Enjoy this light and moist lemon cake recipe, covered with lemon pie filling, and topped with COOL WHIP and grated chocolate. This is a nice, light dessert recipe for your next dinner party.
What do I need ?
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/3 cup sugar
1/2 tsp. vanilla
1/2 cup flour
1/2 tsp. Magic Baking Powder
1 pkg. (128 g) Jell-O Lemon Pie Filling
1 cup thawed Cool Whip Whipped Topping
2 oz. Baker's Semi-Sweet Chocolate, coarsely grated
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How do I make it ?
Heat oven to 325ºF.
Beat eggs in large bowl with mixer until foamy. Gradually beat in sugar until pale yellow, about 5 min. Stir in vanilla.
Combine flour and baking powder; fold into egg mixture. Pour into parchment-lined 9-inch springform pan.
Bake 30 to 35 min. or until toothpick inserted in centre comes out clean. Let cool in pan 15 min.
Meanwhile, prepare lemon pie filling as directed on package. Cool 5 min, stirring once. Pour over baked cake; refrigerate 2 hours. Spread with Cool Whip and sprinkle with grated chocolate. Store in refrigerator.
Kraft Kitchen Tips!
The sponge cake can be made ahead and wrapped in plastic wrap. Store up to 24 hours.
Add 1 Tbsp. grated lemon zest to sponge cake mixture before baking.
Calories From Fat
% Daily Value
Fat 4 g
Saturated fat 2 g
Cholesterol 70 mg
Sodium 105 mg
Carbohydrate 27 g
Fibre 0 g
Sugars 22 g
Protein 2 g
16 servings, 1 piece (81 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.