EDNA LEWIS'S LEMON CHEESE LAYER CAKE
This recipe for lemon cheesecake by the Southern chef Edna Lewis was featured in a Times article about Southern cakes. It is a lovely layer cake that makes economical use of yolks and whites, and it's nothing like what a New Yorker thinks of as cheesecake. The "cheese" is really an eggy lemon curd piled between layers of cake made sturdy by egg whites. More lemon curd covers the whole cake, its layers visible beneath the slightly translucent jelly. The cake tastes better the next day.
Provided by Kim Severson
Categories sauces and gravies, dessert
Time 2h
Yield One layer cake
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Grease three 9-inch cake pans and line with parchment or waxed paper. Mix flour, baking powder and salt and sift onto a piece of waxed paper or parchment.
- In a large mixing bowl, beat sugar and butter until light and fluffy, scraping sides as needed. Whisk egg whites until well blended but not foamy, and add to batter in 4 batches, making sure each addition is well incorporated.
- Add dry ingredients and milk to batter, alternately, in 4 batches, mixing each only until just blended. Mix in vanilla.
- Divide batter among 3 pans. Gently drop each one on a counter to eliminate large air bubbles. Bake for about 20 minutes or until cake springs back in center when pressed or a cake tester comes out clean. Let rest for 5 minutes, then remove cake from pan and cool completely on rack.
- Meanwhile, make curd: Put all ingredients in a non-reactive saucepan and whisk to blend. Set over medium heat and cook, stirring constantly, until filling thickens and a candy thermometer registers 170 degrees. This can take 10 to 15 minutes. Do not let filling simmer or boil. Remove from heat and pour into a bowl to cool to room temperature.
- Place a cake layer on a cake stand or plate and spread 2/3 cup curd on top to the edges. Stack another layer and continue until all layers have been used. Use remaining curd on top and sides. Filling is somewhat translucent, so layers will be visible through curd on sides. If layers slide while frosting, push 3 or 4 long wooden skewers through them to hold until cake sets. Cake is best left covered at room temperature overnight.
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
LEMON CHEESE CAKE
This is the recipe I've been using for years. If you like, use your favorite scratch recipe for the cake but I usually like to simplify all I can.
Provided by Diane Pace
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake layer pans.
- Combine the cake mix, instant vanilla pudding, milk, vegetable oil and the 3 whole eggs. Mix until blended. Pour batter into the prepared pans.
- Bake at 350 degrees F (175 degrees C) for 25 minutes or until cakes test done. Set aside cakes to cool.
- To Make Lemon Cheese Filling: In the top half of a double boiler combine the egg yolks, white sugar, butter or margarine, flour, grated lemon rind and lemon juice. Cook stirring constantly over medium heat until mixture is thick enough to spread. Let cool before spreading between cooled cake layers.
Nutrition Facts : Calories 572.4 calories, Carbohydrate 71.6 g, Cholesterol 192.1 mg, Fat 30.4 g, Fiber 0.8 g, Protein 6 g, SaturatedFat 12.7 g, Sodium 539.9 mg, Sugar 51.4 g
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