|Nutritional Guidelines (per serving)|
|Servings: 12 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||3%|
|Saturated Fat 1g||4%|
|Total Carbohydrate 34g||12%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The lemon pie filling and fluffy frosting give this layer cake all the flavor you'd get from a lemon meringue pie!
Two or three jars of lemon curd could also be used as the filling but would be more costly. Or make a double recipe of this homemade lemon curd to fill the cake.
- 1 lemon cake mix
- 1 can (22 ounces) lemon pie filling, divided
- 1/2 cup buttermilk
- 4 large eggs
- For the Fluffy Frosting
- 1/2 cup water
- 1 1/2 cups granulated sugar
- 2 tablespoons white corn syrup
- 3 large egg whites
- 1/2 teaspoon cream of tartar
- 1 1/2 teaspoons vanilla extract
Grease and flour two 8-inch round layer cake pans. Heat oven to 350°.
Measure 1 cup of the pie filling; cover and refrigerate for later. Put the remaining pie filling (about 1 1/4 cups) into a mixing bowl, along with the buttermilk and eggs; beat until well blended.
Blend the cake mix into the mixture. Beat on high speed of electric mixer for 2 minutes, scraping the sides of the bowl a few times.
Spread batter in pans. Bake for 35 to 45 minutes, or until cake springs back when lightly touched with a finger.
Cool in pans on a rack for 15 minutes. Cool completely before frosting.
Invert one cake onto a serving plate. Spread the reserved lemon pie filling over the top of that layer, then cover with the second layer.
Frost the top and sides with the fluffy frosting (below) or purchased creamy frosting, as desired.
In a medium saucepan, combine the water, corn syrup, and granulated sugar. Cook over medium heat, stirring, until the sugar has dissolved.
Boil until the frosting reaches a temperature of 232 F to 236 F. If you don't have a reliable candy thermometer, you can test the syrup by scooping a small amount up with a spoon. Let it drip off the spoon back into the saucepan. Eye it carefully. If it spins a visible "thread" with the last drops, it is done.
In a clean, grease-free bowl, beat the egg whites with the cream of tartar until the egg whites begin to hold their shape.
Continue beating, gradually adding the hot syrup in a slow, thin, steady stream over about 1 to 1 1/2 minutes. A stand mixer with a whisk attachment is great for this if you have one.
Add the vanilla extract and continue beating until the frosting stands in stiff peaks.
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