lemon “delight” cake
In 2005, I won the grand prize for the Taste of Home's Light & Tasty magazine contest with this receipe.
prep time
cook time
55 Min
method
---
yield
Ingredients
- CAKE
- 1 box lemon cake mix
- 1/3 cup applesauce, unsweetened
- 3/4 cup egg substitute
- 1 1/3 cups water
- 3 tablespoons poppy seeds
- FILLING
- 8 ounces package light cream cheese
- 2/3 cup powdered sugar
- 1-15.75 ounce can of lemon pie filling
- TOPPING
- 1/4 cup chopped pecans
- 3 tablespoons flour
- 1/3 cup packed brown sugar
- 1/2 teaspoon cinnamon
- 1 1/2 tablespoons light margarine melted
- 1/8 teaspoon vanilla
- GLAZE
- 1/2 cup powdered suar
- 1 tablespoon lemon juice
How To Make lemon “delight” cake
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Step 1CAKE: 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.
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Step 2FILLING: 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.
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Step 3TOPPING: 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.
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Step 4GLAZE: COMBINE POWDERED SUGAR AND LEMON JUICE, STIR UNTIL SMOOTH. DRIZZLE OVER COOLED CAKE.
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