SORRENTO DOUBLE LEMON CAKE
A super-moist lemon cake with the texture of dense pound cake, amped up with lots of lemon flavor and a tangy lemon glaze.
Provided by Karen Tedesco
Categories Desserts
Time 1h
Number Of Ingredients 13
Steps:
- Butter and flour a 9-inch ring cake pan or plain tube cake pan. Preheat oven to 350 (175 C) degrees with the rack in the center.
- Whisk the flour, almond flour, baking powder and salt together in a medium bowl.
- Beat the butter and sugar in an electric mixer on medium-high speed with the paddle attachment until light and fluffy, about 5 minutes.
- Add the eggs one at a time and beat until incorporated, then add the lemon zest.
- Adjust the mixer speed to low (stir). Add half the flour mixture and half the buttermilk. Mix until combined, then add the remaining flour mixture and buttermilk until blended.
- Scrape the batter into the prepared pan and bake 40-45 minutes - a toothpick inserted in the center should come out clean. Cool in the pan 15 minutes.
- Run a blunt knife around the edge of the pan to loosen the cake, then invert onto a rack to cool completely.
Nutrition Facts : ServingSize 1 serving, Calories 216 kcal, Carbohydrate 33 g, Protein 3 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 55 mg, Sodium 230 mg, Fiber 1 g, Sugar 17 g
LEMON CAKE FROM SCRATCH
Super yummy, light lemon taste. A different thing to try is to put the cake mixture into large muffin tins to make a bunch of little cakes, you just need to reduce the baking time. Let cake cool before frosting or glaze while still slightly warm.
Provided by BakersDozen
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h10m
Yield 20
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 8-inch cake pans, tapping out excess flour.
- Whisk flour, lemon zest, salt, baking powder, and baking soda together in a bowl.
- Beat butter and sugar in a large bowl using an electric mixer until light and fluffy. Beat eggs and egg yolks, 1 at a time, into creamed butter mixture on low speed, beating well after each addition before adding the next. Beat lemon juice into butter mixture. Beat flour mixture, alternating with buttermilk, into butter mixture until batter is just combined. Divide batter between the prepared cake pans.
- Bake in the preheated oven until cake pulls away from sides of pan, 32 to 35 minutes. Cool cakes in pans for 10 minutes. Run a knife around the edges of pan and invert cake onto a wire rack to cool.
Nutrition Facts : Calories 216.8 calories, Carbohydrate 27.9 g, Cholesterol 74.2 mg, Fat 10.6 g, Fiber 0.5 g, Protein 3.2 g, SaturatedFat 6.3 g, Sodium 182.6 mg, Sugar 15.7 g
SIMPLE LEMON CAKE
This simple lemon cake is perfect for picnics and parties. It's moist and soft.
Provided by BakingTwins
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 45m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
- Beat sugar and butter together in a mixing bowl using an electric mixer until light and fluffy. Beat in eggs and vanilla extract.
- Sift flour and baking powder together in a separate bowl; add to creamed mixture. Pour in milk, lemon zest, and lemon juice and mix until you achieve a smooth batter. Spoon batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
Nutrition Facts : Calories 254.1 calories, Carbohydrate 35.8 g, Cholesterol 63.1 mg, Fat 10.7 g, Fiber 0.6 g, Protein 3.9 g, SaturatedFat 6.4 g, Sodium 172.7 mg, Sugar 21.1 g
LEMON LAYER CAKE
This citrusy cake with a luscious cream cheese frosting will garner plenty of applause. The flavor, a duet of sweet and tangy notes, really sings. -Summer Goddard, Springfield, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 22
Steps:
- Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., Cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs and egg yolks, 1 at a time, beating well after each addition. Beat in lemon zest and juice. In a small bowl, mix sour cream and milk. In another bowl, whisk together flour, salt, baking powder and baking soda; add to creamed mixture alternately with sour cream mixture., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 24-28 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool slightly., For syrup, in a small saucepan, combine sugar and lemon juice. Bring to a boil; cook until liquid is reduced by half. Cool completely., For frosting, beat cream cheese and butter until smooth; beat in confectioners' sugar, lemon juice and salt until blended., Using a long serrated knife, cut each cake horizontally in half. Brush layers with warm syrup; cool completely., Place 1 cake layer on a serving plate; spread with 1 cup frosting. Repeat layers twice. Top with remaining cake layer. Frost top and sides with remaining frosting. If desired, top with lemon slices or edible flowers. Refrigerate leftovers.
Nutrition Facts : Calories 841 calories, Fat 48g fat (30g saturated fat), Cholesterol 219mg cholesterol, Sodium 656mg sodium, Carbohydrate 96g carbohydrate (72g sugars, Fiber 1g fiber), Protein 8g protein.
DOUBLE-LEMON CAKE
Make and share this Double-lemon Cake recipe from Food.com.
Provided by CCLady
Categories Dessert
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 10
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 LEMON CAKE
Provided by nebulized
Time 45m
Yield 16
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F. Prepare and bake cake mix as package directs for 13 x 9-inch cake. Meanwhile, in medium bowl, beat milk and egg yolks. Stir in lemon juice, lemon rind and food coloring if desired. Spread evenly over hot cake. Return to oven; bake 8 minutes longer. Cool. Chill. Garnish as desired. Refrigerate leftovers.
Nutrition Facts :
DOUBLE LEMON CHEESECAKE
Provided by Kay Schlozman
Categories Cake Food Processor Dessert Bake Kid-Friendly Cream Cheese Lemon Chill Sour Cream Bon Appétit Massachusetts Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 8
Number Of Ingredients 10
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.
DOUBLE-LAYER LEMON CAKE
This is a yummy cake with subtle lemon flavor. It's easy to make and a light, refreshing dessert for any occasion. The cake consists of two layers of lemon zest speckled white cake, a layer of lemon curd in the middle and frosted with a lightly lemon-flavored Cool Whip frosting. Garnish with twisted lemon slices, and it will look so pretty that you'll never need to reveal how easy it really was to make! Please note the cooking time does not include time needed for the cakes to cool (approximately 1 hour). Also note that this cake requires refrigeration.
Provided by MarthaStewartWanabe
Categories Dessert
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 482.6, Fat 19.9, SaturatedFat 3.6, Sodium 478, Carbohydrate 72.7, Fiber 0.2, Sugar 49.2, Protein 3.6
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