- 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
- 1 package (8 ounces) reduced-fat cream cheese
- 1 can (15-3/4 ounces) lemon pie filling
- 1/2 cup confectioners' sugar
- 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 mixing bowl, beat the first five ingredients on medium speed 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 mixing bowl, beat cream cheese until smooth. Gradually beat in pie filling. Beat in confectioners' sugar. Drop by teaspoonfuls over batter; spread gently. Top with remaining batter. Combine topping ingredients; sprinkle over batter.
- Bake at 350° for 40-45 minutes or until a toothpick comes out clean. Cool on a wire rack. Combine glaze ingredients; drizzle over cake. Refrigerate leftovers. Yield: 18 servings.
Reviews forLemon Delight Cake
"Holy moly! This cake is outstanding. Served it last night and it got rave reviews. But I have to confess, mine wasn't "diet friendly." I used 3 real eggs, regular cream cheese, and oil instead of apple sauce. Baked perfectly on time. Fabulous!"
"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."