he side.
Bake until cake is set and golden, 55
o 300\u00b0F. For the lemon compote, thinly slice the lemons
For the Lemon Pound Cake:
Preheat oven to 325\
t water and then add lemon juice and 7-Up.
wl mix butter, vanilla, lemon juice and zest. With the
br>Cool completely.
MOUSSE:
Bring sugar, lemon rind and juice
arge saucepan.
Gradually add lemon juice, whisking until all cornstarch
In a chilled medium bowl, whip cream with an electric mixer to soft peaks.
In another bowl, whisk 1/3 of cream into lemon curd to lighten. Fold in remaining cream and fold mousse into 4 dessert dishes.
Refrigerate until ready to serve or at least 15 minutes.
Just before serving, sprinkle berries over lemon mousse.
0 seconds.
Add the lemon cake mix, mix until incorporated.
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.
Prepare and bake cake mix using the package directions for two eight inch cake pans.
Cool as directed.
Mix half the condensed milk and half the lemon juice in a bowl.
Spread between the cake layers.
Mix the remaining condensed milk, remaining lemon juice and the whipped topping in a bowl.
Spread over the top and side of the cake.
Chill until serving time.
ablespoon butter, and milk. Take mousse cake out of the freezer.
n colour. Beat in the lemon juice, rind, milk, flour and
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.
Measure 1 cup dry cake mix; set aside.
Combine remaining mix with 1 egg and oil.
Press in the bottom of a greased 13 x 9 x 2-inch pan.
Bake at 350\u00b0 for 10 minutes.
Measure 1 cup dry cake mix and set aside.
Combine remaining mix with egg and oil.
Press in the bottom of a greased 13 x 9 x 2-inch pan and bake at 350\u00b0 for 10 minutes.
Meanwhile, combine reserved mix, 2 eggs and remaining ingredients.
Beat at low speed for 2 minutes.
Spread over baked crust; bake at 350\u00b0 for about 35 minutes and cool.
Measure 1 cup cake mix; set aside.
Combine remaining mix with 1 egg and oil.
Press in bottom of greased 13 x 9-inch pan.
Bake at 350\u00b0 for 10 minutes.
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