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DESSERTS

Best Lemon Sheet Cake Recipe

 

This is a delicious, moist cake with a tart, tangy icing. I made it for Easter, making it again for weekend company. No need to mess with a successful recipe!

Meh! Meh! OK, I like my flavors full-bodied, but this recipe lacked lemon-ness, particularly in the cake. Interesting texture to it, but bland. The frosting was better, but I added more lemon juice (also upped the conf. sugar by 1.25 cups). It also hardly seemed “easy,” but perhaps that goes along with zesting and juicing lemons. Not making it again.

Good cake! I followed the suggestions to add more confectioners sugar to the frosting. I ended up adding an additional 3/4 cup.
This cake was fantastic! Easy, came together quickly, and delicious. The cake texture is perfect, it’s moist without being dense and it’s not very crumbly. The frosting is very lemony, and plenty to cover a 9×13 cake with about a 1/4” thick layer of frosting. Be sure to take the time to whip the frosting.

I added extra zest because of the comments here. A couple things surprised me. First, the cake took 50 minutes before it was done and the cake rose to the top of the pan, about 3 in. high. I’m wondering if it raised so much because after I had mixed the lemon with the milk, I realized I had less than a cup of sugar and ran out for more. The mixture sat for about 40 min. Also, I found I had plenty of frosting – extra, in fact. Finally, I mistakenly had lowfat milk so added cream. Delish!

Per other comments, I added more lemon zest into the cake and frosting to get the lemony tang. I think it still could have used more in the cake itself. The cake came out very light and fluffy and the frosting was very creamy without being cloying. Overall, I really enjoyed this cake – simple and sweet!

 

ingredients:

1 duncan hines moist deluxe lemon cake mix
1 c buttermilk
1 4oz lemon instant pudding mix – dry –
icing
4 cups confectioner’s sugar
1-4 cups bottled lemon juice
4 tbsp vegetable oil
4 tbsp water

method:

in large bowl stir together dry cake mix and pudding mix in another bowl combine all wet ingredients and eggs that the cake mix calls for plus the buttermilk – where your box reads the amount of water – 1 1/4 cup usually – put in 1 cup water and 1/4 cup lemon juice to make the cake even more lemon tasting if you like – beat with mixer until blended add to dry mixture and beat until combined
bake in a greased 10 × 12 baking pan in a preheated 360 degree oven for the time the cake mix box calls for depending on your oven It will require a couple minutes longer baking time than cake mix box calls for because of the extra moisture produced by the milk stick a toothpick in the center to check for doneness
icing- combine water oil powdered sugar and lemon juice with a mixer until smooth add one more tablespoon of water if consistency isn’t saucy – glaze – the cake when just a little cooled do not over glaze it because the icing is sweet just a thin layer is required

 

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DESSERTS

Iced Pumpkin Cookies Recipe

 

Wonderful spicy iced pumpkin cookies that both kids and adults love!

Prep: 20 mins
Cook: 20 mins
Additional: 40 mins
Total: 1 hr 20 mins
Servings: 36
Yield: 3 dozen

INGREDIENTS

 

DIRECTIONS

  • Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.

  • In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.

  • Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.

  • To Make Glaze: Combine confectioners’ sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

     

Nutrition Facts

121.5 calories; protein 1.2g 3% DV; carbohydrates 22.4g 7% DV; fat 3.2g 5% DV; cholesterol 12.9mg 4% DV; sodium 120.5mg 5% DV.
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DESSERTS

Chocolate Cappuccino Cheesecake Recipe

 

This recipe becomes a favorite as soon as it is tasted. It was once referred to as ‘sinfully rich and velvety smooth’. Best if made a day before serving.

Prep: 30 mins
Cook: 1 hr
Additional: 2 hrs 30 mins
Total: 4 hrs
Servings: 12
Yield: 1 – 9 or 10 inch cake

INGREDIENTS

 

DIRECTIONS

  • Preheat oven to 350 degrees F (175 degrees C). Butter one 9 or 10 inch springform pan.

  • Combine the chocolate wafer crumbs, softened butter, 2 tablespoons white sugar, and the cinnamon. Mix well and press mixture into the buttered springform pan, set aside.

  • In a medium sized bowl beat the softened cream cheese until smooth. Gradually add 1 cup white sugar mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth.

  • Melt the 8 ounces semisweet chocolate with 2 tablespoons whipping cream in a pan or bowl set over boiling water, stir until smooth.

  • Add chocolate mixture to cream cheese mixture and blend well. Stir in sour cream, salt, coffee, 1/4 cup coffee liqueur, and vanilla; beat until smooth. Pour mixture into prepared pan.

  • Bake in the center of oven at 350 degrees F (175 degrees C) for 45 minutes. Center will be soft but will firm up when chilled. Do not over bake. Leave cake in oven with the heat turned off and the door ajar for 45 minutes. Remove cake from oven and chill for 12 hours. Just before serving top cake with mounds of flavored whipped cream and garnish with chocolate leaves. Yields 16 servings.

  • To Make Flavored Whipped Cream: Beat whipping cream until soft peaks form, then beat in confectioner’s sugar and 2 tablespoons coffee liqueur.

  • To Make Chocolate Leaves: Melt 1 ounce semisweet chocolate in a pan or bowl set over boiling water, stir until smooth. Brush real non-toxic plant leaves (such as orange leaves) on one side with melted chocolate. Freeze until firm and then peel off leaves. Freeze chocolate leaves until needed.

     

Nutrition Facts

618.7 calories; protein 9g 18% DV; carbohydrates 45.1g 15% DV; fat 45g 69% DV; cholesterol 157.5mg 53% DV; sodium 332.5mg 13% DV.
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DESSERTS

Marbled Pumpkin Cheesecake Recipe

 

This is a wonderful pumpkin cheesecake with a gingersnap crust. The gingersnap really does make a difference.

Prep: 30 mins
Cook: 1 hr 10 mins
Additional: 6 hrs
Total: 7 hrs 40 mins
Servings: 12
Yield: 1 – 9 inch cake

INGREDIENTS

 

 

DIRECTIONS

  • Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom, and about 1 inch up the sides of a 9 inch springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool.

  • In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture.

  • Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.

  • Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 4 hours before serving.

     

Nutrition Facts

350 calories; protein 5.8g 12% DV; carbohydrates 26.8g 9% DV; fat 25.3g 39% DV; cholesterol 101.1mg 34% DV; sodium 220.7mg 9% DV.
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