Waylons Lemon Summer Picnic Cake Recipes

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WAYLON'S LEMON SUMMER PICNIC CAKE

Make and share this Waylon's Lemon Summer Picnic Cake recipe from Food.com.

Provided by Hill Family

Categories     Dessert

Time 45m

Yield 1 cake

Number Of Ingredients 9



Waylon's Lemon Summer Picnic Cake image

Steps:

  • Mix all cake ingredients together beating for 4 minutes and bake in a greased 9x13 inch pan for 35-45 minutes at 350 degrees.
  • Poke holes in warm cake with a fork and drizzle topping over. Cool and serve.

1 (18 ounce) package lemon cake mix
1 (3 ounce) package lemon gelatin (lemon Jello)
1 teaspoon lemon zest or 1 teaspoon lemon extract
3 eggs
3/4 cup oil
1 cup water
1/3 cup butter, melted
1 cup powdered sugar
6 tablespoons fresh lemon juice (thawed, or 4 tablespoons lemonade concentrate plus 2 tbsp water, thawed)

LEMON PICNIC CAKE WITH BERRIES

An old-fashioned butter cake, served with fresh berries, is the perfect dessert for a picnic or potluck. Land-o-Lakes Cookbook.

Provided by daisygrl64

Categories     Dessert

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 13



Lemon Picnic Cake With Berries image

Steps:

  • heat oven to 350*F.
  • in small mixer bowl beat egg white at high speed, scraping bowl often, just until stiff peaks form. set aside.
  • in large mixer bowl combine 2 cups sugar and butter, beat at low speed, scraping bowl often until light and fluffy.
  • add egg yolks, continue beating until creamy.
  • in small bowl stir together flour and baking powder. gradually add flour mixture alternately with milk and butter mixture while beating at low speed.
  • add lemon peel, lemon juice and vanilla.
  • by hand fold egg whites into cake batter.
  • pour into greased and floured 10" tube or bundt pan.
  • bake for 50 to 65 minutes or until wooden pick inserted in center comes out clean.
  • in 1 qt saucepan stir together all glaze ingredients, except berries.
  • cook over medium heat stirring occasioanlly until sugar is dissolved.
  • with wooden pick poke holes in top of cake, pour glaze over cake.
  • cool 15 minutes, remove from pan (if desired leave cake in pan to transport).
  • serve with fresh berries.

Nutrition Facts : Calories 441.2, Fat 18.1, SaturatedFat 10.8, Cholesterol 114, Sodium 203.6, Carbohydrate 64.9, Fiber 1, Sugar 39.3, Protein 6.2

4 eggs, separated
2 cups sugar
1 cup butter, softened
3 cups all-purpose flour
2 teaspoons baking powder
1 cup milk
2 teaspoons lemon peel, grated
1 tablespoon lemon juice
1 teaspoon vanilla
1/3 cup sugar
1/3 cup lemon juice
1 tablespoon lemon peel, grated
fresh berries, for serving

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  • Heat oven to 350°F. Grease and flour 12-cup Bundt or 10-inch angel food cake (tube) pan; set aside.
  • Beat egg whites at high speed in small bowl, scraping bowl often, just until stiff peaks form. Set aside.
  • Combine 2 cups sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg yolks; continue beating until creamy. Beat at low speed, gradually adding flour and baking powder alternately with milk to butter mixture, until well mixed. Add lemon juice, 2 teaspoons lemon zest and vanilla; continue beating until well mixed. Gently stir in egg whites.
  • Pour batter into prepared pan. Bake 50-65 minutes or until toothpick inserted in center comes out clean.
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