Lemon Cake Recipe Using Cake Mix
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 CAKE
This is a wonderful easy recipe that is truly delicious. Lemon sheet cake with a cool lemony cream topping. Everyone who has tried it absolutely loves it.
Provided by LaDonna Reed
Categories Desserts Cakes Lemon Cake Recipes
Time 43m
Yield 20
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 10x15 inch pan with non-stick cooking spray.
- In a large bowl, mix together cake mix and lemon pudding mix. Pour in water and egg whites. Beat on low speed for 1 minute. Increase speed to high and beat for 4 minutes. Pour batter into prepared 10x15 inch pan.
- Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.
- In a large bowl, combine milk, lemon extract and vanilla pudding mix. Beat on low for 2 minutes. Fold in whipped topping. Spread over cooled cake. Store cake in refrigerator.
Nutrition Facts : Calories 158.8 calories, Carbohydrate 30 g, Cholesterol 0.7 mg, Fat 3.1 g, Fiber 0.3 g, Protein 2 g, SaturatedFat 0.5 g, Sodium 310.4 mg, Sugar 12.9 g
LEMON SHEET CAKE
Make and share this Lemon Sheet Cake recipe from Food.com.
Provided by Cindi M Bauer
Categories Dessert
Time 25m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- In a large mixing bowl, add the 4 eggs; beat for at least 30 seconds.
- Add the lemon cake mix, mix until incorporated.
- Add the can of lemon pie filling; mix until blended well.
- Spread into a greased 15x10x1-inch baking pan.
- Bake for 20 minutes.
- Cool before frosting.
- In a small mixing bowl, beat cream cheese, butter and confectioners' sugar until smooth (do not add milk).
- Stir in vanilla extract.
- Spread over cake; then refrigerate until frosting hardens up abit.
- Note: This recipe originally calls for (16 oz.) of a canned lemon pie filling, but I used a (22 oz.) can for the recipe.
Nutrition Facts : Calories 195.7, Fat 7.1, SaturatedFat 3.8, Cholesterol 49.3, Sodium 180.8, Carbohydrate 30.9, Fiber 0.3, Sugar 12.3, Protein 2.4
SUPER-MOIST CAKE MIX LEMON POUND CAKE
I came upon this recipe with the help of Duncan Hines, as this was on the side of the box. I changed it up some and it's to die for! If you like lemon, you'll love this pound cake!
Provided by BeanPole
Categories Dessert
Time 1h5m
Yield 12-16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F and grease bundt pan.
- Combine cake mix, pudding mix, eggs, water and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pan.
- Bake at 350°F for 50 to 60 minutes or until toothpick inserted in center comes out clean. (I cook mine for 50 mins.) Cool in pan 25 minutes. Invert onto heat resistant serving plate. Cool completely.
- For glaze, place frosting in microwave-safe bowl. Microwave on high power 10 to 15 seconds. Stir until smooth. Repeat if necessary. Do not over heat. Add Lemon extract one teaspoon at a time until desired flavor is reached. Stir well. (I use 2 teaspoons for a moderate lemon taste. Add more according to preference.) Drizzle over cake.
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