LEMON CAKE WITH LEMON FILLING AND LEMON BUTTER FROSTING
Make and share this Lemon Cake With Lemon Filling and Lemon Butter Frosting recipe from Food.com.
Provided by MWade1
Categories Dessert
Time 1h45m
Yield 13 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 557.4, Fat 22.9, SaturatedFat 13.7, Cholesterol 161.5, Sodium 402.8, Carbohydrate 85.3, Fiber 0.6, Sugar 67.4, Protein 5.1
LEMON LAYER CAKE WITH LEMON CREAM FILLING AND FROSTING
If you want, you can simplify things by skipping the filling recipe and just using the frosting to fill in between the layers of cake. This cake will last for up to 4 days in the fridge.
Provided by Katie Workman
Time 5h35m
Yield 12 servings
Number Of Ingredients 20
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 BALLS (CAKE TRUFFLES)
Learn how to make no bake quick and easy cake balls recipe. These homemade lemon cake truffles with cake mix and other simple ingredients are fudgy, creamy!
Provided by CakeWhiz
Categories Dessert
Time 30m
Number Of Ingredients 5
Steps:
- In a large mixing bowl, add cake mix powder, powdered sugar, cream cheese and mix until you have a ball of dough.Tip: If dough is too crumbly, add a little milk to make it easier to handle.
- Scoop out small portions of the dough and form little balls.
- Roll them in powdered sugar and enjoy.Tips: Instead of using powdered sugar, you can dip in melted chocolate. Prior to dipping them, chill these ball in the freezer for about 30 minutes so they are firm and don't fall apart.
Nutrition Facts : Calories 121 kcal, Carbohydrate 22 g, Protein 1 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 8 mg, Sodium 150 mg, Sugar 15 g, ServingSize 1 serving
LEMON FILLING
Use this luscious easy-to-prepare filling for pastries, cakes and tarts.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 70, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 55 mg, Sugar 13 g, TransFat 0 g
LEMON CAKE FILLING
A luscious, brightly flavored, old fashioned cake filling from the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. This makes enough filling for three 9 inch cake layers. Cooling time not included in preparation time.
Provided by Molly53
Categories Dessert
Time 20m
Yield 3 9 inch layers
Number Of Ingredients 7
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 CAKE POPS
The perfect balance of light lemon flavor and sweetness, these Lemon Cake Pops are perfect for Easter or any Springtime event. Add your own lemon flavor to a boxed cake mix for just the right amount of tart lemon flavor.
Provided by Jenna Owens
Categories Desserts
Time 3h45m
Number Of Ingredients 7
Steps:
- 1. Mix the cake according to the directions on the box, but add in the lemon zest and lemon extract as well. Bake according to the directions on the box. Let cool completely. 2. Crumble the cake into the bowl of your stand mixer. Beat for a minute to break the cake into small crumbles, then add a scoop of frosting. Mix and add more frosting if necessary until the mixture is able to be formed into balls but still a little crumbly. 3. Roll the mixture into 1-inch balls and place on a baking sheet. Refrigerate for 2 hours or freeze for 1 hour. 4. Before removing the balls from the refrigerator or freezer, prepare your decorations. Have the sprinkles and cake pop sticks handy. Melt the candy wafers in a double boiler or the microwave. I like to pour the melted candy wafers into a 2 cup glass measuring cup for easy dunking. 5. Take out a few cake balls at a time. Take a stick and dip it in the melted white chocolate, then stick it into one of the cake balls. Dip completely into the melted chocolate. Gently spin and tap the pop to remove excess chocolate. Add some sprinkles and poke the pop in a styrofoam block to harden. Repeat for the remaining cake pops. 6. Store the cake pops in the refrigerator for up to 1 week. You can also freeze for up to 6 weeks and thaw overnight in the refrigerator.
Nutrition Facts : Calories 172 calories, Carbohydrate 39 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 1 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 146 grams sodium, Sugar 24 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
LEMON CAKE WITH LEMON FILLING AND LEMON BUTTER FROSTING
This is a wonderful Easter cake. Everyone at my Easter barbeque loved it. Very moist and delightful.
Provided by ANELA
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 4h
Yield 12
Number Of Ingredients 19
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.
Nutrition Facts : Calories 601.2 calories, Carbohydrate 92.5 g, Cholesterol 172.5 mg, Fat 24.5 g, Fiber 0.7 g, Protein 5.6 g, SaturatedFat 14.6 g, Sodium 434.2 mg, Sugar 74.1 g
MRS. RONZO'S LEMON BALLS
This is a favorite cake like lemon cookie of mine given to my mother when I was only 6 yrs. old, from a wonderful lady who lived down the street from us. We have always called them 'her' Lemon Balls... she is passed on now, but this recipe is made by my mother and I every Christmas!
