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Nancy's Kitchen - Tried and Tested Recipes
Lemon Cream Dessert Cake

This is for Anita in Camarillo, and is the most delicious lemon cake I've ever eaten. It is from the 29th Pillsbury Bake Off, and I would make it every year for my uncle's birthday, as he loved it.

Lemon Cream Dessert Cake

1 pkg. white cake mix (with pudding in it)
1 cup water
1/3 cup cooking oil
3 eggs, separated
1/2 cup flaked coconut
2 tbsp. grated lemon peel
3 tbsp. lemon juice

In large mixer bowl, combine cake mix, water, oil, and 3 egg whites. Blend until moistened and beat on high speed for 2 minutes. Fold in coconut and lemon peel. Remove 2 cups of batter. In small bowl, beat 3 egg yolks well with rotary beater or portable electric mixer. Add the 2 cups batter and lemon juice and mix well. Layer spoonfuls of batter alternately in two greased and floured 8 or 9 inch round layer pans I
have also used a 15x10 inch jelly roll pan and bake for 20 minutes) beginning and ending with white batter. Swirl lightly to marble. Bake at 350° 20 to 30 minutes for 9 inch pans and 25 to 35 minutes for 8 inch pans, until toothpick, inserted in the center, comes out clean. Cool 15 minutes and remove from pans. Cool completely. Fill and frost cake when
cold, using 1 cup for filling.

1 cup powdered sugar
1 pkg. (8 oz.) cream cheese, softened
1 pkg. (3.4 oz.) instant lemon pudding
1 cup milk
1 tbsp. grated lemon peel
1 (8 oz.) container frozen whipped topping, thawed

In large bowl, cream powdered sugar with cream cheese until smooth. Fold in whipped topping. In small bowl, mix pudding with milk for 2 minutes, using electric hand mixer or rotary hand beater. Stir in lemon peel. Fold pudding into cheese mixture. Fill and frost cake. Refrigerate at least 3 hours before serving.
Makes 16 servings.
Judy (in Alaska) 

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