Lemon Delight Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a 7x11 inch baking dish, combine flour, melted butter and half of pecans. Spread mixture evenly and bake 25 minutes, or until golden brown. Let cool completely.
• In medium bowl, cream together cream cheese and confectioners' sugar until smooth. Spread over cooled crust. Chill 30 minutes in refrigerator.
• Spread lemon pie filling over chilled dessert. Spread whipped topping over lemon filling, and top with remaining pecans. Refrigerate until serving.

Steps:

• Mix flour, margarine, and pecans.
• Pat into a 13x9 inch baking dish and bake 15 minutes at 375 degrees; cool.
• Beat 1 cup Cool Whip, powdered sugar, and cream cheese until fluffy.
• Spread evenly on nut crust.
• Stir together pudding mix, lemon juice and milk; when thickened, spread over the second layer.
• Spread remaining container of Cool Whip evenly over top.
• Refrigerate at least 4 hours.

Steps:

• Mix flour, pecans, sugar and margarine and press into a 9x12x2 inch baking dish.
• Bake 15 minutes at 350 degrees.
• While crust cools, mix sugar, cream cheese and 1 cup of cool whip.
• Spread over cooled crust.
• Beat pudding as directed on package and spread over cream cheese mixture.
• Spread Cool Whip over pudding mixture and sprinkle with some chopped pecans for garnish, if desired.
• Refrigerate for at least 4 hours.
• Cut into squares to serve.

Steps:

• Heat oven to 325°F Generously grease and flour 12 cup bundt pan. In large bowl, combine all cake ingredients. Blend at low speed until moistened; beat additional 3 minutes at medium speed. Pour batter into greased and floured pan.
• Bake at 325 F for 40 to 50 minutes or until toothpick inserted near center comes out clean. Remove cake from oven. With long tined fork, poke deep holes every inch. In small bowl, blend glaze ingredients until smooth. Spoon half of glaze over hot cake while in pan. Let stand for 10 minutes and invert onto serving plate. Spoon remaining glaze over cake. Cool completely.
• Rum Cake Version:.
• Instead of 3/4 cup orangejuice, add 1/2 cup apple juice and 1/4 cup rum. Instead of lemon extract, use vanilla. For the glaze melt powdered sugar,1 tblsp butter, 1/4 cup rum,1/4 c.apple juice and a pinch of nutmeg in a saucepan. Pour warm over cake.

Steps:

• Put 1 can of carnation milk (low fat and 2% works fine) in the freezer for 1 hr before preparing recipe.
• Crust.
• 1/2 c brown sugar.
• 1/2 c butter (or margarine).
• 24 graham crackers (crushed into crumbs - or just buy the crumbs).
• Mix together and press 3/4 of the crumb mix into 9"x13" cake dish. (Keep1/4 for topping).
• Filling.
• Mix 1 package of lemon jello with 1/2 c boiling water (set aside).
• Pour chilled carnation milk into bowl and whip (almost triples in height).
• Add dissolved jello mix and continue to whip.
• Add 1/2 c sugar and continue to whip.
• Add lemon juice to taste and continue to whip.
• Pour filling into cake dish.
• Put the remainder of the crumb mixture onto the top.
• Place cake dish into the fridge for at least an hour before serving.

Steps:

• In a large bowl, fold whipped topping into chocolate sauce just until blended. Split cake horizontally into three layers; place one layer on a serving plate. Spread with a fourth of the topping mixture and a fourth of the toffee bits. Repeat layers. Top with remaining cake layer. , Frost the top and sides with remaining topping mixture; sprinkle with remaining toffee bits. Cover and refrigerate for 4 hours. Refrigerate leftovers.

Steps:

• In a small bowl, combine the flour, pecans and salt. Stir in butter. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 20-25 minutes or until golden brown. Cool on a wire rack., In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping. Spread over crust. Top with pie filling. Store in the refrigerator.

Steps:

• Preheat oven to 35o degrees.
• Cut butter into flour, then add nuts and press into bottom of ungreased 13x9 inch pan.
• Bake crust at 350 degrees for 30-35 minutes, or until it begins to brown (takes a long time).
• Cool crust before adding other layers.
• Mix together softened cream cheese, powdered sugar, and 1 1/2 cups of the Cool Whip.
• Mix until well blended and spread evenly over crust.
• Beat pudding mixes and milk together well and spread over cream cheese layer.
• Spread remaining Cool Whip on top.
• Refrigerate until it sets.

