LEMON LOVE CAKE
Provided by Valerie Bertinelli
Categories dessert
Time 1h55m
Yield 15 slices
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Grease a 13-by-9-inch baking pan with butter and dust with flour.
- Prepare the cake mix according to package directions, then add 2 tablespoons lemon juice. Pour the batter into the prepared baking pan and set aside.
- Beat the ricotta, lemon zest and 4 ounces of the mascarpone with an electric mixer on medium-low speed until smooth. Add the sugar and vanilla; beat until smooth. Add the eggs, one at a time, beating after each addition until just combined. Gently spread the ricotta mixture evenly over the cake batter.
- Bake until the cake layer has risen to the top (the ricotta and cake layers switch places) and a wooden pick inserted in the center of the cake comes out clean, 50 to 60 minutes. Let cool completely, about 30 minutes.
- Meanwhile, beat the remaining 12 ounces mascarpone with an electric mixer on medium speed until smooth. Gradually add the milk, beating until smooth. Add the pudding mix and beat until smooth. Let stand until thickened, about 5 minutes. Spread the frosting over the cooled cake.
LEMON-FILLED COCONUT CUPCAKES
Steps:
- Preheat the oven to 350 degrees F. Line 24 (2 1/2-inch) muffin cups with paper liners; set aside.
- Spread 1 cup coconut on a baking sheet. Toast for 6 to 8 minutes or until golden brown. Cool completely on wire rack.
- In a large mixing bowl, combine cake mix, pudding mix, eggs, coconut milk, oil, and yellow food coloring; beat with an electric mixer on low for 30 seconds. Scrape down the side of bowl. Beat on medium for 2 minutes more. Spoon the batter into the prepared muffin cups, filling each about 3/4 of the way full. Bake for 15 to 20 minutes or until a toothpick inserted near centers comes out clean. Cool cupcakes in muffin cups on a wire rack for 5 minutes. Remove cupcakes from muffin cups and cool completely on wire rack.
- For lemon filling:
- In a medium bowl, stir together 1/2 cup whipped cream frosting and the lemon curd until combined.
- With a sharp knife, make a 1/2-inch slit in the top center of each cooled cupcake. Place lemon filling in a disposable piping bag; snip a small end off one corner of the bag, and pipe filling into cupcakes.
- In a medium bowl, stir the coconut extract into the remaining whipped cream frosting and frost the cupcakes.
- Toss together the toasted coconut and the remaining 1/2 cup untoasted coconut. Sprinkle the coconut mixture over the frosted cupcakes.
NO-BAKE LOVE CAKE
Steps:
- Place 10-inch layer cake in the center of sheet cake. Place the 8-inch layer cake on the top of the 10-inch layer cake. Decorate the top and sides of the cake with the cookies by gently pressing them into frosting.
- Finish decorating with dragees.
LEMON CREAM SQUARES
Steps:
- Set up grill for indirect cooking over medium heat. (No heat source under cookies). Spray 9 by 13-inch foil pan with cooking spray and set aside.
- For lemon layer:
- In a large mixing bowl, beat with an electric mixer on low speed the cake mix, butter, and egg until well combined and smooth. Press cake mixture evenly into prepared pan; set aside.
- For top layer:
- In a medium mixing bowl, beat cream cheese, sugar, and lemon or lime gelatin on medium speed until creamy. Add eggs and beat until smooth.
- Spread cream cheese mixture over cake layer. Place foil pan in a second foil pan for stability and insulation. Place on hot grill away from heat. Cover and bake 40 to 50 minutes. Rotate pan halfway through baking. Remove from grill and cool completely before cutting into squares.
- Indoor:
- Preheat oven to 350 degrees F.
- Spray 9 by 13-inch baking pan lightly with cooking spray; set aside. Prepare cake layers as directed above. Bake for 40 to 45 minutes or until cake barely start to pull away from sides. Cool completely before cutting into squares.
LEMON LOVE CAKE (SANDRA LEE)
Found this on Food Network site for Sandra Lee's Semi Homemade. I love lemon, and sounds like something I just have to try. Starts off with a store bought Pound cake. When trying to type in the prepared store bought cake, it won't allow to show as "Pound" it shows "lb."
Provided by KaraRN
Categories Dessert
Time 10m
Yield 1 cake, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- To make the cake, begin with a serrated knife and level the bigger end of the cake. This will be the bottom. Slice off top inch of cake. Carefully set aside (do not break). Scoop out a trench in the cake for the filling. Set aside.
