LEMON SHEET CAKE WITH RASPBERRY WHIPPED CREAM
This lovely cake was inspired by the colors and flavors of pink lemonade. Don't be tempted to skip the first step of this recipe, which asks you to rub lemon zest into granulated sugar: The sugar granules help release the essential oils in the zest, making for a brighter lemon flavor and fragrance. (If you're really short on time, you can skip using your hands and just mix with the paddle attachment inside the mixer bowl on low speed for 1 minute.) Slather this sunny cake with swoopy, easy-to-make raspberry whipped cream then serve as is, or dressed up with lemon zest or sprinkles.
Provided by Erin Jeanne McDowell
Categories cakes, dessert
Time 2h
Yield 1 (9-by-13-inch) cake
Number Of Ingredients 14
Steps:
- Heat the oven to 350 degrees. Lightly grease a 9-by-13-inch pan with nonstick spray, then line the pan with parchment paper. Lightly coat the parchment paper with nonstick spray.
- In the bowl of an electric mixer, use your hands to rub together the sugar and lemon zest.
- In a medium bowl, whisk the flour, baking powder and salt.
- Add the butter and oil to the bowl with the lemon sugar, and transfer it to the mixer. Using the paddle attachment, cream the mixture on medium speed until light and fluffy, 4 to 5 minutes. With the mixer running, add the lemon juice in a slow, steady stream and mix until well combined, 1 minute more. Scrape the bowl well.
- Add the eggs one at a time, mixing on medium speed until each is incorporated before adding the next, about 1 to 2 minutes each. Scrape the bowl well every two to three additions.
- Add half of the flour mixture and mix on low speed until fully incorporated. With the mixer running on low speed, add the buttermilk in a slow, steady stream, and mix until fully incorporated. Add the remaining flour and mix until it's evenly incorporated.
- Pour the batter into the prepared pan and spread into an even layer. Transfer to the oven and bake until a toothpick inserted into the center comes out clean, 27 to 32 minutes. Cool completely.
- While the cake cools, make the frosting: In a medium bowl, mash the raspberries with a potato masher or large fork until broken down. Stir in 1/2 cup/100 grams granulated sugar, and let macerate for 10 to 15 minutes.
- Strain the raspberry mixture. (You should have at least 3/4 cup/180 milliliters juice. Reserve any excess for cocktails, stir it into sparkling water, or drizzle over ice cream.)
- In the bowl of an electric mixer fitted with the whisk attachment, whip the cream and the remaining 1/4 cup/50 grams granulated sugar on medium speed until the mixture reaches soft peaks, about 1 to 2 minutes.
- With the mixer still running on medium speed, pour the raspberry juice into the mixer in a slow, steady stream. (Reduce splattering by pouring away from the moving whisk.) Continue to whip until the mixture forms peaks, about 30 seconds to 1 minute more.
- Spoon the frosting over the cooled cake and spread into an even layer. If desired, garnish with lemon zest and sprinkles.
LEMON LAYER CAKE
This citrusy cake with a luscious cream cheese frosting will garner plenty of applause. The flavor, a duet of sweet and tangy notes, really sings. -Summer Goddard, Springfield, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 22
Steps:
- Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., Cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs and egg yolks, 1 at a time, beating well after each addition. Beat in lemon zest and juice. In a small bowl, mix sour cream and milk. In another bowl, whisk together flour, salt, baking powder and baking soda; add to creamed mixture alternately with sour cream mixture., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 24-28 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool slightly., For syrup, in a small saucepan, combine sugar and lemon juice. Bring to a boil; cook until liquid is reduced by half. Cool completely., For frosting, beat cream cheese and butter until smooth; beat in confectioners' sugar, lemon juice and salt until blended., Using a long serrated knife, cut each cake horizontally in half. Brush layers with warm syrup; cool completely., Place 1 cake layer on a serving plate; spread with 1 cup frosting. Repeat layers twice. Top with remaining cake layer. Frost top and sides with remaining frosting. If desired, top with lemon slices or edible flowers. Refrigerate leftovers.
