DOUBLE LEMON POUND CAKE
This recipe is comes from "The Food Chronicles", a cookbook by Ann Criswell, who is the food editor for the Houston Chronicle. It's a moist lemony pound cake with a lemon flavor that isn't overpowering! Perfect for a summertime dessert, served plain or with Cool Whip and fresh berries!
Provided by Kim D.
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Lightly grease and flour a 10-inch tube or Bundt pan.
- For cake, in a large mixing bowl with an electric mixer, beat cream cheese until fluffy.
- Add eggs one at a time, beating well after each addition.
- In another bowl, combine cake mix, cinnamon, allspice and lemon peel.
- On low speed add cake mixture, alternately with milk to the cream cheese mixture, beating until well combined.
- Pour batter into prepared cake pan and bake for 30 minutes at 350°F.
- Reduce heat to 325°F and bake for an additional 30 minutes more, or until cake tests done.
- Cool in pan on a wire rack for 15 minutes.
- Turn cake out onto rack and cool completely while preparing glaze.
- For glaze, combine milk and butter in a saucepan.
- Cook over medium heat until butter melts.
- Gradually add sugar, lemon juice and lemon peel.
- Mix well.
- Spread glaze on cool cake.
Nutrition Facts : Calories 397.2, Fat 14.9, SaturatedFat 6.5, Cholesterol 97.2, Sodium 382, Carbohydrate 60.8, Fiber 0.6, Sugar 43.6, Protein 6.1
DOUBLE-LEMON CAKE
Make and share this Double-lemon Cake recipe from Food.com.
Provided by CCLady
Categories Dessert
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 325º.
- Butter a 10-inch tube or bundt pan.
- Combine flour, baking soda and salt.
- Cream butter with an electric mixer.
- Add 1 cup sugar and beat until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Beat in the quarter-cup lemon juice and the zest of 3 lemons.
- Add the flour mixture and sour cream alternately, mixing well with a rubber spatula.
- Scrape into buttered pan and bake 60-70 minutes, until a skewer inserted in the thickest part comes out clean.
- Cool in the pan on a rack for 10 minutes, then turn cake out onto a plate.
- Combine remaining 1/3 cup of lemon juice and 2/3 cup sugar in small saucepan.
- Cook over medium heat, whisking constantly, until the sugar has dissolved.
- Stir in remaining zest.
- Prick the cake all over with a long skewer.
- Spoon or brush the glaze over the entire cake.
- Cool completely before serving.
EASY DOUBLE LEMON CAKE
Lemon cake mix, lemon rind and a generous amount of lemon juice give a pronounced lemony tang. Recipe is from Eagle Brand.
Provided by Pinay0618
Categories Dessert
Time 55m
Yield 12-16 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F Prepare and bake cake mix as package directs for 13x9-inch cake.
- In medium bowl, beat sweetened condensed milk and egg yolks. Stir in lemon juice, lemon rind (optional) and food coloring (optional). Spread evenly over hot cake. Return to oven; bake 8 minutes longer. Cool. Chill. Garnish as desired. Store leftovers covered in refrigerator.
Nutrition Facts : Calories 117, Fat 3.5, SaturatedFat 2.1, Cholesterol 42.7, Sodium 43.3, Carbohydrate 19, Fiber 0.1, Sugar 18.3, Protein 3.1
EASY LEMON LAYER CAKE
Indulge in a slice of lemon cake for afternoon tea. With lovely light sponge layers, a citrus zing offsets the rich and creamy soft cheese icing
Provided by Liberty Mendez
Categories Dessert
Time 1h25m
Number Of Ingredients 14
Steps:
- Heat the oven to 180C/160C fan/gas 4 and line the base of two 20cm sandwich tins with baking parchment. Beat the butter and sugar together for 3 mins using an electric whisk until smooth and fluffy. Add the eggs, one at a time, beating well between each addition and scraping down the sides of the bowl. Fold in the flour and baking powder until well incorporated, then fold in the yogurt, vanilla and lemon zest. Divide between the tins and bake for 30-35 mins until golden and a skewer inserted into the middles comes out clean.
- Meanwhile, make the drizzle. Tip the sugar, lemon juice and 100ml water into a small pan set over a medium heat and stir until dissolved. Add the lemon zest, bring to the boil and simmer for 2-3 mins until the zest has softened and the liquid is syrupy. Remove the zest to a sheet of baking parchment using a slotted spoon, and remove the syrup from the heat.
- Leave the sponges to cool for 10 mins in the tins, then pour over the warm drizzle. Leave to cool completely.
