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
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
LEMON-LIME POUND CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 3h45m
Yield 16 servings
Number Of Ingredients 18
Steps:
- For the cake: Preheat the oven to 325 degrees F.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together the granulated sugar and butter. Add the eggs one at a time, mixing after each addition. Combine the flour and salt in a small bowl, then add it to the butter-sugar mixture 1 cup at a time, mixing after each addition. With the mixer on low, slowly add the lemon-lime soda and mix until combined. Add the lemon and lime zests and mix. Scrape the bowl and mix again.
- Thoroughly spray a Bundt pan with nonstick baking spray. Add large spoonfuls of batter to the pan until filled, then even out the surface. Bake for 1 hour and 10 minutes to 1 hour and 15 minutes (a toothpick inserted in the center should not come out totally clean, but it shouldn't be wet with batter either). Let the cake sit in the pan for 15 minutes, then carefully turn it out onto a cake plate and let it cool.
- For the glaze: Combine the powdered sugar, lemon zest and juice, lime zest and juice, salt and about 1 tablespoon water in a bowl and gently whisk until thick but pourable; add a little extra water if needed. Use a large spoon to drizzle the glaze all over the cake. Sprinkle over more zest to decorate. Let the glaze set before serving.
- Whip the heavy cream and granulated sugar together in a large bowl until it forms soft peaks. Slice the cake and serve with the whipped cream and berries!
LEMON LIME POKE CAKE
Betty Crocker™ Super Moist™ white cake mix and frosting come together in this citrus flavored cake - a delicious dessert treat.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with cooking spray.
- Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and egg whites and adding 2 teaspoons of the lemon peel. Cool in pan on cooling rack 20 minutes.
- Meanwhile, in small bowl, pour boiling water over gelatin; stir until gelatin is dissolved. Poke cake every inch with handle of wooden spoon or tines of meat fork halfway into cake. Pour gelatin slowly over cake to fill holes. Cool completely, about 1 hour longer.
- In small bowl, mix frosting, lime peel and remaining 1 teaspoon lemon peel until well blended. Frost cake. Sprinkle with sugar.
Nutrition Facts : Calories 407, Carbohydrate 63 g, Fat 3, Fiber 0 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 361 mg
LEMON-LIME MAGIC CAKE
A citrusy lemon-lime filling is poured over white cake batter so the filling becomes the bottom layer and the cake layer rises to the top. It's magic and delicious!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h25m
Yield 18
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
- In large bowl, beat Cake Layer ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour in pan.
- In another large bowl, mix Lemon-Lime Layer ingredients with whisk until smooth. Evenly pour over top of cake batter in pan; mixture will sink to bottom as you pour over cake batter.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes. Refrigerate at least 4 hours to chill. Spread whipped topping over chilled cake. Sprinkle with additional lemon and lime peel if desired. Using a serving spatula and a knife to carefully help slide pieces off, cut into 6 rows by 3 rows. Store covered in refrigerator.
Nutrition Facts : Calories 270, Carbohydrate 41 g, Cholesterol 75 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 29 g, TransFat 0 g
KEY LIME CAKE III
This is a very moist cake. Very easy to make. If you like key lime, you will love this cake.
Provided by Judy
Categories Desserts Cakes Cake Mix Cake Recipes Layer Cake
Yield 30
Number Of Ingredients 9
Steps:
- Combine cake mix, gelatin mix, oil, eggs and orange juice. Pour into three 8 inch cake pans. Bake according to instructions on box. Allow to cool, then frost.
- To make the frosting: In a large bowl, beat the butter and cream cheese until light and fluffy. Add lime juice and confectioners sugar. Mix well.
Nutrition Facts : Calories 297.3 calories, Carbohydrate 32 g, Cholesterol 45.6 mg, Fat 18.2 g, Fiber 0.2 g, Protein 2.8 g, SaturatedFat 5.8 g, Sodium 189.5 mg, Sugar 26.2 g
LEMON ICE-BOX CAKE I
Light, fluffy dessert-like cake with a taste of cheesecake.