Nutrition Facts : Calories 841 calories, Fat 48g fat (30g saturated fat), Cholesterol 219mg cholesterol, Sodium 656mg sodium, Carbohydrate 96g carbohydrate (72g sugars, Fiber 1g fiber), Protein 8g protein.
LEMON CAKE WITH WHIPPING CREAM MOUSSE
With tart lemon curd, this white cake is great when you need a light, refreshing dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 16
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8-inch or 9-inch round pans.
- In chilled medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Fold in lemon curd and lemon peel.
- Place 1 cake layer, rounded side down, on serving plate. Spread with 1 cup of the lemon mixture to within 1/4 inch of edge. Top with second layer. Frost side and top of cake with remaining lemon mixture. Store loosely covered in refrigerator.
Nutrition Facts : Calories 310, Carbohydrate 36 g, Cholesterol 55 mg, Fat 3 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 24 g, TransFat 0 g
LEMON LAYER CAKE WITH LEMON CREAM FROSTING
Categories Cake Milk/Cream Dessert Bake Lemon Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 (8-inch) layer cake
Number Of Ingredients 14
Steps:
- Make cake layers:
- Preheat oven to 375°F. Butter 2 (8- by 2-inch) round cake pans and line bottoms of each with rounds of wax or parchment paper. Butter paper and dust pans with flour, knocking out excess. Sift together flour, baking soda, and salt. Stir together milk and lemon juice (mixture will curdle).
- Beat butter in a large bowl with an electric mixer until creamy. Gradually add sugar, beating until pale and fluffy. Add eggs 1 at a time, beating well after each addition. Alternately add flour mixture and milk mixture in batches, beginning and ending with flour, mixing at low speed until just combined.
- Divide batter between pans, smoothing tops. Bake in middle of oven until a tester comes out clean, about 20 minutes. Cool in pans on racks 10 minutes, then invert onto racks, remove paper, and cool completely.
- Make frosting:
- Beat cream and confectioners sugar with cleaned beaters until it just holds stiff peaks. Fold one third of whipped cream into lemon curd to lighten, then fold in remaining whipped cream.
- Assemble cake:
- Put 1 cake layer, rounded side up, on a cake plate and spread with one fourth of frosting. Top with second layer, rounded side up, and spread top and sides with remaining frosting.
LEMON LAYER CAKE WITH LEMON CURD AND MASCARPONE
I've made this cake several times, most recently for my MIL's birthday. It was adored. It looks like it takes much longer than it does to assemble, although I did make the cake layers and curd a day in advance so that the day of assembly would be less stressful and time consuming. This is impressive and beautiful. IHHDRO
Provided by spatchcock
Categories Dessert
Time P2DT25m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- You'll need a pastry bag fitted with a 1/2-inch star tip to create the decorative rosettes.
- Begin making this cake two days before you plan to serve it.
- For lemon curd: Whisk first 4 ingredients in medium metal bowl.
- Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until thickened and instant-read thermometer inserted into mixture registers 160°F, about 10 minutes.
- Remove bowl from over water. Add butter; whisk until melted.
- Transfer 2 cups curd to small bowl for spreading on cake layers. Reserve remaining curd for filling.
- Press plastic wrap directly onto surface of both curds. Chill overnight. (Can be made 3 days ahead. Keep chilled).
- For cake: Position rack in center of oven and preheat to 375°F.
- Line bottom of two 9-inch-diameter cake pans with 1 1/2-inch-high sides with parchment paper (do not grease pans or parchment).
- Using electric mixer, beat egg yolks and 7 tablespoons sugar in large bowl until mixture is very thick and slowly dissolving ribbons form when beaters are lifted, about 4 minutes.
- Using clean dry beaters, beat whites in another large bowl until soft peaks form.
- Add remaining 7 tablespoons sugar, 1 tablespoon at a time, beating until stiff and glossy.
- Fold half of whites into yolk mixture, then sift half of flour and 1/2 teaspoon salt over and gently fold in until incorporated.
- Fold in remaining whites, then sift remaining flour over and fold in just until combined, being careful not to deflate batter.
- Divide batter between pans; smooth tops.
- Bake until tester inserted into center of cakes comes out clean, about 15 minutes.
- Cool in pans on racks.
