wo clean 9 inch round cake pans. Pierce cakes with large
he oven to 300\u00b0F. For the lemon compote, thinly slice the
For the Lemon Pound Cake:
Preheat oven to 325\
Prepare and bake cake as package directs in a
Prepare the yellow cake mix as directed for a 9 X 13 pan
>While cake is baking, whip together cream cheese, lemon juice
Place cake layers, top sides up, in 2 clean 9-inch round cake pans.
Pierce cake with large fork at 1/2-inch intervals.
Preheat oven to 350 degrees F (175 degrees C).Grease and flour a 9x13 inch pan.
In a large bowl, stir together the cake mix and instant pudding. Add the water, oil and eggs, mix until smooth and well blended. Spread batter evenly into the prepared pan.
Bake for 40 to45 minutes in the preheated oven, until a toothpick inserted comes out clean. While the cake is still hot, poke holes in the top with a fork. In a small bowl, mix together the lemon juice and confectioners sugar until smooth. Pour over hot cake.
Preheat oven to 350 degrres. Grease and flour a 9 x 13 inch pan.
In a large bowl, stir together the cake mix and instant pudding. Add the water, oil, and eggs, mix until smooth and well blended. Spread batter evenly into the prepared pan.
Bake for 40-45 minutes, until toothpick comes out clean. While the cake is still hot poke holes in the top with a fork.
In a small bowl, mix together the lemon juice and confectioners sugar until smooth.
Pour over hot cake.
Prepare and bake white cake mix according to package directions.
Remove cake from oven.
While still hot, using a utility fork, poke holes all over the top of the cake.
Mix cream of coconut and sweetened condensed milk together.
Pour over the top of the still hot cake.
Let cake cool completely then frost with the whipped topping and top with the flaked coconut.
Keep cake refrigerated.
Note: The only changes I made to this recipe were to add 4 egg whites instead of 3 to the cake mix.
n a large bowl, combine cake mix, pudding mix, eggs, 3
For the Cake:
Follow instructions on cake box; use hand mixer to
Bake cake mix as directed.
Let cool and poke holes in it with a large spoon.
Mix jello and water.
Pour over cake.
Refrigerate for 3 hours.
Top with frosting.
Prepare cake mix in 13 X 9\" pan according to package directions. Let cool slightly.
Poke holes in cake at 1\" intervals with a wooden spoon.
Mix lemonade and sugar. Microwave briefly to dissolve sugar. Drizzle lemonade over cake.
Refrigerate until cold. Spread Cool Whip over cake and refrigerate until serving.
ell after each.
Add lemon juice and rind.
Mix
Bake cake in a large dish according to directions on box of cake mix.
Cool thoroughly.
Pierce cake with fork at 1/2 inch intervals.
Stir 4 cups of boiling water into the lemon Jell-O and stir for 2 minutes until completely dissolved.
Carefully pour hot mixture over cake.
Cool in the refrigerator.
Then pour 1 cup cold milk into bowl; add 1 package (4 serving size) lemon flavor instant pudding and powdered sugar.
Beat with a wire whisk 2 minutes.
Stir in Cool Whip and spread on cake.
Beat all ingredients together for 5 minutes.
Bake in a 9 x 13-inch pan at 350\u00b0 until toothpick inserted near center comes out clean.
Cool for 5 minutes.
Mix 1/2 cup lemon juice and 2 cups powdered sugar.
Poke holes in warm cake and pour over.
This cake is for lemon lovers only.
Very lemony!
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.
irections (I substitute Mayonnaise for oil in cake recipe) and bake as directed
beat for at least 30 seconds.
Add the lemon cake mix, mix