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Both baked for daughters board meeting this AM
She said they raved over the lemon cake. It was very moist!
Lemon Sheet Cake
1 pkg. DH lemon cake mix
4 eggs
1 can (15-3/4oz.) lemon pie filling
In a large bowl beat the cake mix & eggs until very well blended. FOLD in the pie filling. SPREAD into a well greased 15X10X1 inch baking pan. Bake at preheated 350 for 18-20 minutes until toothpick comes out clean (do not over bake) COOL on a rack.
FROSTING
1 pkg. (3oz.) cream cheese, softened
1/2 cup butter, softened
2 cups powdered sugar
1 t. vanilla
1/2 t. lemon extract
In a bowl beat cream cheese, butter, & powdered sugar until smooth. Stir in the flavorings. Spread over cooled cake. Decorate/garnish as you wish. This is a great cake to take someplace, delicious & so easy to make.
BLUEBERRY POUND CAKE
1 c. butter, softened (do not substitute)
3 c. sugar
1 & 1/2 t. vanilla
1/2 t. lemon extract
6 eggs, room temp
3 cups flour
1/4 t. baking soda
1 cup sour cream
3 cups fresh or frozen blueberries
Powdered sugar
Cream butter & sugar. Beat in flavorings. Add eggs, one at a time. Beat well after each additon. Combine flour & baking soda, add to creamed mixture alternately with the sour cream. FOLD in the Blueberries.
Spoon into (2) greased & wax paper lined 9X5x3 inch loaf pans. Bake at 350 (preheated) for aout 60 minutes. Test with toothpick. COOL for 15 minutes before removing from pans. Place on wire racks & srinkle wih powdered sugar.
BLUEBERRY SAUCE
1 c. sugar
1/4 c. cornstarch
1/2 c. cranberry juice concentrate
6 cups fresh or frozen blueberries
In a saucepan, combine sugr, cornstarch & cranberry concentrate until smooth. Add blueberries. Bring to the boil over medium heat; cook & stir for about 2 minutes until thickened. Serve warm or cold with the pound cake. Very Good!
DO NOT thaw the blueberries befor adding to the batter if using frozen
She said they raved over the lemon cake. It was very moist!
Lemon Sheet Cake
1 pkg. DH lemon cake mix
4 eggs
1 can (15-3/4oz.) lemon pie filling
In a large bowl beat the cake mix & eggs until very well blended. FOLD in the pie filling. SPREAD into a well greased 15X10X1 inch baking pan. Bake at preheated 350 for 18-20 minutes until toothpick comes out clean (do not over bake) COOL on a rack.
FROSTING
1 pkg. (3oz.) cream cheese, softened
1/2 cup butter, softened
2 cups powdered sugar
1 t. vanilla
1/2 t. lemon extract
In a bowl beat cream cheese, butter, & powdered sugar until smooth. Stir in the flavorings. Spread over cooled cake. Decorate/garnish as you wish. This is a great cake to take someplace, delicious & so easy to make.
BLUEBERRY POUND CAKE
1 c. butter, softened (do not substitute)
3 c. sugar
1 & 1/2 t. vanilla
1/2 t. lemon extract
6 eggs, room temp
3 cups flour
1/4 t. baking soda
1 cup sour cream
3 cups fresh or frozen blueberries
Powdered sugar
Cream butter & sugar. Beat in flavorings. Add eggs, one at a time. Beat well after each additon. Combine flour & baking soda, add to creamed mixture alternately with the sour cream. FOLD in the Blueberries.
Spoon into (2) greased & wax paper lined 9X5x3 inch loaf pans. Bake at 350 (preheated) for aout 60 minutes. Test with toothpick. COOL for 15 minutes before removing from pans. Place on wire racks & srinkle wih powdered sugar.
BLUEBERRY SAUCE
1 c. sugar
1/4 c. cornstarch
1/2 c. cranberry juice concentrate
6 cups fresh or frozen blueberries
In a saucepan, combine sugr, cornstarch & cranberry concentrate until smooth. Add blueberries. Bring to the boil over medium heat; cook & stir for about 2 minutes until thickened. Serve warm or cold with the pound cake. Very Good!
DO NOT thaw the blueberries befor adding to the batter if using frozen