o 300\u00b0F. For the lemon compote, thinly slice the lemons
Bake cake mix according to box directions.
While still warm, poke several holes all over cake. Melt butter, powdered sugar and enough lemon juice to taste and to make it easy to drizzle.
Pour over cake. Refrigerate.
For the Lemon Pound Cake:
Preheat oven to 325\
Preheat oven to 350\u00b0.
Put box cake mix in a large bowl and add eggs and oil.
Mix well until the batter shows no lumps. Using teaspoon, drop batter about 2 inches apart on an ungreased cookie sheet.
Bake for 8 to 10 minutes.
Be sure to let them cool before serving with a cold glass of milk.
To make these cookies extra special, you can add some raisins, nuts, or chocolate chips. Simply delicious!
Bake cake as directed per box.
While cake is warm, poke holes in cake with a wooden spoon handle.
Mix Jell-O with boiling water and pour over cooled cake.
Cool in refrigerator until completely cooled.
Mix pudding with cold milk; add lemon extract and food coloring.
Fold in Cool Whip.
Spread pudding mix over cooled cake.
Keep cake refrigerated.
Preheat oven to 325\u00b0.
Combine cake mix, pudding, eggs, oil, lemon extract and apricot nectar in large bowl and beat for 3 minutes.
Grease and flour a Bundt pan.
Pour mixture in pan and bake according to directions on box.
Cool 15 minutes in pan. Remove and glaze with powdered sugar and lemon juice.
Dissolve Jell-O in one cup of hot water.
Mix eggs, box cake mix, oil and lemon flavor.
Mix with dissolved Jell-O.
Cook at 350\u00b0 for 30 minutes or until done.
Mix first six ingredients well and pour into a 10-inch tube pan and bake ofr 55 minutes at 350F .
Remove from pan and pour glaze over cake while hot.
GLAZE:.
Add lemon juice ot confectioners sugar and stir. Add more sugra or juice if needed. Glaze will be thick and creamy.
Mix cake mix, pudding, eggs, water and oil.
Beat well.
Cook in greased tube pan at 350\u00b0 for 1 hour.
Mix sugar and lemon juice well.
Pour 1/2 mixture over cake as soon as it comes from oven. After cake is removed from pan, add remaining icing.
Mix Jell-O in water. Add to cake mix. Add Wesson oil and eggs. Bake 1 hour and 15 minutes at 325\u00b0 in tube pan.
Preheat oven to 325\u00b0.
Combine cake mix, pudding, eggs, oil, lemon extract and apricot nectar in a large bowl; beat for 3 minutes.
Mix cake according to directions on box. Add pudding to mix. Bake as directed on box.
Mix well and cook in 3 cake pans or sheet cake pans for 30 minutes at 350\u00b0.
In a large bowl, add all the ingredients.
Beat for 2 minutes at medium speed.
Pour into a greased and floured 10-inch bundt pan.
Bake at 325 degrees for 55 to 60 minutes.
Cake is done when toothpick comes out clean.
Cool for 20 minutes before removing from pan.
Serves 12-15 people.
Preheat oven to 350\u00b0.
Mix Cake mix, Instant Lemon Pudding mix, Oil, Eggs, and Water and set aside.
Melt White Chocolate Chips in the Microwave for 30 to 40 seconds until melted.
Stir melted White Chocolate until creamy and smooth and add to the Cake batter mixing thoroughly.
Pour batter into a greased or sprayed Bundt Pan or two medium Loaf pans and bake for 35-40 minutes or until toothpick inserted comes out clean.
Let cake cool, remove from pan and sprinkle with Powdered Sugar.
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.
Mix oil, water, eggs, grated lemon and cake mix, then add lemon Jell-O.
Mix for 5 minutes.
Pour in 13 x 9 x 2-inch pan and bake at 350\u00b0 for 35 minutes.
cup each of cornstarch & cake flour, 1/4 teaspoon of
Mix all ingredients and beat well.
Bake in a 13 x 9 x 2-inch pan.
Bake at 350\u00b0 for 45 minutes or until done.
As soon as cake is done take a table knife and poke holes all over cake.
Spread glaze slowly over cake while cake is hot.
Use 1/2 box cake mix and 1/2 of required ingredients on box (but use only 1 egg).
Pour over the already mixed crushed pineapple and brown sugar.
I use the juice also.
Microwave for 4 to 4 1/2 minutes.
Rotate and bake 4 1/2 minutes more.
Use 8-inch square dish, uncovered.
May look undone, but will finish cooking while resting.