- Run knife around edge of pans to loosen cakes.
- Invert cakes onto 9-inch-diameter cardboard rounds, tapping on work surface if necessary to release cakes.
- Cut each cake horizontally in half (layers will be thin). Peel off parchment.
- For syrup: Place sugar in small metal bowl. Add 1/2 cup boiling water; stir to dissolve sugar. Stir in lemon juice.
- For filling and frosting: Beat whipping cream and sugar in large bowl until peaks form.
- Add mascarpone to lemon curd in medium bowl; whisk until blended.
- Fold whipped cream into lemon-mascarpone mixture.
- Place 1 cake layer, flat side up, on platter.
- Brush with 1/2 of syrup.
- Spread 1/2 cup lemon curd over, then 1 cup lemon-mascarpone filling.
- Top with second cake layer; brush with 1/2 of syrup and spread with 1/2 cup lemon curd and 1 cup lemon-mascarpone filling.
- Repeat with third cake layer, syrup, lemon curd, and filling.
- Top with fourth cake layer.
- Brush with remaining syrup, then spread remaining lemon curd over.
- Spoon 2 cups lemon-mascarpone filling into pastry bag fitted with 1/2-inch star tip (to be used for rosettes).
- Spread remaining lemon-mascarpone filling as a frosting over sides of cake.
- Pipe small rosettes of frosting over top of cake, covering completely.
- Cover cake with cake dome; refrigerate at least 6 hours and up to 1 day.
Nutrition Facts : Calories 519, Fat 23.5, SaturatedFat 13.2, Cholesterol 275.6, Sodium 167.8, Carbohydrate 71.1, Fiber 0.4, Sugar 53.1, Protein 8
LEMON RASPBERRY CAKE
This lemon raspberry cake is super easy cake to make, and with a thick layer of tangy lemon curd in the middle, and raspberry buttercream all over, this cake is full of refreshing lemon and fruity raspberry flavors!Intermediate - An easy recipe for the average person who bakes regularly. This recipe requires more than 2 basic techniques/recipes. Common Measurement Conversions
Provided by Dini @ The Flavor Bender
Number Of Ingredients 20
Steps:
- Preheat oven to 350°F / 180°C. Line the bottom of two 8 inch pans with parchment paper and butter and dust the sides. Set aside for later.
- Carefully peel the yellow peel of two lemons. Try to avoid the white pith on the lemons.
- Place the sugar and lemon peel in a food processor, and process until the peel is finely minced.
- Place the lemon sugar in a large bowl.
- Add the flour, baking powder, baking soda and salt into the same bowl with the sugar. Whisk to combine. These are the dry ingredients.
- Place the melted butter, oil, vanilla, eggs, and lemon juice in a large jug. Whisk to combine well. These are the wet ingredients.
- Add the wet ingredients into the dry ingredients. Mix until they are well-mixed. Take care not to over-mix the batter however.
- Add the hot milk and stir until fully incorporated.
- Divide the batter between the two 8 inch pans (about 18 oz / 515 g of batter for each pan).
- Bake in the center of your oven for 25 minutes, rotating the cake pans once, halfway through the baking time. A toothpick inserted into the middle should come out clean when the cake is baked.
- Remove from the oven and let them cool for a few minutes. Flip the cakes over onto a cooling rack and let them cool completely.
- Once the cakes have cooled down completely, cut any uneven surfaces to make the cake tops smooth and evenly-tall.
- Make 1 batch of lemon curd according to the recipe here. Let it refrigerate overnight.
- Put 2 - 3 paper towels on a plate and spread the frozen raspberries on them. Keep the plate in the fridge overnight to let the raspberries thaw out and soften. Excess moisture will be absorbed by the paper towels.
- Crush the raspberries (they will be soft enough for this), and measure about ⅓ cup of the packed raspberry "puree". Transfer this into a bowl and mix 2 tsp of cornstarch into the raspberry. Set aside.
- Place the butter in the bowl of a stand mixer. With a whisk attachment, whip the butter until creamy and white in color, for about 3 - 5 minutes, on high speed (not maximum speed). Make sure to scrape down the sides as you go, so that all the butter is whisked.
