egrees. Butter 3 8\" round cake pans, line the bottoms with
ombine cake mix, pudding mix, vegetable oil, lemonade, eggs, vodka, lemon juice
o 300\u00b0F. For the lemon compote, thinly slice the lemons
ith the recipe.
Whisk together egg yolks, lemon juice, lemon zest, and
Rim your frozen martini glass with lemon juice and dip into sugar. Return glass to freezer.
In a cocktail shaker filled 3/4 with ice pour vodka, vermouth and Limoncello and shake 20 times.
Strain into chilled martini glass and garnish with a lemon slice slit half way through and slipped onto the rim of the glass.
Drop one candy lemon drop into the drink and serve.
For the Lemon Pound Cake:
Preheat oven to 325\
Stir until smooth.
Place lemon drop candies in a resealable plastic
d sugar until thick and lemon-colored. Beat in the
ubstitute Mayonnaise for oil in cake recipe) and bake as directed for
0 seconds.
Add the lemon cake mix, mix until incorporated.
Put ingredients in a cocktail shaker with ice. Shake 40 times to well blend. Pour into a martini glass with either lemon sugar or raw sugar rim. Garnish with a lemon drop candy.
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.
Mix together lemon supreme cake mix, beaten eggs and Cool Whip. Drop small amounts of dough from teaspoon into powdered sugar without much handling of dough, make sure each drop of dough is coated with powdered sugar.
Place on a greased cookie sheet and bake at 350\u00b0 for about 8 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.
Combine all ingredients and mix well.
Bake in a 9 x 13-inch greased and floured pan at 350\u00b0 for 40 minutes.
As soon as cake is removed from oven, prick with a fork all over surface, and pour the topping over the cake immediately.
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