Lemon Cooler Cream Cake Recipes

LEMON DRIZZLE CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4.
• Beat together the butter and caster sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through.
• Sift in the self-raising flour, then add the lemon zest and mix until well combined.
• Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.
• Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean.
• While the cake is cooling in its tin, mix together the lemons juice and caster sugar to make the drizzle.
• Prick the warm cake all over with a skewer or fork, then pour over the drizzle - the juice will sink in and the sugar will form a lovely, crisp topping.
• Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.

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 COOLER CAKE

Steps:

• 1. Prepare cake and bake according to package directions bake in a 9x13 cake pan.
• 2. After the cake is baked with a fork poke holes all over top of cake.
• 3. Combine 1 cup hot water,1cup cold water with 1 package of lemon jello.Stir until jello is dissolved.Pour mixture over cake. Chill in refrigerator until cool.
• 4. In large bowl stir together milk,vanilla pudding,and remaining package of lemon jello until powders are dissolved. Fold in thawed cool whip and spread mixture over cake. Refrigerate until serving.