Glazed Lemon Curd Filled Coffee Cake Recipes

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LEMON COFFEE CAKE



Lemon Coffee Cake image

Lemon Coffee Cake is a delicious, moist, and sweet breakfast or snack cake, and also a very easy dessert recipe. Bursting with tangy lemon flavor, this coffee cake is the perfect treat to enjoy this spring or summer!

Provided by Vera Z.

Categories     Dessert

Time 1h40m

Number Of Ingredients 24

2/3 cup all-purpose flour
Dash of salt
3 Tablespoons light brown sugar
5 Tablespoons sugar
4 Tablespoons unsalted butter-melted and slightly cooled
1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
6 Tablespoons unsalted butter-softened
1 cup sugar
1 teaspoon vanilla
grated lemon zest from 1 lemon
2 eggs
¾ cup sour cream
1 cup lemon curd (store-bought or homemade)
8 oz. cream cheese-softened
1 egg
½ teaspoon vanilla
4 Tablespoons sugar
½ cup lemon juice
2 teaspoons lemon zest
½ cup sugar
2 eggs
5 Tablespoons unsalted butter

Steps:

  • To make homemade lemon curd, in a saucepan melt the butter. Remove from the heat, add sugar, lemon juice, and lemon zest, and whisk to combine. Add eggs and whisk well. Place over medium heat and cook for 5-6 minutes until all sugar dissolves and the mixture is thick enough to hold the marks from a whisk. Cool completely.
  • Preheat the oven to 350 F. Line 8 x 8 x 2-inch square baking pan (or 9 x 9-inch pan) with parchment paper leaving an overhang on the sides, spray with non-stick spray and set aside.
  • First, make the crumb topping. In a bowl stir together flour, sugar, brown sugar, and salt. Then add melted butter and stir with a fork until pea-size crumbs form. Set in the fridge until ready to use.
  • To make the cake beat softened butter for a minute, then add sugar and beat until creamy. Add lemon zest, vanilla, and eggs and mix to combine.
  • Add sour cream and mix well, then mix in flour, baking powder, and salt. Spread half of the batter in the prepared pan.
  • Spread 1 cup of lemon curd over the batter but don't go all the way to the edges (or it will burn during baking).
  • Spoon the remaining batter on top.
  • Beat cream cheese, vanilla, sugar, and egg until smooth. Spread cream cheese mixture over the batter.
  • Sprinkle with a crumb topping and bake for about 45-55 minutes or until the center has set. If it browns too much tent the top with aluminum foil.
  • Cool for 30 minutes in the pan, then pull the paper and lift the cake and transfer to a rack to cool completely.
  • Dust with powdered sugar before serving if desired.

LEMON CURD COFFEE CAKE



Lemon Curd Coffee Cake image

I tried this recipe for my son's birthday years ago and fell in love with the tart lemon filling. The powdered sugar glaze and coconut in the topping make it a pretty addition to a brunch or afternoon get-together. -Anne Wickman, Endicott, New York

Provided by Taste of Home

Time 1h15m

Yield 12 servings.

Number Of Ingredients 20

1/2 cup all-purpose flour
1/3 cup sugar
3 tablespoons cold butter
1/2 cup sweetened shredded coconut
BATTER:
2-1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup cold butter, cubed
2/3 cup vanilla yogurt
1 tablespoon lemon juice
2 teaspoons grated lemon zest
1 large egg
1 large egg yolk
1/2 cup lemon curd
GLAZE:
1/2 cup confectioners' sugar
1 teaspoon water
1 teaspoon lemon juice

Steps:

  • In a small bowl, combine the flour and sugar. Cut in butter until mixture resembles coarse crumbs. Stir in coconut; set aside., For batter, in a large bowl, combine the flour, salt, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Combine the yogurt, lemon juice, zest, egg and egg yolk; stir into crumb mixture just until moistened (batter will be stiff)., Spread 2 cups batter in a greased 9-in. springform pan; sprinkle with 3/4 cup of coconut mixture. Drop 1/2 teaspoonfuls of lemon curd over the top to within 1/2 in. of edge. Carefully spoon remaining batter over lemon curd; sprinkle with remaining coconut mixture., Place pan on a baking sheet. Bake at 350° for 55-60 minutes or until a toothpick inserted near the comes out clean. Cool for 10 minutes. Carefully run a knife around the edge of pan to loosen; remove sides of pan. Combine the glaze ingredients; drizzle over warm cake.

