Lemon Texas Cake Recipes

LEMON SHEET CAKE

Lemon Sheet Cake image

Lemon pie filling lends a splash of citrus flavor to convenient cake mix, and a rich cream cheese frosting gives it sweetness. My family likes this lemon sheet cake cold, so I cut it into squares and freeze before serving. -Alyce Dubisar, North Bend, Oregon

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 35 servings.

Number Of Ingredients 9

Ingredients

1 package lemon cake mix (regular size)
4 large eggs, room temperature
1 can (15-3/4 ounces) lemon pie filling
3 ounces cream cheese, softened
1/2 cup butter, softened
2 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
1 to 2 tablespoons 2% milk
Colored sugar, optional

Steps:

In a large bowl, beat the cake mix and eggs until well blended. Fold in pie filling. , Spread into a greased 15x10x1-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 18-20 minutes. Cool on a wire rack., In a small bowl, beat the cream cheese, butter and confectioners' sugar until smooth. Stir in vanilla and enough milk to reach desired consistency. Spread over cake. If desired, sprinkle with colored sugar Store in the refrigerator.

Nutrition Facts : Calories 141 calories, Fat 5g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 166mg sodium, Carbohydrate 23g carbohydrate (16g sugars, Fiber 0 fiber), Protein 1g protein.

MOIST LEMON TEA CAKES

Moist Lemon Tea Cakes image

Whenever I serve these lovely bite-size glazed cakes, they get rave reviews...and I get requests for the recipe. Lemon and cream cheese make for a winning combination.-Charlene Crump, Montgomery, Alabama

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 8-1/2 dozen.

Number Of Ingredients 13

Ingredients

1-1/2 cups butter, softened
1 package (8 ounces) cream cheese, softened
2-1/4 cups sugar
6 large eggs
3 tablespoons lemon juice
2 teaspoons lemon extract
1 teaspoon vanilla extract
1-1/2 teaspoons grated lemon zest
3 cups all-purpose flour
GLAZE:
5-1/4 cups confectioners' sugar
1/2 cup plus 3 tablespoons 2% milk
3-1/2 teaspoons lemon extract

Steps:

In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the lemon juice, extracts and lemon zest. Add flour; beat just until moistened., Fill greased miniature muffin cups two-thirds full. Bake at 325° for 10-15 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. , In a small bowl, combine glaze ingredients. Dip tops of cakes into glaze; place on waxed paper to dry.

Nutrition Facts : Calories 93 calories, Fat 4g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 38mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.

LEMON-ZUCCHINI TEXAS SHEET CAKE

Lemon-Zucchini Texas Sheet Cake image

Awesome lemon sheet cake! This recipe was given to me by my awesome cousin Laurie Greene-Collins. This is the moistest cake ever! Lemon adds an extra touch.

Provided by AFGRANDMA

Categories Fruits and Vegetables Vegetables Squash

Time 1h

Yield 24

Number Of Ingredients 14

Ingredients

2 cups white sugar
2 cups shredded zucchini
1 cup vegetable oil
3 large eggs
2 ½ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
¼ cup lemon juice
1 tablespoon lemon extract
1 (8 ounce) package cream cheese, softened
½ cup unsalted butter, softened
1 teaspoon lemon extract
4 ½ cups powdered sugar

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 15-1/2x10-1/2-inch sheet cake pan.
Mix sugar, zucchini, oil, and eggs together in a large bowl with an electric mixer. Combine flour, baking soda, baking powder, and salt in another bowl. Add dry ingredients to sugar mixture and combine; don't overbeat. Mix in lemon juice and lemon extract. Pour into the prepared pan.
Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, 30 to 40 minutes. Remove from the oven and let cool completely, 20 to 30 minutes.
Meanwhile, beat cream cheese and butter for frosting together in a bowl. Beat in lemon extract, then gradually beat in powdered sugar. Frost cooled cake.

Nutrition Facts : Calories 363.3 calories, Carbohydrate 50.9 g, Cholesterol 43.7 mg, Fat 17 g, Fiber 0.5 g, Protein 3 g, SaturatedFat 6.1 g, Sodium 146.9 mg, Sugar 40 g

EASY LEMON SHEET CAKE RECIPE

Easy Lemon Sheet Cake Recipe image

Light and fluffy lemon sheet cake topped with cream cheese frosting.

Provided by Camille

Yield 20

Number Of Ingredients 7

Ingredients

1 (15.25 ounce) lemon cake mix
4 eggs
1 (15.75 ounce) can lemon pie filling
1 (8 ounce) pkg. cream cheese (softened)
1/4 cup butter (softened)
4 cups powdered sugar
1 teaspoon vanilla extract

Steps:

Preheat oven to 350 degrees F.
In a large bowl, combine the cake mix and the eggs and mix until fully incorporated.
Fold in pie filling until well combined.
Spread into a half sheet pan (18"x13"x1") sprayed with nonstick cooking spray.
Bake for 18-20 minutes, or until a toothpick inserted near the center comes out clean.
Let cool for 30 minutes.
In a large mixing bowl, beat together cream cheese and butter until smooth.
Add powdered sugar and vanilla beat until smooth and fluffy.
Spread frosting on top of cooled cake, cut into slices and serve.

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