GLAZED LEMON FLUTE CAKE
My husband says this is the best lemon cake he's ever eaten. A cake mix and lemon gelatin make it a breeze to prepare.-Brenda Daugherty, Lake City, Florida
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12-16 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the cake mix, gelatin, eggs, water and oil. Beat on low speed for 1 minute. Beat on medium for 2 minutes. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 38-42 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. , Combine glaze ingredients; drizzle over warm cake. Cool completely before cutting.
Nutrition Facts : Calories 283 calories, Fat 13g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 231mg sodium, Carbohydrate 38g carbohydrate (26g sugars, Fiber 1g fiber), Protein 4g protein.
LEMON POKE CAKE II
This is a moist lemony cake. It is called a poke cake because you poke holes in it to absorb the glaze. If you want, you can serve this with vanilla ice cream or whipped topping.
Provided by MARBALET
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 55m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).Grease and flour a 9x13 inch pan.
- In a large bowl, stir together the cake mix and instant pudding. Add the water, oil and eggs, mix until smooth and well blended. Spread batter evenly into the prepared pan.
- Bake for 40 to45 minutes in the preheated oven, until a toothpick inserted comes out clean. While the cake is still hot, poke holes in the top with a fork. In a small bowl, mix together the lemon juice and confectioners sugar until smooth. Pour over hot cake.
Nutrition Facts : Calories 200.2 calories, Carbohydrate 30.9 g, Cholesterol 31.4 mg, Fat 7.9 g, Fiber 0.3 g, Protein 2 g, SaturatedFat 1.2 g, Sodium 206.2 mg, Sugar 19.3 g
LEMON JELLO CAKE
Make and share this Lemon Jello Cake recipe from Food.com.
Provided by Duane and Ginger Va
Categories Gelatin
Time 45m
Yield 12-16 serving(s)
Number Of Ingredients 8
Steps:
- Mix cake ingredients together for 4 minutes.
- Bake in metal non stick 9x13 inch pan @350 for 40 minutes.
- or,if using a glass baking dish bake @325 for 45 minutes.
- Poke holes all over the cake while hot.
- Mix together icing: powdered sugar and lemons (grated rind and juices).
- Pour this over the cake immediately, while it is still hot from the oven.
- Serve warm or cold.
Nutrition Facts : Calories 456.9, Fat 22.2, SaturatedFat 4.3, Cholesterol 68, Sodium 362.1, Carbohydrate 61.2, Fiber 0.5, Sugar 44.9, Protein 4.6
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
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
LEMON JELLO CAKE
This Lemon Jello Cake is perfect anytime of year, but it's especially great for Easter and the 4th of July. It's an easy lemon cake that uses a few shortcuts to speed things up!
Provided by Sweet Basil
Categories 500+ Best Dessert Recipes America's Best 4th of July Desserts, Recipes and Sides Over 100 Easter Recipes for Spring
Time 37m
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Spray a 9x13-inch baking dish with nonstick spray and sprinkle with flour.
- Tip and tap the edges of the cake pan to coat it with flour.
- In the bowl of a mixer, mix the cake mix, eggs, water, oil and jello together.
- Pour into the greased and floured pan.
- Bake for 27-30 minutes. While the cake is in the oven, prep the icing (see instructions below).
- When cake is done, prick with a fork while still hot.
- Immediately pour lemon icing over top.
- In a small bowl, mix the lemon juice and powdered sugar until smooth.
Nutrition Facts : ServingSize 1 g, Calories 375 kcal, Carbohydrate 56 g, Protein 4 g, Fat 16 g, SaturatedFat 2 g, Cholesterol 62 mg, Sodium 364 mg, Fiber 1 g, Sugar 37 g, UnsaturatedFat 13 g
LEMON-LIME GELATIN CAKE
This was the very first cake I ever made with my Grandma Effie. I must have been about 10 years old then. We both knew how much my daddy loved Lemon Pie and I wanted to make him something different using lemon....and this is the cake I made. It was yummy! But what made it all worth it....was to see my daddy smile and lick his lips. Well since then Grandma Effie died in 1982 and daddy died in 2001....but every time I make it I SMILE and LICK my lips....memories are a wonderful thing! *Google pic*
Provided by Sandy Griffith @MomNana
Categories Cakes
Number Of Ingredients 3
Steps:
- Follow directions on cake box. Bake. While cake is baking.... Dissolve gelatin in 3/4 cup boiling water; add 1/2 cup cold water and set aside at room temperature. When cake is done remove from oven and poke holes in cake with end of wooden spoon, about 1 1/2 inches a part; with cup, slowly pour gelatin mixture into holes. Top with cool whip and refrigerate at least 2 hours. Enjoy!
