Lemon Cooler Cream Cake Recipes

LEMON COOLER CAKE

Lemon Cooler Cake image

We love lemon coolers, unfortunately we cannot find them anywhere. My Hubby calls this Lemon Cooler Cookie Cake because he says it tastes a lot like lemon cooler cookies. This recipe is for those who really love lemon.

Provided by In the kitchen cook

Categories Dessert

Time 45m

Yield 1 Cake, 12 serving(s)

Number Of Ingredients 14

Ingredients

1 cup butter, softened
2 eggs
3 egg yolks, additional
2 cups cake flour
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 large lemon, zest of
5 tablespoons lemon juice
2 cups sugar
1 cup buttermilk
1/3 cup lemon juice
1 1/2-2 cups powdered sugar

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.

Nutrition Facts : Calories 460, Fat 17.6, SaturatedFat 10.5, Cholesterol 114, Sodium 432.9, Carbohydrate 72.2, Fiber 0.6, Sugar 49.4, Protein 5

CREAMY LEMON CAKE

Creamy Lemon Cake image

A great cool dessert on a hot day.

Provided by LTIGGR2

Categories Desserts Cakes Lemon Cake Recipes

Time 50m

Yield 12

Number Of Ingredients 7

Ingredients

1 (18.25 ounce) package lemon cake mix
1 (3 ounce) package lemon flavored Jell-O® mix
1 cup boiling water
1 (8 ounce) container frozen whipped topping, thawed
1 (3 ounce) package instant lemon pudding mix
1 teaspoon vanilla extract
1 cup milk

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.

Nutrition Facts : Calories 308.3 calories, Carbohydrate 50.6 g, Cholesterol 12.7 mg, Fat 10.3 g, Fiber 0.3 g, Protein 4.1 g, SaturatedFat 6.1 g, Sodium 468.3 mg, Sugar 30.1 g

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