Luscious Lemon Truffle Cake Food

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LEMON TRIFLE DESSERT



Lemon Trifle Dessert image

This Lemon Trifle recipe is sweet, tart, light, and wonderful. Layers of homemade angel food cake, lemon curd, pudding, blueberries, shortbread cookies, and whipped cream result in a stunning presentation, but it's so easy to make!

Provided by Amy

Categories     Dessert

Time 2h20m

Number Of Ingredients 9

14 ounce angel food cake (, cut into 1-inch cubes (
2 boxes (3.9 ounces each) instant lemon pudding mix
4 cups cold whole milk ((for the pudding mix))
1/2 cup lemon curd ((
1/2 cup crushed shortbread cookies
1/2 cup small fresh blueberries
16 ounces whipped topping ((such as Cool Whip), thawed)
lemon slices (, for garnish)
fresh mint leaves (, for garnish)

Steps:

  • Make this recipe for homemade angel food cake, or buy it at the store. Let cool completely. Cut into 1-inch cubes.
  • Prepare pudding according to package directions.
  • Make this homemade lemon curd recipe, or buy a jar at the store.
  • In a 5 quart glass trifle bowl, layer in the following order: half of the cake cubes, half of the lemon curd, half of the pudding, half of the crushed shortbread cookies, half of the blueberries, and half of the Cool Whip.
  • Repeat layers in the same order.
  • Cover and refrigerate for a couple hours (or overnight.)
  • Top with lemon zest and a couple mint leaves, if desired.
  • Scoop and serve!

Nutrition Facts : Calories 271 kcal, Carbohydrate 45 g, Protein 5 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 8 mg, Sodium 294 mg, Fiber 1 g, Sugar 23 g, ServingSize 1 serving

LUSCIOUS LEMON TRUFFLE CAKE



Luscious Lemon Truffle Cake image

This elegant silvery white cake is layered with a fresh lemon filling made with white chocolate and cream cheese. It is a lovely dessert for an Easter luncheon.

Provided by Olha7397

Categories     Dessert

Time 1h5m

Yield 16 serving(s)

Number Of Ingredients 21

2 1/4 cups all-purpose flour
1 2/3 cups sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1 1/4 cups milk
3/4 cup unsalted butter or 3/4 cup white vegetable shortening, at room temperature
1 teaspoon vanilla
5 large egg whites
3/4 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 cup water
2 large egg yolks
1 tablespoon unsalted butter
1/3 cup fresh lemon juice
1 teaspoon grated lemon, zest of
1 cup chopped white chocolate chips or 1 cup vanilla baking chips (6 ounces)
1 (8 ounce) package cream cheese
1 cup whipping cream
3 tablespoons confectioners' sugar
shaved white chocolate, for garnish

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 DRIZZLE CAKE



Luscious Lemon Drizzle Cake image

Evelyn Rose was arguably at the forefront of British/Jewish cooking and this recipe of hers NEVER FAILS! Perfect for those who love lemons! Can be served with or without the syrup; both are amazing. A little lemon juice can also be added into the cake mix for an extra lemony kick.

Provided by Cem176

Categories     Dessert

Time 55m

Yield 1 cake, 8-10 serving(s)

Number Of Ingredients 9

2 large eggs
175 g sugar
150 g softened butter or 150 g margarine
1 grated lemon, zest of
175 g self-raising flour
125 ml milk
1 pinch salt
150 g icing sugar
50 ml fresh lemon juice (about 1 1/2 large lemons)

Steps:

  • Preheat the oven to 180°C (350°F/Gas 4). Line the bottom of a well-oiled 23 x 13 x 7.5cm (9 x 5 x 3in) loaf tin with baking parchment.
  • Put the eggs and sugar in the bowl of the food processor and process for 2 minutes, scraping the sides down once with a rubber spatula. Take off the lid and drop spoonfuls of the soft butter or margarine on top of this mixture, together with the lemon zest, then pulse just until it disappears. The mixture should now resemble mayonnaise.
  • Add the flour, milk and salt, cover and pulse just until the mixture is smooth in texture and even in colour, scraping the sides down with a rubber spatula if necessary. Do not over-beat or the cake will be tough.
  • Spoon the cake mixture into the prepared tin and bake for 45 minutes, until golden brown on top and firm to the touch. Remove from the oven and stand the tin on a cooling rack. To make the syrup, gently heat the sugar and lemon juice in a small saucepan, stirring until a clear syrup is formed, about 3 minutes. Do not boil.
  • Prick the warm cake all over with a fork, then gently pour the syrup over it, until it has been completely absorbed.
  • Leave until cool, then carefully ease the cake from the baking tin and remove the baking parchment.
  • Just before serving, sift a little more icing sugar on the top. Serve in generous slices.

