5 Minute Lemon Cooler Cake Food

ICED ALMOND-LEMON LOAF CAKE

Steps:

• Preheat the oven to 350°F, with a rack in the center position. Generously butter a 9-by-5-inch loaf pan.
• Into a large bowl, sift the flour, baking powder, baking soda, and salt. Whisk in the almond meal and lemon zest.
• In a stand mixer fitted with the paddle, cream the butter and granulated sugar until light and fluffy, about 5 minutes. Reduce the speed to low and add the eggs one at a time, beating well after each addition and scraping down the sides as needed. Beat in the almond extract. Slowly beat in half the dry ingredients, then the yogurt, then the remaining dry ingredients until incorporated. Raise the speed to medium and beat for 1 to 2 minutes to develop some structure.
• Bake the cake. Scrape the batter into the prepared pan and smooth the top. Bake until risen and lightly browned and a skewer inserted in the center comes out clean, 50 to 60 minutes.
• Cool in the pan on a rack for 15 minutes. Slide a knife around the perimeter and invert the cake onto the rack. Cool completely, then flip right side up.
• Ice the cake. Sift the confectioners' sugar into a medium bowl. Whisk in the yogurt and then the lemon juice, 1 teaspoon at a time, until the icing is smooth, thick, and drips slowly from the whisk. Wave the whisk over the cake to drizzle lines of icing, or scrape the icing over the cake and smooth with an offset spatula.
• Store. Once the icing firms, cover the cake with plastic wrap. It can be kept at room temperature for up to 48 hours, or covered with a layer of foil and refrigerated for up to 5 days.
• If you've tried this recipe, come back and let us know how it was!

LEMON COOLER CAKE

Steps:

• Mix lemon zest into sugar.
• Add flour, baking powder, baking soda and salt to a gallon size ziplock bag and shake.
• Cream together butter and sugar in a bowl.
• Mix in eggs and egg yolks one at a time.
• Mix in 5 tablespoons of lemon juice.
• Slowly add flour mixture and buttermilk alternately until combined.
• Pour into a prepared 9X13 cake pan or two 9 " cake pans and bake 350 degrees for 30-35 minutes.
• Mix juice of one lemon and enough powdered sugar to thicken to a consistency of runny but thick-ish.
• Poke holes in the top of the cake using a fork.
• Drizzle lemon juice mixture over cake and spread to allow lemon to run into holes.
• Allow cake to cool before frosting.
• I recommend using my lemon frosting.

LEMON COOLER CREAM CAKE

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.

HEAVENLY LEMON CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a round cake pan with parchment paper.
• Beat 1 1/4 cup sugar and butter together in a bowl using an electric mixer until smooth; beat in eggs, 1 at a time, beating well before adding the next egg. Stir flour, lemon zest, and baking powder into creamed butter mixture until batter is smooth; pour into the prepared pan.
• Bake in the preheated oven until a knife inserted in the center comes out clean, 45 to 55 minutes.
• Combine 1/2 cup sugar and lemon juice in a saucepan over medium heat; cook and stir until sugar is dissolved, about 5 minutes.
• Poke holes into the top of the warm cake and pour syrup over cake. Cool slightly before cutting.

SHELLY'S 5 MINUTE SUGAR FREE LEMON CAKE

Steps:

• In a measuring cup or microwave safe mug, Mix egg, milk, syrup and oil and combine thoroughly. In a separate bowl, mix pancake mix, pudding mix, protein powder and salt. Tip dry into wet and stir till combined.
• Nuke in microwave for 2 minutes. Let it sit for three or so minutes (it pulls away from the sides) before tipping the cake onto a plate. Yields 4-5 slices.
• I topped it with Sliced Strawberries and Sugar Free Whipped Cream and a Drizzle of Sugar Free Strawberry Topping. I also sampled some with a drizzle of Simply Fruit Orange Marmalade. Yum!

LEMON COOLER "KNOCK-OFF" COOKIES

Steps:

• Preheat oven to 350.
• Mix cake mix, oil, eggs and white chocolate in a large bowl.
• Form into small balls and bake on cookie sheet for about 8-10 minutes.
• Let cool.
• Either sift together powdered sugar and kool-aide mix or place in a food processor.
• After cookies come out of oven let cool a couple of minutes sift powdered sugar over cookies.