TRIPLE-LAYER LEMON CAKE
A smooth and silky citrus filling separates the three layers of my lemon cake. It's a homemade favorite that friends and family never tire of. Serve it after a special spring or summer meal.-Connie Jurjevich, Atmore, Alabama
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12-14 servings.
Number Of Ingredients 23
Steps:
- In a large bowl, beat sugar and oil. Beat in egg yolks and vanilla. Combine dry ingredients; add to sugar mixture alternately with milk, beating well after each addition. In a large bowl, beat egg whites until stiff peaks form; fold into batter. , Pour into three greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove to wire racks to cool., For filling, in a large saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg; return to all the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in lemon juice, zest and butter. Cool to room temperature without stirring. Cover and refrigerate. , In a large bowl, combine the butter, confectioners' sugar, lemon juice, zest and enough cream to achieve desired spreading consistency. Spread filling between cake layers. Frost top and sides of cake. Store in the refrigerator.
Nutrition Facts : Calories 734 calories, Fat 30g fat (12g saturated fat), Cholesterol 121mg cholesterol, Sodium 324mg sodium, Carbohydrate 114g carbohydrate (88g sugars, Fiber 1g fiber), Protein 6g protein.
TRIPLE-LAYER CARROT CAKE WITH CREAM CHEESE FROSTING
An easy Triple-Layer Carrot Cake recipe with Cream Cheese Frosting
Provided by Becky Guyton
Categories Cake Mixer Dessert Bake Cream Cheese Raisin Pecan Carrot Chill Bon Appétit Ohio Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 10
Number Of Ingredients 18
Steps:
- For cake:
- Preheat oven to 325°F. Lightly grease three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with waxed paper. Lightly grease waxed paper. Using electric mixer, beat sugar and vegetable oil in bowl until combined. Add eggs 1 at a time, beating well after each addition. Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into sugar and oil mixture. Stir in carrots, chopped pecans and raisins.
- Pour batter into prepared pans, dividing equally. Bake until toothpick inserted into center comes out clean and cakes begin to pull away from sides of pans, about 45 minutes. Cool in pans on racks 15 minutes. Turn out cakes onto racks and cool completely. (Can be made 1 day ahead. Wrap tightly in plastic and store at room temperature.)
- For frosting:
- Using electric mixer, beat all ingredients in medium bowl until smooth and creamy.
- Place 1 cake layer on platter. Spread with 3/4 cup frosting. Top with another cake layer. Spread with 3/4 cup frosting. Top with remaining cake layer. Using icing spatula, spread remaining frosting in decorative swirls over sides and top of cake. (Can be prepared 2 days ahead. Cover with cake dome and refrigerate.) Serve cake cold or at room temperature.
TRIPLE-LEMON CHEESECAKE
This cheesecake recipe comes from the 2001 cookbook Luscious Lemon Desserts, & is particularly well presented when topped with a few fresh raspberries & a bit of crystalized lemon peel! Preparation time does not include time needed for the cheesecake to cool to room temperature & then for it to be chilled for 8 hours!
Provided by Sydney Mike
Categories Cheesecake
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Make sure there is a rack in the middle of the oven, then preheat the oven to 350 degrees F, & butter the INSIDE bottom & side of a 9" springform pan. Have a roasting pan ready to hold boiling water for a water bath. Finally, set a kettle of water to boiling.
- In a medium bowl, stir together crumbs & butter with a fork until well blended, then press the crumb mixture into the bottom of the prepared pan.
- Bake 8-10 minutes or until crust is set, then let cool on a wire rack, while reducing oven temperature to 325 degrees F.
- Process sugar & zest in a food processor until zest is finely ground.
- In a medium bowl & with an electric mixer, beat cream cheese beginning on low speed & increasing to medium-high, until light & fluffy.
- Gradually add sugar mixture, scraping down the side of the bowl with a rubber spatula, & continue beating until smooth.
- Add sour cream & lemon juice & beat until well blended, then add eggs one at a time, beating well after each addition.
- Wrap the outside of the springform pan with heavy-duty aluminum foil, then pour the filling into the pan & set it in the roasting pan. Place the roasting pan & springform pan combo in the oven & carefully pour in enough boiling water into the roasting pan to reach halfway up the side of the springform pan.
- Bake for 70-75 minutes or until the center is almost set but still slightly jiggly. DO NOT OVERBAKE ~ The cheesecake will firm as it cools.
- Remove the roasting pan from the oven & let the cheesecake cool in the water bath for 15 minutes, then remove it from the bath & let it cool on a wire rack.
- When cool, remove the foil & refrigerate the cheesecake in its pan, loosely covered, for at least 8 hours or overnight, until thoroughly chilled.
- When chilled, run a table knofe around the inside edge of the pan & remove the pan's side.