Nutrition Facts : Calories 362 calories, Fat 18g fat (11g saturated fat), Cholesterol 85mg cholesterol, Sodium 347mg sodium, Carbohydrate 46g carbohydrate (22g sugars, Fiber 1g fiber), Protein 5g protein.

LEMON-GLAZED RASPBERRY COFFEE CAKE



Lemon-Glazed Raspberry Coffee Cake image

Fill this crumb-topped coffee cake with fresh raspberries and drizzle it with a lemon glaze.

Provided by Food Network Kitchen

Time 1h50m

Yield 8

Number Of Ingredients 17

3/4 cup all-purpose flour
2/3 cup packed light brown sugar
1 teaspoon ground cinnamon
Pinch of fine salt
5 tablespoons unsalted butter, at room temperature
1 stick (8 tablespoons) unsalted butter, at room temperature, plus more, for the pan
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup sour cream
1 1/2 cups fresh raspberries
3/4 cup confectioners' sugar
2 tablespoons lemon juice plus 1 teaspoon finely grated lemon zest

Steps:

  • Put the flour, brown sugar, cinnamon and salt in a small bowl and stir to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
  • Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
  • Whisk together the flour, baking powder, baking soda and salt in a small bowl.
  • Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
  • Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle the raspberries on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
  • Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.
  • When the cake is cool, whisk together the confectioners' sugar and lemon juice and zest in a medium bowl until smooth. Drizzle the glaze over the cake and let set.

FOUR-LAYER CAKE WITH LEMON CURD



Four-Layer Cake with Lemon Curd image

Categories     Citrus     Dairy     Dessert     Bake     Thanksgiving     Lemon     Fall     Shower     Engagement Party     Bon Appétit

Yield Serves 12

Number Of Ingredients 18

Lemon curd
1 1/2 cups sugar
1/2 cup plus 1 tablespoon lemon juice
1/2 cup (1 stick) butter
8 large egg yolks
2 tablespoons (packed) grated lemon peel
1/4 teaspoon salt
Cake
3 1/4 cups cake flour
1 1/2 teaspoons cream of tartar
3/4 teaspoon baking soda
1/4 teaspoon salt
2 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
8 large egg whites, whisked until blended but not foamy
2 teaspoons vanilla extract
1 cup whole milk
Mint sprigs

Steps:

  • For lemon curd:
  • Combine all ingredients in heavy medium nonaluminum saucepan. Whisk over medium heat until mixture thickens and candy thermometer registers 170°F, about 8 minutes (do not boil). Pour into bowl and cool.
  • For cake:
  • Position rack in center of oven and preheat to 375°F. Butter and flour four 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift flour, cream of tartar, baking soda and salt into medium bowl. Beat sugar and butter in large bowl until fluffy. Add egg whites in 4 additions, beating well after each addition. Beat in vanilla. Beat dry ingredients into butter mixture alternately with milk, beginning and ending with dry ingredients.
  • Divide batter among prepared pans. Bake cakes until golden and tester inserted into center comes out clean, about 20 minutes. Transfer pans to racks and cool 5 minutes. Turn cakes out onto racks; cool completely. Layers will be thin. (Lemon curd and cakes can be made 1 day ahead. Cover and chill curd. Wrap cake layers separately and store at room temperature.)
  • Place 1 cake layer on platter. Spread 6 tablespoons lemon curd over. Top with second cake layer. Spread 6 tablespoons curd over. Top with third layer. Spread 6 tablespoons curd over. Top with remaining layer. (Can be made 6 hours ahead. Cover cake and remaining curd separately; chill. Bring cake to room temperature before continuing.) Whisk remaining curd in saucepan over low heat until heated through and slightly thinner. Pour atop cake, spreading evenly and allowing some to run down sides. Garnish with mint.

LEMON COFFEE CAKE



Lemon Coffee Cake image

"This quick coffee cake was one of the first recipes I tried after I got married more than 30 years ago," recalls Darlene Brenden of Salem, Oregon. "Since then, I have received many compliments and requests for the recipe. The lemon filling makes it a refreshing treat any time of day."

Provided by Taste of Home

Time 50m

Yield 12-16 servings.

