Italian Lemon Cream Cake Recipe 435 Food

ITALIAN TRIPLE LEMON CREAM CAKE

Steps:

• In a large bowl, beat the sugar, oil and butter on medium speed for 4 minutes. Add eggs, one at a time, beating well after each addition. Beat in the lemon zest and extracts. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition., Transfer to three greased and floured 8-in. round baking pans. Bake at 350° for 14-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream and cheese until soft peaks form. Stir in the marshmallow creme, lemon curd, limoncello and lemon zest until combined., In a small saucepan, combine sugar and lemon juice. Bring to a boil over medium heat; cook and stir until sugar is dissolved. Remove from the heat., Place one cake layer on a serving plate. Brush with 2 tablespoons glaze and spread with half of the filling. Repeat layers. Top with remaining cake layer; brush with remaining glaze. Garnish with lemon zest and mint leaves. Store in the refrigerator.

GRANDMA'S SOUR CREAM POUND CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9- or 10-inch fluted tube pan (such as Bundt®.
• Beat butter and sugar with an electric mixer in a large bowl until light and fluffy and noticeably lighter in color. Add room-temperature eggs 1 at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in vanilla with the last egg.
• Mix together flour, baking soda, salt, and mace in a bowl. Add flour mixture to the butter-egg mixture alternately with sour cream, mixing until just incorporated. Transfer batter to the prepared pan and spread to smooth top.
• Bake in the preheated oven until a toothpick inserted in the cake comes out clean, about 1 hour and 20 minutes. Cool for at least 10 minutes before inverting pan onto a cooling rack, and tapping out the cake. Dust with confectioners' sugar before serving.

AUTHENTIC OLIVE GARDEN LEMON CREAM CAKE

Steps:

• For the cake, dust a 9 inch spring form pan with flour. Preheat oven to 325 degrees - same for a convection oven. Sift flour, baking powder, and salt together. Beat egg yolks until thick and light (about 5 to 7 minutes). Blend sugar into egg yolks gradually until fully combined. Blend in lemon juice to egg yolks. Beat egg whites until just stiff. Gently fold half of the egg whites into the egg yolks until just incorporated. Fold in half of flour mixture into egg yolks. Repeat with remaining egg whites, then remaining flour mixture. Fold gently; Do not beat, whip, or stir harshly. Pour batter into cake pan and bake for 45 minutes or until cake is firm and springs back when touched. Place cake pan on rack and allow to cool to room temp, about 2 hours. Once completely cooled, slice into two sections of equal thickness. *Reserve crumbs from cake pan and brush some from the cut slices of cake for topping. Return bottom section to the spring form pan and re-secure rim (this will aid in filling the cake).
• Lemon Cream filling: While cake is baking, combine the egg yolks, sugar, flour, milk, and lemon oil in the top pan of a double boiler- use an electric mixer and beat until smooth, about 6 minutes. Place pan on top of base pan with boiling water, and whisk for 5 minutes, or until smooth and thick. Remove from heat and allow to cool for 10 minutes. Transfer to the fridge for about 15 minutes to cool completely. Once cooled, fold onto cake bottom in springform pan; Stack cake top on cream filling. Combine reserved crumbs with equal amount of confectioners sugar, and dust top of cake. Return cake to fridge for at least 2 hours to allow cream to set, better if overnight.
• Slice and enjoy!