Lemon Lovers Bundt Cream Cheese Cake Food

LEMON LOVER'S BUNDT CAKE

Steps:

• Preheat oven to 350°F. Grease and flour a 12 cup Bundt pan and set aside.
• In a large bowl, whisk together cake mix and pudding mix. Add oil, water and eggs. With an electric mixer, beat on low speed for 2 minutes. Stop the machine and scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
• Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pan for 10 minutes before inverting onto a serving plate.
• In a medium bowl, combine lemon zest, lemon juice, powdered sugar, and melted butter until well mixed. Allow glaze to thicken slightly before pouring the glaze over the top of the cake.

LUSCIOUS LEMON BUNDT CAKE W/LEMONY CREAM CHEESE FROSTING

Steps:

• Preheat oven to 325°.
• Grease and flour 12-cup bundt pan.
• Cake:.
• From lemons, grate 2 tablespoons peel and squeeze 3 tablespoons juice.
• Mix flour, salt and baking soda.
• In bowl with mixer on low speed, blend sugar and butter. On high, beat 3 minutes.
• On low, beat in eggs, 1 at a time, and vanilla.
• Beat in flour mixture alternately with buttermilk.
• Fold in peel and juice.
• Spoon into pan.
• Bake 60 to 70 minutes or until cake tests done.
• Cool in pan 15 minutes, then invert onto rack.
• Frosting:.
• In bowl, with mixer on low speed, blend sugar, butter and cream cheese.
• Beat in juice and vanilla.
• On high, beat until fluffy.
• Spread over cooled cake.

FUDGE LOVER'S CREAM CHEESE CAKE

Steps:

• Heat oven to 350°F (or 325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
• In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan.
• In large bowl, beat cream cheese, sugar and 1 egg on medium speed until smooth and creamy. Stir in chocolate chips. Spoon filling by tablespoonfuls evenly over top of batter. Using table knife, swirl filling through batter. Sprinkle with nuts.
• Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Spread frosting over cake. Store covered in refrigerator.

LEMON LOVERS CHEESE CAKE

Steps:

• Sponge Cake Layer.
• Preheat oven to 350 degrees and generously butter a 9-inch springform pan.
• Sift cake flour, baking powder, together in a medium-sized bowl and set aside.
• Beat egg yolks together in a large bowl with an electric mixer on high for 3 minutes.
• Then, with mixer still running, gradually add sugar continue beating until thick and light-yellow about 5 minutes longer.
• Beat in vanilla and lemon extracts.
• Sift flour mixture over batter and gently stir it in by hand then blend in butter.
• In a clean bowl, using clean, dry beaters, beat egg whites and cream of tartar together on high until frothy.
• Gradually add sugar and continue beating until stiff peaks form.
• The whites should stand up in stiff peaks, but not be dry.
• Stir about 1/3 cup of whites into the batter, then gently fold in remaining whites.
• Gently spoon batter into the pan.
• Bake cake just until center of the cake springs back when lightly touched, only about 10 minutes.
• Let cake cool in pan on a wire rack while making cheesecake filling.
• Do not remove from pan.
• CHEESE CAKE.
• Preheat oven 300 degrees F.
• In large mixer bowl beat cheese until fluffy.
• Gradually beat in condensed milk until smooth.
• Add eggs one at a time and lemon juice.
• Evenly pour cheese filling on top of baked sponge cake.
• Bake 50-55 minutes, until center is set.
• Remove from oven; turn oven to 500 degrees F.
• Mix sour cream, sugar and vanilla well; spread evenly over top of cheese cake; return to oven bake 5 min.
• Remove from oven, cool, chill for several hours; best over night.
• LEMON SAUCE.
• Combine cornstarch and sugar in a small saucepan.
• Slowly stir boiling water into the sugar mixture.
• Cook over low heat, stirring constantly, until the sauce is smooth and thickened.
• Cover and cook over very low heat or over boiling water in a double boiler, stirring occasionally, until no raw starch taste remains, about 5 to 7 minutes.
• Remove from heat and stir in lemon rind and juice.
• Cool.
• When ready to serve cheese cake drizzle over servings.

SOUR CREAM CHEESE CAKE

Steps:

• Crust - crush grahm crackers and add 1/4 cup sugar and 1/3 cup melted butter. Mix and form crust in bottom of a spring form pan.
• Filling - Using a mixer, soften cream cheese in large bowl. Add eggs one at a time. Add 1 cup sugar, vanilla, whipping cream and flour. mix until smooth.
• Pour over crust into spring form pan. Bake 300 degrees for 1 hour. Knife test and adjust cooking time. For creamier crack free cake, wrap springform pan in foil so water can not get in and place in a larger baking pan. Surround with boiling water. Your cooking time will be longer.
• Topping - mix sour cream, sugar and vanilla until smooth. Cool cake for 15 minutes then spread on topping. Return to oven for 5 minutes.
• Let cool then refridgerate. Best when served at room tempature. Can top with fruit or just eat it as is.