Check out what heavenly confection you can do with a simple cake mix.
From Denny: We love lemon recipes at our house so when I came across this one you can imagine it caused quite a stir around here! There is something about the combination of cream cheese and lemon that is simply divine. Then add coconut to the mix and your taste buds are orbiting around the planet "formerly known as" Pluto.
Lemon Cheese-Filled Cake
From: Ellen Gilmore, published in 2theadvocate
Makes: 1 bundt cake
Yellow cake mix
3/4 cup apricot nectar
1/4 cup butter, softened
1 capful almond extract
2 (8-oz.) pkgs. cream cheese, softened
1/2 cup sugar
2 tbls. lemon juice
1 cup flaked coconut
2 cups sifted confectioners’ sugar
2 tbls. lemon juice
2 tbls. apricot nectar
Mix cake ingredients. Beat as directed on cake package. Grease and lightly flour a bundt pan. Fill with cake batter.
Combine filling ingredients. Beat until smooth. Spoon filling onto top of batter in pan, being careful not to touch the sides of the pan.
Bake at 350 degrees for 50-55 minutes. Cool in pan for 30 minutes. Finish cooling on a rack or plate.
Combine glaze ingredients. Drizzle over cooled cake.
*** Photo of bowl of lemons by Jill Clardy @ flickr
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14 September 2010
27 May 2009
From: “Aunt Dimity and the Deep Blue Sea” mystery book by Nancy Atherton
From Denny: Don't you just love it when an author gives you recipes after finishing their novel, cool! We love lemon recipes here in Louisiana, crazy for them!
Serves 6 to 8.
3/4 cup unsalted butter, at room temperature
1 cup sugar
1-1/2 tsps. grated lemon peel
2 large eggs
1-1/4 cups self-rising flour
Optional toppings: whipped cream, clotted cream, lemon curd or confectioners’ sugar
1/2 cup sugar
1/4 cup fresh lemon juice
1. Preheat oven to 325 degrees. Grease an 8-inch square glass baking dish.
2. Use an electric mixer to cream the butter in a large mixing bowl until smooth. Add the sugar and lemon peel and beat until fluffy.
3. Beat in one egg, then half of the flour; repeat.
4. Pour the batter into the buttered glass baking dish. Bake for 20 to 25 minutes, or until a toothpick inserted in the cake’s center comes out clean. Place the pan on a rack.
5. While the cake is baking, combine the 1/2 cup sugar and ø cup lemon juice in a small bowl to make the Lemon Syrup. Whisk until the sugar dissolves.
6. Use a toothpick to poke holes all over the top of the warm cake. Spoon the Lemon Syrup slowly over the cake, allowing it to soak in. Cool the cake completely.
7. Sprinkle with confectioners’ sugar and cut into small squares. It’s very rich. Can also be served with whipped cream, clotted cream or lemon curd.
Testing note: The Sticky Lemon Cake tastes like a lemon square. It’s better the second day when the acidity of the lemon juice and peel have mellowed. Store covered in the refrigerator and bring to room temperature to serve.