Best Lemon Snowball Cake Recipes

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SNOWBALL CAKE I



Snowball Cake I image

A no-bake dessert using a ready-made angel food cake and ingredients that can be easily found in any store. It looks like a large snowball when finished.

Provided by Gina Fletcher

Categories     Desserts     Cakes

Yield 16

Number Of Ingredients 9

1 (10 inch tube pan) angel food cake
6 cups frozen whipped topping, thawed
1 (20 ounce) can crushed pineapple in heavy syrup, drained with syrup reserved
2 tablespoons lemon juice
1 cup white sugar
1 (10 ounce) package flaked coconut
2 (.25 ounce) packages unflavored gelatin
4 tablespoons water
1 cup boiling water

Steps:

  • Line a 4 quart round mixing bowl with parchment paper.
  • Break cake up into small bite-sized pieces.
  • Drain the crushed pineapple, reserve the syrup. You should have 1 cup of syrup if not add enough water to make 1 cup.
  • Dissolve the gelatin in the 4 tablespoons of cold water. Add the boiling water, pineapple syrup, sugar and lemon juice. Mix well and place in the refrigerator until mixture just starts to thicken.
  • Add the crushed pineapple to the gelatin mix and then fold in 4 cups of the whipped topping.
  • Place a layer of cake pieces, then a layer of the pineapple mixture in the prepared bowl. Continue until all the cake and pineapple mixture is used up. Refrigerate for at least 12 hours or overnight.
  • Turn the chilled cake out onto a serving platter and frost it with the remaining whipped topping and sprinkle with the coconut.

Nutrition Facts : Calories 344.4 calories, Carbohydrate 57.3 g, Fat 12.2 g, Fiber 2.1 g, Protein 4.1 g, SaturatedFat 10.8 g, Sodium 249.2 mg, Sugar 43.1 g

OLD FASHIONED SNOWBALL CAKE



Old Fashioned Snowball Cake image

This is a very old recipe. A lot of people probably have it. I got it from an old church cookbook the first year I was married because I wanted to make it for my husband's birthday. His birthday is in January and a Snowball cake seemed perfect. I have been making it for him for many years for his birthday. It is his...

Provided by Tonna Canfield

Categories     Other Desserts

Time 12h

Number Of Ingredients 9

6 c frozen whipped topping, thawed
1 can(s) crushed pineapple in heavy syrup (20 oz), drained (reserve the juice)
2 Tbsp lemon juice (fresh or concentrate)
1 c sugar, granulated
1 pkg flaked coconut (16 oz)
2 pkg gelatin, unflavored (.25 ounce packages)
4 Tbsp cold water
1 c boiling water
1` angel food cake (10 inch)

Steps:

  • 1. Line a 4 quart round bowl with plastic wrap. Tear angel food cake into bite size pieces. Drain pineapple thoroughly and reserve the syrup. You should have 1 cup of syrup.
  • 2. Dissolve gelatin in the 4 T of cold water. Add the boiling water, the reserved pineapple syrup, the sugar and the lemon juice. Mix well and place in refrigerator until mixture starts to thicken. This may take a few hours.
  • 3. Add the crushed pineapple to the gelatin mixture and then fold in 4 cups of the whipped topping.
  • 4. Place a layer of cake pieces in bottom of bowl, then a layer of pineapple mixture, continue until all is used up, ending with cake pieces. Chill overnight.
  • 5. Turn cake onto a platter or cake stand. Frost with the remaining 2 cups of whipped topping and sprinkle with coconut. I added cherries and a few leaves as well.

LEMON SNOWBALLS COOKIE



Lemon Snowballs Cookie image

These crunchy little cookies are great for a light dessert. The bright taste of lemon makes them a winner!

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 3 dozen.

Number Of Ingredients 11

1/2 cup butter, softened
2/3 cup sugar
1 large egg
1/4 cup lemon juice
1 tablespoon grated lemon zest
1-3/4 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup finely chopped almonds
Confectioners' sugar

Steps:

  • In a bowl, cream butter, sugar and egg until well blended. Add lemon juice and zest. Combine flour, baking soda, cream of tartar and salt; stir into creamed mixture. Add almonds. Cover and refrigerate the dough for at least 1 hour or overnight. , Roll into 1-in. balls. Place on ungreased baking sheet. Bake at 350° for 10-12 minutes or until bottoms are lightly browned (cookies will not brown on top). , Remove immediately to wire racks; cool for 5 minutes, then roll in confectioners' sugar.

Nutrition Facts : Calories 144 calories, Fat 7g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 106mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.