- Add the salt and vanilla, and whisk further until the butter-cream mix is light and fluffy (for a couple of minutes).
- Lower the speed and add the 14 oz of the confectioner's sugar, a little at a time, and incorporate all the sugar into the butter-cream mix. Make sure to scrape down the sides as you go.
- When the sugar has incorporated into the butter, increase the speed and whisk on high for about 2 - 3 minutes until the frosting is lightly fluffy and soft. In the final minute, add the raspberry-cornstarch mix, and mix it into the frosting.
- Optional - before mixing the raspberry into the frosting, remove about ¾ cup of the plain frosting and color it with a little yellow food coloring to create an ombre look for later.
- Place the raspberry buttercream in a large piping bag with a 1 cm round piping tip attached.
- Place 1 cake layer on a serving tray. Make sure the top of the cake is facing up.
- Pipe raspberry buttercream along the edge of the cake to create a "wall" of raspberry frosting. Fill the middle with lemon curd and spread evenly.
- Place a row of fresh raspberries on the lemon curd, along the edge (optional).
- Top with the second cake layer (with the top of the cake facing down this time, so that you have a very leveled surface on top).
- Apply a very thin crumb coat on the cake with the buttercream. You can use raspberry buttercream or plain buttercream for this purpose (I used plain buttercream for the cake in this post). Make sure to have straight sides and a clean surface on the top of the cake.
- Refrigerate for about one hour (or freeze for a few minutes) until the crumb coating has set.
- Frost the cake over the crumb coating with the raspberry buttercream frosting. Using an offset spatula, make the surfaces smooth. Optionally, you can apply dots of yellow buttercream and create an ombre look as well.
- Top the cake with buttercream swirls. Refrigerate until ready to serve.
Nutrition Facts : ServingSize 1 slice, Calories 912 kcal, Carbohydrate 106 g, Protein 4 g, Fat 40 g, SaturatedFat 27 g, Cholesterol 109 mg, Sodium 223 mg, Fiber 1 g, Sugar 86 g
LEMON RASPBERRY BUCKLE
I've given a fresh summery twist to the classic blueberry buckle everyone loves by swapping out the blueberries for raspberries (my favorite) and adding sweet and tart lemon curd. This berry buckle cake recipe tastes great with vanilla ice cream! -Jenna Fleming, Lowville, New York
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 15 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs and egg yolk, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Transfer to a greased 13x9-in. baking dish. , In a bowl, combine raspberries and sugar; sprinkle over batter. Drop lemon curd by tablespoonfuls over raspberries. Combine topping ingredients; sprinkle over batter. Bake until fruit is bubbly and a toothpick inserted into cake comes out clean, 45-50 minutes. Let stand 20 minutes before serving. If desired, serve with whipped cream and more fresh raspberries.
Nutrition Facts : Calories 335 calories, Fat 12g fat (7g saturated fat), Cholesterol 76mg cholesterol, Sodium 206mg sodium, Carbohydrate 54g carbohydrate (38g sugars, Fiber 3g fiber), Protein 4g protein.
LEMON RASPBERRY CAKE
A tried and true flavor combination in an incredibly simple, but incredibly impressive-looking cake. This lemon cake is baked in a springform pan, which gives it extra height. The cooled cake is partially hollowed out and filled with lemon curd, then topped with whipped cream and fresh raspberries. A perfect party cake, countertop cake or "just because" cake that's always sure to please.
Provided by Erin Jeanne McDowell
Categories dessert
Time 3h10m
Yield one 9-inch cake
Number Of Ingredients 15
Steps:
- For the cake: Preheat the oven to 325 degrees F. Grease a 9-inch springform pan with nonstick spray and line the base and sides with parchment paper.
- Beat the butter in the bowl of a stand mixer fitted with the paddle attachment on low speed to lighten slightly, 1 to 2 minutes.
- Rub together the granulated sugar and lemon zest in a medium bowl to combine. Add the sugar to the mixer and cream on medium speed until light and fluffy, 4 to 5 minutes. Add the lemon juice and mix until well combined. Scrape the bowl well.
