LEMON DROP CAKE
Make and share this Lemon Drop Cake recipe from Food.com.
Provided by Brookelynne26
Categories Dessert
Time 3h
Yield 12 serving(s)
Number Of Ingredients 25
Steps:
- Preheat oven to 325 degrees. Butter 3 8" round cake pans, line the bottoms with parchment, and butter the parchment. Dust with flour and and knock out.
- In the large bowl, sift the flours, baking powder, baking soda, and salt together. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening on medium speed until creamy, 3 to 4 minutes. Add the sugar, vanilla, and lemon zest and beat on medium speed until fluffy, about 3 minutes. Scrape down the sides of the bowl, add the egg, and beat until just combined. Reduce speed to low. Add the flour mixture, alternating with the ice water, in three separate additions, beginning and ending with the flour mixture. Scrape down the bowl, then mix on low speed for a few more seconds.
- In a clean bowl, whisk the egg whites and cream of tartar until soft peaks form. Do not overbeat. Gently fold the egg whites into the batter.
- Divide the batter among the prepared pans and smooth the tops. Bake for 40-45 minutes, rotating the pans halfway through baking time, until a toothpick inserted in the center of each cake comes out clean. Transfer the cakes to a wire rack and let cool for 20 minutes. Invert the cakes onto the rack, remove pans, and let cool completely. Remove the parchment.
- Make the Lemon Curd Filling: In a small bowl, pour the lemon juice over the lemon zest and let stand for 10 minutes to soften the zest.
- In a nonreactive bowl whisk the eggs, egg yolks, and sugar until combined. Add the lemon zest and lemon juice to the mixture and whisk until just combined.
- Place your bowl containing the egg mixture over a double boiler. Continuously stir the mixture with a heatproof spatula until the mixture has thickened to a pudding-like texture, about 6 minutes (this took me more like 20 minutes, on high heat at that).
- Remove the bowl from the heat and whisk the butter until emulsified. Strain the mixture through a fine-mesh sieve. Take a sheet of plastic wrap and press it into the mixture and around the bowl so that the curd does not form a skin.
- Set the lemon curd aside while you are making the frosting. Do not refrigerate the curd unless you're saving it for future use.
- Make the Lemon Drop Frosting: In a medium heavy-bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally, until the mixture comes to a boil & has thickened, about 20 minutes.
- Transfer the mixture to the bowl of an electric mixer fitted with a paddle attachment. Beat on high speed until cool. Reduce the speed to low and add the butter; mix until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy.
- Add the vanilla extract and 1/2 cup of the lemon curd and continue mixing until combined. If the frosting is too soft, put it in the refrigerator to chill it slightly then mix it again until it is the proper consistency. If the frosting is too firm place the bowl over a pot of simmering water and beat with a wooden spoon until it is the proper consistency.
- Assemble the Cake: Refrigerate the frosting for a few minutes (but no more) until it can hold its shape. Place one cake layer on a serving platter. Trim the top to create a flat surface and evenly spread about one cup of the remaining lemon curd filling on top. Add the next layer, trim and fill with 1 cup of lemon curd, then add the third layer and trim. Crumb coat the cake and refrigerate for about 15 minutes. Frost the sides and the top of the cake with the frosting. Garnish with the candies and refrigerate for 15 minutes to firm up the finished cake.
- This cake will keep beautifully in a cake saver at room temperature (cool and humidity free) for up to 3 days. If your room is not cool, place the cake in a cake saver & refrigerate for up to 3 days.Remove the cake from the refrigerator and let it sit at room temperature for at least 2 hours before serving.
Nutrition Facts : Calories 881.8, Fat 50.5, SaturatedFat 27.8, Cholesterol 243.4, Sodium 283.2, Carbohydrate 101.2, Fiber 0.8, Sugar 67.4, Protein 8.6
INSIDE OUT LEMON CAKE WITH LEMON GLAZE
This is an Oops! recipe. I forgot the half of the sugar in a cake and this is what resulted. It is moist,delicious after cooling or refrigerated. Will keep for a long time.(if you have to take to a pot luck, otherwise it will be gobbled up)
Provided by Montana Heart Song
Categories Gelatin
Time 55m
Yield 8-12 serving(s)
Number Of Ingredients 13
Steps:
- Use a large glass measuring cup 1 quart capacity if you wish. Saves on the mess.
