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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
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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?
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