Double Lemon Streusel Cake Recipes

DOUBLE-LEMON POPPY SEED CAKE

Steps:

• Heat oven to 350°F.
• Beat first 5 ingredients in large bowl with mixer until blended. Stir in poppy seed. Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
• Bake 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
• Beat cream cheese spread and butter in medium bowl with mixer until blended. Add lemon juice; mix well. Gradually beat in sugar. Spread over top of cake. Garnish with zest.

DOUBLE LEMON CHEESECAKE

Steps:

• Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. sugar and the butter; press firmly onto bottom of pan. Bake 10 min.
• Separate one of the eggs. Cover and refrigerate egg yolk for later use. Set egg white aside. Beat cream cheese, 1 cup sugar, the flour, lemon zest, 2 Tbsp. lemon juice and the vanilla in large bowl with electric mixer on medium speed until well blended. Add egg white and remaining 3 whole eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
• Bake 50 to 55 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
• Mix 3/4 cup sugar and cornstarch in medium saucepan; gradually stir in 1/2 cup water and 1/4 cup juice until well blended. Bring just to boil on medium heat, stirring constantly; cook and stir until clear and thickened. Beat reserved egg yolk lightly with fork. Stir in 2 Tbsp. of the hot cornstarch mixture. Return to remaining cornstarch mixture in saucepan; mix until well blended. Cook 1 min. or until thickened, stirring constantly. Cool slightly. Spoon glaze over cheesecake. Refrigerate until set.

DOUBLE-STREUSEL COFFEE CAKE

Steps:

• Heat oven to 375°F. Spray bottom and side of 9-inch round cake pan with cooking spray. In small bowl, mix 2/3 cup Bisquick mix, the brown sugar and cinnamon. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly; set aside.
• In medium bowl, stir coffee cake ingredients until blended. Spread about 1 cup of the batter in pan. Sprinkle with about 3/4 cup of the streusel. Drop remaining batter over top of streusel; spread carefully over streusel. Sprinkle remaining streusel over top.
• Bake 20 to 24 minutes or until golden brown. Let stand 30 minutes before serving. Serve warm or cool.

DOUBLE LEMON CHEESECAKE

Steps:

• Preheat oven to 350°F. Blend first 6 ingredients in processor until smooth. Pour mixture into crust. Bake until cake filling is just set, about 35 minutes. Cool cheesecake slightly.
• Combine 1 cup sour cream, 2 tablespoons sugar and 1 teaspoon vanilla in small bowl. Spread mixture evenly over cheesecake. Bake 10 minutes. Cool. Refrigerate cake overnight. (Can be prepared 2 days ahead.) Cut into wedges and serve.

LEMON STREUSEL CAKE

Steps:

• Cut butter into cake mix until crumbly. Set aside 1 cup mixture for topping; stir in nuts and set aside. To remaining mixture, add milk and eggs; beat on high speed for 2 minutes. Pour into greased and floured 13x9-in. baking dish; set aside. , In a small bowl, beat the cream cheese, sugar, lemon juice and zest until blended. Drop by teaspoonfuls onto the batter and spread to edges of pan. , Sprinkle with reserved cake mixture. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Store in refrigerator.

DOUBLE LEMON STREUSEL CAKE

Steps:

• Heat oven to 350°F. Generously grease and flour 13 x 9-inch pan. In large bowl, combine cake mix and margarine at low speed until crumbly. Reserve 1 cup of crumb mixture for topping. To remaining crumb mixture, add milk and eggs beat 2 minutes at high speed. Pour batter into greased and floured pan.In small bowl, combine all topping ingredients except nuts beat until smooth.Drop topping mixture by teaspoonfuls onto cake batter carefully spread evenly to cover. In small bowl, combine reserved 1 cup crumb mixture and nuts. Sprinkle over topping mixture. Bake at 350°F. for 30 to 40 minutes or until top springs back when touched lightly in center. Cool completely. Store in refrigerator. *TIP: Yellow cake mix can be substituted for the lemon cake mix.HIGH ALTITUDE - Above 3,500 feet: Add 1/4 cup flour to dry cake mix. Bake at 375° F. for 30 to 40 minutes.Nutrition Per Serving: Calories 280 Protein 4g Carbohydrate 32g Fat 15g Sodium 31OmgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

