Best 5 Lemon Delight Cake Recipes

LEMON DELIGHT CAKE

Steps:

• In a large bowl, combine the first five ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Coat a 13-in. x 9-in. baking pan with cooking spray and dust with flour; spread half of the batter into pan. , In a large bowl, beat cream cheese and confectioners' sugar until smooth. Stir in pie filling. Drop by teaspoonfuls and gently spread over batter. Top with remaining batter. , Combine topping ingredients; sprinkle over batter. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , Combine glaze ingredients; drizzle over cake. Refrigerate leftovers.

LEMON BLUEBERRY DELIGHT CREAM CHEESE CAKE

Steps:

• 1. First; set out butter, cream cheese and eggs about an hour prior to baking and let them come to room temperture.
• 2. Preheat oven to 325 degrees. Prepare 10-spring from pan with cooking spray. I used "Joy Baking Spray". Go ahead and zest and juice your lemons; set aside. 1 1/2 large lemons for cake batter and 1/2 lemon for filling. And, if you are making the blueberry sauce you will need to zest and juice 1/2 large lemon.
• 3. CREAM CHEESE FILLING: In the bowl of stand mixer, beat cream cheese on medium-high speed until smooth about 5 minutes, scraping bowl as needed. Add confectioners' sugar and beat another 2 to 3 minutes. Add egg; beat until completely combined, about 1 minute. Add butter, lemon juice, lemon and vanilla extract and zest; beat 1 minute; set aside.
• 4. CAKE BATTER: In a batter bowl (or large bowl) combine flour, sugar, baking powder and salt; whisk together. Whisk in melted butter, eggs, lemon juice and vanilla; don't over beat. Gently fold in blueberries.
• 5. Pour batter into 10-inch prepared spring-form pan. Gently pour cream cheese filling into center of cake batter; spread gently to within 1/2 of sides of pan (the filling should cover all of the cake batter except for 1/2-inch of the outter edge of the cake batter, 1/2-inch of the batter should be visable).
• 6. Bake at 350 degrees for 35 to 40 minutes or until until toothpick inserted near the edge of cake comes out clean. Remove from oven and cool on wire rack for 10 minutes. Carefully remove sides from spring-form pan and allow cake to cool for 1 hour.
• 7. BLUEBERRY SAUCE: In a small saucepan, add the cornstarch and sugar. Whisk together. Stir in 1 cup of the blueberries, the lemon juice, zest, vanilla and salt. Cook the mixture over medium heat for 4-5 minutes, until thickened. Stir in the remaining blueberries and cook for 2 minutes. Cool and store in the refrigerator for up to a week.
• 8. WHIPPED CREAM TOPPPING: Pour cold whipping cream into a cold bowl. Beat on high speed of hand mixer until it starts to thicken; add sugar and lemon extract; continue beating until it forms a peak. Refrigerate until ready to serve.
• 9. When cake is completely cool; spinkle with powered sugar; slice and serve as is.
• 10. Or, add whipped cream and blueberry sauce! Keep any remaining cake refrigerated. ENJOY!

EASY LEMON DELIGHT POUND CAKE

Steps:

• 1. Remove partially thawed pound cake from its container and slice the cake horizontally to create three layers.
• 2. With an electirc mixer, combine the butter, cream cheese, 2 tablespoons lemon juice, and confectioners' sugar in a large bowl until creamy and well blended.
• 3. Dip a pastry brush in the lemon juice and shake to sprinkle the cake layers with the remaining 2 T. lemon juice. Spread butter cream mixture on each layer and the top and sides of cake. Reform cake on serving platter.
• 4. Refrigerate at least 10 to 15 minutes before slicing and serving. Can be made ahead and refrigerated overnight.
• 5. Garnish with fresh strawberries, if desired.

LEMON "DELIGHT" CAKE

Steps:

• 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.

LEMON DELIGHT POUND CAKE

Steps:

• 1. Heat oven to 325°F. Generously grease and flour 12-cup Bundt® pan. In large bowl, combine all cake ingredients beat at low speed until moistened. Beat 3 minutes at medium speed. Pour batter into greased and floured pan.2. Bake at 325°F. for 40 to 50 minutes or until toothpick inserted in center comes out clean.3. Remove cake from oven. With long-tined fork, poke deep holes in cake every inch. In small bowl, blend glaze ingredients until smooth. Spoon half of glaze over hot cake in pan. Let stand upright in pan 10 minutes.4. Invert cake onto serving plate. Spoon remaining glaze over cake. Cool 1 hour or until completely cooled.High Altitude (above 3500 feet): Decrease baking powder to 2 1/2 teaspoons. Bake at 350°F. for 40 to 50 minutes.Nutrition Information Per Serving: Serving Size: 1/16 of Recipe * Calories: 310 * Calories from Fat: 110 * % Daily Value: Total Fat: 12 g 18% * Saturated Fat: 2 g 10% * Cholesterol: 55 mg 18% * Sodium: 180 mg 8% * Total Carbohydrate: 47 g 16% * Dietary Fiber: 1 g 3% * Sugars: 32 g * Protein: 4 g * Vitamin A: 4% * Vitamin C: 2% * Calcium: 6% * Iron: 6% * Dietary Exchanges: 1 1/2 Starch, 1 1/2 Fruit, 2 Fat or 3 Carbohydrate, 2 FatSee Cook's Note: Testing For Doneness