- Add the eggs one at a time, mixing on medium speed after each addition until fully incorporated and scraping the bowl well after every 2 to 3 additions.
- Whisk the flour, baking powder and salt in a medium bowl to combine. Add the flour to the mixer in 2 to 3 additions, mixing each until fully incorporated. Pour the batter into the prepared springform pan.
- Bake until the cake springs back slightly when pressed right in the center, 1 hour 25 minutes to 1 hour 35 minutes. Let cool completely in the pan, then remove the outer ring and peel away the parchment paper. Transfer the cooled cake to a serving platter or cake stand.
- For finishing: Use a paring knife to cut a round out of the center of the cake -- start about 2 inches from the outside edge. Remove this round of cake and cut about 1/2-inch from the bottom (save this to eat as a snack).
- Spoon the lemon curd into the center of the cake, then place the trimmed cake back on top. Refrigerate while you prepare the whipped cream.
- Whisk together the heavy cream, confectioners' sugar and vanilla in a large bowl to medium peaks. Spoon the cream over the top of the cake and spread into an even layer. Arrange the raspberries on top and sprinkle with lemon zest, if using. Refrigerate until ready to serve (up to 6 hours).
RASPBERRY AND LEMON LAYER CAKE
Easy to make, impressive to look at and wonderful to eat. Perfect for special ocassions. The sponges can be made in advance and frozen.
Provided by Rosie Rob
Categories Lunch/Snacks
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oven to 180C/350F/GMk 4.
- Grease three 7in (18cm) sandwich tins with a little butter and dust with flour.
- Sift together the flour, bicarbonate of soda, baking powder and salt.
- Cream the butter and sugar together until light and fluffy then add the eggs a little at a time and beat until well mixed.
- Alternately add the flour and yogurt, starting and ending with the flour to stabilise the mixture; stir in the lemon zest.
- Divide the mixture equally between the three tins and bake for 20-25 minutes until risen and golden.
- Allow the cakes to cool in the tins for 10 minutes before removing. Do not assemble until the cake is completely cooled.
- Set aside the nicest layer for the top.
- Beat together the mascarpone and lemon curd until smooth.
- Spread the bottom layer with half of the mascarpone mixture and half of the raspberries. Top with the second cake layer and repeat.
- Add the top layer and dust liberally with icing sugar. Serve.
Nutrition Facts : Calories 469.4, Fat 17.9, SaturatedFat 10.6, Cholesterol 96.3, Sodium 326.7, Carbohydrate 71.7, Fiber 4.3, Sugar 38, Protein 7.2
LEMON LAYER CAKE WITH RASPBERRY CURD AND WHIPPED CREAM
Steps:
- For cake:
- Preheat oven to 350?F. Spray two 9-inch-diameter cake pans with 2-inch-high sides with nonstick vegetable oil spray. Line bottom of pans with parchment paper; spray again.
- Whisk eggs, yolks, milk, lemon juice, and lemon peel in medium bowl to blend. Whisk flour, sugar, baking powder, and salt in large bowl to blend. Whisk oil and butter into flour mixture. Add egg mixture and whisk until smooth. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool cakes on racks 10 minutes. Run knife around edge of pans to loosen cakes. Turn cakes out onto racks. Cool completely. (Can be made 1 day ahead. Wrap with plastic. Let stand at room temperature.)
- For filling:
- Stir 1 basket raspberries, 3/4 cup sugar, eggs, lemon juice, butter, and salt in medium saucepan over medium heat until thickened and beginning to bubble at edges, about 5 minutes. Strain raspberry curd into medium bowl, pressing on solids in strainer. Refrigerate until cold, at least 2 hours and up to 1 day.
- Whip cream and 1/2 cup sugar until peaks form. Fold 1 1/2 cups whipped cream into raspberry curd. Reserve remaining whipped cream.
- Cut each cake horizontally into 2 layers. Place 1 layer, cut side down, on platter. Spread 1/3 of raspberry filling over. Repeat with 2 more cake layers and filling. Top with remaining cake layer.
- Spread all but 1 cup plain whipped cream over top and sides of cake. Place remaining whipped cream in pastry bag fitted with star tip. Pipe design around bottom edge of cake. Arrange remaining berries atop cake. Chill until cold, about 2 hours. (Can be made 1 day ahead. Cover with cake dome and keep refrigerated.)
