Lemon Yum Yum Cake Recipes

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LEMON YUM



Lemon Yum image

Sponge-like cake over lemon sauce. A yummy tummy-warming dessert.

Provided by Edith Kehoe @eck77

Categories     Cakes

Number Of Ingredients 9

1/2 cup(s) sugar
2 ounce(s) butter, softened and extra for the dish
2 - lemons
1/4 cup(s) all purpose flour
1/4 teaspoon(s) baking powder
pinch(es) salt
1 cup(s) milk
- hot water for pan
3 large eggs, separated

Steps:

  • Preheat oven to 350 degrees and put rack on middle setting in oven.
  • Fill kettle and put water on to boil. You'll need this when you bake the dessert.
  • Grease a 4-cup baking dish, eg Pyrex. Set aside.
  • Grate zest from 2 lemons, then juice them and throw away the pits. Combine zest and juice and set aside.
  • Separate egg yolks and whites into two bowls.
  • Cream butter and sugar until pale and fluffy. Add the yolks one at a time to butter mixture and mix well. Slowly add lemon juice and mix well. (It may not look very nice at this stage, but don't worry.)
  • Sift together flour, salt and baking powder. Add flour to butter mixture alternating with milk. Beat well until mixture is smooth.
  • Beat egg whites to form soft peaks. Gently fold into batter. Do not overwork because you want to keep as much air in mixture as possible. Pour into prepared baking dish.
  • Place baking dish into a larger pan or dish. Carefully pour boiling water into the pan around the outside of the baking dish until it is about halfway up the outside of the baking dish (ie make a Bain-Marie).
  • Bake 40-45 minutes until top is puffy and lightly browned. Cool 10 minutes. Dust with icing sugar and serve warm.

LEMON YUM YUM CAKE



Lemon Yum Yum Cake image

Make and share this Lemon Yum Yum Cake recipe from Food.com.

Provided by Nutmeg74

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 9

1 (18 ounce) package lemon cake mix
2 eggs, per cake mix directions
1 1/3 cups water, per cake mix directions
1/3 cup oil, per cake mix directions
16 ounces crushed pineapple, drained
1 (3 ounce) package lemon pudding mix
1 (3 1/2 ounce) package instant lemon pudding
1 (1 1/3 ounce) envelope Dream Whip
1 1/2 cups cold milk

Steps:

  • Bake 1 lemon cake according to pkg. directions in a 9x13 pan.
  • Add enough water to pineapple juice to make 2 cups liquid. Prepare 1 pkg. lemon pudding according to directions using the 2 cups liquid.
  • Cool until warm; fold in the pineapple.
  • Spread over the cake.
  • Mix topping ingredients together.
  • Beat to soft peaks.Spread over pineapple mixture.
  • . Refrigerate till serving time.

Nutrition Facts : Calories 366.1, Fat 14.3, SaturatedFat 3.6, Cholesterol 40.4, Sodium 510.4, Carbohydrate 56.5, Fiber 0.8, Sugar 25.6, Protein 4.2

LEMON YUM YUM



Lemon Yum Yum image

A family favorite

Provided by Sue Stone

Categories     Other Desserts

Time 55m

Number Of Ingredients 9

1-1/2 c flour
1-1/2 stick margarine
2/3 c walnuts, chopped
1 pkg cream cheese, softened (8 oz.)
1 c powdered sugar
1 container whipped topping, such as cool whip (9 oz.)
2 pkg lemon instant pudding (3.5 oz. each)
3 c milk
chopped walnuts (garnish)

Steps:

  • 1. Preheat oven to 325º. In a medium bowl, combine flour, margarine, and 2/3 cup chopped walnuts until well mixed. Press mixture into 9x13" baking pan. Bake for 25 minutes until lightly browned. Be sure to watch closely so it does not get too brown. Allow crust to cool
  • 2. Beat softened cream cheese until smooth. Add powdered sugar and half of whipped topping; spread mixture over baked and cooled crust.
  • 3. Mix pudding with milk; pour over cream cheese layer. Top with remaining whipped topping; sprinkle with nuts to garnish.

YUM YUM CAKE



Yum Yum Cake image

Birthday cake that my grandmother used to make for my mom. It's a dense cake, that has a little bit of spice and tons of sweetness. Super easy and always good.

Provided by George_Waldron

Categories     Dessert

Time 1h15m

Yield 1 cake, 10-12 serving(s)

Number Of Ingredients 8

12 ounces raisins
2 cups sugar
2 cups water
2 tablespoons shortening
2 teaspoons cinnamon
1/2 cup coffee
2 teaspoons baking soda
3 cups flour

Steps:

  • Preheat oven to 350.
  • Add the raisins, sugar, water, shortening, and cinnamon to a saucepan. On medium heat, bring to a boil and cook for 5 minutes Stir occassionally to make sure raisins are not clumping together. Take off heat, and cool to room temperature.
  • Add baking soda to coffee and mix into saucepan. Combine well.
  • Add flour to saucepan. Mix with a whisk until smooth, batter will be runny.
  • Pour batter into a greased and floured bundt pan.
  • Cook for one hour, check with a toothpick. Cool for 15 minutes on a rack, and then invert onto a cakepake.

YUM YUM CAKE



Yum Yum Cake image

This makes a large cake, perfect for a pot luck or a family gathering. It is a fairly flat cake--ends up less than two inches high after you have added the toppings. This recipe came from my sister-in-law in Chicago. I had a piece at a family reunion dinner and couldn't leave without the recipe! Yum Yum!

Provided by SharleneW

Categories     Dessert

Time 40m

Yield 15 serving(s)

Number Of Ingredients 11

1 (18 ounce) package yellow cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 (3 1/2 ounce) package vanilla pudding mix (not instant)
1 cup milk
1 (9 ounce) package cream cheese
1 (9 ounce) package Cool Whip Topping
1 (15 1/2 ounce) package crushed pineapple, well drained
1 cup flaked coconut
1 cup walnuts, chopped

Steps:

  • Grease and flour a 12 x 17 or 12 x 15-inch pan.
  • Mix cake according to directions and bake for 20 minutes or until done; let cool completely.
  • Cook pudding with 1 cup milk, let cool.
  • Mix pudding, cream cheese and frozen topping with mixer; spread over cool cake.
  • Top with crushed pineapple.
  • Sprinkle with coconut and nuts.
  • Be sure to refrigerate leftovers.

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