I call this the Lemon Everything cake because it encompasses all types of lemon desserts all in one dish. The bottom is like the center of a lemon meringue; custardy and dense. The middle is lighter but still dense, like a standard lemon cake. The top is airy and super light, like lemon angel food cake. The icing on top is thin and crisp. This is a lemon lover's dream dessert!
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 9 servings
Ingredients:
Steps:
You can enhance a lemon cake mix with pudding for a delightful, yummy dessert.
Cream the sugar and shortening until light and fluffy. Add the eggs and flavorings and beat well.
I took this recipe from the internet and made it yesterday. Served it to friends with the lemon sauce, and we all agreed that it's delicious! Heat oven to 375 degrees F. Butter and flour a 9x5x3-inch loaf pan. In the bowl of an electric mixer, combine the eggs, sugar, and salt; beat until thick and a light lemon color.
Bake a ready-mix lemon cake according to box directions in a 9x13 inch pan. Puncture warm cake with long fork tines and pour powdered sugar, lemon juice, and oil, which has been combined, over top of cake.
A great summer treat is lemonade. With this recipe, you can "Have your cake and eat it too". . . Lemon Aide Cake, that is. This is the treat for the "Lemon Loves".
Cream flour, sugar and margarine together in bowl. Add egg yolks, milk and lemon juice, mixing well. Fold in egg whites.
I need an easy lemon birthday cake recipe using a box mix, but I am not sure just using a cake mix will make it lemony enough. Does anyone have any suggestions on how to alter it to give it more of a lemon flavor?
Hello, try adding a bit of lemon koolaid powder, I don't remember how much so you'll need to experiment in increments. Also please add one pkg of vanilla pudding and one pkg of dream whip powder, you'll be enthralled at how moist it is.
I use a lemon cake mix with a can of lemon pie filling. I add a couple of eggs, but no water. I cook mine in a bundt pan.
I do this with every lemon cake mix for extra lemon....use lemon flavoring and if you are like me taste the mix and it is usually milder before cooked.
Take a fine grater (teensy little holes, not like you use for cheese or carrots) and grate off the yellow part of a fresh lemon's peel--not the white part of the peel as it's too bitter. Add that yellow lemon zest to the mix. THEN, cut the lemon itself in half, squeeze out as much juice as you can, and use that juice for the liquid in the recipe (add water to make the total amount if there's not enough juice).
Sift well the cake flour. Beat the eggs, baking powder and salt until thick. place bowl in a pan of hot water and beat until thick like whipped cream. Gradually add sugar and beat well. Remove the bowl from the water.
Perfect way to end a delicious meal. Creamy pudding with a cake topping.
This is for tippinspielady if you are still here! Tippin's used to make, once a year, a lemon layer cake. That was the best lemon cake ever! Can you share that recipe?
By Dianne