Lemon & Cherry Tart Cake
Cake Ingredients
1 box B.C Lemon cake
3 eggs (I choose Brown Eggs for ALL my baking needs)
1/3 cup oil + extra to grease pan
1 1/3 cup water
2 tbsp Lemon Juice
1/2 cup red candied cherries, sliced in half
1/4 cup green candied cherries sliced in half
Cake Filling
3/4 pk cream cheese, softened
1/2 pk Lemon flavored Pudding, powder
1/2 cup Sugar or Splenda
2 tbsp Lemon Juice
Cake Icing
4 cups lite Whipped Cream
1/2 pk Lemon Flavored Pudding, powder
3 tbsp Lemon Juice
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Cake Instructions
Make sure you preheat the oven to 350 degrees first. Then mix all liquid/wet ingredients together in a separate bowl, making sure to start with the eggs first to make sure no egg shells make it into the cake. This is one of the reasons I prefer brown eggs to white, easier to find when cracking and they taste better. I know some people say they don't but they do to me. Blend in the water, lemon juice and oil, set aside and grease two circular 9" cake pans. Finish the cake mix by blending in the wet ingredients into the cake mix and evenly add batter to both pans.
Next go ahead and slice up the cup of cherries and distribute into the batter. I sort of did a red, green, red circular design in mine. Then slide into the oven and let bake about 20 minutes. While it is baking move on to doing the icing and the filling. But remember to check your cake at 10, then 15 and twenty to check for doneness.
Filling Instructions
In a bowl add the sugar/splenda, 1/2 package of lemon pudding powder, the softened cream cheese and the lemon juice. Blend well until it forms a slightly thick and doughy type consistency and set in fridge. Really simple, just blend until mixed.
Icing Instructions.
In another bowl add the whipped cream, the rest of the lemon pudding powder and lemon juice. Mix until peaks start to form in the whipped cream and return to fridge.
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Completing the Cake
Now with the cake done, removed from the pans and set to cool. You'll want it cool to the touch. What you will need to do is take the filling and evenly distribute over the top of one of the cake layers, making sure it is even and well leveled. Then take the second layer of cake and place on top of the first. Now that that is done you will want to take the whipped cream frosting and evenly smooth out over the top and sides of the cake.
Optional- Use extra sliced candied cherries on top for a beautiful garnish and serve chilled.
1 box B.C Lemon cake
3 eggs (I choose Brown Eggs for ALL my baking needs)
1/3 cup oil + extra to grease pan
1 1/3 cup water
2 tbsp Lemon Juice
1/2 cup red candied cherries, sliced in half
1/4 cup green candied cherries sliced in half
Cake Filling
3/4 pk cream cheese, softened
1/2 pk Lemon flavored Pudding, powder
1/2 cup Sugar or Splenda
2 tbsp Lemon Juice
Cake Icing
4 cups lite Whipped Cream
1/2 pk Lemon Flavored Pudding, powder
3 tbsp Lemon Juice
-----------------------------------------------------
Cake Instructions
Make sure you preheat the oven to 350 degrees first. Then mix all liquid/wet ingredients together in a separate bowl, making sure to start with the eggs first to make sure no egg shells make it into the cake. This is one of the reasons I prefer brown eggs to white, easier to find when cracking and they taste better. I know some people say they don't but they do to me. Blend in the water, lemon juice and oil, set aside and grease two circular 9" cake pans. Finish the cake mix by blending in the wet ingredients into the cake mix and evenly add batter to both pans.
Next go ahead and slice up the cup of cherries and distribute into the batter. I sort of did a red, green, red circular design in mine. Then slide into the oven and let bake about 20 minutes. While it is baking move on to doing the icing and the filling. But remember to check your cake at 10, then 15 and twenty to check for doneness.
Filling Instructions
In a bowl add the sugar/splenda, 1/2 package of lemon pudding powder, the softened cream cheese and the lemon juice. Blend well until it forms a slightly thick and doughy type consistency and set in fridge. Really simple, just blend until mixed.
Icing Instructions.
In another bowl add the whipped cream, the rest of the lemon pudding powder and lemon juice. Mix until peaks start to form in the whipped cream and return to fridge.
---
Completing the Cake
Now with the cake done, removed from the pans and set to cool. You'll want it cool to the touch. What you will need to do is take the filling and evenly distribute over the top of one of the cake layers, making sure it is even and well leveled. Then take the second layer of cake and place on top of the first. Now that that is done you will want to take the whipped cream frosting and evenly smooth out over the top and sides of the cake.
Optional- Use extra sliced candied cherries on top for a beautiful garnish and serve chilled.
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