Chilled Lemon Dream Cake
Indulge in this exquisite Chilled Lemon Dream Cake, a delightful fusion of lemon cake and refreshing icebox pie. This family-favorite dessert was generously shared by a dear co-worker, and it quickly became a beloved recipe in our household! Its bright, tart lemon flavor paired with a creamy filling creates a heavenly treat, perfect for warm days or special occasions. The combination of fluffy cake layers and a luscious lemon and whipped topping filling will have everyone asking for seconds. Beauty lies not just in taste but also in simplicity, making this cake both easy to prepare and sure to impress your guests.
12
Servings
250
Calories
7
Ingredients
Ingredients
Duncan Hines lemon supreme cake mix
1 (18 1/4 ounce) (Ready to use)
Water
1 1/3 cups (Measured)
Vegetable oil
1/3 cup (Measured)
Large eggs
3 (Beaten)
Sweetened condensed milk
2 (14 ounce) cans (Ready to use)
Lemon juice
3/4 cup (Freshly squeezed or bottled)
Whipped topping
1 (8 ounce) (Thawed)
Instructions
1
Preheat the oven to 350°F (175°C).
2
Grease and flour two 8 or 9-inch round cake pans.
3
In a large mixing bowl, combine the beaten eggs, water, and vegetable oil. Using an electric mixer, beat until well blended.
4
Add the lemon supreme cake mix to the mixture and beat according to package instructions until the batter is smooth.
5
Divide the batter evenly between the prepared cake pans.
6
Bake in the preheated oven for 28-30 minutes, or until a toothpick inserted in the center comes out clean.
7
Once baked, allow the cakes to cool in the pans for 15 minutes, then gently invert and remove them from the pans onto wire racks. Let them cool completely.
8
In a separate large bowl, mix together the lemon juice and the two cans of sweetened condensed milk until you have a thick and smooth consistency.
9
Reserve about 1 1/2 cups of this lemon mixture to use later.
10
Spread the remaining lemon filling mixture between the cooled cake layers.
11
In the bowl with the reserved lemon mixture, fold in the whipped topping until well combined, creating a creamy frosting.
12
Place both the assembled cake and the frosting mixture in the refrigerator for about 30 minutes to chill; this will make frosting easier to work with.
13
Once chilled, frost the top and sides of the cake with the lemon-whipped topping mixture.
14
For best flavor and texture, refrigerate the assembled cake for at least 2 hours or overnight before serving.
Nutrition Information
10g
Fat
37.5g
Carbs
3.75g
Protein
18.33g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Chilled Lemon Dream Cake?
It is an exquisite fusion of lemon cake and refreshing icebox pie, featuring fluffy cake layers and a luscious lemon-whipped filling.
What specific cake mix is recommended?
The recipe calls for one 18 1/4 ounce package of Duncan Hines lemon supreme cake mix.
How much water is required for the batter?
You will need 1 1/3 cups of measured water.
How much vegetable oil should I use?
The recipe requires 1/3 cup of vegetable oil.
How many eggs are used in the cake?
Three large beaten eggs are used for the batter mixture.
What is the recommended oven temperature?
The oven should be preheated to 350°F (175°C).
What size cake pans are needed?
You should use two 8 or 9-inch round cake pans.
How should the cake pans be prepared?
The pans should be greased and floured before pouring in the batter.
How long should the cake bake?
Bake the layers for 28-30 minutes, or until a toothpick inserted in the center comes out clean.
How long should the cakes cool in the pans?
Allow the cakes to cool in the pans for 15 minutes before inverting them onto wire racks.
What is in the lemon filling?
The filling is made by mixing 3/4 cup lemon juice with two 14-ounce cans of sweetened condensed milk.
How much lemon juice is required?
The recipe calls for 3/4 cup of freshly squeezed or bottled lemon juice.
How much sweetened condensed milk is needed?
You will need two 14-ounce cans of sweetened condensed milk.
How is the frosting prepared?
The frosting is made by folding 8 ounces of thawed whipped topping into 1 1/2 cups of the reserved lemon juice and milk mixture.
How much filling should be reserved for the frosting?
Reserve approximately 1 1/2 cups of the lemon and condensed milk mixture for the frosting.
Why should the cake be chilled before frosting?
Chilling the assembled cake and the frosting for 30 minutes makes the frosting easier to work with.
How long should the final cake be refrigerated?
For the best flavor and texture, refrigerate the assembled cake for at least 2 hours or overnight.
How many servings does this recipe yield?
The recipe makes approximately 12 servings.
How many calories are in one serving?
Each serving contains approximately 250 calories.
What is the fat content per serving?
There are 10 grams of fat per serving.
How many carbohydrates are in a slice?
Each serving contains 37.5 grams of carbohydrates.
How much protein is in the cake?
There are 3.75 grams of protein per serving.
What is the sugar content?
One serving contains 18.33 grams of sugar.
Does the recipe contain fiber?
The fiber content for this recipe is negligible or not specified.
Is this a good dessert for summer?
Yes, its bright, tart lemon flavor and chilled temperature make it a perfect treat for warm days.
How many ingredients are in this recipe?
There are a total of 7 ingredients required.
What preparation is needed for the whipped topping?
The 8-ounce container of whipped topping should be thawed before use.
Can I make this cake a day in advance?
Yes, refrigerating the cake overnight is actually recommended for the best results.
Is this recipe easy to follow?
Yes, the recipe is described as simple to prepare while still being impressive for guests.
What should I do if the cakes don't come out of the pans easily?
Ensure you have properly greased and floured the pans and allowed them to cool for the full 15 minutes before attempting to invert them.