Number Of Ingredients 8

1-1/4 cups sugar, divided
3/4 cup canola oil
4 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 can (15-3/4 ounces) lemon pie filling
1-1/2 teaspoons ground cinnamon

Steps:

  • In a large bowl, beat 1 cup sugar, oil and eggs until well blended. Combine the flour, baking powder and salt; gradually beat into egg mixture until blended., Pour half into a greased 13-in. x 9-in. baking dish. Spread pie filling over batter. Top with remaining batter. Combine the cinnamon and remaining sugar; sprinkle over the top. , Bake at 350° for 30 minutes or until a toothpick comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 324 calories, Fat 13g fat (2g saturated fat), Cholesterol 90mg cholesterol, Sodium 138mg sodium, Carbohydrate 47g carbohydrate (33g sugars, Fiber 1g fiber), Protein 5g protein.

LEMON CURD COFFEE CAKE



Lemon Curd Coffee Cake image

We received a lot of lemon curd from a friend from church a couple of years ago. We couldn't use it fast enough, and not wanting it to spoil, I made a coffee cake from a recipe that I found from one of my tried and true country church cookbooks. The recipe says to use a springform pan, but I prefer to use a fluted baking dish.

Provided by Recipe Junkie

Categories     Breads

Time 1h25m

Yield 10-12 serving(s)

Number Of Ingredients 18

1/2 cup all-purpose flour
1/3 cup sugar
3 tablespoons cold butter
1/2 cup flaked coconut
2 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/4 cup cold butter
2/3 cup vanilla yogurt
1 tablespoon lemon juice
2 teaspoons grated lemon peel
1 egg
1 egg yolk
1/2 cup lemon curd
1/2 cup confectioners' sugar
1 teaspoon water
1 teaspoon lemon juice

Steps:

  • Coconut Mixture:.
  • In bowl combine flour and sugar.
  • Cut in butter until mixture resembles coarse crumbs.
  • Stir in coconut.
  • Set aside.
  • For Batter:.
  • Combine flour, salt, baking powder and baking soda in bowl.
  • Cut in butter until mixture resembles coarse crumbs.
  • Combine the yogurt, lemon juice, peel, egg and yolk.
  • Stir into batter mixture just until moistened. (Batter will be stiff.).
  • Spread 2 c batter in a greased 9 inch fluted baking dish.
  • Sprinkle with 3/4 c coconut mixture.
  • Drop 1/2 teaspoon fulls of lemon curd over the top to within 1/2" of edge. Carefully spoon remaining batter over lemon curd.
  • Sprinkle with remaining coconut mixture.
  • Place pan on baking sheet.
  • Bake at 350 for 55-60 minutes or until a toothpick comes out clean.
  • Cool for 10 minutes.
  • Combine the glazed ingredients.
  • Drizzle over warm cake.

LEMON CURD FILLING FOR LEMON MERINGUE CAKE



Lemon Curd Filling for Lemon Meringue Cake image

This tart lemon curd filling adds a pleasing sharpness to the delicate chiffon cake and sweet, fluffy meringue.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 1 1/2 cups

Number Of Ingredients 6

4 large egg yolks
2 large eggs
3/4 cup sugar
1/2 cup fresh lemon juice
4 tablespoons (1/2 stick) unsalted butter
Zest of 2 lemons

Steps:

  • Whisk together egg yolks and eggs. Combine with sugar and lemon juice in a small, heavy-bottomed saucepan. Cook over low heat, stirring constantly, for 8 to 10 minutes, or until mixture coats the back of a spoon.
  • Remove pan from heat and stir to cool slightly. Strain through a sieve into a small bowl and add butter, a piece at a time, stirring until smooth. Stir in zest and let cool completely before using.