Nutrition Facts : Calories 398.4, Fat 17.1, SaturatedFat 10.3, Cholesterol 95.1, Sodium 429.8, Carbohydrate 58.1, Fiber 0.6, Sugar 40.5, Protein 4.4

LUSCIOUS LEMON CAKE



Luscious Lemon Cake image

If you can get your hands on real Mexican vanilla for the frosting, it is highly recommended. A friend at work made this for my birthday, and it was the best gift I got!

Provided by KissKiss

Categories     Dessert

Time 45m

Yield 10-12 serving(s)

Number Of Ingredients 7

1 (18 1/4 ounce) package lemon cake mix (Duncan Hines Lemon Supreme)
4 eggs
1 (15 ounce) can lemon pie filling
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened (1 stick)
2 cups confectioners' sugar
1 1/2 teaspoons vanilla (I use 2 tsp, as I really like vanilla)

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.

LUSCIOUS LEMON CAKE



Luscious Lemon Cake image

This is the lightest, most moist cake! And delicious, too! I always get requests for it, and the recipe. You can change the flavors of the cake, the Jell-O, and the pudding, too! How about a blue Jell-O cake, and vanilla pudding in the fosting, tinted with pink with food coloring for a baby shower? And with sugar free Jell-O's and Lite Cool Whip, not much guilt eating it, either!

Provided by ciao4293

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 10

1 (18 ounce) box yellow cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
2 cups boiling water
2 (1/3 ounce) boxes sugar-free lemon Jell-O powder
1 cup cold skim milk
1 (1 ounce) box sugar-free instant lemon pudding (4 serving)
1/4 cup powdered sugar
1 (8 ounce) container Cool Whip Free

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.

Nutrition Facts : Calories 279.2, Fat 12.3, SaturatedFat 1.9, Cholesterol 54.1, Sodium 312.8, Carbohydrate 37.5, Fiber 0.5, Sugar 21, Protein 5.1

LUSCIOUS LEMON POUND CAKE



Luscious Lemon Pound Cake image

This is a simple yet elegant dessert. Great served alone or with fresh blueberries. To simplify the preparation I use a food processor or blender. If using the creaming method be sure all ingredients are at room temperature. Recipes courtesy of Cook's Illustrated . . . my favorite food magazine!

Provided by Galley Wench

Categories     Dessert

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 13

1 cup butter, plus
1 tablespoon soft butter, for greasing pan
1 1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups sugar
2 tablespoons grated lemon zest
2 tablespoons fresh lemon juice
4 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup sugar
1/4 cup fresh lemon juice
1 tablespoon lemon zest

Steps:

  • Preheat oven to 350°.
  • Grease 9 x 5-inch loaf pan with butter.
  • Dust pan with cake flour.
  • Mix together flour, baking powder and salt.
  • Melt butter, whisk thoroughly to reincorporate any separated milk solids.
  • In food processor or blender, process sugar and lemon zest until combined.
  • Add lemon juice, eggs and vanilla, process until combined (about 5 seconds).
  • With machine running, add melted butter through the feed tube in steady stream (about 20 seconds).
  • Transfer mixture to large bowl.
  • Sift flour mixture over eggs in three steps, whisking gently after each addition until just combined.
  • Pour batter into prepared pan.
  • Bake for 15 minutes at 350°F.
  • Reduce oven temperature to 325°F and continue to bake until deep golden brown and skewer in center comes out clean (about 35 minutes).
  • Cool in pan for 10 minutes.
  • Turn onto wire rack.
  • While cake cooling bring sugar, lemon juice and zest to boil in small saucepan.
  • Stir occasionally to dissolve sugar.
  • Reduce heat to low and simmer until thickened slightly, about 2 minutes.
  • With toothpick poke holes on all sides of cake.
  • Brush on Lemon Glaze.
  • Allow to cool at room temperature at least one hour before serving.

Nutrition Facts : Calories 521.7, Fat 27.2, SaturatedFat 16.3, Cholesterol 170.6, Sodium 400.2, Carbohydrate 65.6, Fiber 0.7, Sugar 44.5, Protein 5.6

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