Luscious Lemon Coffee Cake Food

LEMON COFFEE CAKE

Steps:

• To make homemade lemon curd, in a saucepan melt the butter. Remove from the heat, add sugar, lemon juice, and lemon zest, and whisk to combine. Add eggs and whisk well. Place over medium heat and cook for 5-6 minutes until all sugar dissolves and the mixture is thick enough to hold the marks from a whisk. Cool completely.
• Preheat the oven to 350 F. Line 8 x 8 x 2-inch square baking pan (or 9 x 9-inch pan) with parchment paper leaving an overhang on the sides, spray with non-stick spray and set aside.
• First, make the crumb topping. In a bowl stir together flour, sugar, brown sugar, and salt. Then add melted butter and stir with a fork until pea-size crumbs form. Set in the fridge until ready to use.
• To make the cake beat softened butter for a minute, then add sugar and beat until creamy. Add lemon zest, vanilla, and eggs and mix to combine.
• Add sour cream and mix well, then mix in flour, baking powder, and salt. Spread half of the batter in the prepared pan.
• Spread 1 cup of lemon curd over the batter but don't go all the way to the edges (or it will burn during baking).
• Spoon the remaining batter on top.
• Beat cream cheese, vanilla, sugar, and egg until smooth. Spread cream cheese mixture over the batter.
• Sprinkle with a crumb topping and bake for about 45-55 minutes or until the center has set. If it browns too much tent the top with aluminum foil.
• Cool for 30 minutes in the pan, then pull the paper and lift the cake and transfer to a rack to cool completely.
• Dust with powdered sugar before serving if desired.

ITALIAN LEMON COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 6-cup, 7-1/2x3-inch Bundt® pan. Sprinkle almonds evenly around the bottom of the pan. Set aside.
• Beat eggs and sugar with an electric mixer in a large bowl. Add oil, lemon juice, and lemon zest; mix until well combined. Gradually beat in flour until it has been incorporated. Add Lievito and mix well. Pour batter evenly into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 30 minutes. Let cool for 10 minutes. Run a knife down the sides of the pan to assist in releasing the cake from the pan. Place in the freezer for 20 minutes. Remove from the freezer and invert cake onto a serving platter.
• Mix powdered sugar and lemon juice in a small bowl until glaze is smooth. Place glaze in a small resealable bag and snip the corner of the bag. Drizzle glaze over the top of the cake.

LUSCIOUS LEMON COFFEE CAKE

Steps:

• Combine topping ingredients and set aside. In a bowl, combine cake and pudding mixes, sour cream, eggs and oil. Mix on medium speed for 2 minutes. Pour into a greased 13-in. x 9-in. baking pan. Sprinkle half of the topping over batter. Spoon remaining batter over topping and spread evenly. Sprinkle with remaining topping. Bake at 350° for 30-35 minutes or until cake tests done.

LUSCIOUS LEMON TRUFFLE CAKE

Steps:

• Preheat the oven to 350 F.
• Grease and flour two 9-inch round cake pans.
• MAKE THE CAKE.
• In a large bowl with an electric mixer, combine the flour, sugar, baking powder, salt, milk, and butter or shortening.
• Blend until the butter is evenly mixed.
• Add the vanilla.
• Beat at low speed for 1 minute, then increase the speed to high and beat for 2 minutes, scraping the bowl constantly, beating until the mixture is light and fluffy.
• In a separate bowl, beat the egg whites until stiff.
• Gently but thoroughly fold the whites into the cake batter.
• Pour evenly into the prepared pans.
• Bake for 35 to 40 minutes, until the cakes feel firm when touched in the center.
• Remove from the oven and cool on a wire rack.
• Split the cooled layers horizontally to make 4 layers in all.
• TO MAKE THE FILLING, combine the sugar, cornstarch, and salt in a medium saucepan.
• Whisk in the water until smooth.
• Cook over medium high heat until the mixture comes to a boil, stirring constantly.
• Reduce the heat to low and cook 2 minutes longer, stirring constantly.
• Remove from the heat.
• In a small bowl, beat the egg yolks with a fork.
• Stir about 1/4 cup of the hot mixture into the egg yolks; blend well.
• Add the egg yolk mixture to the mixture in the saucepan.
• Cook over low heat until the mixture boils, whisking constantly, then continue to cook for 2 minutes, stirring.
• Remove from the heat and stir in the butter and lemon juice and zest.
• Transfer half of the hot filling to a small bowl and cool for 15 minutes.
• Add the white chocolate to the hot filling in the saucepan and stir until the chocolate is melted; set aside.
• In a small bowl, beat the cream cheese until fluffy.
• Beat in the white chocolate mixture until light and smooth.
• Spread one third of the white chocolate filling over one layer of the cake.
• Top with a second cake layer, then spread with one third more of the filling; top with a third cake layer and spread the remaining filling over.
• Top with the last cake layer and spread reserved lemon mixture.
• Refrigerate, uncovered, 2 to 3 hours, until the filling is set.
• MAKE THE FROSTING.
• In another bowl, whip the cream and sweeten it with the confectioners’ sugar.
• Frost the sides of the cake with half of the whipped cream frosting.
• Put the remaining frosting into a pastry bag and pipe decoratively around the top and bottom edge of the cake.
• Garnish with shaved white chocolate.
• Refrigerate up to 8 hours before serving.
• Makes 16 servings.
• The Great Holiday Baking Book Beatrice Ojakangas.

LUSCIOUS LEMON CAKE

Steps:

• Prepare the cake mix according to the box, and bake as directed in 2 round pans.
• Remove from the pans to cool.
• Put the cakes back in pans, and poke cakes all over with a fork.
• Mix the boiling water with the Jell-O until dissolved.
• Pour half over each layer, and refrigerate for at least 3 hours.
• TO MAKE THE FROSTING: Pour milk into a bowl.
• Add pudding mix and powdered sugar.
• Blend with a wire whisk.
• Stir in the Cool Whip until completely combined.
• Refrigerate until ready to use.
• To frost, dip one cake pan in hot water for about 10 seconds.
• Unmold it onto serving plate.
• Spread with about 1 cup of frosting.
• Top with second layer, then frost top and sides of cake.
• Keep cake refrigerated until ready to serve.

LUSCIOUS LEMON CAKE

Steps:

• For the cake, beat the cake mix and eggs until blended using a mixer on low.
• Fold in lemon pie filling (do not beat in).
• Spread in a greased 13 x 9 inch pan and bake at 350 for 20-25 minutes. (You might also want to put parchment paper on the bottom, greased on both sides, for easy removal.).
• For the frosting, mix the butter and cream cheese until smooth using the mixer on low.
• Add the sugar and vanilla, again blending until smooth.
• You can frost the cake once it has cooled, but if you want to frost it later (or make the frosting ahead of time), you can store it in the refrigerator in a bowl with plastic wrap applied directly on top of the frosting. Make sure it is covered completely, and it will last in the fridge for a couple days.

LEMON COFFEE CAKE

Steps:

• In a large bowl, beat 1 cup sugar, oil and eggs until well blended. Combine the flour, baking powder and salt; gradually beat into egg mixture until blended., Pour half into a greased 13-in. x 9-in. baking dish. Spread pie filling over batter. Top with remaining batter. Combine the cinnamon and remaining sugar; sprinkle over the top. , Bake at 350° for 30 minutes or until a toothpick comes out clean. Cool on a wire rack.