Recipe by prissycat
"This easy, luscious cake is actually better made a day or two in advance. Store in refrigerator until ready to serve."
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1 (18.25 ounce) package
lemon cake mix
2 (14 ounce) cans
sweetened condensed milk
fresh lemon juice
1 (12 ounce) container
frozen whipped topping, thawed
I added 1/2 a box of lemon pie filling mix to the cake batter and baked according to directions.
Then I added the other half of the pie filling to the condensed milk and lemon juice mixture. Next split that mixture in half. The first half is for the cake filling and the second half will be for the icing. Add 2 tblsp corn starch & 2 tblsp powdered sugar. Mix with electric beater and let firm in frig. When set, spread between cake layers (I only made two layers). It comes out like a lemon mousse filling!!! Now, put that in the fridge to set some more.
Mix the second half of the milk/juice mixture with about 6 ounces of the whipped cream. This should set for a minute, too. Then spoon on top of cake and lightly smooth all over cake. It will have a beautiful shiny glaze.
I tried baking this cake this morning. I am so disappointed. It is not the cake's fault, but we live in high altitude in Colorado, and my cakes just fell in the worst way. I had wanted to make a special dessert for tonight, and apparently, I needed to do something for the high altitude, and didn't. Any suggestions would be greatly appreciated.
Out of all the cakes I make, this is everybody's favourite. It's got an addictive quality to it - the right amount of tang and not too sweet. I doctor the boxed lemon cake mix to make it taste more homemade and luscious. To the cake mix I add one cup of sour cream; 5.9 onz of lemon instant pudding mix, 1 cup of veg oil, 4 eggs and 1/2 cup of sprite or 7-up. For the rest, I've followed the icing directions and how it's prepared. It keeps well and tastes better the longer it stays in the fridge, however it doesn't last that long around our house.
This cake was really good. I did, however, screw up and added the whipping cream to the entire lemon mixture. I think next time I make it, I will do the same. I also learned a neat trick to cut the cake layers in half using dental floss ..... worked great!
I needed to make this for a summer pot luck dinner. So, I baked the cake in a jelly roll pan. I also used a small size of the lemon jello pudding mix. I put 1/2 of the pudding mix in the cake batter and used the other 1/2 in the filling. I also used the zest of 2 lemons in the filling. As the cake came out of the oven I poked wholes in the cake and then smoothed 1/2 the filling over the cake. After the cake had cooled I put the filling with the whipped topping folded in on top. I sprinkled the topping with a little yellow crystal-sugar. Everyone loved it. The smaller sizes of cake were perfect for a potluck dinner.
I thought this recipe was pretty good. It's a cool and very lemony cake, great for the spring and summer. The only thing I would change is that I would mix all the filling ingredients together and use them to seperate each layer of the cake as well as for the frosting. That way, you can see the four layers of the cake better and it looks prettier when served to guests.
A fantastic cake. We used 9-in. pans -- cutting them apart with dental floss is very easy. We reserved 1 cup lemon/milk mixture for topping, but it was way too much. Should have used most of the mixture for the layers. BE SURE to add more lemon juice to the mixture that will be used in the middle. I will definitely be making this again, and soon!
Without a doubt, it is the lovely texture of the filling and icing that makes this cake hard to resist! I used the regular filling inside and the whipped cream version on the outside...there was a ton of icing, so next time I will probably use more lemon filling before mixing in the remainder with the whipped cream. Such a lovely cake, I can't wait to serve it up to the in-laws!!! Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon Ice-Box Cake II
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 161
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