- Add eggs to the large measuring cup, whisk, add milk, vegetable oil and applesauce or the alternate ingredient of 1 cup vegetable oil. Do not add the applesauce if you do.
- Add the lemon extract dried lemon rind and 1/2 cup sugar. Whisk in the measuring cup.
- In a medium mixing bowl add flour, sugar and mix.
- Preheat oven 350°F.
- Slowly add the liquids and stir in until mixed.
- Spray Pam in (3)round baking pans, 8 X 10 glass baking pan or 9 X 13 baking pan.
- Bake 25 to 30 minutes in round pans, 40 minutes in 8x10 glass pan or 45 minutes in
- 9x13 pan.
- Cool the cakes about 15 minutes.
- Make glaze. Put in a plastic sack and cut a hole in one corner and squeeze and drizzle.
- Or use a spatula and coat each layer.
- Note: You may drizzle or spread the glaze after the syrup is poured if you wish.
- Take a fork and poke hole the length of the tines of the fork about two inches apart.
- Boil the water in microwave, add the dry Jello and stir until dissolved.
- Pour slowly over the cake layer(s).
- Add glaze.
- May be refrigerated until serving.
Nutrition Facts : Calories 549, Fat 16.3, SaturatedFat 2.9, Cholesterol 50.8, Sodium 501.8, Carbohydrate 95.7, Fiber 1.1, Sugar 66.6, Protein 6.8
LEMON DROP CAKE
Add a special touch and fresh citrus zing to a cake mix treat. Fork-poking and pouring sweetened lemon juice over a baked Betty Crocker® cake is the delicious secret.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h15m
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Line two 8-inch square pans with foil, letting foil hang 2 inches over 2 opposite sides of pans. Grease or spray bottoms and sides of foil.
- Make cake batter as directed on box. Pour into pans. Bake 25 to 32 minutes or until toothpick inserted in center of cake comes out clean. Cool 15 minutes.
- In small bowl, mix powdered sugar and lemon juice. Poke top of warm cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. Drizzle and spread lemon mixture over top of cake. Refrigerate about 2 hours or until chilled. Remove cakes from pans by lifting with foil; peel away foil.
- In small microwavable bowl, microwave frosting uncovered on High 15 seconds. On serving plate, place 1 cake, rounded side down; trim if necessary so layer rests flat. Spread with half of frosting. Top with second cake, rounded side up. Frost top of cake with remaining frosting. Garnish with lemon drop candies. Store loosely covered.
Nutrition Facts : Calories 420, Carbohydrate 65 g, Cholesterol 55 mg, Fat 3 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 46 g, TransFat 2 g
LEMON DROP CAKE
Two of my favorite cakes are Black Russian cakes and a delicious Margarita Cake. I used them as an inspiration for this extremely moist and lemony cake. I made it for a friend's birthday and everyone loved it! For an extra kick you could add a little vodka to the glaze. I found that a cooking spray with flour in it (now sold for baking) was convenient and it worked great at preventing the cake from sticking.
Provided by Miss LaBiss
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees; grease and flour a bundt pan and set aside.
- Combine cake mix, pudding mix, vegetable oil, lemonade, eggs, vodka, lemon juice, and water in a large mixing bowl.
- Beat for 4 minutes at medium speed with an electric mixer - the batter should be thick and smooth.
- Pour batter into prepared bundt pan.
- Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean.
- Cool on a wire rack for 10 minutes.
- Remove cake from pan and cool completely.
- To make the glaze, mix lemon juice, lemon zest, and powdered sugar in a bowl until smooth.
- Poke holes in top of cake with a large-tined fork and drizzle glaze over cooled cake.
- Dust cake with powdered sugar before serving.
