Lemon-Filled Yellow Cake Recipe

Name: Lemon-Filled Yellow Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/8 (25 oz.) yellow cake mix; 3/4 c. sugar; 3 Tbsp. cornstarch; 1/4 tsp. salt; 3/4 c. water; 1 tsp. grated lemon rind; 1 Tbsp. butter or margarine; 1/3 c. fresh lemon juice; 2 drops yellow food coloring; 1 (16 oz.) container vanilla frosting

Servings: persons

1 1/8 (25 oz.) yellow cake mix
3/4 c. sugar
3 Tbsp. cornstarch
1/4 tsp. salt
3/4 c. water
1 tsp. grated lemon rind
1 Tbsp. butter or margarine
1/3 c. fresh lemon juice
2 drops yellow food coloring
1 (16 oz.) container vanilla frosting

1
Prepare cake mix according to package directions for two 8 or 9-inch cake layers.
2
Cool for 5 minutes.
3
Mix sugar, cornstarch and salt in a saucepan.
4
Stir in water gradually.
5
Cook, stirring constantly until mixture thickens and boils.
6
Boil and stir 1 minute; remove from heat.
7
Stir in margarine and lemon peel until margarine is melted.
8
Gradually stir in lemon
9
juice and food color.
10
Press plastic wrap onto filling.
11
Refrigerate until set, at least two hours.
12
Fill layer and top with filling.
13
Frost sides with vanilla frosting.

320

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1 1/8 (25 oz.) yellow cake mix, 3/4 c. sugar, 3 Tbsp. cornstarch, 1/4 tsp. salt, and more.

Yes, Lemon-Filled Yellow Cake 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.

Lemon-Filled Yellow Cake

How did you like this recipe?

Frequently Asked Questions