Lemon Cake Filling Food

LEMON LAYER CAKE WITH LEMON CREAM FILLING AND FROSTING

Steps:

• For the lemon cake: Preheat the oven to 350 degrees F. Butter two 9-inch round cake pans, then insert a round of parchment cut to fit just inside the bottom of each pan. Butter the parchment, then flour the pans, tapping out any excess flour.
• In a medium bowl, stir together the cake flour, baking powder and salt.
• Using an electric, standing or hand mixer, beat the butter and granulated sugar until very fluffy and pale yellow, about 2 minutes. Add the eggs 1 at a time, then add the vanilla followed by the lemon zest and juice--the mixture may appear to break apart a bit or curdle, but it will come back together when the flour is added, so don't panic! Add about a third of the flour mixture and mix until just barely incorporated, then add half of the milk and blend. Repeat with one-third of the flour mixture, the rest of the milk and the rest of the flour mixture and blend until the ingredients are just completely incorporated.
• Scrape down the sides of the bowl in the middle of this process. Scrape the batter into the prepared pans, dividing it evenly and smoothing the tops. Bake until a wooden skewer or toothpick inserted into the center of the cake comes out clean, 22 to 26 minutes. Cool the cakes in the pans on a wire rack for 15 minutes, then run a knife around the insides of the pans to make sure the sides don't stick, place a wire rack over the top of each pan and invert the cake onto the wire rack. Peel off the parchment and cool completely.
• For the lemon filling: While the cakes are baking, make the lemon curd. Whisk the granulated sugar, lemon juice, butter, egg yolks and salt in a small nonreactive saucepan. Place the pan over medium-low heat and cook, whisking constantly, until thickened, about 10 minutes. Place the lemon curd in a small bowl, press a piece of plastic wrap on top of the surface and place it in the refrigerator to chill for at least 2 hours and up to a week.
• Briskly stir the lemon zest into the chilled curd to blend well. In a medium bowl, beat the heavy cream just until stiff peaks form. Gently fold into the lemon curd with a rubber spatula. Refrigerate for at least 1 hour but not more than 6 hours.
• For the lemon frosting: In a large bowl with an electric, standing or hand mixer, beat the confectioners' sugar with the butter on low speed until combined, then turn the beater speed to high and add the cream and lemon zest and juice. Beat until fluffy.
• To assemble the cake, place each cake layer upside down on a round of cardboard or a flat plate. Using an offset spatula or butter knife, frost the top and sides of each cake layer with a very thin layer of the lemon frosting. Place the cake layers in the freezer for 15 minutes or in the refrigerator for 30 minutes to firm up the thin layer of frosting.
• Place the bottom layer of cake on the platter that you will be serving it on and tuck thick strips of wax or parchment paper under the edges of the cake to keep the platter clean. Spread the lemon filling over the bottom layer, leaving a 1/2-inch border all around so the filling has a bit of room to spread when you place the second layer on top. Cover the filling with the raspberries, then place the second layer of cake on top.
• Frost the cake with the rest of the frosting. The cake will keep for up to 4 days in the refrigerator, though it's best within a day of making. Bring to room temperature before serving.

LEMON CAKE WITH LEMON FILLING AND LEMON BUTTER FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans. Mix together the flour, baking powder and salt. Set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
• Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely.
• To make filling: In medium saucepan, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth. Mix in 6 tablespoons butter and 3/4 cup sugar, and bring mixture to boil over medium heat. Boil for one minute, stirring constantly. In small bowl, with a wire whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (not to boil).
• Pour mixture into medium bowl. Press plastic wrap onto surface to keep skin from forming as it cools. Cool to room temperature. Refrigerate 3 hours.
• To make frosting: In large bowl, beat confectioners' sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth. Beat in milk, and increase speed and continue to beat until light and fluffy.
• To assemble: With long serrated knife, split each cake layer in half horizontally, making 4 layers. Place 1 layer, cut side up, on a serving plate. Spread with half of the lemon filling. Top with another layer, and spread with 1/2 cup frosting. Add third layer, and spread with remaining half of the lemon filling. Press on final cake layer, and frost top and sides of cake with remaining frosting. Refrigerate cake until serving time.

LEMON CAKE FILLING

Steps:

• Mix sugar and cornstarch together thoroughly.
• Combine the beaten egg, water, lemon juice and rind; add to dry ingredients.
• Cook in a double boiler about 15 minutes, stirring constantly.
• Add butter, beat well and cool before using.

