Read reviews (9)
Rate recipe
When I needed to bring a treat to work, I combined four different recipes into this moist cake. A boxed mix makes it easy, but the creamy filling and buttery topping make it memorable. —Lydia Mason of Brainerd, Minnesota
This recipe is:
Contest Winning
Healthy
Nutritional Analysis: 1 piece equals 314 calories, 9 g fat (4 g saturated fat), 44 mg cholesterol, 288 mg sodium, 54 g carbohydrate, 1 g fiber, 5 g protein.
Originally published as Lemon Delight Cake in Light & Tasty December/January 2006, p33
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Jan. 13, 2013 by BlaineL
So delicious. I also had trouble with the topping, but it was still one of the yummiest cakes I've ever made.
Reviewed on Jan. 14, 2012 by kkl04
Delicious! Would highly recommend this cake.
Reviewed on Sep. 24, 2011 by Red338
I had the same problem with the topping. But realized I read the recipe wrong, thinking it called for 4/12 TABLESPPOONS, not TEASPOONS, of butter. It would be better if the butter was listed as 1 1/2 Tablespoons. I too substituted egg, but only two. Between that and the extra butter in the topping, it took longer to cook. So I sprinkled some brown sugar and nuts back over the top for the rest of the cooking, and it came together with the glaze. Everyone still loved it!!
To the reviewer who had the problem with the topping. Same thing happened to me. I realized, however that I mis-read the recipe. The butter in the topping is listed by TEASPOONS and not TABLESPOONS. So that's why my topping was runny and sank as well. I don't think I've ever seen recipe measure butter in teaspoons, especially since a stick is measured by tablespoons. It would be better if the recipe said 1 1/2 tablespoons. Also, I substituted 2 eggs, instead of 3. So, I wonder if that, in comibination with the extra butter, required me to cook it longer. Amazingly, it still turned out well, and my family loved it!
Reviewed on Sep. 09, 2010 by lynnwebster
Try not melting the butter when making the topping. The butter is going to melt in the oven.
Reviewed on May. 26, 2010 by brielle1292
I also think the topping must be wrong. When I mixed it, it was a syrupy consistency. Then when I went to spread it on top of the cake batter...it literally sunk. Like there was no evidence of the topping whatsoever. The cake itself is great..but the topping is off.
Reviewed on Mar. 21, 2010 by jbab
The topping ingredients must be wrong. When mixed, you can't "sprinkle" it on top of the cake mix. It comes out very soft. Maybe the butter should not be melted. I Anyone else have this trouble? I loved the cake, but my topping didn't look like the picture.
Reviewed on May. 23, 2008 by Barbara5
1 egg equals l/4 c. of egg substitute - so use 3 eggs.
Reviewed on Mar. 05, 2008 by kadee720
Can I add egg instead of egg substitute and if so, how much?
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013