They'll think you special ordered this from a caterer or bakery when you serve this! It couldn't be easier since it starts with a packaged yellow cake mix and ready made raspberry preserves!
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Units: US | Metric
- 1 (18 1/2 ounce) package yellow cake mix
- 1/2 cup butter, room temperature
- 6 large eggs
- 1/2 cup whipping cream
- 1/2 cup water
- 1 tablespoon grated lemon, rind of
- 3/4 cup raspberry preserves
Lemon Cream Cheese Frosting
- 1For Cake: Preheat oven to 350.
- 2Butter two 9-inch-diameter springform pans with 2 3/4-inch-high sides.
- 3Combine first 6 ingredients in large bowl.
- 4Beat until smooth, about 2 minutes.
- 5Divide batter between prepared pans.
- 6Bake cakes until tester inserted into center comes out clean, about 28 minutes.
- 7Cool cakes completely in pans on racks.
- 8Using small knife, cut around sides of pans to loosen cakes.
- 9Remove pan sides.
- 10Using serrated knife, cut each cake horizontally in half.
- 11Place 1 cake layer, cut side up, on platter.
- 12Spread with 1/4 cup preserves, then 3/4 cup frosting.
- 13Top with second cake layer, cut side up.
- 14Spread with 1/4 cup preserves, then 3/4 cup frosting.
- 15Repeat with third cake layer.
- 16Top with fourth cake layer, cut side down.
- 17Spread remaining frosting over top and sides of cake.
- 18Press almonds onto sides of cake.
- 19Chill until frosting sets, about 2 hours.
- 20(Can be made 1 day ahead. Cover; keep chilled.) For frosting: Using electric mixer, beat cream cheese and curd in large bowl until smooth.
- 21Add remaining ingredients and beat until well blended, about 2 minutes.
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Nutritional Facts for Four Layer Lemon Torte with Lemon Cream Cheese Frosting
Serving Size: 1 (149 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 682.8
- Calories from Fat 395
- Total Fat 43.9 g
- Saturated Fat 20.0 g
- Cholesterol 190.2 mg
- Sodium 583.8 mg
- Total Carbohydrate 63.5 g
- Dietary Fiber 2.2 g
- Sugars 40.9 g
- Protein 11.2 g
The following items or measurements are not included: