Comida Kraft
Recipe Box

Lemon Layer Cake

Prep Time
15
min.
Total Time
2
hr.
Servings

16 servings

Celebrate spring, summer or any season with this stunning Lemon Layer Cake. Enjoy 3 flavors of lemon and 4 layers of creamy filling.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Prepare cake batter and bake in 2 (9-inch) round pans as directed on package, blending dry drink mix and lemon zest into batter before pouring into prepared pans. Cool in pans 10 min. Remove to wire racks; cool completely.
  • Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Add chocolate; stir until melted. Stir in milk and lemon juice. Refrigerate 15 min. or until thickened but not set. Gently stir in COOL WHIP.
  • Cut each cake layer horizontally into 2 layers. Stack on plate, spreading COOL WHIP mixture between layers and on top of cake.

Serving Suggestion

Celebrate the return of springtime by serving this refreshing cake with sliced fresh strawberries.

Special Extra

Cut additional lemon into thin slices. Use to garnish cake just before serving.

How to Store

Keep frosted cake refrigerated.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 260
Total fat 11g
Saturated fat 4.5g
Cholesterol 40mg
Sodium 260mg
Carbohydrate 38g
Dietary fiber 0g
Sugars 29g
Protein 4g
% Daily Value
Vitamin A 0 %DV
Vitamin C 6 %DV
Calcium 10 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 3 out of 5 by from I could have saved some steps and used a Lemon Cake mix, and added some country time lemonade mix. I could have saved some steps and used a Lemon Cake mix, and added some country time lemonade mix. The zest didn't add that much flavor, and I didn't care for the frosting with the can milk. The cake didn't seem like it rise like it should have. It had a really strong lemon flavor which I did like. I took it to work for a friends birthday cake and alot of people like it and ask for the recipe. I would use a different icing for cake.
Date published: 2009-05-29
Rated 5 out of 5 by from I made this cake without altering any ingredients and it turned out great! I made this cake without altering any ingredients and it turned out great! Just like the photo. I did use 2 - 8 inch round pans. I would only suggest using 'regular' cool whip and not the 'lite' cool whip because the regular cool whip sets up better. And for the frosting - cool the jello, white choc., milk & juice from the lemon mixture for 20 minutes (no less) and then 'gently' fold in the cool whip after that time.
Date published: 2010-05-31
Rated 3 out of 5 by from I made this cake to finish off our Cinco De Mayo meal. I made this cake to finish off our Cinco De Mayo meal. I wanted something light and fruity to balance all the fat and cheese. This was far too sweet/tart. I used a lemon cake mix and lemon Kool-Aid. I think that was the problem. I added a cup of sour cream and it made my cakes come out perfect. Top with white choc. strawberries!
Date published: 2010-05-06
Rated 5 out of 5 by from I made this according to the recipe, only I put it into 3-8 inch pans so I would not have to split... I made this according to the recipe, only I put it into 3-8 inch pans so I would not have to split layers. I decorated it with some marshmellow daisies and served it to my Red Hat members. It was a huge hit! Thank You for so many good recipes!
Date published: 2010-05-12
Rated 3 out of 5 by from I agree with the reviwer to use a lemon cake mix and also a lemon pudding variety and I add pudding... I agree with the reviwer to use a lemon cake mix and also a lemon pudding variety and I add pudding or jello to cake mixes or making them into cookies but I like frostings and am not a cool whip fan those days went out with childhood.
Date published: 2010-04-28
Rated 1 out of 5 by from made the icing twice and neither time did it thicken up...would not use this icing recipe ever... made the icing twice and neither time did it thicken up...would not use this icing recipe ever again
Date published: 2010-05-28
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