o 300\u00b0F. For the lemon compote, thinly slice the lemons
For the Lemon Pound Cake:
Preheat oven to 325\
amy. Beat in the lemon juice and zest.
d sugar until thick and lemon-colored. Beat in the
nch plastic straws
Make cake layers:.
Preheat oven to
Preheat oven to 350\u00b0F; grease generously and flour 10-inch Bundt pan.
Combine marmalade, coconut, and melted butter in a small bowl. Pour into pan.
Prepare cake following package directions for original recipe. Pour batter over marmalade mixture.
Bake at 350\u00b0F for 50- 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert cake onto serving plate. Cool completely.
TIP: for best results, cut cake with a serrated knife; clean after each slice.
For the cake: Adjust the oven rack to
ubstitute Mayonnaise for oil in cake recipe) and bake as directed for
0 seconds.
Add the lemon cake mix, mix until incorporated.
Place cake layers, top sides up, in 2 clean 9-inch round cake pans.
Pierce cake with large fork at 1/2-inch intervals.
Cream butter and sugar until fluffy.
Beat egg yolks in separate bowl until light and lemon colored.
Blend into creamed mixture. Sift the dry ingredients well.
Add to creamed mixture alternately with the milk blending well.
Stir and blend in vanilla, lemon rind and lemon extract. Place batter in a well greased and floured Bundt pan.
Bake in a preheated 325F oven about 1 hour or until tested done. Cool in pan 15 minutes and carefully remove. Glaze if desired with a lemon glaze made from powdered sugar and lemon juice.
Bake cake accrording to package directions, in a 10-inch tube pan. Let cool.
Split cake into 3 layers. Stir pie filling until smooth, spread 1/3 of filling between each layer and on top of cake. Frost top, sides and center with whipped topping .
Refrigerate.
NOTE: Cake and pie filling can be made ahead of time.
Beat egg whites, adding about 1/2 cup sugar, until stiffly beaten.
Cream sugar and Crisco together well.
Sift flour, baking powder and salt together and add alternately with the milk to the creamed sugar mixture, mixing thoroughly.
Fold in the egg whites. Pour batter into a 14-inch, a 12-inch and an 8-inch greased and floured cake pan for a tiered Wedding Cake.
Bake at 350\u00b0 for 25 to 30 minutes.
Empty lemon supreme cake mix and instant pineapple pudding into a large mixing bowl.
Add oil and eggs.
Beat about 2 minutes.
Add 7-Up and mix until well blended.
Pour into a greased and floured cake sheet pan.
Preheat oven to 350 degrees Fahrenheit.
Bake 35 to minutes or until done.
While still hot spread with Icing.
ICING:
Cook margarine, sugar, pineapple, flour and eggs until thick.
Add coconut and blend well.
Spread over cake while both are still warm.
ntil well combined; mix in lemon zest.
Spread dough on
Bake cake in 9 x 13 pan.
Hot out from oven, immediately spread crushed pineapple, including juice, over hot cake; cool at room temperature.
Mix milk with pudding and fold in Cool Whip; spread evenly over cake.
Best if made the day before and kept refrigerated.
Cream sugar and margarine and Crisco.
Add eggs one at a time, beating
well
after each addition.
Add milk and sifted (flour, baking
powder
and
salt) alternately.
Add lemon and almond extracts.
Bake at 325\u00b0 for 1 hour and twenty minutes or until cake
test\tproves\tdone.
Let cool 5 minutes in greased tube pan before turning out.
Use your favorite white cake recipe or use 1 white cake mix and bake according to instructions in 9 x 13-inch cake pan.
Let cool 10 to 15 minutes.
Poke holes in the cake with a toothpick, fork tines, etc.
Cake:
Butter a loaf pan
n the vanilla, and add lemon zest.
Fold the flour