Lemon Cheese Cake

Lemon Cheese Cake

18

"This is the recipe I've been using for years. If you like, use your favorite scratch recipe for the cake but I usually like to simplify all I can."

Ingredients

{{adjustedServings}} servings 572 cals
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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 572 kcal
  • 29%
  • Fat:
  • 30.4 g
  • 47%
  • Carbs:
  • 71.6g
  • 23%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 192 mg
  • 64%
  • Sodium:
  • 540 mg
  • 22%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake layer pans.
  2. Combine the cake mix, instant vanilla pudding, milk, vegetable oil and the 3 whole eggs. Mix until blended. Pour batter into the prepared pans.
  3. Bake at 350 degrees F (175 degrees C) for 25 minutes or until cakes test done. Set aside cakes to cool.
  4. To Make Lemon Cheese Filling: In the top half of a double boiler combine the egg yolks, white sugar, butter or margarine, flour, grated lemon rind and lemon juice. Cook stirring constantly over medium heat until mixture is thick enough to spread. Let cool before spreading between cooled cake layers.
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Reviews

18
  1. 19 Ratings

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This is a excellent Lemon Cheese Cake. Just for those wondering, lemon cheese is another term for lemon curd. This is very similar to my grandmother's old country recipe and it passed my fathe...

There is nothing quick, easy, or kid-friendly about making the "lemon cheese" filling. It took about 30 minutes of non-stop stirring. I don't have a clue why she called it "lemon cheese cake" a...

This recipe is wonderful, and the filling is exactly like my mother and grandmother used to make. I had lost my recipe and was sooo thankful to find this. I use a white cake mix and use the fil...