Lemon Cooler Cake Recipes
LEMON COOLERS
Lemon-flavored, dainty cookies.
Provided by Suzanne Stull
Categories Desserts Cookies Drop Cookie Recipes
Yield 36
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix together cake mix, whipped topping and egg. Drop by teaspoonfuls into bowl of confectioners' sugar and coat. Shape into balls.
- Bake for 10 to 12 minutes. Do not brown.
Nutrition Facts : Calories 108.2 calories, Carbohydrate 18.6 g, Cholesterol 8.9 mg, Fat 3.4 g, Fiber 0.1 g, Protein 1.1 g, SaturatedFat 2 g, Sodium 106.3 mg, Sugar 14.2 g
LEMON COOLER CREAM CAKE
Incredibly easy and inexpensive to make. Great for the summer, perfect for all occasions. Can be made with low fat topping.
Provided by CAROLINENOW
Categories Desserts Cakes Lemon Cake Recipes
Time 1h
Yield 24
Number Of Ingredients 7
Steps:
- Prepare cake and bake according to package directions in a 9x13 inch baking dish. With a fork, poke holes all over top of cake.
- Combine 1 cup hot water and 1 cup cold water with one package of lemon gelatin. Stir until gelatin is dissolved, and pour mixture over cake. Chill in refrigerator until cool.
- In large bowl stir together milk, vanilla pudding mix and remaining package of lemon gelatin until powders are dissolved. Fold in whipped topping and spread mixture over cake. Refrigerate until serving.
Nutrition Facts : Calories 165.5 calories, Carbohydrate 28.1 g, Cholesterol 6.3 mg, Fat 5.1 g, Fiber 0.2 g, Protein 2.4 g, SaturatedFat 3.1 g, Sodium 256.5 mg, Sugar 21 g
LEMON COOLER CAKE
We love lemon coolers, unfortunately we cannot find them anywhere. My Hubby calls this Lemon Cooler Cookie Cake because he says it tastes a lot like lemon cooler cookies. This recipe is for those who really love lemon.
Provided by In the kitchen cook
Categories Dessert
Time 45m
Yield 1 Cake, 12 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 460, Fat 17.6, SaturatedFat 10.5, Cholesterol 114, Sodium 432.9, Carbohydrate 72.2, Fiber 0.6, Sugar 49.4, Protein 5
LEMON COOLER "KNOCK-OFF" COOKIES
I used to love the Sunshine brand Lemon Coolers, but they stopped making them. I have seen other copycat recipes, but after trying the cake mix cookies recipe on this site, I came up with this and it is pretty yummy!
Provided by nsomniak6
Categories Dessert
Time 15m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Mix cake mix, oil, eggs and white chocolate in a large bowl.
- Form into small balls and bake on cookie sheet for about 8-10 minutes.
- Let cool.
- Either sift together powdered sugar and kool-aide mix or place in a food processor.
- After cookies come out of oven let cool a couple of minutes sift powdered sugar over cookies.
Nutrition Facts : Calories 111.3, Fat 5.7, SaturatedFat 1.2, Cholesterol 12.4, Sodium 99.2, Carbohydrate 14.2, Fiber 0.2, Sugar 9.2, Protein 1.1
LEMON COOLER CAKE
I got this recipe from a friend I made it and took it to work everyone loved it.
Provided by Wanda Harrison
Categories Cakes
Time 1h
Number Of Ingredients 7
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.
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- Preheat oven to 325 degrees and line a baking sheet with a silicon baking mat or parchment paper.
- In a small bowl, whisk together 1 cup of powdered sugar and 3 teaspoons of lemon zest. Pour the mixture in a resealable plastic bag. When the cookies have cooled for 5 minutes, add a few at a time in the powdered sugar and shake to coat. Store cookies in an airtight container.
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- Position racks in the center of the oven and preheat the oven to 325°F. Line cookie sheets with parchment paper.
- In a large bowl, use an electric mixer to beat together the butter, powdered sugar, and sugar until light and fluffy. Blend in the eggs, vanilla, and lemon extract until smooth. In a medium bowl, whisk together the cake flour, baking powder, and salt. Stir the dry ingredients into the butter mixture. Add the lemon juice and mix until everything is just combined (do not overmix).
- If the dough is too sticky to work with, refrigerate for 20 minutes. Using a mini cookie scoop (or a tablespoon), scoop the dough into approximately 1-inch balls. Space the balls at least 1 inch apart on prepared cookie sheets and flatten them slightly. Bake for 15 to 18 minutes or until the centers are puffy and the cookies are light golden brown on the bottom. Remove the cookie sheet to a wire rack and allow to cool for 5 minutes.
- While cookies are baking, combine remaining 1 cup powdered sugar and 2 teaspoons lemon zest in a large paper lunch sack or gallon-sized plastic baggie. After 5 minutes of cooling time, remove 4 to 5 warm cookies from the sheet and carefully place in the powdered sugar. Gently shake and roll the bag around until the cookies are coated with powdered sugar. Remove the cookies from the bag, shaking off excess powdered sugar, and allow them to finish cooling on a wire rack. Repeat until all of the cookies are coated with powdered sugar.
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