Steps:

• Arrange one rack in the upper third of the oven and the other in the lower third. Preheat the oven to 325° F. Lightly butter two 15 × 11-inch baking pans, cut parchment or wax paper to fit over the bottoms, and butter the parchment paper. Sprinkle flour over the parchment and tap it around to cover the butter evenly. Tap out any excess flour. Prepare the Sponge Cake batter as described on page 365. Divide the batter between the two pans, spreading it into an even layer that reaches into the corners of the pans. Bake until the cake is light golden and the center springs back when poked lightly with a finger, about 20 minutes. Remove and cool in panson wire racks 15 minutes. Invert the cake pans onto the racks. Carefully lift the pans and peel off the parchment paper. Cut eight 3-inch circles from each cake with a biscuit cutter or glass. Set the cake circles aside.
• Remove the yellow zest from the lemons in long strips with a vegetable peeler. (Avoid removing the white pith under the zest; it will make the pastry cream bitter.) Squeeze the juice from the lemons and set aside. Pour 1 1/2 cups of the milk into a heavy saucepan and toss in the lemon zest. Heat over medium heat just until bubbles form around the edge of the saucepan. Whisk granulated sugar, cornstarch, salt, and remaining 1/2 cup cold milk together in a small bowl until the cornstarch is dissolved. Ladle about half the hot milk into the cornstarch mixture, whisking constantly until the sugar is dissolved. Scrape the cornstarch mixture into the saucepan, increase the heat to medium, and cook, stirring constantly and paying special attention to the bottom and corners of the pan, just until the mixture comes to a boil and thickens, about 3 minutes. Remove the pan from the heat, drop the yolks and egg into the same small bowl used above, then pour about half the thickened milk mixture slowly into the yolks, whisking constantly. Scrape the mixture into the saucepan and return pan to the heat. Stir constantly, until the pastry cream thickens further, 3 to 4 minutes. Strain the pastry cream into a bowl and beat until smooth and creamy. Set aside to cool, with a piece of plastic wrap pressed directly to the surface of the pastry cream. Beat in the lemon juice. Chill thoroughly.
• Stir water and granulated sugar together in a small saucepan over medium heat until the sugar is dissolved and the syrup comes to a boil. Pour into a heatproof bowl and stir in 1/2 cup Limoncello.
• Remove the zest from the lemons in wide strips with a vegetable peeler. Pour the Limoncello, white wine, and granulated sugar into a small saucepan. Toss in the lemon zest and bring to a boil, stirring to dissolve the sugar. Stir the potato starch and the water together in a small bowl until the starch is dissolved, then stir into the boiling liquid. The sauce will thicken immediately. Lower the heat so the sauce is simmering, and cook, stirring, until the sauce is thickened further, about 5 minutes. Strain the sauce into a small bowl and cool to room temperature.
• Whip the heavy cream in a chilled bowl until it forms stiff peaks. Fold the whipped cream into the chilled pastry cream with a rubber spatula. Pour the lemon syrup into a wide, shallow bowl. Dip eight of the sponge-cake circles in the syrup for a second or two. Arrange the circles, dipped side up, on a wire rack set over a baking sheet. Spread 1/4 cup of the pastry cream over each cake circle. Dip the remaining cake circles in the remaining syrup, and center them, dipped side up, over the pastry cream. Top with the remaining pastry cream, dividing it evenly and spreading the cream into a dome. Place the baking sheet in the refrigerator and chill thoroughly. The delizie can be prepared to this point up to 1 day in advance. Cover them securely with plastic wrap.
• Stir the confectioners' sugar, water, and corn syrup together in a small saucepan. Stir over the lowest heat possible until the mixture is smooth and an instant-reading thermometer registers 95° F. (Alternatively, you can dip the bottom of the saucepan in very hot water until the fondant reaches the desired temperature.) Pour or drizzle the fondant over the chilled cakes slowly, to enrobe them completely. The coated cakes can be refrigerated for up to 1 day, but after that the fondant will begin to melt. Serve chilled, spooning some of the Limoncello sauce around each one.

Steps:

• In a small heavy saucepan, combine egg and lemonade concentrate. Cook and stir over low heat until mixture is thickened and reaches 160°, 8-10 minutes. Cool to room temperature. Stir in lemon peel and vanilla. , In a small bowl, beat cream cheese and lemon mixture until blended. Spoon into 2 dessert dishes. Refrigerate until chilled.