Tuesday, July 16, 2013

Serving Up {Cake}: Lemon Sheet Cake

My husband feels very strongly that if a dessert does not contain chocolate, it is not really a dessert.  What?
As strongly as I love chocolate, there are many other delicious flavors that constitute dessert in my book. One flavor that is a close second to chocolate for me is LEMON!  Love it!  Especially in the spring and summer when the bright flavor of lemon seems to match the warmth and sunshine of the season.

I found this recipe for lemon sheet cake 15-20 years ago in a Taste of Home magazine.  I have never had to search any further - this cake is perfection.  It is moist and deliciously lemon, with a cream cheese frosting that takes it to the next level.  Yum!

I generally make this cake as written as a sheet cake, baked in a 15x10 baking pan.  But I have also baked it in a bundt pan which makes a very pretty cake to display.  If you go that route you will need to lengthen the baking time by 10 minutes or so....just keep an eye on it.  Either way, you will be in lemon heaven!

One Year Ago: Butterscotch Potato Chip Cookies
Two Years Ago: Cashew Chicken Salad
                          Raspberry Rice Pudding

(recipe from Taste of Home Magazine)
printable version

1 pkg. (18-ounce) lemon cake mix
4 eggs
1 can (15 oz) lemon pie filling
1 pkg. (3 oz) cream cheese, softened
½ C. butter, softened
2 C. powdered sugar
1 ½ tsp. vanilla extract

In a large mixing bowl, beat the cake mix and eggs until well blended.  Fold in pie filling.  Spread into a greased 15x10 inch baking pan.**  Bake at 350 degrees for 18-20 minutes or until a toothpick inserted near the center comes out clean.  Cool on a wire rack.

In a small mixing bowl, beat cream cheese, butter and powdered sugar until smooth.  Stir in vanilla.  Spread over cake.  Store in refrigerator.

**I have prepared this cake in a bundt pan as well.  It works great and looks beautiful, but the baking time has to be adjusted a bit longer**

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