Lemon Cooler Cake Recipes

5 MINUTE LEMON COOLER CAKE

Steps:

• To the cake mix, add the box of powdered lemon jello plus the above amounts of oil, water & eggs. Mix well.
• Bake cake according to the package directions for a 13x9" pan.
• While the cake is baking, make the glaze and stir well to break up as many clumps of powdered sugar as you can.
• While the cake is warm, use a fork to make slits all over the top of the cake. Pour the glaze over evenly, letting it pour down the sides of the cake in the pan. It may pool up in places but within a few minutes it should absorb fully into the cake.
• Cover the cake and store in the refrigerator. I find that overnight works best and that it tastes amazing chilled straight from the fridge.

SIMPLE LEMON CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
• Beat sugar and butter together in a mixing bowl using an electric mixer until light and fluffy. Beat in eggs and vanilla extract.
• Sift flour and baking powder together in a separate bowl; add to creamed mixture. Pour in milk, lemon zest, and lemon juice and mix until you achieve a smooth batter. Spoon batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

LEMON COOLER CAKE

Steps:

• Mix lemon zest into sugar.
• Add flour, baking powder, baking soda and salt to a gallon size ziplock bag and shake.
• Cream together butter and sugar in a bowl.
• Mix in eggs and egg yolks one at a time.
• Mix in 5 tablespoons of lemon juice.
• Slowly add flour mixture and buttermilk alternately until combined.
• Pour into a prepared 9X13 cake pan or two 9 " cake pans and bake 350 degrees for 30-35 minutes.
• Mix juice of one lemon and enough powdered sugar to thicken to a consistency of runny but thick-ish.
• Poke holes in the top of the cake using a fork.
• Drizzle lemon juice mixture over cake and spread to allow lemon to run into holes.
• Allow cake to cool before frosting.
• I recommend using my lemon frosting.

LEMON ICEBOX (OR FREEZER) CAKE

Steps:

• Cream butter & sugar together.
• Add egg yolks, grated lemon peel, grated orange peel + the strained juices & mix well.
• Beat the egg whites till stiff & fold them into the butter mixture.
• Line the bottom of a 1-qt mold or cake tin w/ladyfingers (or pound cake fingers) & cover them w/a layer of the butter mixture.
• Repeat for as many layers as you can, ending w/ladyfingers or pound cake on top.
• Refrigerate overnite or freeze for at least 2 hours & then unmold to serve.
• Idea Option: Sub lime for the lemon? Yum!

CREAMY LEMON CAKE

Steps:

• Prepare and bake cake mix according to package directions for a 9x13 inch pan. Poke holes in cake while still hot with the round handle of a wooden spoon. Make gelatin with only 1 cup of boiling water. Pour liquid gelatin over cake while hot. Cool cake completely.
• Beat together whipped topping, pudding mix, milk and vanilla extract. Pour mixture over cooled cake and refrigerate until ready to serve.

LEMON COOLER CAKE

Steps:

• 1. Prepare cake and bake according to package directions bake in a 9x13 cake pan.
• 2. After the cake is baked with a fork poke holes all over top of cake.
• 3. Combine 1 cup hot water,1cup cold water with 1 package of lemon jello.Stir until jello is dissolved.Pour mixture over cake. Chill in refrigerator until cool.
• 4. In large bowl stir together milk,vanilla pudding,and remaining package of lemon jello until powders are dissolved. Fold in thawed cool whip and spread mixture over cake. Refrigerate until serving.