- For the icing, beat the butter and icing sugar together using an electric whisk for 4-5 mins until smooth, scraping down the sides of the bowl as you go. Add the vanilla and soft cheese and beat for 4 mins more until thick and creamy. Don't worry if it doesn't look thick at first - it will loosen, then thicken again as you beat it.
- Remove the cooled sponges from the tins. Spoon the icing into a piping bag fitted with a star nozzle. Put one sponge on a cake stand or serving plate, and pipe just under half the icing around the edge using a circular motion for a wavy effect. Pipe a little more icing over the empty middle (this doesn't need to be neat) and smooth with the back of a spoon. Chill for 45 mins-1 hr until set. Top with the second sponge, then pipe eight blobs of icing around the edge at regular intervals, leaving a gap between each. Spoon the candied lemon zest into each gap, then serve.
Nutrition Facts : Calories 690 calories, Fat 41 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 55 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
DOUBLE LEMON CHEESECAKE
Provided by Kay Schlozman
Categories Cake Food Processor Dessert Bake Kid-Friendly Cream Cheese Lemon Chill Sour Cream Bon Appétit Massachusetts Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Blend first 6 ingredients in processor until smooth. Pour mixture into crust. Bake until cake filling is just set, about 35 minutes. Cool cheesecake slightly.
- Combine 1 cup sour cream, 2 tablespoons sugar and 1 teaspoon vanilla in small bowl. Spread mixture evenly over cheesecake. Bake 10 minutes. Cool. Refrigerate cake overnight. (Can be prepared 2 days ahead.) Cut into wedges and serve.
DOUBLE LEMON PUDDING SPRITE BUNDT CAKE
Wow! I saw this in one of my church cookbooks and had to post it. I've never seen a lemon bundt cake before that calls for two lemon pudding mixes plus a can of lemon-lime soda.
Provided by Recipe Junkie
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350.
- Grease bundt pan.
- Mix all ingredients together well.
- Bake for 45-55 minutes
- Serve plain with whipped cream or ice cream.
Nutrition Facts : Calories 271.7, Fat 6.7, SaturatedFat 1.3, Cholesterol 71.3, Sodium 495.1, Carbohydrate 49.4, Fiber 0.5, Sugar 20.7, Protein 4
DOUBLE-LEMON POPPY SEED CAKE
Try a Double-Lemon Poppy Seed Cake for true lemon lovers. This lemon poppy seed cake recipe delivers two bonus citrus kicks, with help from JELL-O Gelatin.
Provided by My Food and Family
Categories Cakes
Time 2h10m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Beat first 5 ingredients in large bowl with mixer until blended. Stir in poppy seed. Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
- Bake 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
- Beat cream cheese spread and butter in medium bowl with mixer until blended. Add lemon juice; mix well. Gradually beat in sugar. Spread over top of cake. Garnish with zest.
Nutrition Facts : Calories 280, Fat 15 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 260 mg, Carbohydrate 35 g, Fiber 1 g, Sugar 24 g, Protein 4 g
DOUBLE LEMON CHEESECAKE
Sandwiched between a vanilla wafer crumb crust and a zingy lemon glaze, this creamy cheesecake is a shoo-in to win Best Lemon Cheesecake in your house.
Provided by My Food and Family
Categories Dairy
Time 6h
Yield Makes 16 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. sugar and the butter; press firmly onto bottom of pan. Bake 10 min.
- Separate one of the eggs. Cover and refrigerate egg yolk for later use. Set egg white aside. Beat cream cheese, 1 cup sugar, the flour, lemon zest, 2 Tbsp. lemon juice and the vanilla in large bowl with electric mixer on medium speed until well blended. Add egg white and remaining 3 whole eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
- Bake 50 to 55 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
- Mix 3/4 cup sugar and cornstarch in medium saucepan; gradually stir in 1/2 cup water and 1/4 cup juice until well blended. Bring just to boil on medium heat, stirring constantly; cook and stir until clear and thickened. Beat reserved egg yolk lightly with fork. Stir in 2 Tbsp. of the hot cornstarch mixture. Return to remaining cornstarch mixture in saucepan; mix until well blended. Cook 1 min. or until thickened, stirring constantly. Cool slightly. Spoon glaze over cheesecake. Refrigerate until set.
Nutrition Facts : Calories 320, Fat 19 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 105 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g
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DOUBLE-LAYER LEMON CAKE RECIPE - FOOD.COM
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Servings 8-10Total Time 45 minsCategory DessertCalories 483 per serving
- Beat cake mix, water, oil and egg whites in a large bowl on low speed for 30 seconds, then on medium speed for 2 minutes, scraping bowl occasionally (batter will be lumpy). Stir in lemon zest until fully incorporated.
- Pour batter evenly into both pans. Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool completely before removing from pans.
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