Provided by Patti
Categories Desserts Cookies Drop Cookie Recipes
Yield 48
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Blend the white sugar and shortening until light. Beat in the eggs, milk, vanilla and 1 teaspoon lemon extract. Mix until well blended.
- Combine the flour, baking powder and salt. Add the flour mixture to the shortening mixture. Mix until combined (the dough will be sticky). Drop spoonfuls of dough onto parchment paper lined baking sheets.
- Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes. Let cookies cool then frost with icing.
- To Make Icing: Combine the confectioners' sugar, water and lemon extract to taste. Beat until smooth and make icing thick enough to spread on cooled cookies
Nutrition Facts : Calories 97.4 calories, Carbohydrate 17.4 g, Cholesterol 11.8 mg, Fat 2.6 g, Fiber 0.2 g, Protein 1.3 g, SaturatedFat 0.7 g, Sodium 36.1 mg, Sugar 11.3 g
LEMON FILLED CAKE BALLS
I decided to experiment this morning with cake balls and came up with this, They turned out wonderful, and very pretty, with an extra little lemon in the middle to make them extra yummy!
Provided by Gail Herbest
Categories Other Desserts
Time 3h
Number Of Ingredients 4
Steps:
- 1. Prepare cake mix as directed on the box adding the 1 teaspoon of lemon extract during mixing.Bake in a 9x13 pan as directed. When cake is done and cool enough to handle(but still warm)place into a large mixing bowl and crumble.
- 2. Add approximately 2-3 Tablespoons of lemon curd. and mix well until the cake is easily formed into balls. I like mine a little "cakey" but you can add more to you liking. reserve and set aside 1 cup of the mixture
- 3. using a Tablespoon form into balls and place on a cookie sheet covered with parchment or waxed paper. with the handle of a wooden spoon (I use my little finger)make a small well in the middle of each ball.
- 4. fill each cake ball with a small amount of the lemon curd. (I used a small frosting press that I have.) using the reserved cake mixture that you set aside take a small piece and carefully cover each opening pressing lightly so as not to push any of the lemon curd out.
- 5. Place in refrigerator or freezer for one hour.
- 6. Remove from freezer and dip each ball into melted white bark, I use a spoon to dip then transfer the cake ball to the fork and let it drip the excess off. set each ball onto waxed or parchment paper and let sit until; the coating has set. don't worry if you see a little spot or two that you missed you can re-dip that area with the left over bark after letting them sit.
- 7. store in a airtight covered container until ready to serve. ENJOY!
LEMON CAKE BALLS (NO BAKE)
Condensed milk, crushed biscuits, coconut and lemon - a match made in heaven. These balls are easy to make whether you have a Thermomix, food processor or do it by hand. They are great to keep in the freezer for when unexpected guests pop around or you just need something sweet to get you through the afternoon.
Provided by By Amanda Arnold
Time 1h10m
Yield 32
Number Of Ingredients 6
Steps:
- Process biscuits in a food processor until they resemble crumbs. If you don't have a food processor, you can do this by hand by placing biscuits into a zip lock bag and crushing with a rolling pin. Add lemon juice, rind, condensed milk and coconut (1 ½ cups) to the biscuits. Process or mix until combined. Roll a tablespoon of mixture into balls and place into extra coconut. Roll around to cover the balls. I tint my extra coconut with a few drops of yellow colouring for effect. Place in airtight container in the fridge or freezer.
LEMON-CHEESECAKE BALLS
You won't be able to eat just one of our sunny, bite-sized, lemony cheesecakes. They're perfect summer party treats.
Provided by Jessica Walker
Categories Dessert
Time 1h15m
Yield 50
Number Of Ingredients 4
Steps:
- Line cookie sheet with waxed or parchment paper. In medium bowl, beat cream cheese, lemonade concentrate and powdered sugar with spoon or electric mixer on low speed. Fold in graham cracker crumbs.
- Using 1 1/2-inch scoop, shape mixture into small balls; place on cookie sheet. Refrigerate 1 hour before serving.
Nutrition Facts : ServingSize 1 Serving
LEMON CAKE
Get Ina Garten's Lemon Cake recipe from Barefoot Contessa on Food Network. The lemon comes twofold: in the cake and in the glaze, which keeps everything moist.
Provided by Ina Garten Bio & Top Recipes
Categories dessert
Time 1h30m
Yield 2 (8-inch) loaves
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
- Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
- Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
- Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
- For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.
