Citrus Cake With Lemon Whipped Cream Frosting Recipes

LEMON LAYER CAKE WITH LEMON CREAM FILLING AND FROSTING

Steps:

• For the lemon cake: Preheat the oven to 350 degrees F. Butter two 9-inch round cake pans, then insert a round of parchment cut to fit just inside the bottom of each pan. Butter the parchment, then flour the pans, tapping out any excess flour.
• In a medium bowl, stir together the cake flour, baking powder and salt.
• Using an electric, standing or hand mixer, beat the butter and granulated sugar until very fluffy and pale yellow, about 2 minutes. Add the eggs 1 at a time, then add the vanilla followed by the lemon zest and juice--the mixture may appear to break apart a bit or curdle, but it will come back together when the flour is added, so don't panic! Add about a third of the flour mixture and mix until just barely incorporated, then add half of the milk and blend. Repeat with one-third of the flour mixture, the rest of the milk and the rest of the flour mixture and blend until the ingredients are just completely incorporated.
• Scrape down the sides of the bowl in the middle of this process. Scrape the batter into the prepared pans, dividing it evenly and smoothing the tops. Bake until a wooden skewer or toothpick inserted into the center of the cake comes out clean, 22 to 26 minutes. Cool the cakes in the pans on a wire rack for 15 minutes, then run a knife around the insides of the pans to make sure the sides don't stick, place a wire rack over the top of each pan and invert the cake onto the wire rack. Peel off the parchment and cool completely.
• For the lemon filling: While the cakes are baking, make the lemon curd. Whisk the granulated sugar, lemon juice, butter, egg yolks and salt in a small nonreactive saucepan. Place the pan over medium-low heat and cook, whisking constantly, until thickened, about 10 minutes. Place the lemon curd in a small bowl, press a piece of plastic wrap on top of the surface and place it in the refrigerator to chill for at least 2 hours and up to a week.
• Briskly stir the lemon zest into the chilled curd to blend well. In a medium bowl, beat the heavy cream just until stiff peaks form. Gently fold into the lemon curd with a rubber spatula. Refrigerate for at least 1 hour but not more than 6 hours.
• For the lemon frosting: In a large bowl with an electric, standing or hand mixer, beat the confectioners' sugar with the butter on low speed until combined, then turn the beater speed to high and add the cream and lemon zest and juice. Beat until fluffy.
• To assemble the cake, place each cake layer upside down on a round of cardboard or a flat plate. Using an offset spatula or butter knife, frost the top and sides of each cake layer with a very thin layer of the lemon frosting. Place the cake layers in the freezer for 15 minutes or in the refrigerator for 30 minutes to firm up the thin layer of frosting.
• Place the bottom layer of cake on the platter that you will be serving it on and tuck thick strips of wax or parchment paper under the edges of the cake to keep the platter clean. Spread the lemon filling over the bottom layer, leaving a 1/2-inch border all around so the filling has a bit of room to spread when you place the second layer on top. Cover the filling with the raspberries, then place the second layer of cake on top.
• Frost the cake with the rest of the frosting. The cake will keep for up to 4 days in the refrigerator, though it's best within a day of making. Bring to room temperature before serving.

CITRUS CAKE WITH LEMON WHIPPED CREAM FROSTING

Steps:

• Heat oven to 350°F for shiny metal pans (325°F for dark or nonstick pans). Grease and slightly flour bottoms and sides of two 8- or 9-inch round cake pans with shortening or cooking spray; lightly flour (or spray with cooking spray or baking spray with flour).
• In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
• Bake and cool as directed on box for 8- or 9-inch rounds.
• In chilled medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Fold in 1/2 cup of the pie filling and the grated orange peel.
• Place 1 cake layer, rounded side down, on serving plate. Spread remaining pie filling over layer to within 1/4 inch of edge. Top with second layer, rounded side up. Spread whipped cream mixture over side and top of cake. Garnish top of cake with strips of lemon and orange peel. Store covered in refrigerator.

TOASTED POUND CAKE WITH CITRUS CREAM

Steps:

• For the pound cake: Preheat the oven to 350 degrees F. Spray a baking pan with cooking spray. Arrange the pound cake in a single layer on the prepared pan. Brush with the melted butter and drizzle with honey. Bake for 7 to 8 minutes or until lightly golden. Set aside to cool for 10 minutes.
• For the citrus cream: In a medium bowl, using an electric hand mixer, beat all the ingredients together until stiff peaks form, about 1 minute.
• To assemble: Spoon the citrus-cream filling on the cooled pound cake slices. Top with orange segments and serve.

