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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
  • Total Time
    Prep: 35 min. Bake: 40 min. + cooling
  • Makes
    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

  • 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 in the center comes out clean. Cool on a wire rack.
  • Combine glaze ingredients; drizzle over cake. Refrigerate leftovers.
Nutrition Facts
1 piece: 314 calories, 9g fat (4g saturated fat), 44mg cholesterol, 288mg sodium, 54g carbohydrate (40g sugars, 1g fiber), 5g protein.

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Reviews

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Average Rating:
  • jdpeevy
    Sep 12, 2020

    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.

  • martylb
    Apr 28, 2017

    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!

  • ladydi9811
    May 7, 2016

    I doubled the topping and used toasted chopped walnut pieces

  • TexasCookie
    Apr 9, 2014

    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.

  • jmmorehouse
    May 24, 2013

    No comment left

  • BlaineL
    Jan 13, 2013

    So delicious. I also had trouble with the topping, but it was still one of the yummiest cakes I've ever made.

  • kkl04
    Jan 14, 2012

    Delicious! Would highly recommend this cake.

  • Red338
    Sep 24, 2011

    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!!

  • Red338
    Sep 24, 2011

    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!

  • lynnwebster
    Sep 9, 2010

    Try not melting the butter when making the topping. The butter is going to melt in the oven.