Ingredients for Simply Citrus Cream Cake
- Lemon Cake Mix
- Instant Lemon Pudding
- Sour Cream
- 3 large eggs
- 1/3 cup vegetable oil
- Orange Zest
- 2 cups powdered sugar
- Cool Whip Topping
- Mandarin Orange Segments
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Simply Citrus Cream Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Simply Citrus Cream Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line the bottoms with parchment paper.
- In a large bowl, combine cake mix (1 box, 15.25 oz), dry pudding mix (3.4 oz, instant vanilla), 1 cup sour cream, 3 large eggs, 1/3 cup vegetable oil, 3/4 cup water, and 1 tablespoon orange zest.
- Beat with an electric mixer on low speed for 1 minute, then scrape down the sides of the bowl.
- Beat for 2 more minutes on medium speed until batter is smooth.
- Divide batter evenly between the prepared pans.
- Bake for 25-30 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.
- While cakes are cooling, prepare the frosting: In a medium bowl, beat remaining 1/3 cup sour cream and 2 cups powdered sugar with a wire whisk until smooth and creamy.
- Gently fold in 8 oz Cool Whip (thawed).
- Once cakes are completely cool, frost the top of one layer with half of the frosting.
- Top with one 11-oz can of mandarin orange segments, drained.
- Place the second cake layer on top and frost with the remaining frosting.
- Top with remaining mandarin orange segments if desired.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
106g
Fat
47g
Carbs
17g
