Triple Lemon Cake Recipe 445 Food

TRIPLE LEMON RIPPLE CAKE

Steps:

• Prepare the filling by beating the cream cheese and sugar in a bowl.
• Beat in the egg until the mixture is fluffy.
• Add the flour until well blended and stir in the lemon juice.
• Set aside.
• Preheat the oven to 350 and spray a 12-cup tube or bundt pan with the non-stick spray.
• Cream the butter and sugar, then beat in the eggs until the mixture is very light and fluffy.
• Add the lemon juice and beat just until blended in.
• Combine the dry ingredients& add to creamed mixture alternately with the milk.
• Pour half of batter into the prepared pan.
• Cover the batter in the pan with the cream cheese filling and pour in the remaining batter.
• Gently swirl a knife through the batter a few times to make a swirl.
• Bake for 50-60 minutes until cake pulls away from the side of the pan.
• Cool in the pan for 10 minutes, then turn out and cool completely.
• Prepare the glaze by stirring the 2 tbs.
• of lemon juice into the confectioner's sugar and blending until smooth.
• Drizzle over the cooled cake.

OLD FASHIONED TRIPLE LEMON CAKE

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 LAYER LEMON DELIGHT CAKE

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.

MEAN CHEF'S TRIPLE LEMON LAYER CAKE

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.

TRIPLE LEMON POUND CAKE

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Grease and flour a 10-inch tube pan.
• Beat butter in a bowl with an electric mixer until creamy. Add oil; beat until creamy. Pour in sugar and beat until thoroughly incorporated, pausing to scrape down the sides of the bowl as needed. Add eggs one at a time, beating well after each addition.
• Stir flour, baking powder, and salt together in a bowl. Add to the sugar mixture alternately with milk, beginning and ending with the flour mixture. Mix in lemon zest and juice. Add extracts. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 90 minutes. Cool in the pan on a rack. Remove from the pan when cool.

TRIPLE LEMON POUND CAKE

Steps:

• Preheat oven to 350°.
• Mix Cake mix, Instant Lemon Pudding mix, Oil, Eggs, and Water and set aside.
• Melt White Chocolate Chips in the Microwave for 30 to 40 seconds until melted.
• Stir melted White Chocolate until creamy and smooth and add to the Cake batter mixing thoroughly.
• Pour batter into a greased or sprayed Bundt Pan or two medium Loaf pans and bake for 35-40 minutes or until toothpick inserted comes out clean.
• Let cake cool, remove from pan and sprinkle with Powdered Sugar.