- 1 package lemon cake mix (regular size)
- 1-1/3 cups water
- 3/4 cup egg substitute
- 1/3 cup unsweetened applesauce
- 3 tablespoons poppy seeds
- 1 package (8 ounces) reduced-fat cream cheese
- 1/2 cup confectioners' sugar
- 1 can (15-3/4 ounces) lemon pie filling
- 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
- 1/2 cup confectioners' sugar
- 4 teaspoons lemon juice
- 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.
- 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.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Lemon Delight Cake
"I doubled the topping and used toasted chopped walnut pieces"
"Fabulous cake, all the steps were pretty quick so the process was worthwhile. Loved the lemon filling, poppy seed too! Yummy. It did take a few minutes longer to bake than the recipe says but I realized that ahead of time due to other posters comments. I agree that it would be best to use whichever 9x13 pan you have that is the deepest as it is a big cake. Very glad we made it though, it was a big hit."
"So delicious. I also had trouble with the topping, but it was still one of the yummiest cakes I've ever made."
"Delicious! Would highly recommend this cake."
"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!"
"Try not melting the butter when making the topping. The butter is going to melt in the oven."
"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."
"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."
"1 egg equals l/4 c. of egg substitute - so use 3 eggs."