LEMON WHIPPED CREAM FROSTING

Steps:

• Chill a bowl and beaters (or a whisk attachment for a stand mixer) in the refrigerator for 20 minutes.
• Add the heavy whipping cream to the chilled bowl and beat on medium-high speed until frothy and soft peaks form.
• Reduce speed to medium and gradually add the confectioners' sugar, lemon juice, and lemon zest while beating. Continue beating until smooth, thick, and stiff peaks form. Use immediately.

LEMON LAYER CAKE WITH LEMON CREAM FROSTING

Steps:

• Preheat oven to 375*F.
• Butter 2 8-inch round cake pans and line with parchment paper.
• Butter paper, dust with flour, knocking out the excess.
• Sift together flour, baking soda, and salt.
• Stir together milk and lemon juice (mixture will curdle)> Beat butter in a large bowl with an electric mixer until creamy.
• Gradually add sugar, beating until pale and fluffy.
• Add eggs 1 at a time, beating well after each addition.
• Alternately add flour and milk mixtures in batches, beginning and ending with flour, mixing at low speed until just combined.
• Divide batter between pans, smoothing tops.
• Bake in middle of oven for about 20 minutes.
• Cool in pans on racks 10 minutes, then invert onto racks, remove paper, and cool completely.
• To make Lemon Curd; whisk together juice, zest, sugar, and eggs in a 2 quart heavy saucepan.
• Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes.
• Transfer to a bowl and chill, it's surface covered with plastic wrap until cold, at least 1 hour.
• To make frosting, beat cream and confectioners sugar with cleaned beaters until it just holds stiff peaks.
• Fold one third of whipped cream into lemon curd to lighten, then fold in remaining whipped cream.
• To assemble cake; put 1 cake layer, rounded side up, on a cake plate and spread with one fourth of frosting.
• Top with second layer, rounded side up and spread top and sides with remaining frosting.
• Decorate with Candied Violets if desired.
• Note: Cake can be assembled 1 day ahead and chilled in a cake keeper or loosely covered with plastic wrap (use toothpicks to hold wrap away from frosting).
• Let stand at room temperature 30 minutes before serving.

CITRUS POUND CAKE WITH LEMON CREAM CHEESE FROSTING

Steps:

• For cake: Preheat oven to 350 F, and prepare pans with parchment circles and lightly spray with baking spray. Using a stand mixer or hand mixer, cream butter and sugar until light and fluffy, approximately 3 minutes. Add baking emulsion, lemon zest, lemon juice and mix well. Add eggs one at a time and mix until well incorporated. Add flour and heavy whipping cream, alternating each a third at a time, ending with the whipping cream. Mix until combines, but do not over mix, approximately 2 minutes.
• Divide batter between pans. Bake in preheated oven for 38 to 40 minutes. Check cake at 38 minutes to make sure it is not over baking (cake will pull away from the edges). Insert a cake tester or toothpick at the center of the cake. If toothpick removes clean, then it is done. Place on cooling racks in pan for 15 minutes. Remove from pan and let cake cool completely.
• For the frosting: In a large bowl, cream together cream cheese and butter until smooth and fluffy. Add lemon juice, zest, and powdered sugar and stir to combine. Add whipping cream 1 or 2 tablespoons at a time to reach spreadable consistency. Use immediately. Yields 3 cups.

CITRUS MOUSSE CAKE WITH BUTTERCREAM FROSTING

Steps:

• Preheat oven to 325 degrees. Butter two 8-by-2-inch round cake pans. Line with parchment; butter parchment. Dust with flour, tapping out excess.
• Whisk together flour, baking powder, baking soda, and salt until thoroughly combined, 30 seconds. Beat butter with sugar and zest until light and fluffy. Beat in eggs, one at a time, thoroughly combining after each addition and scraping down bowl as needed. Beat in lemon juice. With mixer on low, add flour mixture in 3 batches, alternating with buttermilk and beginning and ending with flour.
• Divide batter evenly between prepared pans, smoothing tops with an offset spatula. Bake, rotating pans halfway through, until tops spring back when lightly touched and are light golden, about 1 hour, 10 minutes. Transfer pans to wire racks; let cool 10 minutes. Turn out of pans, remove parchment, and let cool completely, about 2 hours. Cakes can be made to this point and refrigerated, well wrapped in plastic, up to 1 day.
• Trim tops of cakes flat. Split each cake horizontally into 3 equal layers. Line an 8-inch cake pan with 2 parchment strips, leaving a 3-inch overhang on all sides. Place 1 cake layer in pan, bottom-side down. Spread 1 cup mousse evenly over it; top with a second cake layer. Repeat, spreading 1 cup mousse between each layer. Finish with a cake layer, bottom-side up. Refrigerate, covered in plastic, at least 1 hour and up to overnight.
• Turn cake out of pan onto a cake plate. Spread 1 cup buttercream evenly over top and sides to create a crumb coat. Refrigerate 15 minutes. Spread remaining 3 cups buttercream over top and sides. Decorate as desired.