LEMONY LEMON CAKE
This triple lemon cake is the perfect dessert for any occasion. The lemon cake mix is combined with lemon gelatin and the warm cake is drizzled with a lemon glaze for the ultimate lemon flavor.
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Grease a 9x13 baking pan. Combine the gelatin powder and hot water in a large bowl. Mix well until the gelatin dissolves then let the mixture cool completely. When the gelatin liquid is cool, stir in the cake mix, oil, eggs, and lemon juice. Mix well. Pour the cake batter into the prepared baking pan. Place the pan in the oven and bake at 350 degrees F for 30 minutes or until the cake springs back lightly when touched. Remove the pan from the oven and place on a wire rack. Immediately prepare the glaze by combining the powdered sugar and lemon juice and mix until it is a drizzling consistency. Evenly pour the lemon glaze over the hot cake. Let the cake cool completely before serving. Store the cake at room temperature in an airtight container for up to 4 days.
Nutrition Facts :
LEMON JELLO CAKE
If you love lemon-flavored desserts you will love this easy to make Lemon Jello Cake. One of my favorite cakes to make.
Provided by Chef Rodney
Categories Cake & Cupcakes
Time 1h
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F.
- In a large mixing bowl, combine all the cake ingredients. Beat for 3 minutes with an electric mixer on medium speed.
- Pour the batter into a pan lined with parchment paper or a greased bundt pan.
- Bake for the time listed on the cake mix package based on the size and type of pan you are using. A toothpick should come out clean once the cake is done. Let the cake cool in the pan for 10 minutes then remove to a wire rack.
Nutrition Facts : Calories 248 kcal, Carbohydrate 20 g, Protein 2 g, Fat 18 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 49 mg, Sodium 60 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving
LEMON POKE CAKE
PERFECT Lemon Poke Cake. Original recipe! Moist, easy, and bursting with lemon flavor, this old fashioned lemon jello cake will melt in your mouth!
Provided by Erin Clarke / Well Plated
Categories Dessert
Time 45m
Number Of Ingredients 10
Steps:
- Place a rack in the center of your oven and preheat the oven to 375 degrees F. Coat a 9x13-inch pan with nonstick spray.
- Dissolve the gelatin in the boiling water. (I measured the water into a large measuring cup, then stirred the gelatin right in. You could also do this in a heatproof bowl.) Let cool to room temperature.
- In a medium mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat together the oil, applesauce, and eggs until combined. Beat in the cooled gelatin. Reduce the speed to low, then slowly add in the cake mix, stopping as soon as the dry ingredients disappear.
- Pour the batter into the prepared pan. Bake for 25 to 30 minutes, until the top springs back lightly when touched and a toothpick inserted in the center comes out clean with just a few moist crumbs clinging to it.
- While the cake bakes, in a medium bowl, whisk together the powdered sugar and lemon juice until smooth.
- While the cake is still warm, use the tines of a fork to poke holes all over the top. Pour the glaze slowly and evenly over the top, allowing it to drip down into the holes. Let cool to room temperature. Enjoy warm or hot with plenty of fresh berries and whipped cream.
Nutrition Facts : ServingSize 1 slice of 20, Calories 201 kcal, Carbohydrate 32 g, Protein 2 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 37 mg, Sugar 13 g
BOX MIX LEMON JELLO CAKE
If you love lemon, this is the cake for you! It has a lovely lemon flavor and is cool and refreshing...also very easy to make, starts with a mix :)
Provided by Karen..
Categories Gelatin
Time 55m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Combine cake mix, Jello mix, oil, water and eggs at low speed and then beat at high speed for 3 minutes.
- Pour into a greased and floured 9 x 13 inch pan and bake for 40 minutes.
- While baking, mix the lemon juice and powdered sugar together until well combined.
- While cake is still hot, poke hole in it with a fork all over the top.
- Pour lemon juice mixture all over it.
- Cool completely and frost with whipped topping.
- Store in refrigerator.
Nutrition Facts : Calories 500.9, Fat 25.2, SaturatedFat 7.2, Cholesterol 71.4, Sodium 348.6, Carbohydrate 65.6, Fiber 0.5, Sugar 49.3, Protein 4.8
17 EASY WAYS TO USE LEMON CAKE MIX
These lemon cake mix recipes are a shortcut to dessert! From cookies to bundt cake to cupcakes, there are plenty of treats you can make with lemon cake mix.
