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Lemon Delight Cake Recipe

Lemon Delight Cake 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
TOTAL TIME: Prep: 35 min. Bake: 40 min. + cooling YIELD:18 servings

Ingredients

  • 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
  • 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

  • 1. 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. 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.
  • 3. 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.
  • 4. Combine glaze ingredients; drizzle over cake. Refrigerate leftovers. Yield: 18 servings.

Nutritional 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 Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.