The lemon pie filling and fluffy frosting give this layer cake all the flavor you'd get from a lemon meringue pie!
Two or three jars of lemon curd could also be used as the filling but would be more costly. Or make a double recipe of this homemade lemon curd to fill the cake.
Ingredients
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1 package lemon cake mix
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1 (22-ounce) can lemon pie filling, divided
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1/2 cup buttermilk
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4 large eggs
For the Fluffy Frosting
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1/2 cup water
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1 1/2 cups granulated sugar
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2 tablespoons white corn syrup
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3 large egg whites
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1/2 teaspoon cream of tartar
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1 1/2 teaspoons pure vanilla extract
Steps to Make It
Make the Cake:
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Gather the ingredients.
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Grease and flour two 8-inch round layer cake pans. Preheat oven to 350 F.
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Measure 1 cup of the pie filling; cover and refrigerate for later.
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Put the remaining pie filling (about 1 1/4 cups) into a mixing bowl, along with the buttermilk and eggs; beat until well blended.
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Blend the cake mix into the mixture. Beat on high speed of electric mixer for 2 minutes, scraping the sides of the bowl a few times.
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Spread batter in pans. Bake for 35 to 45 minutes, or until cake springs back when lightly touched with a finger.
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Cool in pans on a rack for 15 minutes. Cool completely before frosting.
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Invert one cake onto a serving plate. Spread the reserved lemon pie filling over the top of that layer, then cover with the second layer.
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Frost the top and sides with the fluffy frosting (below) or purchased creamy frosting, as desired.
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Enjoy!
Fluffy Frosting
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Gather the ingredients.
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In a medium saucepan, combine the water, corn syrup, and granulated sugar. Cook over medium heat, stirring until the sugar has dissolved.
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Boil until the frosting reaches a temperature of 232 F to 236 F. If you don't have a reliable candy thermometer, you can test the syrup by scooping a small amount up with a spoon. Let it drip off the spoon back into the saucepan. Eye it carefully. If it spins a visible "thread" with the last drops, it is done.
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In a clean, grease-free bowl, beat the egg whites with the cream of tartar until the egg whites begin to hold their shape.
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Continue beating, gradually adding the hot syrup in a slow, thin, steady stream over about 1 to 1 1/2 minutes. A stand mixer with a whisk attachment is great for this if you have one.
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Add the vanilla extract and continue beating until the frosting stands in stiff peaks.
Nutrition Facts (per serving) | |
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444 | Calories |
8g | Fat |
89g | Carbs |
6g | Protein |
Nutrition Facts | |
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Servings: 12 | |
Amount per serving | |
Calories | 444 |
% Daily Value* | |
Total Fat 8g | 10% |
Saturated Fat 2g | 11% |
Cholesterol 86mg | 29% |
Sodium 467mg | 20% |
Total Carbohydrate 89g | 32% |
Dietary Fiber 1g | 4% |
Total Sugars 60g | |
Protein 6g | |
Vitamin C 2mg | 9% |
Calcium 144mg | 11% |
Iron 2mg | 9% |
Potassium 141mg | 3% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
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