Lemon Drop Chilli Loaf Cake Recipes

LEMON DROP CAKE

Steps:

• Preheat oven to 350F degrees
• Spray 9 x 13 baking dish with nonstick cooking spray.
• Combine cake ingredients (cake mix, lemon Jell-O, eggs, water, oil) until combined.
• Pour batter into prepared baking dish and bake at 350F degrees for about 30 minutes.
• Oven times vary but cake should spring back to the touch when finished and if you stick a toothpick in the middle of the cake, it should come out clean.
• While cake is baking, prepare glaze.
• Combine powdered sugar and lemon juice and whisk until smooth.
• When cake is done, poke cake with a fork. Just poke all over the cake to make lots of holes.
• Then pour glaze onto the cake. Spread the glaze out so that it seeps down into the holes.
• The cake needs to cool completely before adding the frosting.
• In a medium bowl combine whipped topping and lemon frosting. Stir well until completely combined.
• Then frost cooled cake.

LEMON DROP CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Line two 8-inch square pans with foil, letting foil hang 2 inches over 2 opposite sides of pans. Grease or spray bottoms and sides of foil.
• Make cake batter as directed on box. Pour into pans. Bake 25 to 32 minutes or until toothpick inserted in center of cake comes out clean. Cool 15 minutes.
• In small bowl, mix powdered sugar and lemon juice. Poke top of warm cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. Drizzle and spread lemon mixture over top of cake. Refrigerate about 2 hours or until chilled. Remove cakes from pans by lifting with foil; peel away foil.
• In small microwavable bowl, microwave frosting uncovered on High 15 seconds. On serving plate, place 1 cake, rounded side down; trim if necessary so layer rests flat. Spread with half of frosting. Top with second cake, rounded side up. Frost top of cake with remaining frosting. Garnish with lemon drop candies. Store loosely covered.