- Spread the lemon curd over the top of the cheesecake, then let it stand at room temperature for 20 minutes, before cutting into wedges. ENJOY!
Nutrition Facts : Calories 418, Fat 31.9, SaturatedFat 19.1, Cholesterol 138.9, Sodium 259.9, Carbohydrate 27.4, Fiber 0.4, Sugar 20.2, Protein 7.3
TRIPLE LAYER LEMON DELIGHT CAKE
Yummy and Delicious. This recipe came from someone I met online and has become a favourite of mine. I found a 12 ounce container of cool whip worked for the entire recipe.
Provided by Sassy in da South
Categories Dessert
Time 55m
Yield 12-15 serving(s)
Number Of Ingredients 9
Steps:
- Prepare the crust first as it has to cook and completely cool.
- Mix the flour, butter, and pecans together and press into a 9x13-inch glass pan.
- Bake at 350 degrees for 25 minutes or until light golden brown.
- For the next layer, mix the cream cheese, cool whip, and powdered sugar together until smooth.
- Spread on top of cooled crust.
- For the final layer, beat the vanilla pudding, lemon pudding, and milk together with a whisk until it starts to thicken, then pour over cream cheese layer.
- Cover and refrigerate until pudding sets.
- Once set, spread remaining cool whip on top.
Nutrition Facts : Calories 423.5, Fat 26.9, SaturatedFat 12.9, Cholesterol 49.7, Sodium 366, Carbohydrate 42.3, Fiber 1.4, Sugar 22, Protein 5.7
COCONUT TRIPLE LAYER CAKE
Make and share this Coconut Triple Layer Cake recipe from Food.com.
Provided by Mary in LA.
Categories Dessert
Time 55m
Yield 16 serving(s)
Number Of Ingredients 30
Steps:
- Preheat oven to 350 degrees.
- Coat 3 round cake pans (8 inch each) with the cooking spray, dust each with 1 tablespoon flour.
- Combine sifted flour, baking powder, salt and baking soda.
- Then add sugar, butter and oil and beat for about 5 minutes.
- Add egg whites, one at a time and then combine the milk and yogurt.
- Add the flour mixture to the creamed mixture, stir in extracts.
- POUR cake batter into your prepared pans.
- Bake at 350 degrees for 25 minutes.
- Cool in pan for another 10 minutes.
- Remove from pans.
- Make sure cake is completely cooled.
- While cake is cooking make your coconut frosting.
- Add sugar, water, cream of tartar, sprinkle of salt and egg whites together.
- Beat at high speed until stiff peaks form on top of oven in a pan and candy thermometer registers 160.
- Add extracts and beat until blended.
- Put aside.
- LEMON FILLING: Combine sugar and cornstarch in a saucepan.
- Stir in water, orange juice, rind, lemon juice, and egg yolks.
- Bring it to a boil over medium to high heat.
- Cook until it thickens, stirring constantly so it won't burn.
- Remove from heat, Stir in vanilla.
- Cover and put it on cake after it gets cooled.
- Place 1 cake layer on a plate, that will be the bottom one.
- Spread a thin layer of lemon filling on top of cake.
- Put your second layer of cake on top of that.
- And then spread another thin layer of lemon filling on top of that.
- Then you put the last layer on top of the cake.
- Then you spread the coconut frosting on the very top of the cake.
- Spread the frosting on sides of the cake.
- Sprinkle top of cake the coconut flakes.
Nutrition Facts : Calories 362.9, Fat 6.5, SaturatedFat 3.5, Cholesterol 34.5, Sodium 163.5, Carbohydrate 71, Fiber 0.8, Sugar 45.2, Protein 5.5
MEAN CHEF'S TRIPLE LEMON LAYER CAKE
I adopted this recipe on 09-06, which was originally submitted by Mean Chef. This is Mean Chef's comments " Light and tender cake filled with lemon curd and frosted with a lemony butter frosting"
Provided by lemoncurd
Categories < 4 Hours
Time 1h15m
Yield 1 8inch layer cake
Number Of Ingredients 15
Steps:
- Preheat oven to 350F; position rack in middle of oven.
- Crease and flour two 8x2-inch round cake pans.
- Sift flour, baking powder and salt together.
- Pulse 1/4 cup of the sugar with the zest in a food processor until well combined.
- Beat the butter and lemon sugar in a mixer until light and fluffy-1 to 2 minutes.
- Add remaining 1 1/2 cups sugar and beat until smooth.
- Beat in 1/4 of the milk until just blended.
- On low speed, add flour mixture alternating with remaining milk in 3 batches, scraping as needed.
- Beat until just blended.
- In a clean bowl, whip egg whites on medium speed until foamy, add cream of tartar, increase speed to high, beat until whites just hold stiff peaks.
