Best 3 Lemon Refrigerator Cake Recipes

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Are you searching for a delightful and refreshing dessert that will satisfy your sweet tooth? Look no further than the delectable lemon refrigerator cake. This classic dessert is characterized by its moist, tender crumb, zesty lemon flavor, and creamy filling, all topped off with a dusting of powdered sugar. With its simple ingredients and easy-to-follow instructions, this recipe is perfect for bakers of all levels, whether you're a seasoned pro or just starting out. So gather your ingredients, preheat your oven, and get ready to embark on a culinary journey that will leave your taste buds tantalized and your kitchen filled with the sweet aroma of freshly baked lemon cake.

Here are our top 3 tried and tested recipes!

LEMON-LIME REFRIGERATOR POKE CAKE



Lemon-Lime Refrigerator Poke Cake image

My favorite is the lemon-lime combination, but the sky is the limit. My son likes white cake with raspberry jello and my hubby likes light frosting made with Dream Whip and instant chocolate pudding. Says it tastes like chocolate mousse to him.

Provided by Marsha Gardner

Categories     Cakes

Number Of Ingredients 9

1 box lemon cake mix
3 oz package lime gelatin
1 1/2 c water
1 Tbsp lemon zest
1 large lemon
FROSTING
1 1/2 c cold milk
1 envelope dream whip
1 small package instant lemon pudding mix

Steps:

  • 1. Spray 9x13" baking pan with baking spray. Preheat oven to 350-degrees.
  • 2. Prepare cake mix according to package directions. Stir lemon zest into batter and spread in prepared pan. Bake according to package directions. Cool cake completely on a cooling rack.
  • 3. In a small bowl, stir lime gelatin mix and 1 cup of boiling water together. Stir until gelatin is fully dissolved. Add 1/2 cup cold water and mix.
  • 4. Using a fork with long tines, poke holes every inch or so all over cooled cake, poking almost to bottom of cake. Pour prepared gelatin mixture over entire cake top, allowing it to soak into the holes. Cover cake with plastic wrap and refrigerate 4 hours.
  • 5. FROSTING: Pour milk into deep bowl; add Dream Whip and pudding mix. Beat at low speed of electric mixer until well blended; increase speed to high and whip until mixture will form soft peaks, 4 to 6 minutes. Makes about 3 cups or enough to frost tops and sides of a 2 layer or a 13 x 9 inch cake. Store frosted cake in refrigerator.
  • 6. Can substitute chocolate flavor instant pudding and pie filling for a mousse like frosting or any other flavor pudding mix, be creative with the cake/gelatin combos and the pudding/dream whip and make your own special cake.

LEMON-LIME REFRIGERATOR SHEET CAKE



Lemon-Lime Refrigerator Sheet Cake image

Great Treat for Hot Summer

Provided by Gladys Miller

Categories     Cakes

Time 2h

Number Of Ingredients 2

1 pkg lime gelatin (4 serving size)
1 box duncan hines deluxe 11 lemon supreme cake mix

Steps:

  • 1. Topping - 1 envelope whipped topping mix (Dream Whip) (2 cup size) 1 pkg Lemon Instant Pudding Mix ( 3 3/4 oz) 1 1/2 cup cold milk
  • 2. Dissolve gelatin in 3/4 cup boiling water. Add 1/2 cup cold water; set aside at room temp. Mix and bake cake, as directed on box, in a 13x9x2" pan. Cool 20-25 minutes. Poke deep holes thru top of warm cake (still in pan) with fork. Slowly pour gelitin mixture into holes. Refrigerate cake while preparing topping. TOPPING: In a chilled (best in a stainless steel bowl)deep bowl blend and whip topping mix, instant pudding and cold milk till stiff (3-8 minutes). Immediately frost cake. Cake may be stored in refrigerator and served chilled. Frosted cake may be frozen. It gets better the longer it stays in the refrigerator

LEMON REFRIGERATOR CAKE



Lemon Refrigerator Cake image

The recipe comes from my church group and is a light, refreshing cake for warm-weather days.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12-15 servings.

Number Of Ingredients 6

1 package white cake mix (regular size)
1 package (2.9 ounces) cook-and-serve lemon pudding mix
Grated zest and juice of 1 lemon
1 cup evaporated milk, chilled
1/4 cup sugar
1 cup sweetened shredded coconut, divided

Steps:

  • Prepare and bake cake according to package directions, using a greased and floured 13x9-in. baking pan. Cool in pan 10 minutes before removing to a wire rack. Prepare pudding according to package directions. Add lemon zest; cool. In a small bowl, whip milk. Add lemon juice and sugar; blend for 30 seconds. Fold into pudding. Carefully fold in 3/4 cup coconut. Split cooled cake into two layers; spread pudding mixture between layers on top. Sprinkle with remaining coconut. Store in refrigerator.

Nutrition Facts :

Tips:

  • Use a springform pan to make it easy to remove the cake from the pan.
  • Make sure the cream cheese is softened to room temperature before mixing it with the other ingredients.
  • If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice to 1 cup of milk and letting it sit for 5 minutes.
  • Be careful not to overmix the batter, as this can make the cake tough.
  • Bake the cake until a toothpick inserted into the center comes out clean.
  • Let the cake cool completely before refrigerating it.
  • Serve the cake with fresh fruit, whipped cream, or ice cream.

Conclusion:

Lemon refrigerator 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 cooks. With its creamy, tangy flavor and light, fluffy texture, lemon refrigerator cake is sure to be a hit with everyone who tries it.

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