GLAZED LEMON POUND CAKE



Glazed Lemon Pound Cake image

Get the most lemon flavor into this pound cake by grating the lemon zest first, then squeezing out the juice. Lemon zest, juice, and glaze give you triple the lemon for a crowd-pleasing pound cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 3h

Yield Makes 2 loaves

Number Of Ingredients 11

1 cup (2 sticks) unsalted butter, softened, plus more for pan
3 cups all-purpose flour (spooned and leveled), plus more for pan
3/4 cup low-fat buttermilk
Zest of 2 lemons, finely grated
1/3 cup fresh lemon juice (about 2 lemons)
1 1/2 teaspoons salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 cups sugar
5 large eggs
Lemon Glaze for Glazed Lemon Pound Cake

Steps:

  • Preheat oven to 350 degrees, with rack in lowest position. Butter and flour two 4 1/2-by-8-inch (6-cup) loaf pans.
  • In a small bowl (or liquid measuring cup), combine buttermilk with lemon zest and juice. In a medium bowl, whisk together flour, salt, baking powder, and baking soda.
  • With an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
  • With mixer on low, add flour mixture in three parts alternately with the buttermilk mixture in two, beginning and ending with flour; beat just until smooth (do not overmix).
  • Divide batter evenly between pans; smooth tops. Bake until a toothpick inserted in centers comes out clean, 50 to 60 minutes (tent with foil if browning too quickly). Cool 15 minutes in pan. Turn out cakes onto a rack; cool completely before glazing.
  • Set rack with cakes over a baking sheet lined with waxed paper. Pour glaze over cakes, letting it run down the sides; let dry, about 30 minutes.

GLAZED LEMON COFFEE CAKE



Glazed Lemon Coffee Cake image

Tastefully combine sweet and sour flavors with Glazed Lemon Coffee Cake. Glazed Lemon Coffee Cake is a great for both entertaining and enjoying with the family. Either way, you're sure to start the day off on just the right note.

Provided by My Food and Family

Categories     Recipes

Time 2h10m

Yield 24 servings

Number Of Ingredients 12

2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
3/4 cup butter, softened
1 cup granulated sugar
1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
1/4 cup water
1 tsp. vanilla
2 eggs
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup powdered sugar
2 Tbsp. fresh lemon juice

Steps:

  • Heat oven to 350°F.
  • Combine flour, baking powder and baking soda. Beat butter and granulated sugar in large bowl with mixer until light and fluffy. Add dry pudding mix, water and vanilla; mix well. Add eggs, 1 at a time, beating well after each addition. Beat in flour mixture alternately with sour cream.
  • Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
  • Bake 45 to 50 min. 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.
  • Whisk powdered sugar and lemon juice until blended. Drizzle over cake. Let stand until glaze is firm.

Nutrition Facts : Calories 180, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g

LEMON LOVER'S COFFEE CAKE



Lemon Lover's Coffee Cake image

Say good morning with a scrumptious warm coffee cake that's loaded with lemon.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 1h5m

Yield 16

Number Of Ingredients 10

3/4 cup granulated sugar
3/4 cup butter or margarine, softened
2 teaspoons grated lemon peel
3/4 teaspoon baking powder
1/2 teaspoon vanilla
2 eggs
1 1/2 cups Gold Medal™ all-purpose flour
1 jar (about 10 oz) lemon curd
1 cup powdered sugar
5 to 6 teaspoons lemon juice

Steps:

  • Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening or cooking spray.
  • In large bowl, beat granulated sugar, butter, lemon peel, baking powder, vanilla and eggs with electric mixer on low speed, scraping bowl constantly, until blended. Beat on medium speed 2 minutes, scraping bowl occasionally (mixture will look curdled). Stir in flour. Spread in pan. Spoon lemon curd by rounded measuring teaspoonfuls about 3/4 inch apart onto batter.
  • Bake 23 to 26 minutes or until golden brown. Cool 15 minutes. Meanwhile, in small bowl, mix glaze ingredients until smooth and thin enough to drizzle.
  • Drizzle glaze over warm coffee cake. Serve warm or cool.

Nutrition Facts : Calories 250, Carbohydrate 38 g, Cholesterol 65 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 105 mg, Sugar 28 g, TransFat 0 g

EASY LEMON CURD POUND CAKE



Easy Lemon Curd Pound Cake image

This lemon curd cake is very moist and easy to make. I also sometimes bake them in muffin tins to make it easy for a packed lunch or picnic. Keeps well for a few days if wrapped in grease-proof paper and aluminum foil.

