Layered Lemon Filled Cake

What you'll need

Directions

Working Method

Prepare white cake mix according to manufacturer’s instructions.  Deposit 1 lb. prepared batter into sprayed and papered 8-inch cake pans.  Bake at 350°F until cake springs back lightly when touched.  Let cool completely.

Place one cake round on a cake board, pipe buttercream around the edges.  Using a #8 grey scoop, place one scoop lemon filling on the cake round and spread to edges and place another cake round on top.  Repeat with the next layer, again using lemon filling and top with remaining cake round.   Place internal supports/dowels into the cake.  Crumb coat with buttercream, smooth ice, then gently give the sides and top of the cake texture with an icing spatula.  Decorate with fresh sliced lemon and citrus leaves.

Additional Info

Chef Tips

 

 

White Cake, Lemon, FIlling, Filled, Fresh Fruit, Buttercreme, Buttercream, Layer Cake 

Load More Reviews

Layered Lemon Filled Cake

You’ll love these recipes too

Do you like this recipe?
Tell other bakers what you thought.
I would like to receive email communications from Dawn Foods.
Rating is required
First Name is required
Last Name is required
Email is required
Email is invalid
Comments are required
SUBMIT RATING
Thank you
Your comments are very important to us! Your submitted information of this recipe will be reviewed and if accepted, will be published in the near future.
BACK TO RECIPE
An error occurred. Please try again.
Close