LEMON CAKE FROM BOX RECIPES

Name: A Lemon Cake to Die for!
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 12
Cuisine: American
Ingredients: For the cake; 1 box of yellow cake mix (15.25 oz);; 1 box of instant lemon pudding mix (3.4 oz);; 3/4 cup water;; 3/4 cup oil;; 4 eggs; For the soaking syrup; 2 cups powdered sugar;; 1/3 cup lemon juice;; 2 tbsp unsalted butter, melted;; 2 tbsp water.

A LEMON CAKE TO DIE FOR! - 100K-RECIPES

A Lemon Cake to Die for! - 100K-Recipes image

I bake this lemon cake in the winter when my sister comes over for the Christmas holidays.

Provided by 100krecipes

Categories Breakfast, Brunch, Dessert

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 12

Number Of Ingredients 11

Ingredients

For the cake
1 box of yellow cake mix (15.25 oz);
1 box of instant lemon pudding mix (3.4 oz);
3/4 cup water;
3/4 cup oil;
4 eggs
For the soaking syrup
2 cups powdered sugar;
1/3 cup lemon juice;
2 tbsp unsalted butter, melted;
2 tbsp water.

Steps:

Preheat oven to 350°F. Grease 9x13 baking pan.
Beat eggs in a large bowl, using an electric mixer. Add cake mix, pudding mix, water, and oil, and mix until well combined.
Pour the cake batter into a baking pan. Bake in the preheated oven for 30-35 mins, or until a toothpick inserted into the cake comes out clean. While the cake is baking, you can prepare a syrup.
To make soaking syrup: in a bowl, combine melted butter, lemon juice, water, and powdered sugar.
When the cake is done, poke holes all over the cake with a skewer (or a fork), then pour the soaking syrup over the warm cake. Let it cool completely in a pan before serving.

LEMON ICE BOX CAKE RECIPE - FOOD NETWORK

Lemon Ice Box Cake Recipe - Food Network image

Provided by Food Network

Categories dessert

Total Time 3 hours 30 minutes

Cook Time 30 minutes

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

4 ounces cream cheese, softened
3 cups heavy cream
1/3 cup confectioners' sugar
2 teaspoons lemon zest, plus for garnish
1/2 teaspoon vanilla extract
11 ounces vanilla wafer cookies
10 ounces lemon curd

Steps:

Beat the cream cheese in a large bowl with an electric mixer until soft. Add the cream, sugar, lemon zest and vanilla and beat until it just holds stiff peaks.
Spread the bottom of a 9-by-13-inch baking dish with 1/2 cup of the whipped cream. Arrange half of the cookies on top of the cream, fitting in as many as possible without overlapping. Spoon half of the remaining cream mixture on top and smooth evenly with an offset spatula. In spoonfuls spaced every 2 inches, dollop half of the lemon curd onto the cream and then use a butter knife to swirl the curd into the cream. Top with another layer of cookies, followed by the remaining cream. Dollop with the remaining lemon curd and swirl into the cream. Cover with plastic wrap and refrigerate until the cookies have softened, at least 3 hours and up to 1 day.
Garnish each serving with lemon zest when ready to eat.

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I bake this lemon cake in the winter when my sister comes over for the Christmas holidays.
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