- Add 1/4 of the whites to batter and fold in with a whisk or spatula.
- Fold in remaining white 1/4 at a time.
- Divide batter evenly between cake pans and smooth tops.
- Bake until tester in center comes out clean- about 35-40 minutes.
- Let cool for 10 minutes, remove from pans and cool completely on rack.
- Cut each cake in half horizontally using a long serrated knife.
- Place one layer on a serving plate, cut side up.
- Spread with 1/3 cup of chilled lemon curd.
- Lay another cake layer on top, spread with lemon curd and repeat with 3rd layer.
- Top with fourth cake layer.
- Up to a few hours before serving, spread a thin layer of frosting on cake, filling gaps as you go.
- Chill to firm crumb coat for about 30 minutes.
- Spread remaining frosting decoratively over sides and top of cake.
- Scatter top with lemon zest as garnish.
- TO MAKE FROSTING: In an electric mixer, beat butter and lemon zest until light and fluffy.
- Add confectioners sugar in batches and beat until light and fluffy.
- Add lemon juice and beat for 1 minute.
- Can be made a couple of hours ahead and kept covered at cool room temperature.
LUSCIOUS LAYERED LEMON CAKE RECIPE
Celebrate any season with this Luscious Layered Lemon Cake Recipe. This Luscious Layered Lemon Cake Recipe has creamy fillings between the 4 lemony layers.
Provided by My Food and Family
Categories Home
Time 2h
Yield 16 servings
Number Of Ingredients 8
Steps:
- Prepare cake batter and bake in 2 (9-inch) round pans as directed on package, blending dry drink mix and lemon zest into batter before pouring into prepared pans. Cool in pans 10 min. Remove to wire racks; cool completely.
- Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Add chocolate; stir until melted. Stir in milk and lemon juice. Refrigerate 15 min. or until thickened but not set. Gently stir in COOL WHIP.
- Cut each cake layer horizontally into 2 layers. Stack on plate, spreading COOL WHIP mixture between layers and on top of cake.
Nutrition Facts : Calories 260, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 260 mg, Carbohydrate 38 g, Fiber 0.6902 g, Sugar 27 g, Protein 3 g
OLD FASHIONED TRIPLE LEMON CAKE
This recipe uses 3 lemons, thus the name "triple". Three lemons will yield enough juice and rind needed for this recipe.
Provided by breezermom
Categories Dessert
Time 1h
Yield 1 9 inch cake
Number Of Ingredients 14
Steps:
- Beat 3/4 cup butter at medium speed of an electric mixture until creamy; gradually add 3/4 cup sugar and 2 tbsp lemon zest, beating well. Add eggs, one at a time, beating after each addition.
- Combine the flour, baking powder, and salt; add to the butter mixture. Mix at low speed until blended. Stir in the lemon extract. Pour the batter into a greased and floured 9 inch round cakepan with 2 inch sides.
- Bake at 325 degrees for 35 to 40 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes; remove from pan. Place cake on a wire rack on a baking sheet.
- Combine 2/3 cup powdered sugar and 1/3 cup lemon juice in a small bowl, stirring until blended. Drizzle the glaze over the top of the warm cake. Let the cake cool completely.
- Combine 1 3/4 cups powdered sugar, 2 tbsp lemon juice, 1 1/2 tbsp butter, and remaining 1 tbsp lemon zest in a medium bowl; beat well. Spread on top of the cooled cake. Serve with strawberries if desired.
TRIPLE LEMON CAKE
Lemon cake is layered with a sweet lemon filling and topped with a lemon frosting creating a lemon cake with three hits of lemon flavor.
Provided by reb.zemp
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h20m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a 7-inch round baking dish with parchment paper.
- Beat 1 cup raw sugar and 1/2 cup butter together in a bowl using an electric mixer until smooth and creamy; beat in eggs, 1 at a time, beating well before adding the next egg. Stir flour, water, and lemon zest into creamed butter mixture until batter is smooth. Pour batter into the prepared baking dish.
- Bake in the preheated oven until top of cake springs back when touched, about 30 minutes. Cool cake completely.
- Beat confectioners' sugar, 2 tablespoons butter, and lemon juice together in a bowl using an electric mixer until topping is smooth and creamy. Mix 3 1/2 tablespoons raw sugar and remaining lemon juice together in a separate bowl to make the filling.
- Slice the cooled cake horizontally, forming 2 round cakes. Poke holes into the bottom cake and pour lemon-sugar filling over cake. Place second cake over the bottom cake and spread the topping over the top cake.
Nutrition Facts : Calories 326.4 calories, Carbohydrate 44.4 g, Cholesterol 84.6 mg, Fat 15.8 g, Fiber 0.5 g, Protein 3.3 g, SaturatedFat 9.5 g, Sodium 329.9 mg, Sugar 32 g
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