Lemon Refrigerator Cake Recipes

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LEMON COOLER CREAM CAKE

Incredibly easy and inexpensive to make. Great for the summer, perfect for all occasions. Can be made with low fat topping.

Provided by CAROLINENOW

Categories     Desserts     Cakes     Lemon Cake Recipes

Time 1h

Yield 24

Number Of Ingredients 7



Lemon Cooler Cream Cake image

Steps:

  • Prepare cake and bake according to package directions in a 9x13 inch baking dish. With a fork, poke holes all over top of cake.
  • Combine 1 cup hot water and 1 cup cold water with one package of lemon gelatin. Stir until gelatin is dissolved, and pour mixture over cake. Chill in refrigerator until cool.
  • In large bowl stir together milk, vanilla pudding mix and remaining package of lemon gelatin until powders are dissolved. Fold in whipped topping and spread mixture over cake. Refrigerate until serving.

Nutrition Facts : Calories 165.5 calories, Carbohydrate 28.1 g, Cholesterol 6.3 mg, Fat 5.1 g, Fiber 0.2 g, Protein 2.4 g, SaturatedFat 3.1 g, Sodium 256.5 mg, Sugar 21 g

1 (18.25 ounce) package lemon cake mix
1 cup hot water
1 cup cold water
2 (3 ounce) packages lemon flavored Jell-O® mix
1 cup milk
1 (3.4 ounce) package instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed

LEMON ICE BOX CAKE

Provided by Food Network

Categories     dessert

Time 3h30m

Yield 6 to 8 servings

Number Of Ingredients 7



Lemon Ice Box Cake image

Steps:

  • Beat the cream cheese in a large bowl with an electric mixer until soft. Add the cream, sugar, lemon zest and vanilla and beat until it just holds stiff peaks.
  • Spread the bottom of a 9-by-13-inch baking dish with 1/2 cup of the whipped cream. Arrange half of the cookies on top of the cream, fitting in as many as possible without overlapping. Spoon half of the remaining cream mixture on top and smooth evenly with an offset spatula. In spoonfuls spaced every 2 inches, dollop half of the lemon curd onto the cream and then use a butter knife to swirl the curd into the cream. Top with another layer of cookies, followed by the remaining cream. Dollop with the remaining lemon curd and swirl into the cream. Cover with plastic wrap and refrigerate until the cookies have softened, at least 3 hours and up to 1 day.
  • Garnish each serving with lemon zest when ready to eat.

4 ounces cream cheese, softened
3 cups heavy cream
1/3 cup confectioners' sugar
2 teaspoons lemon zest, plus for garnish
1/2 teaspoon vanilla extract
11 ounces vanilla wafer cookies
10 ounces lemon curd

LEMON - LIME REFRIGERATOR SHEET CAKE 1960

Make and share this Lemon - Lime Refrigerator Sheet Cake 1960 recipe from Food.com.

Provided by andypandy

Categories     Gelatin

Time 30m

Yield 1 9 x 13 pan, 16 serving(s)

Number Of Ingredients 9



Lemon - Lime Refrigerator Sheet Cake 1960 image

Steps:

  • Prepare cake according to boxed instructions in a 9 x 13 cake pan.
  • Remove when done and poke holes with the end of a wooden spoon or meat fork.
  • Dissolve lime jello with 3/4 cup hot water and then 1/2 cup cold water.
  • Refrigerate jello just until lightly syrupy.
  • Drizzle syrupy jello into the holes in cake and then all over top, concentrating on the holes first.
  • Whip pudding mix, dream whip and the milk together with vanilla until thick.for about five minutes.
  • Spread all over cake, and place in refrigerator, keep chilled until serving.
  • Just a note:.
  • I do remove from fridge and serve almost at room temperature. Note that if left on table for an hour or so does not harm it. Just place in fridge for long periods of time.

Nutrition Facts : Calories 261, Fat 11, SaturatedFat 2.8, Cholesterol 43.5, Sodium 332.6, Carbohydrate 37.2, Fiber 0.3, Sugar 19.7, Protein 3.9

3 ounces lime Jell-O gelatin
1 (3 ounce) box instant lemon pudding mix
1 (1 1/3 ounce) envelope Dream Whip topping mix (one envelope only)
1 1/2 cups cold milk
1 teaspoon vanilla
1 (18 ounce) box lemon cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)

LEMON ICEBOX CAKE

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 5



Lemon Icebox Cake image

Steps:

  • In a large bowl, beat the cream, sugar and lemon zest on high until stiff peaks form. Cut a small hole in the corner of a pastry or plastic bag. Fill with whipped cream. , On a serving plate, arrange 7 cookies in a circle, using one cookie in the center. Pipe 2/3 cup whipped cream over cookies. Repeat layers 8 times. Refrigerate overnight., If desired, garnish with lemon slices.

Nutrition Facts : Calories 530 calories, Fat 37g fat (23g saturated fat), Cholesterol 102mg cholesterol, Sodium 158mg sodium, Carbohydrate 44g carbohydrate (17g sugars, Fiber 2g fiber), Protein 6g protein.

3 cups heavy whipping cream
3 tablespoons sugar
3 tablespoons grated lemon zest
63 Marie biscuits or Maria cookies
Lemon slices, optional

LEMON MERINGUE FRIDGE CAKE

This tangy dessert looks impressive but takes very little effort - most of the ingredients are ready-made, so it is simply a matter of construction

Provided by Cassie Best

Categories     Dessert

Time 35m

Number Of Ingredients 8



Lemon meringue fridge cake image

Steps:

  • Grease and line a 900g loaf tin with baking parchment. Line the base with a row of biscuits. In a bowl, whisk the lemon zest and juice, mascarpone, cream, sugar and 50g lemon curd until thick and holding its shape. Transfer roughly 1 /4 of the mixture to a bowl and chill in the fridge for later.
  • Layer the mascarpone and biscuits into the tin, and add the remaining lemon curd in spoonfuls between the layers. Break some biscuits to fill any gaps. You should have about four layers of biscuits, finishing with a layer of cream. Wrap the tin in cling film and chill for at least 8 hrs, or up to 48 hrs.
  • When you're ready to serve, unwrap the tin and turn the pudding out onto a platter or board. Peel off the parchment. Crush 4 of the mini meringues to a rubble texture and stir through the reserved mascarpone mix. Spread across the top of the pudding, then press the remaining mini meringues and lemon slices on top. Leftovers will keep for one day.

Nutrition Facts : Calories 472 calories, Fat 38 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 19 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium

drizzle of sunflower oil for greasing
1 ½ packs (about 300g) buttery biscuits (we used Fox's Crinkle Crunch Butter)
2 lemons , 1 zested and juiced, 1 sliced to serve
400g mascarpone
400ml double cream
25g icing sugar
100g lemon curd
10 mini meringues

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