LEMON RASPBERRY ANGEL FOOD CAKE
A lemon angel food cake is filled with lemon curd, lemon Mascarpone cream, and fresh raspberries, then topped with mounds of fresh whipped cream!
Provided by Sarah @ The Gold Lining Girl
Categories Dessert - cake
Time 1h5m
Number Of Ingredients 16
Steps:
- In a small bowl, whisk together the egg yolks, lemon zest, lemon juice, sugar and salt. Transfer to a small saucepan.
- Cook the mixture over low-medium heat, stirring constantly, until it is thick enough to coat the back of a spoon, 3 to 5 minutes.
- Remove from heat and add the butter. Mix until smooth.
- Transfer the curd to a small bowl and cover with plastic wrap.
- Refrigerate until chilled, about 30 minutes.
- In a large mixing bowl, combine heavy cream and powdered sugar.
- Beat on high speed until soft peaks form, about 3-5 minutes.
- Beat in Mascarpone cheese. Mix until smooth.
- Fold in the 1/3 c. lemon curd.
- In a large mixing bowl, combine angel food cake mix, lemon juice and zest, and water.
- Beat until light and fluffy, or about 1 minute.
- Pour into an ungreased angel food cake pan.
- Bake at 325 degrees for 35-40 minutes, or until golden brown on top, and a toothpick inserted near the center comes out clean.
- Invert on a bottle top (or other rack), and cool completely.
- Run a knife around the edges to loosen the cake, and remove it to a serving plate.
- Carefully slice the top of the cake off in one piece with a serrated knife, about 1/3 of the way down, or about 1.5 inches from the top.
- Using your fingers, carefully tear out a tunnel from the bottom part of the cake, leaving about 1-inch shell on all sides and the bottom.
- Evenly spread the Mascarpone cream mixture into the cake's tunnel.
- Top the Mascarpone cream evenly with the remaining lemon curd.
- Top the lemon curd with a layer of fresh raspberries, reserving a few for the garnish.
- Replace the top of the cake.
- In a large mixing bowl, combine heavy cream and powdered sugar.
- Beat on high speed until soft peaks form, 3-5 minutes.
- "Frost" the cake evenly with the whipped cream, and top with a few fresh raspberries for garnish.
- Store in refrigerator. EAT!!!
More about "lemon layer cake with raspberry curd and whipped cream food"
LEMON RASPBERRY LAYER CAKE - BEYOND FROSTING
From beyondfrosting.com
5/5 (2)Total Time 53 minsCategory CakeCalories 682 per serving
- Preheat the oven to 350°F. Prepare three 8-inch round baking pans, line the bottom with parchment paper and grease the sides. Prepare your bake even stripes if desired.
- In a large mixing bowl, combine the sugar, vegetable oil, eggs, and lemon extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color, about 2 minutes. Scrape down the bowl as needed.
- Next, zest 2 lemons into the batter and then juice the lemons to get 1/4 cup of lemon juice. Add the lemon zest, lemon juice and sour cream to the batter beat until well combined.
- Combine the dry ingredients in a separate bowl then add half the dry ingredients to the batter, beat on low speed while pouring in half of the buttermilk and mix just until the flour starts to incorporate.
LEMON MARSHMALLOW CAKE RECIPE - REDBOOK
From redbookmag.com
3.7/5 Total Time 1 hr 30 minsServings 4Calories 497 per serving
- Cake: Heat oven to 350 degrees F. Coat two 8x2-inch round cake pans with baking spray; line bottoms of pans with parchment or waxed paper.
- Beat butter, sugar, and lemon zest in a mixer bowl with paddle attachment on medium speed until light and fluffy, about 3 minutes; beat in egg, then egg whites and vanilla, until blended.
AMAZING RASPBERRY AND LEMON CURD CAKE - WHERE IS MY …
From whereismyspoon.co
Reviews 4Calories 217 per servingCategory Cakes
- Wash and dry the lemons and finely grate the zest. Juice the lemons as well. Place the lemon zest and juice into a saucepan. Add the eggs, cornstarch, sugar, and water.
