Lemon Fluff Cake Recipes

LEMON FLUFF DESSERT

Steps:

• Pour milk into a small metal bowl; place mixer beaters in the bowl. Cover and refrigerate for at least 2 hours. , Meanwhile, in a large bowl, dissolve gelatin and sugar in boiling water. Stir in lemon juice. Cover and refrigerate until syrupy, about 1-1/2 hours. , In a small bowl, combine crumbs and butter; set aside 2 tablespoons for garnish. Press remaining crumbs onto the bottom of a 13-in. x 9-in. dish. Beat chilled milk until soft peaks form. Beat gelatin until tiny bubbles form. Fold milk into gelatin. Pour over prepared crust. Sprinkle with reserved crumbs. Cover and refrigerate until set. Cut into squares.

LIGHT LEMON FLUFF DESSERT

Steps:

• Pour milk into a large metal bowl; place mixer beaters in the bowl. Cover and refrigerate for at least 2 hours., In a small bowl, combine graham cracker crumbs and butter; set aside 1 tablespoon for topping. Press remaining crumb mixture into a 13-in. x 9-in. baking dish. Chill until set., Meanwhile, in a small bowl, dissolve gelatin in boiling water. Stir in lemon juice; cool., In another bowl, beat the cream cheese, sugar and vanilla until smooth. Add gelatin mixture and mix well. Beat evaporated milk until soft peaks form; fold into cream cheese mixture. Pour over crust. Sprinkle with reserved crumbs. Refrigerate for at least 2 hours before serving. Refrigerate leftovers.

CREAMY LEMON FLUFF LAYER CAKE

Steps:

• 1. In mixing bowl mix together the cake mix, eggs, oil, lemon juice, water and 3 packets of the lemonade mix in.
• 2. Mix until smooth. Pour batter into 2 sprayed 9 inch round cake pans. Bake at 350 for 25-32 minutes.
• 3. Let cool completely, then cut each layer in half. While the cake is cooling you can make the filling.
• 4. Start by beating together the cream cheese with the remaining 3 lemonade packets.
• 5. Add in the marshmallow cream beat until smooth. Fold in the cool whip topping. Cover and chill until ready to serve.
• 6. To ice just ice between the layers and the top of the cake.

LEMON FLUFF CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease and flour two 8 inch round cake pans.
• Sift together; the flour, 1 cup of the sugar, the baking powder, and the salt.
• Beat the egg whites until stiff but still moist. Gradually beat in 1/4 cup sugar until soft peaks are formed.
• Add the milk, lemon extract, and shortening to the flour mixture, beat for 2 minutes, scraping bowl while beating. Fold in the egg whites and pour batter into prepared pans.
• Bake at 375 degrees F (190 degrees C) for about 25 minutes. Remove from pans and let cool. Fill with lemon filling and sprinkle confectioners sugar over the top or frost if desired.