LEMON STREUSEL CAKE

Steps:

• Cut butter into cake mix until crumbly; remove 1 cup mixture for topping. To remaining mixture, add milk and eggs; beat on high with mixer for 2 minutes. Pour into greased and floured 13-in. x 9-in. x 2-in. pan. Set aside. Cream together sugar, cream cheese, lemon juice and rind; blend well. Drop by teaspoonfuls onto the batter and spread across batter to edges of pan. Add nuts to reserved crumb mixture; sprinkle over batter. Bake at 350 degrees F for 30-35 minutes or until cake is light golden brown. Store in refrigerator.

DOUBLE-LEMON CAKE

Steps:

• Heat oven to 325º.
• Butter a 10-inch tube or bundt pan.
• Combine flour, baking soda and salt.
• Cream butter with an electric mixer.
• Add 1 cup sugar and beat until light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Beat in the quarter-cup lemon juice and the zest of 3 lemons.
• Add the flour mixture and sour cream alternately, mixing well with a rubber spatula.
• Scrape into buttered pan and bake 60-70 minutes, until a skewer inserted in the thickest part comes out clean.
• Cool in the pan on a rack for 10 minutes, then turn cake out onto a plate.
• Combine remaining 1/3 cup of lemon juice and 2/3 cup sugar in small saucepan.
• Cook over medium heat, whisking constantly, until the sugar has dissolved.
• Stir in remaining zest.
• Prick the cake all over with a long skewer.
• Spoon or brush the glaze over the entire cake.
• Cool completely before serving.

DOUBLE-LAYER LEMON CAKE

Steps:

• Preheat oven to 350°F.
• Grease and lightly flour two 8-inch round cake pans. Set aside.
• Beat cake mix, water, oil and egg whites in a large bowl on low speed for 30 seconds, then on medium speed for 2 minutes, scraping bowl occasionally (batter will be lumpy). Stir in lemon zest until fully incorporated.
• Pour batter evenly into both pans. Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool completely before removing from pans.
• To make the frosting: In a medium bowl, whip Cool Whip Frosting and 1/4 cup lemon curd until lemon curd is thoroughly incorporated. Set aside.
• Once cakes are completely cool (rounded tops trimmed flat if preferred), place one cake on your preferred serving dish. (Tip: Protect the bottom of your cake plate from frosting smears by inserting waxed paper triangles just between the cake and plate). Spread 1/4 cup of the lemon curd evenly atop the first layer. Top with the second layer of cake.
• Frost with lemon frosting. Garnish with twisted lemon slices if desired. Refrigerate until ready to serve. Refrigerate remaining portion.

DOUBLE LEMON STREUSEL CAKE

Steps:

• Heat oven to 350°F. Generously grease and flour 13 x 9-inch pan. In large bowl, combine cake mix and margarine at low speed until crumbly. Reserve 1 cup of crumb mixture for topping. To remaining crumb mixture, add milk and eggs beat 2 minutes at high speed. Pour batter into greased and floured pan.In small bowl, combine all topping ingredients except nuts beat until smooth.Drop topping mixture by teaspoonfuls onto cake batter carefully spread evenly to cover. In small bowl, combine reserved 1 cup crumb mixture and nuts. Sprinkle over topping mixture. Bake at 350°F. for 30 to 40 minutes or until top springs back when touched lightly in center. Cool completely. Store in refrigerator. *TIP: Yellow cake mix can be substituted for the lemon cake mix.HIGH ALTITUDE - Above 3,500 feet: Add 1/4 cup flour to dry cake mix. Bake at 375° F. for 30 to 40 minutes.Nutrition Per Serving: Calories 280 Protein 4g Carbohydrate 32g Fat 15g Sodium 31OmgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.