Print Options

Back to Lemon Delight Cake >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Wine
Reviews

Select reviews >

Lemon Delight Cake

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

18 ServingsPrep: 35 min. Bake: 40 min. + cooling

Ingredients

1 package (18-1/4 ounces) lemon cake mix
1-1/3 cups water
3/4 cup egg substitute
1/3 cup unsweetened applesauce
3 tablespoons poppy seeds
FILLING:
1 package (8 ounces) reduced-fat cream cheese
1/2 cup confectioners' sugar
1 can (15-3/4 ounces) lemon pie filling
TOPPING:
1/3 cup packed brown sugar
1/4 cup chopped pecans
3 tablespoons all-purpose flour
4-1/2 teaspoons butter, melted
1/2 teaspoon ground cinnamon
1/8 teaspoon vanilla extract
GLAZE:
1/2 cup confectioners' sugar
4 teaspoons lemon juice

Directions

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.

2 of 2

Lemon Delight Cake (continued)

Directions (continued)

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 near the center
comes out clean. Cool on a wire rack.
Combine glaze ingredients; drizzle over cake. Refrigerate leftovers.
Yield: 18 servings.

Nutrition Facts: 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.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.