- Gently bring to a simmer, lower the heat and whisk continuously. It will take about 5 minutes until the curd thickens. Let bubble for a couple of seconds, then remove from the heat.
- Place a piece of cling film directly over the top of the curd to avoid it from getting a skin. Let cool completely.
- Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Line a baking tray with baking paper.
LEMON WHIPPED CREAM FILLING - MY CAKE SCHOOL
From mycakeschool.com
4.6/5 (18)Category Cakes And Cupcakes
- Combine sugar, cornstarch and water in a saucepan over medium heat. Stir constantly, until mixture thickens and comes to a boil (3-4 minutes). Boil, stirring, for 1 minute more.. Remove the pan from the heat.
- 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.
- Chill the mixing bowl and beaters (for hand mixer) or whisk attachment (for stand mixer) in the freezer for 10 minutes. Pour the whipping cream, powdered sugar and vanilla into the chilled mixing bowl, begin beating on low speed gradually increasing to medium high speed.
LEMON CURD LAYER CAKE WITH RASPBERRY BUTTERCREAM
From spicesinmydna.com
5/5 (1)Category Brunch, Cake, DessertServings 10Total Time 2 hrs 55 mins
- Preheat oven to 350℉. Grease and flour three 8'' cake pans and line the bottoms with parchment paper. Set aside.
- In a medium saucepan, melt the butter over medium heat. In a medium bowl, whisk together the lemon zest, lemon juice, eggs, salt, and sugar. Pour a little bit of the melted butter gradually into the egg mixture, very slowly, whisking thoroughly after each addition. (This is to "temper" or bring the mixture to temperature gradually, so that the eggs don't scramble!)
- Bring a pot of water to a boil. Add lemon slices and boil for 1 minute. Quickly remove them and place them into an ice bath to stop the cooking process.
- Place raspberries in a food processor or blender and purée until smooth. Strain mixture through a fine mesh strainer into a bowl. You may need to help push it through with a spatula or spoon. This should give you about 4 1/2 tablespoons of raspberry juice. Set aside.
HOW TO MAKE A RASPBERRY LEMON MACARON CAKE
From foodrepublic.com
Servings 1
VICTORIA SPONGE CAKE WITH LEMON CURD FOR AFTERNOON TEA
From forthefeast.com
Cuisine EnglishTotal Time 50 minsCategory Desserts
LEMON CAKE WITH LEMON CURD AND DOUBLE CREAM - BBC FOOD
From bbc.co.uk
Servings 12Category Cakes And Baking
- Cream the butter and sugar together in a bowl until pale and fluffy. Add the lemon zest and juice and candied peel.
- Sift the baking powder, self raising flour and cornflour together in a bowl and fold into the cake mixture.
- Divide the cake batter among the sandwich tins and bake for 25-30 minutes or until risen and golden-brown. Remove from the oven and set aside to cool for 10 minutes.
- While the cakes are cooking, make the lemon curd. Heat the butter, sugar and lemon juice and zest in a bowl set over a pan of simmering water, stirring occasionally until the butter has melted and the sugar has dissolved.
- Meanwhile, beat the eggs in a separate bowl. Slowly whisk the melted butter mixture into the beaten eggs until well combined.
- Set the bowl over the pan of simmering water and cook, whisking constantly, for 2-3 minutes or until the mixture thickens enough to coat the back of a spoon.
- For the filling, whip the cream and icing sugar together in a bowl until soft peaks form when the whisk is removed.
RASPBERRY, COCONUT AND LEMON LAYER CAKE - DOMESTIC GOTHESS
From domesticgothess.com
5/5 (11)Category DessertServings 12Total Time 1 hr 20 mins
- Place the coconut milk in a small pan and bring to the boil, remove from the heat and stir in the desiccated coconut then the vanilla and coconut extracts. Set aside for about half an hour until the mixture has cooled and the desiccated coconut has softened.
- Whisk together the milk and flour in a small pan until smooth. Place over a medium-low heat and whisk constantly until the mixture is very thick and paste-like. Scrape into a bowl, cover with clingfilm directly on the surface and refrigerate until completely cold.