LEMON LAYER CAKE

Steps:

• 1. To make the lemon cake, preheat the oven to 350 degrees F. Butter the bottom and sides of two 9-inch round cake pans. Dust the pans with flour and tap out the excess.
• 2. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Stir together the dry ingredients with a whisk. Set aside.
• 3. In an electric stand mixer, using the paddle attachment or beaters, beat the butter on medium speed for about 30 seconds, or until creamy. Gradually add the sugar, increase the speed to medium-high, and continue to beat until the mixture is light, about 3 minutes. Scrape down the sides of the bowl.
• 4. Add the whole eggs and egg yolks, one at a time, beating well after each addition. Beat in the vanilla and lemon zest. Reduce the speed to low and gradually beat in he lemon juice (the batter will appear curdled at this point smooth out after you add the dry ingredients). Beat in the dry ingredients in 3 additions alternately with milk in 2 additions. Scrape down the sides of the bowl and beat for another 10 seconds. Scrape the batter into the prepared pans.
• 5. Bake the cakes for 20 to 25 minutes, or until a toothpick inserted into the center of each cake comes out clean. Cool the cakes in the pans on wire racks for 20 minutes. Invert the cakes onto the rakcs and cool completely.
• 6. To make the lemon filling, in a medium nonreactive saucepan, whisk together the yolks and sugar until combined. Whisk in the lemon juice, butter, and salt. Cook over medium-low heat, stirring constantly with a wooden spoon, for 5 to 6 minutes, or until the mixture turns opaque, thickens, and coats the back of the spoon. Do not let the filling boil, or it will curdle. Pour the mixture through a fine mesh sieve into a medium bowl. Stir in the lemon zest and allow the filling to cool.
• 7.Cover with plastic wrap, pressing directly onto the surface, and refrigerate for 1 hour, or until chilled.
• 8. In a clean bowl of the electric mixer, using the whisk attachment or beaters, beat the heavy cream on high speed until soft peaks form. Remove the lemon filling from the refrigerator and whisk until smooth. Using a rubber spatula, gently fold the whipped cream into the filling. Cover the bowl and refrigerate the filling until ready to assemble the cake.
• 9. To make the lemon frosting, in the large bowl of the electric mixer, using the paddle attachment or beaters, beat the butter on medium speed until creamy, about 30 seconds. Gradually beat in the confectioners' sugar on low speed. Add the cream, lemon juice, vanilla, and lemon zest. Increase the speed to medium-high, and beat for about 3 minutes, or until the frosting is light and fluffy.
• 10. To assemble the cake, place 1 cake layer on a serving plate. Pile the lemon filling onto the center using a small offset metal spatula, and spread it into an even layer, leaving a 1-inch border around the edge of the cake layer. Top with the second cake layer. Frost the top and sides of the cake with the lemon frosting. (If some of the filling oozes out from the middle, just blend it with the frosting around the sides of the cake.) Serve the cake immediately, or refrigerate and bring to room temperature before serving.

LEMON RASPBERRY CAKE WITH LEMON CREAM CHEESE FROSTING

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter two 9-inch cake pans, then line the bottoms with parchment paper and butter the paper.
• Combine the butter, granulated sugar, oil, lemon zest and vanilla together in a large bowl. Beat with an electric mixer until light and fluffy. Beat the eggs in, one at a time. Beat in the lemon juice.
• Whisk the flour, baking powder and salt together in a bowl.
• Add the flour mixture to the butter mixture in 3 batches, alternating with the milk and beginning and ending with the flour.
• Divide the batter evenly between the two prepared cake pans. Bake in the center of the oven until a wooden pick inserted in the center comes out clean, 20 to 25 minutes. Cool in the pan for 10 minutes, then run a thin knife around the edges of the pans and invert onto racks to cool completely.
• For the frosting and filling: Beat the butter, cream cheese, lemon zest and juice and vanilla together in a large bowl with an electric mixer until very smooth. Add the confectioners' sugar and beat until incorporated and smooth. Separate 1 cup of the frosting to a bowl. Mix the jam into the cup of frosting.
• Spread the raspberry frosting on top of one cake layer. Arrange most of the raspberries on top (reserve 7 or 8 for the top of the cake). Carefully put the second cake layer on top. Take about 1 cup of the remaining plain frosting and use it to cover the entire cake in a thin, even layer (it is okay if it looks messy). Refrigerate the cake until the frosting is firm, about 20 minutes. Use the remaining frosting to evenly cover the cake. Mound the remaining raspberries in the center and serve.

LEMON CAKE WITH BLUEBERRY COMPOTE

Steps:

• For the lemon cake: Preheat the oven to 325 degrees F. Line two 9-inch round cake pans with parchment paper and spray with nonstick cooking spray.
• Whisk together the flour, baking powder and salt.
• With an electric mixer on medium-high speed, cream together the butter and sugar until pale and fluffy. Add the eggs, one at a time, beating until each is incorporated and scraping down the sides of the bowl as needed. Beat in the lemon zest and vanilla.
• Add the flour mixture in 3 batches, alternating with two additions of milk and lemon juice and beating until just combined after each. Divide the batter evenly between the prepared cake pans.
• Bake, rotating halfway through, until golden brown and a cake tester inserted in the center comes out clean, 25 to 30 minutes. Cool in the pans on a rack for 5 to 10 minutes, then remove the cake layers from the pans and wrap in plastic wrap to cool completely.
• For the blueberry compote: Meanwhile, bring 1 cup of the blueberries and the sugar, lemon juice and water to a simmer in a small saucepan over medium heat. Cook until the berries burst and the liquid thickens slightly, about 5 minutes. Stir in the remaining 1/2 cup blueberries and let cool.
• For the buttercream: Wipe the bowl of a stand mixer with a paper towel dampened with lemon juice, to remove any trace of grease.
• Add the egg whites and sugar to the bowl, and cook over a pot of simmering water, whisking constantly but gently, until hot and the sugar has dissolved. Transfer the bowl to the stand mixer fitted with the whisk attachment and begin to whip until the meringue is thick and glossy, and the bottom of the bowl feels room-temperature to the touch, about 10 minutes. Switch to the paddle attachment and, with the mixer on low speed, add the butter cubes 1 at a time until incorporated; then mix until silky smooth. Add the vanilla and salt, continuing to beat on low speed until well combined. Slowly add up to 1/2 cup blueberry compote, mixing until the desired texture is reached.
• To assemble: Top a cake layer with blueberry compote, then top with the remaining cake layer. Frost all over with the buttercream. Serve immediately, or refrigerate and bring the cake back to room temperature for 15 minutes before serving.

QUICKER LEMON ANGEL FOOD SUPREME

Steps:

• Prepare cake batter according to package directions, adding lemon zest and extract. Bake according to package directions. After baking, immediately invert pan and cool completely. For the sauce, combine the pie filling, milk, lemon juice and extract in a bowl; beat until smooth. Fold in whipped topping. Serve with cake. Store sauce in the refrigerator.

EASY LEMON LAYER CAKE

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.

LEMON CURD-FILLED ANGEL FOOD CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 325°. In a small bowl, mix flour and 3/4 cup sugar until blended., Add seeds from vanilla bean (or extract if using), cream of tartar and salt to egg whites. Beat on medium speed until soft peaks form. Gradually add remaining 3/4 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time., Gently transfer batter to an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 45-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely in pan, about 1-1/2 hours. , Run a knife around sides and center tube of pan. Remove cake to a serving plate. Using a serrated knife, cut a 1-in. slice off top of cake. Hollow out remaining cake, leaving a 1-in.-thick shell (save removed cake for another use)., For filling, in a small bowl, beat cream until it begins to thicken. Add mascarpone cheese and confectioners' sugar; beat until soft peaks form. Fold in 1/4 cup of the lemon curd., Line bottom of tunnel with strawberries. Spoon mascarpone mixture over berries; top with remaining lemon curd. Replace cake top; refrigerate, covered, at least 4 hours or overnight. , For glaze, in a small bowl, mix confectioners' sugar, lemon zest and enough juice to reach desired consistency. Unwrap cake; spread glaze over top, allowing some to drip down sides. Refrigerate until serving.

BLUEBERRY CAKE WITH LEMON FILLING

Steps:

• Butter three 8-inch layer pans, line with waxed aper and butter again.
• In a big bowl, beat eggs until thickened.
• Beat in sugar, 2 TBSP at a time, until mixture is light and fluffy.
• Sift together flour an baking powder.
• Reserve.
• Beat cream, vanilla and salt in a chilled bowl to stiff peaks.
• Fold whipped cream mixture into egg mixture, alternating with flour mixture and nuts.
• Divide batter equally among pans.
• Sprinkle each layer with 1/3 cup blueberries.
• Bake at 350°F for 30 to 35 minutes Cool in pans on rack for 5 minutes, then remove from pans and continue cooling on racks.
• Prepare Lemon Filling by beating butter, sugar, lemon juice and vanilla until light and fluffy.
• Beat in yolks, one at a time, until well combined.
• Invert 1 cake layer on a serving plate.
• Spread with half the lemon filling; add a second layer and spread with remaining filling.
• Top with last layer and sprinkle top of cake with confectioners sugar.
• Garnish with fresh blueberries and lemon leaves if desired.
• NOTE: filling contains raw egg yolks so do not serve to children or the elderly.
• If this makes you nervous, you may substitute cooked lemon curd, but it is not as nice.

LEMON ANGEL CAKE

Steps:

• In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Place pie filling in a bowl; fold in whipped cream., Cut cake into two horizontal layers. Place bottom layer on a serving plate; top with 1 cup lemon mixture. Top with a second cake layer. Frost top and sides of cake with remaining lemon mixture. Chill for 15 minutes or until serving. Refrigerate leftovers.

EASY LEMON CAKE

Steps:

• Preheat the oven to 180C/Gas 4. Grease two 20cm/8 inch round sandwich tins and line with non-stick baking paper.
• Place the butter and sugar in a bowl and cream together until thick and pale. Beat the 3 eggs and add to the bowl, then sift in the flour gradually. Finely grate the zest from the 2 lemons into the bowl, and squeeze 1 tbsp lemon juice and add.
• Beat together for about 2 minutes, until the mixture is light and fluffy. Spoon into the tins and spread level. Bake for 30-35 minutes or until firm and golden, and leave to cool in the tins for 10 minutes. Then turn out onto a wire rack and leave until completely cooled.
• To make the icing, beat the butter with the icing sugar until light and fluffy, and squeeze 1 tbsp lemon juice into the mixture.
• Spread the icing over the top of each cake using a palette knife, and sandwich together.

LEMON - POPPY SEED CAKE WITH LEMON MOUSSE FILLING

Steps:

• Preheat the oven to 350°F Butter and flour an 8" x 2" round cake pan.
• In a small bowl, stir 1 tablespoon of the lemon juice into 1/2 cup of the milk and set aside.
• In another bowl, stir together the flour, poppyseeds, baking soda and salt.
• In another bowl, cream the butter and 1 cup of the granulated sugar.
• Beat in the whole eggs one at a time.
• Beat in 1 teaspoon of the lemon zest (if using) and the lemon extract.
• Alternately beat in the dry ingredients and the lemon juice/ milk mixture.
• Pour the batter into the pan and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
• Cool the cake in the pan on a rack for 10 minutes.
• Remove from the pan to cool completely.
• Meanwhile, in a small saucepan, combine the remaining 1/3 cup granulated sugar with the 1 1/2 teaspoon cornstarch and remaining 1/4 cup milk.
• Cook over medium heat, stirring until thickened-- about 3 to 4 minutes.
• In a small bowl, beat the egg yolk.
• Beat in about 2 tablespoons of the hot cornstarch/ milk mixture.
• Stir the warmed yolk mixture into the saucepan and cook over medium heat for 1 to 2 minutes.
• Remove the pan from the heat and stir in the remaining 2 teaspoons lemon juice and 1 teaspoon lemon zest (if using).
• Loosely cover the custard with waxed paper and let cool to room temperature.
• In a mixing bowl, beat the heavy cream until soft peaks form.
• Fold the whipped cream into the cooled lemon custard in the saucepan.
• With a long serrated knife, split the cake in half horizontally.
• Spread all of the lemon filling over the cut side of the bottom layer.
• Top with the remaining layer, cut-side down, and dust the cake with the confectioner's sugar.
• Enjoy!

LEMON CAKE WITH LEMON FILLING AND LEMON BUTTER FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans. Mix together the flour, baking powder and salt. Set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
• Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely.
• To make filling: In medium saucepan, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth. Mix in 6 tablespoons butter and 3/4 cup sugar, and bring mixture to boil over medium heat. Boil for one minute, stirring constantly. In small bowl, with a wire whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (not to boil).
• Pour mixture into medium bowl. Press plastic wrap onto surface to keep skin from forming as it cools. Cool to room temperature. Refrigerate 3 hours.
• To make frosting: In large bowl, beat confectioners' sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth. Beat in milk, and increase speed and continue to beat until light and fluffy.
• To assemble: With long serrated knife, split each cake layer in half horizontally, making 4 layers. Place 1 layer, cut side up, on a serving plate. Spread with half of the lemon filling. Top with another layer, and spread with 1/2 cup frosting. Add third layer, and spread with remaining half of the lemon filling. Press on final cake layer, and frost top and sides of cake with remaining frosting. Refrigerate cake until serving time.

LEMON FILLING

Steps:

• In 1 1/2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in water. Cook and stir over medium heat until mixture thickens and boils. Boil and stir 1 minute longer; remove from heat.
• Stir in butter and lemon peel until butter is melted. Gradually stir in lemon juice and food color. Press plastic wrap on filling to prevent a tough layer from forming on top. Refrigerate about 2 hours or until set.
• Leftover filling can be tightly covered and refrigerated up to 5 days; do not freeze. Let stand 30 minutes at room temperature to soften; stir before using. Store cakes or pastries filled with Lemon Filling covered in refrigerator.