LEMON SHEET CAKE
Lemon pie filling lends a splash of citrus flavor to convenient cake mix, and a rich cream cheese frosting gives it sweetness. My family likes this lemon sheet cake cold, so I cut it into squares and freeze before serving. -Alyce Dubisar, North Bend, Oregon
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 35 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, beat the cake mix and eggs until well blended. Fold in pie filling. , Spread into a greased 15x10x1-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 18-20 minutes. Cool on a wire rack., In a small bowl, beat the cream cheese, butter and confectioners' sugar until smooth. Stir in vanilla and enough milk to reach desired consistency. Spread over cake. If desired, sprinkle with colored sugar Store in the refrigerator.
Nutrition Facts : Calories 141 calories, Fat 5g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 166mg sodium, Carbohydrate 23g carbohydrate (16g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON DUMP CAKE
This easy cake is the perfect balance of tart, creamy, and sweet, and the texture is soft with just the right amount of crispness.
Provided by fabeveryday
Categories Dump Cake From a Mix
Time 1h
Yield 12
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick cooking spray.
- Spread the lemon pie filling onto the bottom of the prepared baking dish in an even layer with a spatula.
- Sprinkle half of the cake mix in an even layer over the lemon pie filling. Add the pieces of the cream cheese evenly over the cake mix, then top with the remaining cake mix in an even layer. Add the butter pieces, spaced out evenly over the top of final cake mix layer.
- Bake in the preheated oven until the topping is browned and the cake mix powder has all absorbed and baked, 35 to 45 minutes.
- Serve topped with Cool Whip®.
Nutrition Facts : Calories 517.1 calories, Carbohydrate 67 g, Cholesterol 117.6 mg, Fat 25 g, Fiber 0.5 g, Protein 6.1 g, SaturatedFat 14.4 g, Sodium 412 mg
LEMON CAKE PIE
From Sunset cookbook. I love this! It's my favorite pie. You get a lemon curd on the bottom and a thin lemon cake on the top but it pours into the pie crust all mixed up! Please use fresh squeezed lemon juice. If you love lemon desserts, you'll love this!
Provided by Engrossed
Categories Pie
Time 1h10m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- Put rack on lowest position in oven.
- Preheat oven to 375.
- In a medium bowl, stir together melted butter and sugar.
- Stir in flour, salt, lemon peel and lemon juice.
- In a small bowl, beat egg yolks with milk until well blended, stir into lemon mixture.
- In another medium sized bowl, beat egg whites with an electric mixer until they hold distinct but moist peaks. Gently fold egg whites into lemon mixture. (Don't mix it too much.).
- Pour filling into pie crust.
- I always end up with more filling than will fit in the pie crust so I put it in a couple ceramic rammekins and cook it along with the pie.
- Bake on the lowest rack of the oven until the top is browned and the center jiggles only slightly when pan is gently shaken (45-55 minutes). If the crust begins to brown excessively, drape it with foil.
- Let cool before serving. But it's good warm too!
LEMON CAKE PIE
A surprise in the first slice, with layers of custard, cake, and whipped cream. My husband has coconut allergies, so if I make it for him I leave the coconut out.
Provided by Jess Michael
Categories Desserts Pies Custard and Cream Pie Recipes Lemon Pie Recipes
Time 1h30m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Press pie crust into a pie plate.
- Mix sugar, milk, coconut, butter, lemon juice, egg yolks, flour, and lemon zest together in a bowl. Beat egg whites in a separate bowl using an electric mixer until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Fold lemon mixture into egg whites; pour into pie crust. Loosely cover the crust with aluminum foil to prevent browning.
- Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake until a knife inserted in the center comes out clean, about 30 minutes more. Cool pie to room temperature, at least 30 minutes; top with whipped cream.
Nutrition Facts : Calories 367.9 calories, Carbohydrate 44.8 g, Cholesterol 72.7 mg, Fat 19.5 g, Fiber 1.7 g, Protein 4.9 g, SaturatedFat 9.7 g, Sodium 222.3 mg, Sugar 30.2 g
LEMON PIE CAKE
Make and share this Lemon Pie Cake recipe from Food.com.
Provided by BRENDA PITTMAN
Categories Dessert
Time 55m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl beat the cake mix and the eggs until well blended. beat in the pie filling. spread into a greased 10 x15 sheet cake pan. bake in a preheated oven at 350 for 20 to 25 minutes , or until toothpick comes out clean. cool on a rack. make frosting by beating the cream cheese and butter until fluffy , add the powdered sugar and vanilla. spread on cooled cake. store cake in refrigerator.
- note= i baked my cake in a 13x9 pan and baked it for 3o to 35 minute i also used a tub of ready to spread cream cheese frosting.it was wonderful !
Nutrition Facts : Calories 234.2, Fat 6.8, SaturatedFat 2.1, Cholesterol 59.4, Sodium 243, Carbohydrate 40.1, Fiber 0.3, Sugar 28.7, Protein 3.4
EASY LEMON SHEET CAKE
A delicious, moist, lemon sheet cake. It is essential to use an 11x17-inch baking sheet or the cake will be too thin or too thick. Store cake in the refrigerator.
Provided by kelliemmo
Categories Desserts Cakes Sheet Cake Recipes
Time 40m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat eggs in a bowl with an electric mixer until light yellow, about 30 seconds; add lemon cake mix and beat until completely incorporated. Mix lemon pie filling into cake batter mixture until well-blended. Spread batter out into an 11x17-inch rimmed baking sheet.
- Bake in the preheated oven until set, about 20 minutes. Cool completely.
- Beat confectioners' sugar, cream cheese, and butter together in a bowl until frosting is smooth; add vanilla and stir. Spread frosting over cooled cake and sprinkle lemon zest over the top.
Nutrition Facts : Calories 310.2 calories, Carbohydrate 47 g, Cholesterol 90.7 mg, Fat 12.2 g, Fiber 0.3 g, Protein 4.3 g, SaturatedFat 6.1 g, Sodium 241.7 mg, Sugar 38.6 g
LEMON LOVER'S POUND CAKE
Everyone raves about this pretty dessert-and it sure doesn't last long with my family. It also freezes beautifully, so why not make two and pop one into the freezer for another day? -Annettia Mounger, Kansas City, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in lemon juice, zest and extract. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Beat just until combined., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° until a toothpick inserted near the center comes out clean, 55-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For icing, in a small bowl, beat the sour cream and butter until smooth. Gradually add confectioners' sugar. Beat in lemon juice and zest. Drizzle over the cake. If desired, top with additional grated lemon zest. Store in the refrigerator.
Nutrition Facts : Calories 658 calories, Fat 26g fat (15g saturated fat), Cholesterol 146mg cholesterol, Sodium 286mg sodium, Carbohydrate 101g carbohydrate (76g sugars, Fiber 1g fiber), Protein 8g protein.
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