Provided by insanelygood
Categories Desserts Recipe Roundup
Number Of Ingredients 17
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a lemon cake mix treat in 30 minutes or less!
Nutrition Facts :
LEMON GELATIN POUND CAKE
Provided by foodista
Time 2h
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. In a large bowl, with an electric mixer at low speed, beat together yellow cake mix, eggs, cooking oil, water, lemon extract, vanilla extract, and lemon gelatin for 4 minutes. Spray a fluted cake pan with vegetable cooking spray. Pour the batter into the prepared pan. Bake for 45 minutes. Cool in pan for 10 minutes. Remove from pan onto a wire rack. For glaze: In a medium bowl, mix together powdered sugar with lemon juice. Drizzle the glaze over the warm cake.
LEMON GELATIN CAKE
Steps:
- Preheat oven to 350. Combine ingredients. Beat 2 minutes, and pour batter into greased 9"x13" glass baking dish. Bake 45 minutes. Prepare glaze by combining powdered sugar and lemon juice. Poke holes in cake with fork while still hot. Spread glaze over top of cake while hot.
LEMON JELLO CAKE
There are many versions of this recipe around. Mine is from my mother, and when she asked what cake I wanted for my 10'th birthday -- Lemon Jello! We've been eating this in my family literally all of my life. This version is great due to the tangy glaze. The glaze makes the lemon zing and it's soooo good.
Provided by Sharon Whitley
Categories Cakes
Time 1h10m
Number Of Ingredients 9
Steps:
- 1. Boil 3/4 cup water and mix it with the 2 packages of jello. Stir until dissolved, and let cool. While jello is cooling, grease tube or Bundt pan.
- 2. In large bowl, mix cake mix, eggs, oil, and lemon flavoring. Mix on medium speed for 2 minutes. Add Jello mixture and mix well. Pour into greased pan and bake for 55 minutes, or until toothpick comes out clean.
- 3. Cool cake for 15 -20 minutes, and turn out of pan. Make icing/glaze and ice while cake is warm. Let cool and serve.
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Reviews 49Category DessertCuisine AmericanTotal Time 40 mins
- In a large bowl, combine cake mix, jello powder, eggs, oil and water. Beat until well blended. Pour batter into a GREASED and FLOURED 13 x 9 inch cake pan. Bake at 350 degrees for 35 minutes (or until a toothpick inserted into center of cake comes out clean).
- While cake is baking, make the icing, by mixing the powdered sugar with the fresh lemon juice and lemon zest (rind), until fully combined.
- When cake is done, remove pan to a wire rack. While cake is still hot, poke holes over the entire surface of the cake, using a chop stick, a straw, or the handle end of a spoon. Make holes every inch or so across the top of cake. Pour on the lemon glaze, and spread it evenly across top of cake, to cover. Let cake cool down to room temperature (so glaze will firm up), then cut into pieces and serve. Enjoy!
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- Preheat the oven to 350 degrees. Spray a cake pan with nonstick spray and sprinkle with flour.Tip and tap the edges of the cake pan to coat it with flour.
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- Preheat the oven to 350/177C. This recipe will make a three-layer cake using 8-inch cake pans and a two-layer cake using 9-inch cake pans. Line the pans with parchment paper and spray the sides with a baking spray.
- Prepare the lemon cake: In a large mixing bowl, beat together softened butter, sugar and lemon extract for a few minutes until fluffy. Add the eggs and beat again until creamy and smooth, about 2 to 3 minutes. Next, pour in the milk but don't mix it in yet (I recommend using warm milk). In a separate bowl, combine all the dry ingredients: flour, baking powder and salt. Sift the dry ingredients into the cake batter and whisk in the dry ingredients and milk by hand to avoid over-mixing the batter. Add the lemon zest last and fold it in gently.
- Divide the cake batter evenly between the prepared pans. Bake in preheated oven for approximately 30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake layers to cool completely on a wire rack, then use a long, serrated knife to level off the tops. Place the cake layers into the freezer for faster cooling.
- While the cake layers are baking, prepare the lemon curd. Juice approximately 4 to 5 large lemons over a fine mesh strainer set up over a glass bowl or large measuring cup. Double strain the juice for smoothest lemon curd. Set juice aside. In a small stainless steel pot, combine the eggs, egg yolks and sugar. Whisk vigorously for 3 to 4 minutes, until the mixture is thick and more pale in color; it should ribbon off the whisk. Add the lemon juice and whisk to combine.
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