Tearoom Lemon Cake Recipe

Name: Tearoom Lemon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 (18 1/2 ounce) package yellow cake mix; ½ cup butter, softened; 6 eggs; ½ cup heavy cream; ½ cup water; 1 tablespoon lemon zest; 1 teaspoon vanilla extract; ¾ cup raspberry preserves; 1 ½ cups almonds, sliced & toasted; 3 (8 ounce) packages cream cheese; 1 (11 1/2 ounce) jar lemon curd; 1 cup powdered sugar; 3 tablespoons fresh lemon juice; 1 tablespoon lemon zest

Servings: persons

1 (18 1/2 ounce) package yellow cake mix
½ cup butter, softened
6 eggs
½ cup heavy cream
½ cup water
1 tablespoon lemon zest
1 teaspoon vanilla extract
¾ cup raspberry preserves
1 ½ cups almonds, sliced & toasted
3 (8 ounce) packages cream cheese
1 (11 1/2 ounce) jar lemon curd
1 cup powdered sugar
3 tablespoons fresh lemon juice
1 tablespoon lemon zest

1
1) Preheat oven to 350 degrees F. Grease two 9 inch springform pans with 2 3/4 inch sides.
2
Combine cake mix, butter, eggs, cream, water lemon zest, and vanilla extract and beat for about 2 minutes until smooth.
3
Divide the batter equally between the prepared pans and bake for 25 to 30 minutes until a toothpick inserted in center of cakes comes out clean.
4
Cool thoroughly on racks.
5
When completely cool cut around sides of pans to loosen, release sides, and remove cakes.
6
Cut each cake in half horizontally so you end up with four layers.
7
2) Make the frosting by beating all the ingredients together until smooth.
8
3) Place one layer, cut side up, on a cake plate.
9
Spread with 1/4 cup raspberry preserves and 3/4 cup frosting.
10
Repeat layers twice, then top with final layer cut side down.
11
Frost sides and top of cake with remaining frosting.
12
Press almonds into sides of cake and refrigerate for at least 2 hours until frosting sets.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 1 (18 1/2 ounce) package yellow cake mix, ½ cup butter, softened, 6 eggs, ½ cup heavy cream, and more.

Yes, Tearoom Lemon 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.

Tearoom Lemon Cake

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