Nutrition Facts : Calories 410, Fat 15.8, SaturatedFat 2.5, Cholesterol 71.4, Sodium 433.3, Carbohydrate 61.6, Fiber 0.5, Sugar 36.9, Protein 4.1
LEMON DROP CHEESECAKE RECIPE - (4.7/5)
Provided by á-639
Number Of Ingredients 19
Steps:
- GRAHAM CRACKER CRUST In a small bowl stir together cumbs and sugar. Add melted butter. Stir till well combined. Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan. Set aside. LEMON DROP FILLING In a large bowl combine cream cheese, sugar, sour cream, and cornstarch. Beat with an electric mixer till smooth. Add eggs and egg yolk, one at a time, beating well after each addition. Beat in lemonade concentrate and vanilla. Stir in food coloring if desired. Pour the cream cheese mixture over the crust. Bake at 350 for 15 minutes. Lower temprature to 200 and bake for 1 hour and 10 minutes or till the center no longer looks wet or shiny. Remove the cake from the oven and run a knife around the inside edge of the pan. Chill, uncovered, overnight. EASY LEMON TOPPING In a small bowl beat whipping cream, sugar, and lemon peel with electric mixer till stiff peeks form. Pipe whipped cream mixture around the edge of the cheesecake. Garnish with lemon wedges. Chill till seving time.
ICE BOX LEMON DROP CAKE
This is one of the moistest cakes we've ever had! (We attribute that to the addition of the buttermilk... along with the TLC that goes into the prep.) It almost has a creamy texture reminding us of a firm custard. An easy cake to throw together for a potluck or when you want a yummy dessert. Perfect for a fresh finish to any...
Provided by JANE LOUISE
Categories Cakes
Time 50m
Number Of Ingredients 13
Steps:
- 1. In a large bowl, stir together dry cake mix and pudding mix.
- 2. In another bowl, combine the vegetable oil, water, lemon juice, buttermilk, and eggs. Beat with mixer until blended.
- 3. Add to dry mixture.
- 4. Beat until combined.
- 5. Pour cake into a greased 9x13 pan.
- 6. Bake at 350 degrees for 35-40 minutes (check cake at 35 minutes). It will require a couple of minutes longer baking time than cake mix box calls for because of the extra moisture produced by the milk. Stick a toothpick in the center to check for doneness.
- 7. ICING: Combine water, oil, powdered sugar, and lemon juice with a mixer until smooth. Add one more tablespoon of water if consistency isn't saucy.
- 8. "Glaze" the cake when just a little cooled. Do not over glaze it because the icing is sweet. Just a THIN layer is required. If there is icing left over, store in the fridge and just stir it really good to use again.
- 9. Store cake in the fridge and serve cold or room temp.
HOLIDAY GUMDROP CAKE
The gumdrop cake has been a holiday tradition in our family for almost 4 generations. The recipe has been adapted and changed over the years; this one is my favorite.
Provided by twobears
Categories Desserts Cakes Spice Cake Recipes
Time 2h50m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease 2 loaf pans.
- Place raisins into a large saucepan, cover with water, and bring to a boil. Cover and reduce heat to medium; boil until raisins are plump, about 5 minutes. Drain and transfer to a large bowl.
- Stir 1 cup flour into raisins and add gum drops and walnuts; mix to coat ingredients with flour. Beat butter, brown sugar, and eggs together in a separate bowl until creamy; mix in applesauce. Stir remaining 5 cups flour, salt, cinnamon, cloves, and allspice into batter. Dissolve baking soda and hot water in a small bowl and stir into batter. Fold floured raisin mixture into batter. Divide batter between the prepared loaf pans.
- Bake in the preheated oven until golden brown, 2 1/2 hours.
Nutrition Facts : Calories 766.2 calories, Carbohydrate 154.7 g, Cholesterol 77 mg, Fat 16.6 g, Fiber 3.8 g, Protein 7.4 g, SaturatedFat 8.1 g, Sodium 497.2 mg, Sugar 111.8 g
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