Church Ladies Lemon Cake Recipe
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Ingredients: |
Ingredients: Cake: 1 - 18.25 oz Lemon Cake mix! Cake mixes have been made smaller, most at 16.5 oz. if this is what you find, ADD 6 LEVEL TBSP of additional lemon cake mix from another box. 4 eggs 1 - 15 3/4 oz can of lemon pie filling 1 - 10 oz jar of Lemon Curd. Usually in the jam/jelly aisle
FROSTING: 1/3 jar Lemon Curd 8 oz Cool Whip Optional - yellow food coloring
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Directions: |
Directions:CAKE: Spray a 15” pan (usually a cookie sheet with 1 inch sides) with PAM. Preheat oven at 350º. Spoon 2/3 Jar of Lemon Curd in a small bowl. The remainder will be used in the frosting. Microwave on high for 20-30 seconds to soften. Whisk with fork. Set aside.
Beat cake mix and eggs with mixer until NO Lumps. Fold in Lemon Pie Filling and the softened Lemon Curd until well blended and smooth. Batter will be thick.
Spread evenly in prepared pan. Bake for 18-20 minutes, until toothpick placed near Center comes out clean. Cool completely!
FROSTING: Fold the Lemon Curd into the Cool Whip. Add food coloring, if desired. Spread evenly on COLD cake. Refrigerate cake.
I made this recently as a poke cake! Out of the oven, I poked holes with handle of wooden spoon and spread the remaining Lemon Curd over the cake. I let it cool completely. Refrigerate. When I served, I topped with Fresh Made Whip Cream. You could use Cool Whip or Redi Whip.
I have also used a 9x13” cake pan and baked at 350 for 30+ minutes, watch carefully and check for doneness. |
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Notes: My dear Sweet Sister In Laws, Kathy and Susie are outstanding cooks, bakers, and homemakers! They are dedicated to their churches and this recipe is used frequently at Church Suppers and are very well received! If you enjoy Lemon you will love this recipe!
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