- Place one of the cake layers on a cake stand or serving platter. Put a large dollop of the buttercream in a piping bag fitted with a large round nozzle.
LEMON POPPY SEED TORTE | UKRAINIAN ... - FOOD MEANDERINGS
From foodmeanderings.com
Cuisine UkrainianTotal Time 1 hr 15 minsCategory DessertCalories 428 per serving
LEMON MASCARPONE LAYER CAKE | MUST TRY LEMON CAKE RECIPE!
From lifeloveandsugar.com
Reviews 33Calories 618 per servingCategory Dessert
- Combine all the ingredients in a double boiler (or in a metal bowl over a pot of simmering water). Heat while whisking constantly until mixture thickens and reaches 160 degrees, or coats the back of a spoon.
- 2. Pour the lemon curd into a heat proof bowl, cover with clear wrap pressed onto the the top of the curd to avoid a film developing, and refrigerate until cold. TO MAKE THE CAKE LAYERS:
- Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
NO BAKE LEMON RASPBERRY ICEBOX CAKE - THE RECIPE REBEL
From thereciperebel.com
Reviews 22Calories 361 per servingCategory Dessert
- In a large bowl, whip cream until soft peaks form. Add the sugar and vanilla and whip until stiff peaks form. Fold in lemon curd (it's okay to leave a lemon swirl and not mix completely!).
- In the bottom of a 8x8" pan, lay half of the graham crackers (enough to cover the bottom in a single layer). Spread with half of the whipped cream filling, and top with half of the raspberries.
- Repeat layers one more time, pressing the graham crackers down gently, using the remaining ingredients.
- Cover with plastic wrap and refrigerate for at least 6 hours or overnight, until crackers have softened. Serve and enjoy!
EASY LEMON LAYER CAKE WITH LEMON ... - LIFE LOVE AND SUGAR
From lifeloveandsugar.com
4.9/5 (28)Calories 1144 per servingCategory Dessert
RASPBERRY LEMON CAKE - KING ARTHUR BAKING
From kingarthurbaking.com
4.4/5 (45)Total Time 1 hr 5 minsServings 20Calories 528 per serving
FOUR-LAYER CAKE WITH RASPBERRY WHIPPED CREAM & MIXED ...
From finecooking.com
5/5 (1)Category DessertCuisine AmericanCalories 580 per serving
LEMON RASPBERRY LAYER CAKE (BEYOND FROSTING) | LEMON CAKE ...
From pinterest.com
LAYER CAKE RECIPES & MENU IDEAS – PAGE 2 | BON APPETIT
From bonappetit.com
LIMONCELLO CAKE WITH LEMON CURD AND RASPBERRY CREAM CHEESE ...
From cookingwithnonna.com
RASPBERRY LEMON CURD CAKE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
RASPBERRY LEMON CURD CAKE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CAKE WITH LEMON CURD AND RASPBERRY - COOKEATSHARE
From cookeatshare.com
LEMON CURD AND RASPBERRY CAKE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
LEMON LAYER CAKE WITH LEMON CURD RECIPES
From tfrecipes.com
LEMON AND RASPBERRY LAYER CAKE - RECIPES
From nordzuckerireland.ie
LEMON LAYER CAKE WITH RASPBERRY CURD AND WHIPPED …
From tfrecipes.com
RASPBERRY LEMON CURD TRIFLE | WORLD FINER FOODS
From worldfiner.com
CHOCOLATE CAKE WITH RASPBERRY FILLING AND LEMON CURD ...
From fikawithm.com
VANILLA MEYER LEMON CURD RASPBERRY CREAM LAYER CAKE ...
From craving4more.com
LEMON LAYER CAKE WITH RASPBERRY CURD AND WHIPPED CREAM ...
From pinterest.com
LEMON LAYER CAKE WITH RASPBERRY CURD AND WHIPPED CREAM ...
From plain.recipes
RASPBERRY, COCONUT AND LEMON LAYER CAKE - ONNEWSLIVE
From onnewslive.com
LEMON RASPBERRY WHIPPED CREAM CAKE - COOKEATSHARE
From cookeatshare.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love