LAYERED CITRUS CAKE

Steps:

• Place egg whites in a small bowl; let stand at room temperature 30 minutes., Meanwhile, preheat oven to 350°. Line bottoms of two greased 8-in. round baking pans with parchment paper; grease paper. Sift flour and baking powder together twice., In another large bowl, beat egg yolks until slightly thickened. Gradually add 1-1/4 cups sugar, beating on high speed until thick and lemon-colored, 2-3 minutes. Beat in orange juice. Fold in flour mixture., With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites., Gently transfer batter to prepared pans. Bake until tops spring back when lightly touched, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a large bowl, beat cream until it begins to thicken. Add sugar and extract; beat until soft peaks form. Using a long serrated knife, cut each cake horizontally in half., Place one cake layer on a serving plate; spread with one jar lemon curd. Top with another cake layer; spread with 1 cup whipped cream. Top with another cake layer; spread with remaining lemon curd. Top with remaining cake layer. Frost top and sides of cake with remaining whipped cream. Sprinkle with candied orange. Refrigerate at least 1 hour before serving.

COCONUT CITRUS LAYER CAKE

Steps:

• Preheat oven to 350°. Combine first eight ingredients; beat on low speed 30 seconds. Increase speed to medium; beat 2 minutes. Pour into two greased and floured 8-in. round pans. Bake until a toothpick inserted in the center comes out clean, 28-32 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., Meanwhile, for grapefruit filling, combine sugar, cornstarch and salt in a large saucepan. Stir in water and grapefruit juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to medium; cook and stir 2 minutes longer. Remove from heat; gently stir in butter. Cool to room temperature without stirring. Cover and refrigerate filling until cold., Place one cooled cake layer on a serving plate; top with half of cooled grapefruit filling. Repeat layers., For frosting, beat cream cheese, sugar, juices and orange zest until blended. Gently fold in whipped cream and 3/4 cup coconut. Frost sides of cake; if desired, lightly frost top of cake, covering grapefruit filling. Refrigerate until cold, 3-4 hours. Sprinkle with toasted coconut if desired. Top with orange and grapefruit slices.

CITRUS FROSTED SPICE CAKE

Steps:

• Heat oven to 350°F. Lightly grease bottom only of 8- or 9-inch square pan with shortening.
• In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Spread batter in pan.
• Bake 8-inch pan 35 to 40 minutes, 9-inch pan 33 to 38 minutes, or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour.
• In large bowl, beat 1/4 cup butter, the milk, orange peel and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreadable. If frosting is too thick, beat in more milk, 1 teaspoon at a time. Frost cake. Sprinkle with walnuts. Cut into 3 rows by 3 rows.

SUNSHINE CAKE WITH CITRUS BUTTER CREAM

Steps:

• Make cake layers:
• Preheat oven to 350°F. Butter 2 (8- by 2-inch) round cake pans and dust with flour, knocking out excess.
• Put sugar and zests in a food processor and pulse until blended well, about 30 seconds. Sift together flour, baking powder, baking soda, and salt.
• Beat butter in large bowl of standing electric mixer until light and fluffy, about 2 minutes. Gradually beat in sugar mixture and beat at high speed 5 minutes. Beat in egg yolks, 1 at a time, and beat until light and fluffy, about 4 minutes. Add one fourth of flour mixture and beat on low speed until just combined. Beat in milk until just blended. Beat in remaining flour mixture alternately with juices in 3 batches, beginning and ending with flour mixture.
• Divide batter evenly between cake pans and smooth tops. Bake in middle of oven until golden and a tester comes out clean, about 30 minutes. Cool layers on racks 5 minutes. Run a thin knife around edges of pans, then invert cakes onto racks to cool completely.
• Make buttercream:
• Heat whites and sugar in a metal bowl set over a saucepan of simmering water, whisking constantly, until sugar is dissolved and a thermometer registers 160°F. Remove bowl from heat and beat mixture in standing electric mixer on medium-high speed until thick, glossy peaks form. If mixture is still warm, continue beating until cool.
• With mixer running, add butter, 1 tablespoon at a time, beating well after each addition. Add liqueur and lemon juice, beating on high speed until smooth and fluffy, about 10 minutes. If buttercream begins to separate, beat on high speed until smooth.
• Assemble cake:
• Brush any loose crumbs from layers and put 1 upside down on a serving plate. Spread with about 1 cup buttercream. Place other layer on top, right side up. Frost top and sides of cake with remaining buttercream.