he oven to 300\u00b0F. For the lemon compote, thinly slice the
For the Lemon Pound Cake:
Preheat oven to 325\
Prepare the yellow cake mix as directed for a 9 X 13 pan
hree 8 inch cake pans with parchment
wo clean 9 inch round cake pans. Pierce cakes with large
Mix all ingredients together.
Lightly grease bundt or loaf pan. Bake at 350\u00b0 for 40 to 45 minutes. It makes (1) loaf.
Cool completely, remove from pan and drizzle with citrus glaze.
ell after each.
Add lemon juice and rind.
Mix
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
CAKE:.
Mix poppy seeds with
Bake cake in at least 6 layers.
Beat well.
Bake in oven at 350\u00b0 for 40 to 60 minutes in well greased pan.
You can use the recipe for any flavor you wish.
Use 1/2 pound melted country butter in place of oil; it will stay moist a long time and have a good flavor.
Cook cake.
Cool.
Mix pudding.
Drain pineapple.
Mix together the cream cheese and Cool Whip.
Add pudding.
Ice cake. Add pineapple, coconut, nuts and cherries as desired.
(This cake can be made ahead and frozen.)
Double recipe for larger sized cake.
Combine the cake and pudding mixes, then add the eggs, oil and 7-Up.
Bake at 350\u00b0
for 30 minutes.
Makes a 3 layer cake.
Frost with vanilla frosting,
or frosting recipe for 7-Up cake.
Cake:
Butter a loaf pan
Prepare and bake cake mix according to package directions for a 2-layer cake.
In a separate bowl, mix condensed milk and lemon juice to make lemon filling. Reserve 1 cup of filling.
Cool and split the two cake layers. Fill with lemon filling.
Gently combine Cool Whip and reserved cup of lemon filling. Frost top and sides of cake.
Keep refrigerated.
fer paper design, A4 paper for creating a template, toothpicks,
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.
he remaining sugar and beat for 1 minute. Add the remaining
en a hand held mixer for a maximum of 3 minutes