LUSCIOUS LEMON SNOWBALLS



Luscious Lemon Snowballs image

Bursting with lemon flavor, these two-bite cookies are slightly crisp on the outside, light and soft on the inside. Cream cheese and plenty of lemon zest make these cookies perfectly refreshing!

Provided by Baking J

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h30m

Yield 24

Number Of Ingredients 10

1 ½ cups white sugar
1 large lemon, zested
¼ cup butter, softened
¼ cup cream cheese, softened
1 egg
1 tablespoon lemon juice
½ teaspoon vanilla extract
1 ½ teaspoons baking powder
¼ teaspoon salt
1 ½ cups all-purpose flour

Steps:

  • Combine sugar and lemon zest in a food processor and pulse several times to bruise lemon zest. Transfer 1/2 cup sugar mixture to a bowl.
  • Beat butter and cream cheese in a mixing bowl until creamy and well-combined; mix in remaining lemon-sugar mixture, egg, lemon juice, and vanilla extract. Use an electric mixer to beat baking powder and salt into moist ingredients; gradually beat flour into mixture to make a dough. Freeze dough for 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  • Shape dough into 1-inch balls and roll in reserved 1/2 cup lemon sugar. Place 2 inches apart on prepared baking sheet. Press cookies down slightly to flatten and sprinkle each cookie with about 1/8 teaspoon of the remaining lemon sugar.
  • Bake in the preheated oven until cookies are firm on bottoms, 10 to 12 minutes.

Nutrition Facts : Calories 105.9 calories, Carbohydrate 18.7 g, Cholesterol 15.5 mg, Fat 3 g, Fiber 0.2 g, Protein 1.3 g, SaturatedFat 1.8 g, Sodium 78.6 mg, Sugar 12.6 g

LEMON SNOWDROPS



Lemon Snowdrops image

Buttery lemon cookies are sandwiched with a yummy tart homemade lemon filling.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 24

Number Of Ingredients 14

1 cup butter or margarine, softened
1/2 cup powdered sugar
1 teaspoon lemon extract
2 cups Gold Medal™ all-purpose flour
1/4 teaspoon salt
Granulated sugar
Powdered sugar
1/4 cup granulated sugar
2 1/4 teaspoons cornstarch
1/4 cup water
1 tablespoon butter or margarine
1 teaspoon grated lemon peel
4 1/2 teaspoons lemon juice
Yellow food color, if desired

Steps:

  • Heat oven to 400°F. In large bowl, beat 1 cup butter, 1/2 cup powdered sugar and the lemon extract with electric mixer on medium speed until well blended. Stir in flour and salt until dough forms. (If dough is soft, cover and refrigerate 1 to 2 hours or until firm enough to shape.)
  • Shape dough into 1-inch balls. On ungreased cookie sheets, place balls about 1 inch apart. Press bottom of glass into dough to grease, then dip into granulated sugar; press on shaped dough until 1/4 inch thick.
  • Bake 8 to 10 minutes or until edges are light brown. Immediately remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
  • In 1-quart saucepan, mix 1/4 cup granulated sugar and the cornstarch. Stir in remaining frosting ingredients. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Cool completely, about 15 minutes.
  • For each sandwich cookie, spread filling between 2 cooled cookies. Sprinkle with powdered sugar.

Nutrition Facts : Calories 130, Carbohydrate 14 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Sandwich Cookie, Sodium 85 mg, Sugar 5 g, TransFat 0 g

LEMON SNOWBALLS



Lemon Snowballs image

Bite-sized buttery rich lemon cookies melt in your mouth. Having just one is almost impossible.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 48

Number Of Ingredients 8

1/2 cup lemon drop candies
1 cup butter or margarine, softened
1/2 cup powdered sugar
1 teaspoon grated lemon peel
1 teaspoon lemon extract
2 1/4 cups Gold Medal™ all-purpose flour
1/4 teaspoon salt
Additional powdered sugar

Steps:

  • Heat oven to 400°F. Crush lemon drops in food processor or blender. In large bowl, beat butter, 1/2 cup powdered sugar, the lemon peel and lemon extract with electric mixer on medium speed, or mix with spoon. Stir in flour, 1/4 cup of the crushed lemon drops and the salt.
  • Shape dough into 1-inch balls. Place about 2 inches apart on ungreased cookie sheet.
  • Bake cookies 8 to 9 minutes or until set but not brown. Immediately remove from cookie sheet; roll in powdered sugar. Cool 10 minutes; roll in remaining crushed lemon drops. Cool completely on wire rack, about 30 minutes. Reroll in crushed lemon drops if desired.