Provided by Glenda
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Yield 24
Number Of Ingredients 10
Steps:
- To Prepare Crust: mix graham crackers, 1/2 cup sugar and melted butter and press into 9 x 13 inch pan.
- Mix lemon gelatin with 1 cup boiling water and let cool.
- Meanwhile, whip the chilled evaporated milk, add the 1 cup sugar and lemon juice. Whip until sugar is dissolved. Whip in the cooled gelatin into the milk mixture then stir in pineapple.
- Pour lemon mixture over crust in pan. Sprinkle with 1/2 cup crushed graham crackers and chopped maraschino cherries if desired. Chill several hours or overnight. Variation: Mix one 8 ounce package of cream cheese with the 1 cup sugar; add this to the whipped milk, gelatin and lemon juice mixture. Stir in pineapple then proceed as above.
Nutrition Facts : Calories 169.4 calories, Carbohydrate 28.2 g, Cholesterol 14.7 mg, Fat 6.1 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 3.3 g, Sodium 123.4 mg, Sugar 21.7 g
LEMON LIME POKE CAKE
Make and share this Lemon Lime Poke Cake recipe from Food.com.
Provided by Theresa Thunderbird
Categories Dessert
Time 4h
Yield 1 cake
Number Of Ingredients 5
Steps:
- Place cake layers,top sides up in 2 clean 9-inch round cake pans.
- Pierce layers all over with a fork.
- Stir 1 cup boiling water into each flavor of jello (in separate bowls) for 2 minutes until dissolved.
- Carefully pour lemon jello over 1 cake layer and lime jello over the other layer Refrigerate for 3 hours.
- Dip bottom of cake pan in warm water for 10 seconds to loosen cake.
- Unmold onto serving plate.
- Spread about 1 cup of Cool Whip over the top.
- Unmold the other layer and place on top of the first layer.
- Frost with remaining Cool Whip.
- Keep refrigerated.
Nutrition Facts : Calories 4896.7, Fat 196.1, SaturatedFat 103.1, Cholesterol 17.7, Sodium 3787.8, Carbohydrate 739.8, Fiber 7.1, Sugar 539.6, Protein 65.4
LUSCIOUS LIME ANGEL SQUARES
A creamy lime topping turns angel food cake into these yummy squares that are perfect for potlucks or picnics. "You can eat a piece of this light and airy dessert without feeling one bit guilty," notes Beverly Marshall of Orting, Washington. "I adapted this luscious treat from another recipe. It is super-easy to make."
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 15 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, dissolve gelatin in boiling water. Refrigerate until mixture just begins to thicken, about 35 minutes. Place cake cubes in a 13x9-in. dish coated with cooking spray; set aside., In a small bowl, beat cream cheese until smooth. Beat in the sugar, lemon juice and zest. Add gelatin mixture; beat until combined. Fold in 1-1/2 cups whipped topping. , Spread over top of cake, covering completely. Refrigerate for at least 2 hours or until firm. Cut into squares; top with remaining whipped topping.
Nutrition Facts : Calories 139 calories, Fat 4g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 145mg sodium, Carbohydrate 21g carbohydrate, Fiber 0 fiber), Protein 3g protein.
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Cuisine AmericanTotal Time 45 minsCategory Cakes, DessertsCalories 308 per serving
- Combine cake mix, egg whites, evaporated milk, water and oil in a large bowl. Beat for 2 minutes at medium speed.
- Turn batter into pan and bake as for 13x9 instructions on the box. (varies, I used Duncan Hines and it was 25-30 minutes, but check the box for the brand you are using).
- Remove cake from oven and cool for 30 minutes. Using a large-tyned fork (I used a meat serving fork), prick holes in the cake about 1/2-inch apart.
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