This pretty cake, crowned with lemony topping, resembles a pie shop classic.
Preheat oven to 350°F (180°C). Spray one Torte Pan with nonstick cooking spray. Place an 8-in. (20-cm) circle of Parchment Paper over center of pan. Zest four of the lemons using Microplane® Adjustable Fine Grater to measure 1/4 cup (50 mL). Juice zested lemons to measure 2/3 cup (150 mL); set aside. In Classic Batter Bowl, combine cake mix, sour cream, egg and 1 tbsp (15 mL) of the zest; whisk 1 minute. Pour batter into pan; spread evenly and bake 10-12 minutes or until center is firm.
Remove pan from oven to Stackable Cooling Rack; let stand 3 minutes. Invert cake onto cooling rack; remove parchment and cool 10 minutes. Meanwhile, for glaze, combine 2 tbsp (30 mL) of the juice and 2 tbsp (30 mL) of the sugar in (1-cup/250-mL) Prep Bowl. Microwave on HIGH 15-20 seconds or until sugar is dissolved. Transfer cake to serving platter; brush with glaze.
For filling, in Stainless (2-qt./2-L) Mixing Bowl, combine pudding mix, milk, 1 tbsp (15 mL) zest and 1/4 cup (50 mL) juice; whisk briskly until smooth. Fold in 1 cup (250 mL) of the whipped topping until very thick; set aside. For topping, in Stainless (4-qt./4-L) Mixing Bowl, whisk cream cheese, remaining 2 tbsp (30 mL) zest and remaining 1/4 cup (50 mL) juice until smooth. Slowly add remaining sugar; whisk until smooth. Add remaining whipped topping all at once; fold just until combined. (Mixture will appear curdled but will smooth out when spread.)
Spread filling into well of cake. Spread topping over filling. Slice remaining lemon using Ultimate Mandoline fitted with v-shaped blade. Cut slices into quarters; garnish cake.
U.S. Nutrients per serving: Calories 260, Total Fat 11 g, Saturated Fat 8 g, Cholesterol 30 mg, Carbohydrate 34 g, Protein 2 g, Sodium 170 mg, Fiber 0 g
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