Four Layer Lemon Torte With Lemon Cream Cheese Fros

Name: Four Layer Lemon Torte With Lemon Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 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; 3 (8 ounce) packages cream cheese, room temperature; 1 (11 1/4 ounce) jar lemon curd; 1 cup powdered sugar; 2 tablespoons fresh lemon juice; 1 tablespoon grated lemon, rind of; 1 1/2 cups sliced almonds, toasted

Servings: persons

Cake
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
3 (8 ounce) packages cream cheese, room temperature
1 (11 1/4 ounce) jar lemon curd
1 cup powdered sugar
2 tablespoons fresh lemon juice
1 tablespoon grated lemon, rind of
1 1/2 cups sliced almonds, toasted

1
For Cake: Preheat oven to 350.
2
Butter two 9-inch-diameter springform pans with 2 3/4-inch-high sides.
3
Combine first 6 ingredients in large bowl.
4
Beat until smooth, about 2 minutes.
5
Divide batter between prepared pans.
6
Bake cakes until tester inserted into center comes out clean, about 28 minutes.
7
Cool cakes completely in pans on racks.
8
Using small knife, cut around sides of pans to loosen cakes.
9
Remove pan sides.
10
Using serrated knife, cut each cake horizontally in half.
11
Place 1 cake layer, cut side up, on platter.
12
Spread with 1/4 cup preserves, then 3/4 cup frosting.
13
Top with second cake layer, cut side up.
14
Spread with 1/4 cup preserves, then 3/4 cup frosting.
15
Repeat with third cake layer.
16
Top with fourth cake layer, cut side down.
17
Spread remaining frosting over top and sides of cake.
18
Press almonds onto sides of cake.
19
Chill 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.
21
Add remaining ingredients and beat until well blended, about 2 minutes.

1215

kcal

Calories

101

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Cake, 1 (18 1/2 ounce) package yellow cake mix, 1/2 cup butter, room temperature, 6 large eggs, and more.

Yes, Four Layer Lemon Torte With Lemon Cream Cheese Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Four Layer Lemon Torte With Lemon Cream Cheese Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions