ITALIAN LEMON CREAM CAKE
I enjoyed a lemon cream cake at a popular Italian restaurant so much that I wanted to recreate it at home. It is a white cake topped with vanilla crumbs and filled with rich lemon cream. After a few attempts, this is the version that I like best. It uses a white cake mix to cut preparation time. Store cake in the refrigerator.
Provided by Cindy Catudal Shank
Categories World Cuisine Recipes European Italian
Time 4h50m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray the bottom of a 10-inch springform pan with cooking spray.
- Measure 1 cup cake mix; set aside for crumb topping. Place the remaining cake mix in a large bowl; add 3/4 cup plus 1 tablespoon milk, eggs, and oil. Beat cake mix mixture using an electric mixer until batter is thoroughly combined, about 2 minutes. Pour batter into the prepared pan.
- Mix melted butter and vanilla extract together in a bowl; stir in reserved 1 cup cake mix until mixture is crumbly. Sprinkle crumbs over top of cake batter.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 30 to 35 minutes. Cool cake to room temperature in the pan.
- Beat cream cheese, 1/3 cup confectioners' sugar, lemon juice, and lemon zest together in a bowl until smooth and creamy. Beat cream and remaining 1/3 cup confectioners' sugar together in a separate bowl using an electric mixer until stiff peaks form. Fold cream cheese mixture into whipped cream.
- Remove cake from springform pan. Cut cake horizontally into 2 layers using a serrated knife; remove top layer. Spread filling onto the bottom cake layer; place top cake over filling. Refrigerate cake for at least 4 hours. Dust cake with more confectioners' sugar before serving.
Nutrition Facts : Calories 434.5 calories, Carbohydrate 39.5 g, Cholesterol 102.1 mg, Fat 29.2 g, Fiber 0.4 g, Protein 4.9 g, SaturatedFat 14.1 g, Sodium 330.2 mg, Sugar 28.8 g
LEMON CREAM CAKE W/ MILK CRUMB TOPPING RECIPE - (4.1/5)
Provided by msippigrl
Number Of Ingredients 10
Steps:
- For the Cake: Prepare cake as directed on box, adding in the lemon juice and zest. Bake in 2 (9-inch) round cake pans for time listed on box. Cool completely on wire racks. For the Filling: In a medium mixing bowl and using a hand mixer, beat the cream cheese, confectioners sugar, and lemon juice together until smooth. In a separate bowl, beat the heavy cream until stiff peaks form. Using a spatula, gently fold the whipped cream into cream cheese mixture. Refrigerate until cakes are completely cool. Spread HALF the cream cheese filling on bottom cake layer; add other cake layer and spread rest of the filling on top. (You will need to increase the filling amounts to frost the sides of cake.) Sprinkle cooled crumb topping (recipe below) over the top of cake. Refrigerate for about 3 hours. At serving, sift confectioners sugar over the crumb topping, if desired. NOTES: 1. I used Pillsbury cake mix, using 2. One whole Jumbo egg and 2 jumbo egg whites 3. I used whipping cream for the filling but for a shortcut you may be able to substitute with full-fat Cool Whip 4. I made the homemade crumb topping below but you could just crumble shortbread cookies (such as Lorna Doone Shortbread cookies or Pepperidge Farm Chessman cookies) over the top instead. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Milk Crumb Topping: 1/2 cup dry milk powder (I used non-fat) 1/4 cup all-purpose flour 2 tablespoons cornstarch 2 tablespoons sugar 1/8 teaspoon kosher salt 1/2 stick butter, melted Preheat oven to 250° F. Line a large baking sheet pan with parchment paper. Set aside. In a medium mixing bowl, whisk together the dry milk powder, flour, cornstarch, sugar, and salt. Add the melted butter and toss mixture together with a spatula, until it starts to come together and form small clusters. Spread clusters out on the prepared pan. Bake for 20 minutes. Remove from oven and cool completely before using on cake.
LEMON CRUMB CAKE
A great choice to serve with coffee or tea. Adapted from Bon Appetit magazine. This has a very mild lemon flavor and is not overly sweet- if you prefer more of a lemony punch, add a teapsoon of lemon flavor extract along with the vanilla.
Provided by HeatherFeather
Categories Breads
Time 55m
Yield 9 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F.
- Grease& flour an 8" square baking pan.
- Combine flour, both sugars,lemon zest, and cinnamon.
- Add oil and lemon juice and stir just until dry ingredients are all moistened and starts to clump up (mixture should have lots of large clumps of varying sizes, as well as some smaller pea sized lumps - it should be very lumpy, not fine).
- Scoop out 1 cup of this mixture and set aside in a small bowl- this will be your crumb topping.
- Whisk together sour cream, egg, vanilla, baking powder, and baking soda well.
- Using a mixer, add sour cream mixture to clumpy mixture still in mixing bowl and beat until smooth.
- Pour into pan, spreading with a spatula until even.
- Sprinkle reserved clumpy mixture over the top.
- Bake about 40 minutes or until cake tester comes out clean.
- Let cool in pan on wire racks.
- Before serving, sprinkle with powdered sugar, then cut into squares and serve.
Nutrition Facts : Calories 406.4, Fat 18.3, SaturatedFat 4.4, Cholesterol 34.7, Sodium 207, Carbohydrate 57.2, Fiber 1, Sugar 34.3, Protein 4.4
LEMON CREAM CAKE
A lemon cake made moist and rich with cream cheese and a lemon joice glaze. It's from an old Pillsbury cookbook.
Provided by jean1490
Categories Dessert
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- In large mixing bowl, blend cream cheese and shortening until creamy.
- Beat in 1 1/4 cup sugar until light and fluffy.
- Add eggs, one at a time, beating well after each.
- Add lemon peel, flour, baking powder, salt and milk.
- Blend at low speed just until thoroughly blended, scraping bowl occasionally.
- Pour batter into generously greased 10-inch Bundt or tube pan.
- Bake 45-50 minutes .
- Combine lemon joice and 1/3 cup sugar.
- Pour over hot cake, allowing it to run down edges between cake and pan.
- Cool 30 minutes, then remove cake from pan.
- If desired, sprinkle with powdered sugar.
Nutrition Facts : Calories 360.7, Fat 17.2, SaturatedFat 6.7, Cholesterol 70.2, Sodium 373.9, Carbohydrate 46.9, Fiber 0.8, Sugar 27.2, Protein 5.8
LEMON CREAM CAKE (OLIVE GARDEN)
Make and share this Lemon Cream Cake (Olive Garden) recipe from Food.com.
Provided by Chef AmberK
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Combine cake mix, water, oil, egg whites, lemon juice and lemon zest. Follow directions on box. Pour into greased and floured spring-form pan. Bake at 350 for 40-45 minutes. Cool.
- For filling, mix softened cream cheese, powdered sugar and lemon juice until smooth. Whip cream until stiff peaks form. Combine by hand with cream cheese mixture.
- For crumb topping, combine flour and powdered sugar, cut in butter, vanilla, and lemon juice (pastry blender or food processor).
- Slice cooled cake in half. Drizzle lemon juice on each cut side. Spread half of the cream mixture on bottom half of cake, put cake top on and spread the remaining cream on top and sides. Sprinkle crumb topping on top and pat on the sides.
Nutrition Facts : Calories 630.5, Fat 35.4, SaturatedFat 16.3, Cholesterol 82.2, Sodium 436.1, Carbohydrate 74.7, Fiber 0.6, Sugar 58.7, Protein 5.7
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