"The belly rules the mind."--Spanish Proverb

Lemon Delight Cake Recipe

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This recipe for Lemon Delight Cake, by , is from HACKETT FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pam Bartels
Added: Sunday, October 25, 2009


1 package (18-1/4 ounces) lemon cake mix
1-1/3 cups water
3/4 cup egg substitute
1/3 cup unsweetened applesauce
3 tablespoons poppy seeds
1 package (8 ounces) reduced-fat cream cheese
1 can (15-3/4 ounces) lemon pie filling
1/2 cup confectioners' sugar
1/3 cup packed brown sugar
1/4 cup chopped pecans
3 tablespoons all-purpose flour
4-1/2 teaspoons butter, melted
1/2 teaspoon ground cinnamon
1/8 teaspoon vanilla extract
1/2 cup confectioners' sugar
4 teaspoons lemon juice

In a large bowl, combine the first five ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Coat a 13-in. x 9-in. baking pan with cooking spray and dust with flour; spread half of the batter into pan.
In a large bowl, beat cream cheese and confectioners' sugar until smooth. Stir in pie filling. Drop by teaspoonfuls and gently spread over batter. Top with remaining batter. Combine topping ingredients; sprinkle over batter.
Bake at 350 for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Combine glaze ingredients; drizzle over cake. Refrigerate leftovers. .

Number Of Servings:
Number Of Servings:
Yield: 18 servings




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