Lemon Cooler Cake Recipes

LEMON COOLER CREAM CAKE

Steps:

• Prepare cake and bake according to package directions in a 9x13 inch baking dish. With a fork, poke holes all over top of cake.
• Combine 1 cup hot water and 1 cup cold water with one package of lemon gelatin. Stir until gelatin is dissolved, and pour mixture over cake. Chill in refrigerator until cool.
• In large bowl stir together milk, vanilla pudding mix and remaining package of lemon gelatin until powders are dissolved. Fold in whipped topping and spread mixture over cake. Refrigerate until serving.

5 MINUTE LEMON COOLER CAKE

Steps:

• To the cake mix, add the box of powdered lemon jello plus the above amounts of oil, water & eggs. Mix well.
• Bake cake according to the package directions for a 13x9" pan.
• While the cake is baking, make the glaze and stir well to break up as many clumps of powdered sugar as you can.
• While the cake is warm, use a fork to make slits all over the top of the cake. Pour the glaze over evenly, letting it pour down the sides of the cake in the pan. It may pool up in places but within a few minutes it should absorb fully into the cake.
• Cover the cake and store in the refrigerator. I find that overnight works best and that it tastes amazing chilled straight from the fridge.

LEMON LAYER CAKE

Steps:

• Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., Cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs and egg yolks, 1 at a time, beating well after each addition. Beat in lemon zest and juice. In a small bowl, mix sour cream and milk. In another bowl, whisk together flour, salt, baking powder and baking soda; add to creamed mixture alternately with sour cream mixture., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 24-28 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool slightly., For syrup, in a small saucepan, combine sugar and lemon juice. Bring to a boil; cook until liquid is reduced by half. Cool completely., For frosting, beat cream cheese and butter until smooth; beat in confectioners' sugar, lemon juice and salt until blended., Using a long serrated knife, cut each cake horizontally in half. Brush layers with warm syrup; cool completely., Place 1 cake layer on a serving plate; spread with 1 cup frosting. Repeat layers twice. Top with remaining cake layer. Frost top and sides with remaining frosting. If desired, top with lemon slices or edible flowers. Refrigerate leftovers.

LEMON COOLER CAKE

Steps:

• Mix lemon zest into sugar.
• Add flour, baking powder, baking soda and salt to a gallon size ziplock bag and shake.
• Cream together butter and sugar in a bowl.
• Mix in eggs and egg yolks one at a time.
• Mix in 5 tablespoons of lemon juice.
• Slowly add flour mixture and buttermilk alternately until combined.
• Pour into a prepared 9X13 cake pan or two 9 " cake pans and bake 350 degrees for 30-35 minutes.
• Mix juice of one lemon and enough powdered sugar to thicken to a consistency of runny but thick-ish.
• Poke holes in the top of the cake using a fork.
• Drizzle lemon juice mixture over cake and spread to allow lemon to run into holes.
• Allow cake to cool before frosting.
• I recommend using my lemon frosting.

LEMON DUMP CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick cooking spray.
• Spread the lemon pie filling onto the bottom of the prepared baking dish in an even layer with a spatula.
• Sprinkle half of the cake mix in an even layer over the lemon pie filling. Add the pieces of the cream cheese evenly over the cake mix, then top with the remaining cake mix in an even layer. Add the butter pieces, spaced out evenly over the top of final cake mix layer.
• Bake in the preheated oven until the topping is browned and the cake mix powder has all absorbed and baked, 35 to 45 minutes.
• Serve topped with Cool Whip®.

LEMON ICEBOX CAKE

Steps:

• In a large bowl, beat the cream, sugar and lemon zest on high until stiff peaks form. Cut a small hole in the corner of a pastry or plastic bag. Fill with whipped cream. , On a serving plate, arrange 7 cookies in a circle, using one cookie in the center. Pipe 2/3 cup whipped cream over cookies. Repeat layers 8 times. Refrigerate overnight., If desired, garnish with lemon slices.

LEMON COOLER "KNOCK-OFF" COOKIES

Steps:

• Preheat oven to 350.
• Mix cake mix, oil, eggs and white chocolate in a large bowl.
• Form into small balls and bake on cookie sheet for about 8-10 minutes.
• Let cool.
• Either sift together powdered sugar and kool-aide mix or place in a food processor.
• After cookies come out of oven let cool a couple of minutes sift powdered sugar over cookies.