Mock Lemon Meringue Cake
Delight your taste buds with this Mock Lemon Meringue Cake, a zesty and refreshing dessert that’s deceptively simple yet irresistibly elegant. Built on the foundation of a moist, lemon-flavored cake, this recipe features layers of velvety lemon pudding filling folded with whipped cream for a light and airy texture. The crowning touch is a cloud of whipped cream frosting, finished with a fragrant sprinkle of fresh lemon zest for a burst of citrus brightness. Perfect for spring gatherings or summer soirées, this no-fuss take on lemon meringue is a chilled, creamy treat that delivers all the tangy flavor without the fuss of meringue. Ready in just under an hour, this cake is a guaranteed crowd-pleaser for lemon lovers everywhere!
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Recipe Information
Ingredients
- 1 box lemon-flavored cake mix
- 3 large eggs
- 0.5 cup vegetable oil
- 1 cup water
- 1 box lemon pudding mix (instant)
- 2 cups milk
- 1 cup whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour two 8-inch round cake pans or line them with parchment paper.
In a large mixing bowl, prepare the lemon-flavored cake mix by combining the mix, 3 eggs, 0.5 cup vegetable oil, and 1 cup water. Beat on low speed for 30 seconds, then on medium speed for 2 minutes until well combined and smooth.
Divide the batter equally between the prepared cake pans and smooth the tops with a spatula.
Bake the cakes in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then remove and transfer to a wire rack to cool completely.
While the cakes are cooling, prepare the lemon filling by whisking together the instant lemon pudding mix with 2 cups of milk. Let it sit for 5-10 minutes to thicken.
In a separate mixing bowl, whip 1 cup of whipping cream with 2 tablespoons of powdered sugar and 1 teaspoon of vanilla extract until stiff peaks form.
Fold half of the whipped cream into the thickened lemon pudding to create a light and creamy lemon filling. Reserve the remaining whipped cream for topping the cake.
Once the cakes are fully cooled, place one cake layer on a serving plate and spread half of the lemon filling evenly on top. Place the second cake layer over the filling, and spread the remaining lemon filling on top.
Finally, spread the reserved whipped cream over the top of the cake and garnish with a sprinkle of lemon zest for a bright finish.
Refrigerate the cake for at least 1 hour to allow it to set. Serve chilled and enjoy!
Nutrition Facts
Calories |
373 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.8 g | 25% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 419 mg | 18% | |
| Total Carbohydrate | 43.3 g | 16% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 24.1 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 106 mg | 8% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 97 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
