Four Layer Lemon Torte with Lemon Cream Cheese Frosting 🍋🍰

Overview:

This Four Layer Lemon Torte with Lemon Cream Cheese Frosting recipe is an absolute showstopper! Imagine the tangy zest of lemon combined with the creamy goodness of cream cheese, all layered between moist and fluffy yellow cake. It’s the kind of dessert that’ll have your guests thinking you ordered it from a fancy bakery, when in reality, it’s a breeze to whip up right in your own kitchen. Perfect for any occasion, from casual potlucks to elegant spring soirées, this dessert is sure to impress. Plus, with a prep time of just 30 minutes and a total time of 1 hour, it’s as convenient as it is delicious. Let’s dive into the recipe and uncover the secrets to creating this delectable treat!

Ingredients:

For the Cake:

1 package yellow cake mix
1/2 cup butter, melted
6 large eggs
1/2 cup water
Zest of 1 lemon
1 cup raspberry preserves

For the Lemon Cream Cheese Frosting:

1 (8-ounce) package cream cheese, softened
3/4 cup powdered sugar
3 tablespoons fresh lemon juice
Zest of 1 lemon

Additional:

Slivered almonds, for garnish

Instructions:

Cake Preparation:

Preheat your oven to 350°F (175°C).
Prepare two 9-inch-diameter springform pans by greasing them with butter and lining the bottoms with parchment paper.
In a large bowl, combine the yellow cake mix, melted butter, eggs, water, and lemon zest.
Beat the mixture until smooth, which should take about 2 minutes.
Divide the batter evenly between the prepared pans.
Bake the cakes in the preheated oven until a tester inserted into the center comes out clean, approximately 28 minutes.
Allow the cakes to cool completely in the pans on wire racks.
Using a small knife, gently run it around the sides of the pans to loosen the cakes.
Remove the sides of the springform pans.
Carefully slice each cake horizontally into two equal layers.

Frosting Preparation:

In a large bowl, beat the softened cream cheese until smooth.
Add the powdered sugar and fresh lemon juice, continuing to beat until well blended, approximately 2 minutes.
Fold in the lemon zest until fully incorporated.

Assembly:

Place one of the cake layers, cut side up, on a serving platter.
Spread 1/4 cup of raspberry preserves over the cake layer, followed by 3/4 cup of the lemon cream cheese frosting.
Top with the second cake layer, cut side up, and repeat the layering process with the preserves and frosting.
Continue this process with the third cake layer.
Finish by placing the fourth cake layer on top, cut side down.
Spread the remaining lemon cream cheese frosting over the top and sides of the cake, ensuring it is evenly coated.
Gently press slivered almonds onto the sides of the cake for a decorative touch.
Chill the assembled cake in the refrigerator until the frosting sets, approximately 2 hours.
Once set, slice and serve this delectable Four Layer Lemon Torte with pride!

Storage:

This cake can be made a day in advance. Simply cover it and keep it chilled in the refrigerator until ready to serve.

Nutritional Information:

Calories: 682.8
Fat: 44g
Saturated Fat: 20.1g
Cholesterol: 190.3mg
Sodium: 583.9mg
Carbohydrates: 63.5g
Fiber: 2.2g
Sugar: 40.9g
Protein: 11.3g

Keywords:

Kid Friendly, Potluck, Spring, Summer, Less Than 60 Minutes, Oven, Easy

Final Thoughts:

With its vibrant lemon flavor, luscious cream cheese frosting, and tender cake layers, this Four Layer Lemon Torte is guaranteed to be a hit at any gathering. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this dessert is sure to leave a lasting impression. So go ahead, slice yourself a piece and savor the delightful combination of flavors in every bite!