Mock Lemon Meringue Cake

Delight your taste buds with this Mock Lemon Meringue Cake, a zesty and refreshing dessert that’s deceptively simple yet irresistibly elegant. Built on the foundation of a moist, lemon-flavored cake, this recipe features layers of velvety lemon pudding filling folded with whipped cream for a light and airy texture. The crowning touch is a cloud of whipped cream frosting, finished with a fragrant sprinkle of fresh lemon zest for a burst of citrus brightness. Perfect for spring gatherings or summer soirées, this no-fuss take on lemon meringue is a chilled, creamy treat that delivers all the tangy flavor without the fuss of meringue. Ready in just under an hour, this cake is a guaranteed crowd-pleaser for lemon lovers everywhere!

Nutriscore Rating: 50/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 12

Ingredients

• 1 box lemon-flavored cake mix
• 3 large eggs
• 0.5 cup vegetable oil
• 1 cup water
• 1 box lemon pudding mix (instant)
• 2 cups milk
• 1 cup whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and lightly flour two 8-inch round cake pans or line them with parchment paper.

Step 2

In a large mixing bowl, prepare the lemon-flavored cake mix by combining the mix, 3 eggs, 0.5 cup vegetable oil, and 1 cup water. Beat on low speed for 30 seconds, then on medium speed for 2 minutes until well combined and smooth.

Step 3

Divide the batter equally between the prepared cake pans and smooth the tops with a spatula.

Step 4

Bake the cakes in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then remove and transfer to a wire rack to cool completely.

Step 5

While the cakes are cooling, prepare the lemon filling by whisking together the instant lemon pudding mix with 2 cups of milk. Let it sit for 5-10 minutes to thicken.

Step 6

In a separate mixing bowl, whip 1 cup of whipping cream with 2 tablespoons of powdered sugar and 1 teaspoon of vanilla extract until stiff peaks form.

Step 7

Fold half of the whipped cream into the thickened lemon pudding to create a light and creamy lemon filling. Reserve the remaining whipped cream for topping the cake.

Step 8

Once the cakes are fully cooled, place one cake layer on a serving plate and spread half of the lemon filling evenly on top. Place the second cake layer over the filling, and spread the remaining lemon filling on top.

Step 9

Finally, spread the reserved whipped cream over the top of the cake and garnish with a sprinkle of lemon zest for a bright finish.

Step 10

Refrigerate the cake for at least 1 hour to allow it to set. Serve chilled and enjoy!

Nutrition Facts

Serving size	1855.2 grams (1855.2g)

Amount per serving	% Daily Value*
Calories	4685

Total Fat 233.00g	299%
Saturated Fat 85.30g	426%
Polyunsaturated Fat 67.50g
Cholesterol 842mg	281%
Sodium 5561mg	242%
Total Carbohydrate 572.00g	208%
Dietary Fiber 1.10g	4%
Total Sugars 319.00g
Protein 59.00g	118%

Vitamin D 338IU	1688%
Calcium 1422mg	109%
Iron 11mg	61%
Potassium 1345mg	29%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.4%

Protein: 5.1%

Carbs: 49.5%