a small corner cut off. Fill each hole in the cake with lemon curd.
- Final Frosting:
- Spread the cream cheese frosting evenly over the top of the cake, covering the lemon curd-filled holes.
- Marbling Effect:
- Spoon dollops of the remaining lemon curd on top of the frosting. Use a knife to gently swirl the lemon curd and frosting together to create a marbled pattern.
- Chilling:
- Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld and the frosting to set.