LEMON “DELIGHT” CAKE

Lydia Mason

By
@driveupteller

In 2005, I won the grand prize for the Taste of Home's Light & Tasty magazine contest with this receipe.


Featured Pinch Tips Video

Comments:

Cook:

55 Min

Ingredients

CAKE

1 box
lemon cake mix
1/3 c
applesauce, unsweetened
3/4 c
egg substitute
1 1/3 c
water
3 Tbsp
poppy seeds

FILLING

8 oz
package light cream cheese
2/3 c
powdered sugar
1-15.75 oz
can of lemon pie filling

TOPPING

1/4 c
chopped pecans
3 Tbsp
flour
1/3 c
packed brown sugar
1/2 tsp
cinnamon
1 1/2 Tbsp
light margarine melted
1/8 tsp
vanilla

GLAZE

1/2 c
powdered suar
1 Tbsp
lemon juice

Directions Step-By-Step

1
CAKE:
PREHEAT OVEN TO 350. BEAT CAKE MIX, APPLESAUCE, EGG, WATER, AND POPPY SEEDS ON MEDIUM SPEED FOR 2 MINUTES. POUR ½ OF MIXTURE INTO 13X9 SPRAYED PAN.
2
FILLING:
BEAT CREAM CHEESE, POWDERED SUGAR, AND PIE FILLING UNTIL COMBINED, SPOON ONTO BATTER, SPREADING OUT AS CLOSE TO THE EDGE AS POSSIBLE. TOP WITH REMAINING CAKE BATTER.
3
TOPPING:
COMBINE PECANS, FLOUR, BROWN SUGAR, AND CINNAMON. PUT VANILLA INTO THE MELTED MARGARINE. MIX INTO DRY INGREDIENTS UNTILL CRUMBLY, ADD A LITTLE MORE FLOUR IF NESSESARY. SPRINKLE OVER TOP OF CAKE BATTER. BAKE AT 350 FOR 45 TO 55 MINUTES OR UNTILL TOOTHPICK COMES OUT CLEAN.
4
GLAZE:
COMBINE POWDERED SUGAR AND LEMON JUICE, STIR UNTIL SMOOTH. DRIZZLE OVER COOLED CAKE.

About this Recipe

Course/Dish: Cakes
Other Tag: Healthy