Nutrition Facts : Calories 70, Carbohydrate 8 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 40 mg

LEMON SNOWBALL CAKE



Lemon Snowball Cake image

This cake is easy to make, but takes some time. My mom use to make this for holidays and special occasions. It makes a delightful slice of light lemony cake with whipped cream frosting. You can make the cake up to two days in advance of serving and it makes a beautiful presentation. The number of steps to make this recipe might seem overwhelming, but I have separated each step to make the process less confusing.

Provided by Leilani

Categories     Dessert

Time P1DT1h30m

Yield 16 serving(s)

Number Of Ingredients 13

2 (1/4 ounce) envelopes unflavored gelatin
4 tablespoons cold water
1 cup boiling water
1 cup granulated sugar
1 dash salt
1 (12 ounce) can frozen orange juice concentrate, thawed
2 tablespoons lemon juice
1 tablespoon lemon peel, grated
1 pint whipping cream
1 (10 ounce) angel food cake
8 ounces whipping cream
4 tablespoons powdered sugar
1 (4 ounce) package shredded coconut

Steps:

  • Line a 3 quart bowl with 2 pieces of wax paper, one on top of the other.
  • Let each piece extend over the opposite edges of the bowl, so all edges are covered.
  • The paper will be wrinkled.
  • Set bowl aside.
  • Cut angel food cake into 1" cubes and set aside.
  • In a large bowl, sprinkle gelatin over cold water; let stand 5 minutes to soften.
  • Add boiling water and stir until gelatin is dissolved.
  • Stir in granulated sugar, salt, orange juice concentrate, lemon juice and peel.
  • Refrigerate for 45 minutes to 1 hour, stirring occasionally, until partially set and mixture mounds when dropped from a spoon.
  • In a large bowl, whip 1 pint cream until it forms soft peaks.
  • Fold gelatin mixture into whipped cream.
  • Spoon a small amount of lemon mixture into bottom of the prepared bowl to cover bottom.
  • Scatter several pieces of the angel food cake over lemon mixture.
  • Continue alternating lemon mixture and cake until all is used.
  • Cover with plastic wrap and foil.
  • Refrigerate 1-2 days before serving.
  • Before serving, invert bowl onto serving platter. Carefully remove bowl and wax paper.
  • In a small bowl, whip 1 cup cream and powdered sugar until stiff.
  • Frost top and sides of molded cake with whipped cream.
  • Sprinkle top and sides of cake with coconut (if desired) and garnish with a lemon rose or mint leaves.

Nutrition Facts : Calories 334.9, Fat 18.9, SaturatedFat 12.4, Cholesterol 60.2, Sodium 138.2, Carbohydrate 39.9, Fiber 0.6, Sugar 33, Protein 3.6

SNOWBALL CAKE



Snowball Cake image

Whipped topping and coconut blanket a layered angel food cake and gelatin dessert. My husband's grandmother really liked this cool treat and requested that I make it every Christmas. -Judith Guthrie, Charleston, West Virginia

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 16 servings.

Number Of Ingredients 9

2 tablespoons unflavored gelatin
1/4 cup cold water
1 cup boiling water
1 cup sugar
1 tablespoon lemon juice
1 can (20 ounces) crushed pineapple, drained
1 carton (16 ounces) frozen whipped topping, thawed, divided
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
1-1/2 cups sweetened shredded coconut

Steps:

  • In a bowl, sprinkle gelatin over cold water; let stand for 1 minute. Add boiling water; stir until gelatin is dissolved. Stir in sugar and lemon juice until sugar is dissolved. Add pineapple. Refrigerate until partially thickened, about 20 minutes. Fold in 4 cups whipped topping., Line a 3-qt. round bowl with plastic wrap. spoon about 2 cups pineapple mixture into bowl. Layer with half of the cake cubes and half of the remaining pineapple mixture. Repeat layers. Refrigerate for at least 4 hours., Unmold onto a serving plate. Spread remaining whipped topping over cake. Sprinkle with coconut.

Nutrition Facts :

LEMON SNOWFLAKES



Lemon Snowflakes image

You'll need just four items to whip up these delightful cookies. Confectioners' sugar highlights the cracked tops to give them their snowflake appearance. -Linda Barry, Dianna, Texas

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 5-1/2 dozen.

Number Of Ingredients 4

1 package lemon cake mix (regular size)
2-1/4 cups whipped topping
1 large egg, room temperature
Confectioners' sugar

Steps:

  • In a large bowl, combine the cake mix, whipped topping and egg until well blended. Batter will be very sticky., Drop by teaspoonfuls into confectioners' sugar; roll lightly to coat. Place on ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned and tops are cracked. Remove to wire racks to cool.

Nutrition Facts : Calories 37 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 59mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.

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