Lemon Lust Cake Recipes

Steps:

• Cut margarine into flour until it forms a crumbly dough.
• Add the nuts.
• Spread into a 9x13 ungreased pan, and cook at 350°F until lightly browned (20-25 minutes).
• Cool Completely.
• In a bowl: add together 8 oz. Cool Whip with confectioners sugar, lemon peel, and cream cheese. Blend.
• Spread over cooled crust and refrigerate for 1 hour.
• Mix pudding with the milk until smooth.
• Spread over the refrigerated layer of cheese mix. Refrigerate for another hour.
• Spread remaining Cool Whip on dessert and garnish with chopped nuts.
• Serve!

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Cut butter into flour until mixture is crumbly, pea-size. Stir in chopped nuts.
• 3. Press into 9x13 baking pan and bake 15 -20 minutes until light brown. Remove from oven and cool completely.
• 4. Beat cream cheese and powdered sugar until creamy. Fold in 1 cup of the cool whip. Spread over cooled crust.
• 5. Mix jello and milk until well mixed and creamy, pour over cream cheese layer and spread evenly.
• 6. Top with 2 cups cool whip and chopped nuts if desired. Refrigerate.

Steps:

• The cake: position oven rack in center of oven; preheat oven to 350°; grease the bottom and sides of two 9-inch round cake pans; dust pans with flour and tap out excess.
• Sift together the cake flour, baking powder, and salt into a bowl; whisk to combine; set aside.
• In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until cream, about 30 seconds.
• Gradually add in sugar; beat at high speed until well blended and light, about 3 minutes.
• Scrape down sides of bowl as needed; decrease speed to medium and add the eggs one at a time, beating well after each addition and mixing until blended.
• Beat in the lemon zest and lemon juice until blended.
• Decrease speed to low and add the flour mixture in three additions, alternating it with the milk in two additions, and mixing just until blended.
• Scraped batter into prepared pans, dividing it evenly, and smooth the tops with a rubber spatula.
• Bake cakes for 22-25 minutes, until they are golden brown around the edges and a pick comes out clean.
• Cool cakes in pans on wire racks for 15 minutes; invert cakes onto the wire racks and let cool completely.
• The filling: in a bowl of an electric mixer, using the whisk attachment, beat the heavy cream at high speed until firm peaks form; transfer the whipped cream to a smaller bowl, cover, and refrigerate.
• In the same mixer bowl (no need to wash it), using the paddle attachment, beat the cream cheese at medium speed until very creamy, about 2 minutes.
• On low speed, beat in the vanilla extract.
• Add the lemon curd and beat at medium speed until well blended and smooth, about 1 minute.
• Remove the bowl from the mixer stand and, using a rubber spatula, gently fold in the whipped cream until almost completely blended.
• Cover the bowl and refrigerate while you make the syrup and buttercream.
• The syrup: In a small saucepan, combine the water, lemon juice, and sugar; bring to a boil over med-high heat, stirring occasionally to dissolve the sugar; remove the pan from the heat and set aside at room temperature.
• The buttercream: in a bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until cream and light, about 2 minutes.
• At medium speed, gradually add the lemon curd, a large spoonful at a time, then add the salt and beat at med-high speed until creamy and light, about 1 ½ minutes; set aside at room temperature while you assemble the cake.
• Assemble cake: using a long serrated knife, trim off the domed tops of the cakes so that they are even; cut each cake horizontally into 2 layers; reserve one of the flat bottom layers for the top of the cake.
• Place another layer cut side up on a cardboard cake round or flat serving plate; generously brush with some of the lemon syrup.
• Spoon a scant cup of the filling onto the cake and, using a small offset spatula, spread it into an even layer, leaving a ½ inch border around the edge of the cake.
• Top with another cake layer and brush it with more syrup; top with another scant cup of filling.
• Repeat with another layer, more syrup, and remaining filling.
• Brush the cut side of the reserved cake layer with remaining syrup; place the layer cut side down on top of the cake.
• Frost the sides and top of the cake with the buttercream.
• Serve the cake at room temperature; if it has to be refrigerated, let stand at room temperature for about 45 minutes before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine the flour and butter using a pastry cutter until a ball forms. Press into the bottom of a 9x13 inch baking dish.
• Bake for 25 minutes in the preheated oven, or until lightly golden. Remove from oven and allow to cool completely.
• In a medium bowl, beat the cream cheese and sugar together until smooth and well blended. Spread evenly over the cooled crust. In another bowl, whisk together the lemon pudding mix and milk for 3 to 5 minutes. Spread over the cream cheese layer. Chill until set, then top with whipped topping.

Steps:

• Heat oven to 375°F. Make and bake drop cookies as directed on pouch. Cool completely, at least 30 minutes. Set aside 6 cookies for garnish.
• In food processor, process half of the remaining cookies to coarse crumbs. Remove to medium bowl. Continue to process second half of remaining cookies to coarse crumbs; add to bowl. Stir in melted butter until well blended. In ungreased 13x9-inch pan, press cookie crumb mixture firmly in bottom. Set aside.
• In medium bowl, beat cream cheese, powdered sugar and lemon peel with electric mixer on medium speed until smooth, scraping down sides of bowl frequently. Beat in 2 cups whipped topping. Spread over cookie crust.
• In another medium bowl, beat dry pudding mix and milk with whisk about 2 minutes or until thick. Spread over cream cheese mixture. Spread remaining whipped topping over pudding layer. Cover and refrigerate 4 hours.
• When ready to serve, place 6 reserved cookies into quart-size resealable food-storage plastic bag. Seal bag; coarsely crush cookies with rolling pin. Sprinkle on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.