Nutrition Facts : Calories 400 calorie, Fat 13 grams, SaturatedFat 9 grams, Cholesterol 86 milligrams, Sodium 235 milligrams, Carbohydrate 66 grams, Fiber 1 grams, Protein 5 grams, Sugar 47 grams
17 EASY WAYS TO USE LEMON CAKE MIX
These lemon cake mix recipes are a shortcut to dessert! From cookies to bundt cake to cupcakes, there are plenty of treats you can make with lemon cake mix.
Provided by insanelygood
Categories Desserts Recipe Roundup
Number Of Ingredients 17
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a lemon cake mix treat in 30 minutes or less!
Nutrition Facts :
LEMON CAKE TRUFFLES
Lemon Cake Truffles made easy with lemon pound cake crumbled and formed into small truffles, then dipped in white chocolate! Easy Lemon Truffles perfect for parties!
Provided by Jessica & Nellie
Categories Dessert
Time 1h45m
Number Of Ingredients 19
Steps:
- Following the boxed cake instructions bake the cake. You need the cake baked, cooled and crumbled to start assembling the truffle.
- Cream together the butter, cream cheese, powdered sugar and vanilla & lemon extract. If the frosting is too stiff, add up to 1 tbsp of milk. Add in lemon zest, if desired.
- Add the crumbled cake and mix throughly.
- Scoop the cake ball mixture into uniform balls. Freeze for 45 minutes.
- Once chilled in the freezer, remove and roll each ball in the palm of your hands to create a nice, smooth ball.
- If desired, melt the white chocolate and dip each truffle in to coat. Transfer to wax paper. Top with white and gold sprinkles. Let cool to set.
- Store in the fridge or freezer until ready to eat.
- Preheat your over to 350°F. Lightly grease 8 ½ x 4½ x 2 ½-inch loaf pan.
- In a large bowl, stir together cake mix, water and butter until well blended. Spoon batter into prepared pan.
- Bake 44-46 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes.
- Whisk together all the glaze ingredients and set aside.
- Proceed to crumble baked cake into a large bowl until cake is fine crumbs. Add glaze and stir until combined.
- Measure 1 heaping tablespoon cake mixture and press together to roll into balls. Set on a parchment lined cookie sheet. Place cake balls in the freezer for at least 1 hour.
- Melt white dipping chocolate in the microwave. Dip each ball to coat and place on parchment lined pan. Dust each cake ball with gold and white sprinkles.
Nutrition Facts : ServingSize 1 g, Calories 200 kcal, Carbohydrate 33 g, Protein 2 g, Fat 7 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 7 mg, Sodium 182 mg, Fiber 1 g, Sugar 24 g, UnsaturatedFat 3 g
RASPBERRY TRUFFLE CAKE POPS
Rich chocolate with a hint of raspberry liqueur-it doesn't get any better than this! -Taste of Home Food Styling Team
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 4 dozen.
Number Of Ingredients 9
Steps:
- Prepare and bake cake mix according to package directions, using a greased 13-in. x 9-in. baking pan. Cool completely on a wire rack., Crumble cake into a large bowl. Add the frosting, jam, liqueur and food coloring if desired; mix well. Shape into 1-in. balls. Place on baking sheets; insert sticks. Freeze for at least 2 hours or refrigerate for at least 3 hours or until cake balls are firm., In a microwave, melt dark candy coating. Dip each cake pop in coating; allow excess to drip off. Insert cake pops into a styrofoam block to stand. Melt pink candy coating; drizzle over cake pops. Decorate some cake pops with sprinkles and sugar if desired. Let stand until set.
Nutrition Facts :
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4.5/5 (17)Total Time 10 minsCategory DessertCalories 85 per serving
- Soften Cream Cheese: Chop cream cheese into cubes, cover and leave on bench for 20 minutes to come to room temperature.
- Add Ingredients to Food Processor: Add cream cheese, almond meal, honey, coconut, tumeric and lemon. Blitz mixture until it resembles thick cheesecake filling
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- Combine sugar, cornstarch and water in a saucepan over medium heat. Stir constantly, until mixture thickens and comes to a boil (3-4 minutes).
- Spoon about 1/2 cup of the hot mixture into a small bowl with egg yolks and stir quickly until combined. Continue stirring, while pouring the egg mixture back into the saucepan.
- Return pan to medium heat and cook, stirring, until the curd is thickened and lemon colored (1-2 min). Remove from heat and stir in the butter, lemon juice, and lemon zest.-- Let the lemon curd cool, then press plastic wrap onto the surface, this will prevent a skin from forming on the top. Refrigerate.
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