Lemon Cake with Cheesecake Tunnel

125 16 servings, 1 piece (99 g) each
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16 servings, 1 piece (99 g) each

We'd follow a cheesecake tunnel anywhere! This one especially—because it leads through a super-moist lemon cake topped with lemony drizzle.

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Grease and flour 12-cup fluted tube pan or 10-inch tube pan. Beat 1 pkg. cream cheese and granulated sugar in medium bowl with mixer until blended. Add egg; mix on low speed just until blended.
  • Prepare cake batter as directed on package. Blend in dry pudding mix and lemon zest; pour half into prepared pan. Spoon cream cheese mixture into ring around centre of cake batter in pan; cover with remaining cake batter.
  • Bake 45 to 50 min. or until toothpick inserted near centre of cake comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
  • Beat icing sugar, lemon juice and remaining cream cheese with mixer until blended; drizzle over cake. Let stand until firm.


Prepare using Jell-O Vanilla Instant Pudding.

How to Store

Store frosted cake in refrigerator.


  • 16 servings, 1 piece (99 g) each

Nutritional Information

Serving Size 16 servings, 1 piece (99 g) each
Calories 310
% Daily Value
Total fat 14g
Saturated fat 6g
Cholesterol 70mg
Sodium 360mg
Carbohydrate 41g
Dietary fibre 0g
Sugars 29g
Protein 4g
Vitamin A 8 %DV
Vitamin C 10 %DV
Calcium 2 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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