- In a bowl, combine lemon curd and 1 cup of whipped topping. Stir gently to combine, being careful not to over-stir. Fill center of cake with filling and cover with the reserved top of the cake.
- To make the icing, place all icing ingredients in a bowl and stir to combine. Make sure that all lumps are dissolved. Drizzle icing over cake until completely covered in icing. Let set before serving.
- Cook's Notes:
- Pound cake ring can be decorated with a beautiful nosegay of roses or other edible flowers placed in the center hole. Alternatively, you can buy frozen pound cake loaf and layer lemon cream mixture between slices. Top with more lemon cream and garnish with fresh berries.
- Can also garnish with fresh lemon zest.
SARA-LEE-POUND-CAKE
This is a Sarah Lee pound cake taken from Sandra Lee of Food Network. I have adapted to my own. It is easy, kid friendly, tastes elegant and is just perfect to make when "you have to bring something" that is so good and elegant. You can top this with your favorite toping, Cool Whip, blueberry pie filling, cranberry sauce--even pumpkin sauce (little pumpkin pie mix with cool whip) or whatever you want--maybe just a dusting of powder sugar, or a drizzle of vanilla or chocolate.
Provided by STARTERWIFE
Categories Dessert
Time 1h10m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325°F.
- Spray loaf pan.
- Mix all ingredients and put in pat at 325°F and bake about 1 hour or until inserted knife comes out clean.
Nutrition Facts : Calories 444.2, Fat 25.5, SaturatedFat 15.6, Cholesterol 115.9, Sodium 184.2, Carbohydrate 50.1, Fiber 0.7, Sugar 29.6, Protein 4.7
EGGNOG ALA SANDRA LEE
I'm not usually a fan of Sandra Lee's recipes, but this egg nog is so easy and soooo good! We really enjoy egg nog on Christmas Eve, but honestly, who has the time and energy to do one more thing? My daughter-in-law passed this on to me and I'd like to pass it on to you! It's very good!
Provided by Yia Yia
Categories Beverages
Time 5m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Add brandy or rum (I used brandy) and liqueur to ready-made egg nog to taste. I used about 1 cup of brandy and about 1 1/2 cups liqueur to 1 quart of egg nog. Grate nutmeg over each cup or glass.
Nutrition Facts : Calories 137.2, Fat 7.6, SaturatedFat 4.5, Cholesterol 59.9, Sodium 54.9, Carbohydrate 13.8, Sugar 8.5, Protein 3.9
TRIPLE LEMON PIE
This is a Sandra Lee recipe. I haven't tried it yet, but lemon pie is my mom's favorite, so this is on our mother's day menue.
Provided by Jenni D
Categories Tarts
Time 11m
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Whisk together pudding mix, egg yolks, sugar, lemonade and lemon zest until pudding mix is dissolved.
- Pour into a medium saucepan and bring to full boil over medium heat, stirring constantly (about 10 minutes).
- Let cool 5 minutes, stirring occasionally.
- Pour the filling into cooled tart shell topping. Let cool completely in refrigerator until set.
- Serve with fresh berries and whipped topping.
Nutrition Facts : Calories 156.8, Fat 2.2, SaturatedFat 0.8, Cholesterol 94.4, Sodium 212.6, Carbohydrate 34.1, Fiber 0.1, Sugar 18.5, Protein 1.3
CHICKEN SPAGHETTI BAKE - SANDRA LEE
This chicken casserole is really good! I found it in Sandra Lee's Semi Homemade Magazine and decided to use fresh onions and garlic and I left the sliced almonds off the top. So here is my version on her recipe.
Provided by Kim D.
Categories One Dish Meal
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Cook spaghetti according to package directions and drain.
- While spaghetti is cooking, heat oil in a non-stick skillet.
- Add onions and garlic to the skillet and saute until onion is tender.
- Add Velveeta, celery soup, and simmer until cheese is melted.
- Add drained spaghetti, cooked chicken, broccoli, and red pepper flakes.
- Heat until heated through.
- Spray a 9X13-inch baking dish with non-stick cooking spray.
- Pour spaghetti mixture into prepared baking dish.
- Sprinkle shredded cheese on top.
- Bake for about 20-25 minutes until cheese is melted and begins to bubble.
Nutrition Facts : Calories 580, Fat 27.1, SaturatedFat 15.8, Cholesterol 85.1, Sodium 1345.6, Carbohydrate 53.4, Fiber 0.4, Sugar 5.6, Protein 31.3
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