Best 3 Lemon Refrigerator Cake Recipes
**Lemon Refrigerator Cake: A Delightful Treat for Any Occasion**
Indulge in the refreshing and tangy flavors of Lemon Refrigerator Cake, a classic dessert that combines the brightness of lemon with the creamy richness of whipped cream and the delicate texture of sponge cake. This no-bake cake is a staple in many kitchens, loved for its simplicity, versatility, and crowd-pleasing appeal. Whether you're looking for a light and refreshing dessert to enjoy on a hot summer day or a sweet treat to impress your guests, this Lemon Refrigerator Cake is sure to satisfy. With variations ranging from a classic lemon flavor to a luscious raspberry swirl or a zesty Meyer lemon variation, there's a perfect recipe for every taste preference. Get ready to embark on a culinary journey as we explore the delightful world of Lemon Refrigerator Cakes, offering a selection of recipes that cater to your every desire.
LEMON-LIME REFRIGERATOR POKE CAKE
My favorite is the lemon-lime combination, but the sky is the limit. My son likes white cake with raspberry jello and my hubby likes light frosting made with Dream Whip and instant chocolate pudding. Says it tastes like chocolate mousse to him.
Provided by Marsha Gardner
Categories Cakes
Number Of Ingredients 9
Steps:
- 1. Spray 9x13" baking pan with baking spray. Preheat oven to 350-degrees.
- 2. Prepare cake mix according to package directions. Stir lemon zest into batter and spread in prepared pan. Bake according to package directions. Cool cake completely on a cooling rack.
- 3. In a small bowl, stir lime gelatin mix and 1 cup of boiling water together. Stir until gelatin is fully dissolved. Add 1/2 cup cold water and mix.
- 4. Using a fork with long tines, poke holes every inch or so all over cooled cake, poking almost to bottom of cake. Pour prepared gelatin mixture over entire cake top, allowing it to soak into the holes. Cover cake with plastic wrap and refrigerate 4 hours.
- 5. FROSTING: Pour milk into deep bowl; add Dream Whip and pudding mix. Beat at low speed of electric mixer until well blended; increase speed to high and whip until mixture will form soft peaks, 4 to 6 minutes. Makes about 3 cups or enough to frost tops and sides of a 2 layer or a 13 x 9 inch cake. Store frosted cake in refrigerator.
- 6. Can substitute chocolate flavor instant pudding and pie filling for a mousse like frosting or any other flavor pudding mix, be creative with the cake/gelatin combos and the pudding/dream whip and make your own special cake.
LEMON-LIME REFRIGERATOR SHEET CAKE
Great Treat for Hot Summer
Provided by Gladys Miller
Categories Cakes
Time 2h
Number Of Ingredients 2
Steps:
- 1. Topping - 1 envelope whipped topping mix (Dream Whip) (2 cup size) 1 pkg Lemon Instant Pudding Mix ( 3 3/4 oz) 1 1/2 cup cold milk
- 2. Dissolve gelatin in 3/4 cup boiling water. Add 1/2 cup cold water; set aside at room temp. Mix and bake cake, as directed on box, in a 13x9x2" pan. Cool 20-25 minutes. Poke deep holes thru top of warm cake (still in pan) with fork. Slowly pour gelitin mixture into holes. Refrigerate cake while preparing topping. TOPPING: In a chilled (best in a stainless steel bowl)deep bowl blend and whip topping mix, instant pudding and cold milk till stiff (3-8 minutes). Immediately frost cake. Cake may be stored in refrigerator and served chilled. Frosted cake may be frozen. It gets better the longer it stays in the refrigerator
LEMON REFRIGERATOR CAKE
The recipe comes from my church group and is a light, refreshing cake for warm-weather days.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12-15 servings.
Number Of Ingredients 6
Steps:
- Prepare and bake cake according to package directions, using a greased and floured 13x9-in. baking pan. Cool in pan 10 minutes before removing to a wire rack. Prepare pudding according to package directions. Add lemon zest; cool. In a small bowl, whip milk. Add lemon juice and sugar; blend for 30 seconds. Fold into pudding. Carefully fold in 3/4 cup coconut. Split cooled cake into two layers; spread pudding mixture between layers on top. Sprinkle with remaining coconut. Store in refrigerator.
Nutrition Facts :
Tips:
- For a creamier cake, use full-fat sour cream and cream cheese.
- To make the cake more lemony, add 1 tablespoon of lemon zest to the batter.
- If you don't have a 9x13 inch pan, you can use two 8-inch round pans. Just bake the cakes for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Once the cake is baked, let it cool completely before frosting it. This will help the frosting set properly.
- If you're short on time, you can use store-bought lemon curd instead of making your own.
Conclusion:
This lemon refrigerator cake is a delicious and easy-to-make dessert that's perfect for any occasion. It's light and fluffy, with a creamy lemon filling and a graham cracker crust. The cake can be made ahead of time, so it's great for parties or potlucks. Give this recipe a try, and you'll be sure to impress your friends and family!
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