Lusciouslemonadelayercake Recipes

Steps:

• Preheat oven to 350°F.
• To prepare cake: Place first 5 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes).
• Add eggs and egg whites, 1 at a time, beating well after each addition.
• Combine flour, baking powder, salt and baking soda; stir will with a whisk.
• Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with four mixture; beat well after each addition.
• Cut a circle of parchment paper for bottom of 2 (9-inch) round cake pans and spray sides with cooking spray.
• Divide batter between pans.
• Sharply tap pans once on counter to remove air bubbles.
• Bake at 350°F for 20 minutes or until wooden pick inserted in center comes out clean.
• Cool in pans 10 minutes on a wire rack; remove from pans.
• Cool completely on wire rack.
• To prepare frosting: Place 2 tablespoons butter and the next 4 ingredients in a large bowl; beat with a mixer at high speed until fluffy.
• Add powdered sugar and beat at low speed just until blended (do not over beat).
• Chill 1 hour.
• Place 1 cake layer on a plate; spread with 1/2 cup frosting.
• Top with remaining cake layer.
• Spread remaining frosting over top and sides of cake.
• Store cake loosely covered in the refrigerator.

Steps:

• For the cake, beat the cake mix and eggs until blended using a mixer on low.
• Fold in lemon pie filling (do not beat in).
• Spread in a greased 13 x 9 inch pan and bake at 350 for 20-25 minutes. (You might also want to put parchment paper on the bottom, greased on both sides, for easy removal.).
• For the frosting, mix the butter and cream cheese until smooth using the mixer on low.
• Add the sugar and vanilla, again blending until smooth.
• You can frost the cake once it has cooled, but if you want to frost it later (or make the frosting ahead of time), you can store it in the refrigerator in a bowl with plastic wrap applied directly on top of the frosting. Make sure it is covered completely, and it will last in the fridge for a couple days.

Steps:

• Prepare the cake mix according to the box, and bake as directed in 2 round pans.
• Remove from the pans to cool.
• Put the cakes back in pans, and poke cakes all over with a fork.
• Mix the boiling water with the Jell-O until dissolved.
• Pour half over each layer, and refrigerate for at least 3 hours.
• TO MAKE THE FROSTING: Pour milk into a bowl.
• Add pudding mix and powdered sugar.
• Blend with a wire whisk.
• Stir in the Cool Whip until completely combined.
• Refrigerate until ready to use.
• To frost, dip one cake pan in hot water for about 10 seconds.
• Unmold it onto serving plate.
• Spread with about 1 cup of frosting.
• Top with second layer, then frost top and sides of cake.
• Keep cake refrigerated until ready to serve.

Steps:

• Place cake layers, top sides up, in 2 clean 9-inch round pans. Pierce cakes with large fork at 1/2-inch intervals.
• Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Carefully pour over cake layers. Refrigerate 3 hours.
• Beat pudding mix and milk in large bowl with whisk 2 min.; stir in COOL WHIP. Dip 1 cake pan in warm water 10 sec.; unmold onto plate. Spread with about 1 cup pudding mixture. Unmold second cake layer; carefully place on first cake layer. Frost top and side of cake with remaining pudding mixture. Refrigerate 1 hour.

Steps:

• Heat oven to 350°F.
• Beat first 5 ingredients in large bowl with mixer until blended; pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
• Bake 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 30 min. Loosen cake from sides of pan with knife. Invert cake onto Wire Rack; gently remove pan. Cool cake completely.
• Spoon lemon curd into medium bowl; gently whisk in COOL WHIP. Spread onto cake.

Steps:

• Prepare cake batter and bake in 2 (9-inch) round pans as directed on package, blending dry drink mix and lemon zest into batter before pouring into prepared pans. Cool in pans 10 min. Remove to wire racks; cool completely.
• Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Add chocolate; stir until melted. Stir in milk and lemon juice. Refrigerate 15 min. or until thickened but not set. Gently stir in COOL WHIP.
• Cut each cake layer horizontally into 2 layers. Stack on plate, spreading COOL WHIP mixture between layers and on top of cake.

Steps:

• Line a greased 15x10x1-in. baking pan with waxed paper and grease the paper; set aside. In a large bowl, beat egg yolks until lemon-colored. Gradually beat in 1/4 cup sugar. Stir in oil and lemon extract; set aside. , In another large bowl, beat egg whites on medium speed until soft peaks form. Gradually add the remaining sugar, 2 tablespoons at a time, beating until stiff glossy peaks form and sugar is dissolved. Fold into egg yolk mixture. Combine the flour, baking powder and salt; fold into egg mixture., Transfer to prepared pan. Bake at 375° for 10-12 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in towel, starting with a short side. Cool completely on a wire rack., For filling, in a small bowl, combine the milk, lemon juice, lemon zest and 5 drops of food coloring. Fold in whipped topping. Unroll cake; spread half the filling over cake to within 1 in. of edges. Roll up again. Place seam side down on a platter. Spread remaining filling over cake., In a small bowl, combine water and remaining food coloring; add coconut. Stir until coconut is evenly tinted. Sprinkle the coconut over cake. Refrigerate for at least 2 hours before serving. Refrigerate leftovers.

Steps:

• Combine graham cracker crumbs with melted butter and press on the bottom of a 9" springform pan.
• Beat cream cheese and sugar until smooth.
• Add eggs one at a time and mix until just blended.
• Stir in zest and juice from lemon.
• Pour mixture into crust and bake at 350 degrees for 45 to 50 minutes or until center is almost set.
• Cool completely, then refrigerate for a minimum of 3 hours.
• Top with Cool Whip and garnish with lemon slices.

Steps:

• In a bowl, combine the crumbs, nuts and sugar; stir in butter. Press onto the bottom of a greased 10-in. springform pan; set aside. in a large bowl, beat cream cheese and sugar until smooth. Add eggs, beating on low speed just until combined. Stir in the lemon juice, zest and vanilla; beat just until blended. Pour into crust. , Bake at 350° for 55 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes. Combine topping ingredients; spread over filling. Return to the oven for 5 minutes. Cool on a wire rack for 10 minutes. , Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Let stand at room temperature for 30 minutes before slicing.

Steps:

• In a bowl, combine crumbs, nuts and sugar; stir in butter. Press onto the bottom of a greased 10-in. springform pan; set aside. in a mixing bowl, beat cream cheese and sugar until smooth. Add eggs, beating on low speed just until combined. Add lemon juice, peel and vanilla; beat just until blended. Pour into crust.
• Bake at 350 degrees F for 55 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes. Combine topping ingredients; spread over filling. Return to the oven for 5 minutes. Cool on a wire rack for 10 minutes.
• Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Let stand at room temperature for 30 minutes before slicing.