o 300\u00b0F. For the lemon compote, thinly slice the lemons
For the Lemon Pound Cake:
Preheat oven to 325\
d sugar until thick and lemon-colored. Beat in the
Bake our lemon chiffon cake mix in tube pan as directed.
Cool. Cut cake in half horizontally.
Fill cake with Pineapple Filling (following).
Frost with our lemon fluff frosting mix.
Make a wreath on top of cake with fresh mint leaves or green leaf gumdrops.
lour two 8 inch round cake pans.
Sift together; the
ubstitute Mayonnaise for oil in cake recipe) and bake as directed for
0 seconds.
Add the lemon cake mix, mix until incorporated.
Sift flour, baking powder, sugar and salt together in a bowl. Make a well; add oil, egg yolks, water, lemon juice and rind. Beat until smooth.
Add cream of tartar to egg whites.
Beat very, very stiff.
Blend gently with cake mix.
Pour into ungreased tube pan.
Bake at 350\u00b0 for 70 to 80 minutes.
Remove when cool.
Make cake according to directions in a 9 x 13-inch pan.
Let cool.
Poke cake with fork.
Mix jello with 1 cup hot water and 1/2 cup cold.
Put jello in refrigerator for 1/2 hour. Spoon over cooled cake.
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.
Cream butter; add sugar gradually, creaming until light and fluffy.
Add lemon rind.
Sift dry ingredients and add alternately with milk.
Fold in beaten egg whites and blend in well.
Bake in 2 greased pans at 375\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.
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
b loaf tin or round cake tin.
Put all the
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.
Melt butter, brown sugar and 2 tablespoons of pineapple juice in a saucepan.
Spray sides and bottom of a cake pan.
Pour brown sugar mixture into it.
Arrange pineapple rings and cherries on top.
Prepare cake mix according to directions on package, or make your favorite cake recipe and pour over mixture in cake pan.
Bake in a 350\u00b0 preheated oven for 40 to 45 minutes.
Let stand to cool a few minutes, then invert onto a plate.