LEMON TEXAS CAKE
This is a very thin cake that is ready in no time at all. Originally published in a cookbook titled "Specialties of Indianapolis, Volume 2"...wonder why it is called Lemon Texas Cake instead of Lemon Indiana Cake? Regardless, it is a good lemon cake.
Provided by breezermom
Categories Low Protein
Time 45m
Yield 24 serving(s)
Number Of Ingredients 17
Steps:
- Combine flour, baking soda, salt, sugar, eggs, and sour cream. Beat at medium speed of an electric mixer until blended.
- Combine 1 cup butter and water, lemon rind, lemon juice and lemon extract in a medium saucepan. Bring to a boil. Add to flour mixture, stirring well. Pour into a greased and floured 15 x 10 x 1 inch jellyroll pan.
- Bake at 350 degrees for 20 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on a wire rack for 20 minutes.
- Combine remaining 1/4 cup plus 2 tbsp of butter, milk and 1 tsp lemon extract in saucepna; bring to a boil. Remove from heat. Gradually add powdered sugar, stirring until mixture is spreading consistency. Spread frosting on top of cake. Let cool completely in pan on a wire rack.
LEMON-ZUCCHINI TEXAS SHEET CAKE
Awesome lemon sheet cake! This recipe was given to me by my awesome cousin Laurie Greene-Collins. This is the moistest cake ever! Lemon adds an extra touch.
Provided by AFGRANDMA
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 24
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 15-1/2x10-1/2-inch sheet cake pan.
- Mix sugar, zucchini, oil, and eggs together in a large bowl with an electric mixer. Combine flour, baking soda, baking powder, and salt in another bowl. Add dry ingredients to sugar mixture and combine; don't overbeat. Mix in lemon juice and lemon extract. Pour into the prepared pan.
- Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, 30 to 40 minutes. Remove from the oven and let cool completely, 20 to 30 minutes.
- Meanwhile, beat cream cheese and butter for frosting together in a bowl. Beat in lemon extract, then gradually beat in powdered sugar. Frost cooled cake.
Nutrition Facts : Calories 363.3 calories, Carbohydrate 50.9 g, Cholesterol 43.7 mg, Fat 17 g, Fiber 0.5 g, Protein 3 g, SaturatedFat 6.1 g, Sodium 146.9 mg, Sugar 40 g
LEMON SHEET CAKE
Lemon pie filling lends a splash of citrus flavor to convenient cake mix, and a rich cream cheese frosting gives it sweetness. My family likes this lemon sheet cake cold, so I cut it into squares and freeze before serving. -Alyce Dubisar, North Bend, Oregon
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 35 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, beat the cake mix and eggs until well blended. Fold in pie filling. , Spread into a greased 15x10x1-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 18-20 minutes. Cool on a wire rack., In a small bowl, beat the cream cheese, butter and confectioners' sugar until smooth. Stir in vanilla and enough milk to reach desired consistency. Spread over cake. If desired, sprinkle with colored sugar Store in the refrigerator.
Nutrition Facts : Calories 141 calories, Fat 5g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 166mg sodium, Carbohydrate 23g carbohydrate (16g sugars, Fiber 0 fiber), Protein 1g protein.
EASY LEMON SHEET CAKE
A delicious, moist, lemon sheet cake. It is essential to use an 11x17-inch baking sheet or the cake will be too thin or too thick. Store cake in the refrigerator.
Provided by kelliemmo
Categories Desserts Cakes Sheet Cake Recipes
Time 40m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat eggs in a bowl with an electric mixer until light yellow, about 30 seconds; add lemon cake mix and beat until completely incorporated. Mix lemon pie filling into cake batter mixture until well-blended. Spread batter out into an 11x17-inch rimmed baking sheet.
- Bake in the preheated oven until set, about 20 minutes. Cool completely.
- Beat confectioners' sugar, cream cheese, and butter together in a bowl until frosting is smooth; add vanilla and stir. Spread frosting over cooled cake and sprinkle lemon zest over the top.
Nutrition Facts : Calories 310.2 calories, Carbohydrate 47 g, Cholesterol 90.7 mg, Fat 12.2 g, Fiber 0.3 g, Protein 4.3 g, SaturatedFat 6.1 g, Sodium 241.7 mg, Sugar 38.6 g
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