Lemon Delight Cake
Total TimePrep: 35 min. Bake: 40 min. + cooling
Great cake. Just used a lemon box cake and followed the instructions on it. Didn’t put in poppy seeds, to me they are annoying since they end up between your teeth. My store didn’t have lemon pie filling so bought a 10 oz bottle of lemon curd and that was plenty of lemon flavoring. Put the brown sugar topping on after the cake had baked for 15 minutes because I didn’t want it to sink into the cake batter, and I didn’t want it to burn being that it would be in the oven for 30-40 minutes. It came out looking burnt and I was worried that would mess up the whole cake and make it taste terrible, but the college students I served it to loved it and said it was wonderful … whew, fears relieved. Then I tried it myself and thought the topping was great even though it was a bit burned. The topping and the filling really make this cake special.
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.
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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.