Best 2 Lemon Lime Refrigerator Sheet Cake Recipes
When life gives you lemons and limes, make lemon lime refrigerator sheet cake! This classic dessert is a favorite for its sweet and tangy flavor, and its creamy, fluffy texture. It's also incredibly easy to make, thanks to its no-bake preparation. Simply combine a few simple ingredients and refrigerate the mixture until it's set. In just a few hours, you'll have a delicious and refreshing cake that's perfect for any occasion.
Let's cook with our recipes!
LEMON - LIME REFRIGERATOR SHEET CAKE 1960
Make and share this Lemon - Lime Refrigerator Sheet Cake 1960 recipe from Food.com.
Provided by andypandy
Categories Gelatin
Time 30m
Yield 1 9 x 13 pan, 16 serving(s)
Number Of Ingredients 9
Steps:
- Prepare cake according to boxed instructions in a 9 x 13 cake pan.
- Remove when done and poke holes with the end of a wooden spoon or meat fork.
- Dissolve lime jello with 3/4 cup hot water and then 1/2 cup cold water.
- Refrigerate jello just until lightly syrupy.
- Drizzle syrupy jello into the holes in cake and then all over top, concentrating on the holes first.
- Whip pudding mix, dream whip and the milk together with vanilla until thick.for about five minutes.
- Spread all over cake, and place in refrigerator, keep chilled until serving.
- Just a note:.
- I do remove from fridge and serve almost at room temperature. Note that if left on table for an hour or so does not harm it. Just place in fridge for long periods of time.
Nutrition Facts : Calories 261, Fat 11, SaturatedFat 2.8, Cholesterol 43.5, Sodium 332.6, Carbohydrate 37.2, Fiber 0.3, Sugar 19.7, Protein 3.9
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.
Tips:
- Use fresh lemons and limes for the best flavor.
- If you don't have a lemon zester, you can use a microplane or a fine grater.
- Be sure to grease and flour the baking pan before adding the batter.
- Bake the cake until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before frosting it.
- If you don't have time to make the frosting, you can use a store-bought frosting instead.
- Garnish the cake with lemon and lime zest before serving.
Conclusion:
This lemon-lime refrigerator sheet cake is a delicious and refreshing dessert that is perfect for any occasion. It is easy to make and can be made ahead of time, making it a great option for busy families. The cake is moist and flavorful, with a tangy lemon-lime frosting that is the perfect finishing touch. Whether you are serving it at a party or enjoying it as a sweet treat at home, this cake is sure to be a hit.
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