Four Layer Lemon Torte With Lemon Cream Cheese Frosting Recipe

Name: Four Layer Lemon Torte With Lemon Cream Cheese Frosting
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: Serves 1 or more
Ingredients: 1 box (15.25 ounces) yellow cake mix; 1/2 cup (1 stick) unsalted butter, softened; 4 large eggs; Whipping Cream; 1 cup water; Lemon, Rind Of; 1 cup raspberry preserves; 16 ounces cream cheese, softened; 1 cup lemon curd; 4 cups powdered sugar; Fresh Lemon Juice; Sliced Almonds

Wow your guests with this stunning four-layer lemon torte! This show-stopping dessert is surprisingly easy to make, starting with a boxed yellow cake mix and ready-made raspberry preserves. Layers of moist cake, tangy lemon cream cheese frosting, and sweet raspberry preserves create a flavor explosion. Perfect for special occasions or an impressive weeknight treat! #lemon torte #layer cake #easy dessert #bakery style #lemon cream cheese frosting #raspberry preserves

Prep Time 30 mins

Cook Time 60 mins

Calories 682.8 kcal

Protein 22g

Rating 5.0 (5 Reviews)

Four Layer Lemon Torte With Lemon Cream Cheese Frosting

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Four Layer Lemon Torte With Lemon Cream Cheese Frosting

1 box (15.25 ounces) yellow cake mix
1/2 cup (1 stick) unsalted butter, softened
4 large eggs
Whipping Cream
1 cup water
Lemon, Rind Of
1 cup raspberry preserves
16 ounces cream cheese, softened
1 cup lemon curd
4 cups powdered sugar
Fresh Lemon Juice
Sliced Almonds

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How to Make Four Layer Lemon Torte With Lemon Cream Cheese Frosting

Preheat oven to 350°F (175°C). Grease and flour two 9-inch springform pans.
In a large bowl, combine cake mix, eggs, oil, water, lemon extract, and lemon zest.
Beat with an electric mixer until smooth, about 2 minutes.
Divide batter evenly between prepared pans.
Bake for 28-32 minutes, or until a wooden skewer inserted into the center comes out clean.
Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
Once completely cool, use a serrated knife to carefully cut each cake layer in half horizontally.
**Prepare Frosting:** In a large bowl, beat together cream cheese, lemon curd, and butter until smooth and creamy.
Gradually add powdered sugar, beating until well combined.
Place one cake layer, cut-side up, on a serving platter.
Spread 1/4 cup of raspberry preserves over the cake layer.
Top with 3/4 cup of lemon cream cheese frosting.
Repeat layers with remaining cake, preserves, and frosting, ending with a cake layer cut-side down.
Frost the top and sides of the torte with the remaining frosting.
Press slivered almonds onto the sides of the cake.
Refrigerate for at least 2 hours to allow the frosting to set before serving.