Provided by buttons

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h35m

Yield 10

Number Of Ingredients 8

5 ounces self-rising flour
4 ounces white sugar
1 stick unsalted butter
2 eggs, beaten
2 tablespoons lemon curd (heaped tablespoons)
2 tablespoons lemon juice
2 tablespoons superfine sugar
1 tablespoon lemon zest

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a loaf pan with parchment paper.
  • Combine flour, sugar, butter, eggs, and lemon curd in a bowl or food processor. Mix well. Place into the prepared pan.
  • Bake in the center of the preheated oven until a toothpick inserted into the middle of the cake comes out clean, 60 to 90 minutes.
  • Blend lemon juice, white sugar, and lemon zest together in a bowl while cake is baking.
  • Let cake cool in the pan, 2 to 3 minutes. Pour the lemon-sugar topping over the warm cake to let soak. Allow to cool, about 30 minutes. Turn cake out of the pan.

Nutrition Facts : Calories 210.1 calories, Carbohydrate 27 g, Cholesterol 64.1 mg, Fat 10.5 g, Fiber 0.5 g, Protein 2.8 g, SaturatedFat 6.2 g, Sodium 195.7 mg, Sugar 16.1 g

LEMON MERINGUE CAKE WITH LEMON CURD FILLING



Lemon Meringue Cake with Lemon Curd Filling image

A nice alternative to lemon meringue pie, this cake consists of lemon cake, lemon curd, moist layers of lemon meringue, all topped off with a light, homemade whipped cream. This recipe is a wonderful treat for a spring or summer event!

Provided by Amy Lawler

Categories     Lemon Cake

Time 5h25m

Yield 10

Number Of Ingredients 22

8 large egg whites
2 cups powdered sugar
2 teaspoons vanilla extract
5 tablespoons freshly squeezed lemon juice
2 large eggs
2 large egg yolks
4 tablespoons unsalted butter
cooking spray
1 cup cake flour
½ cup all-purpose flour
1 ½ teaspoons baking powder
⅛ teaspoon salt
¾ cup unsalted butter, cubed
⅔ cup white sugar
2 large eggs, at room temperature
½ cup whole milk
1 tablespoon freshly grated lemon zest
1 teaspoon lemon extract
1 teaspoon vanilla extract
½ pint heavy cream
¼ cup white sugar
1 medium lemon, zested

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line two baking sheets with parchment paper.
  • For meringue, beat egg whites in a glass, metal, or ceramic bowl stiff peaks form. Slowly add powdered sugar and continue beating until mixture is thick and creamy. Beat in vanilla. Mound meringue into two 8-inch circles (one on each baking sheet)
  • Reduce the temperature to 245 degrees F (118 degrees C) and place meringues in the oven. Cook for 90 minutes. Turn off the oven and leave meringues in until cooled, 2 to 4 hours. Remove from the oven and set aside until needed.
  • While the meringue is cooling, prepare lemon curd filling: Bring water to a steady simmer in a double-boiler pan over medium heat. In the top portion of the double boiler, off the heat, whisk together lemon juice, eggs, and egg yolks. Place the top portion of the double boiler over the simmering water and continue to whisk until mixture is thick enough to coat the back of a spoon. Add butter and whisk until it is melted into the mixture. Remove from the heat, cover, and place in the refrigerator to chill for at least 2 hours.
  • Preheat the oven to 350 degrees F (175 degrees C). Spray the bottom and sides of an 8-inch round cake pan with cooking spray. Line the bottom pan with parchment paper and spray that with cooking spray. Dust with flour.
  • Prepare cake: Sift cake flour, all-purpose flour, baking powder, and salt into a bowl.
  • Cream sugar and butter in a large bowl with an electric mixer until fluffy. Add eggs and beat until incorporated. Mix in milk, lemon zest, and vanilla and lemon extracts until smooth. Slowly add dry ingredients and mix just until blended. Pour batter into the prepared cake pan.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.
  • Remove cake from the oven and set on a wire rack until completely cool, about 30 minutes. Run a butter knife around the edges to ensure the sides are free; remove cake from the pan and set aside.
  • Whip cream for topping in a glass, metal, or ceramic bowl with an electric mixer. Add sugar and beat until incorporated.
  • Place one meringue on a platter. Drizzle with some lemon curd and place the cake layer on top. Drizzle more lemon curd and place the second meringue on top. Top with whipped cream and garnish with lemon zest.

Nutrition Facts : Calories 556.5 calories, Carbohydrate 63.1 g, Cholesterol 198 mg, Fat 30.7 g, Fiber 1 g, Protein 9 g, SaturatedFat 18.4 g, Sodium 188.5 mg

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2016-04-25 Instructions. Combine water, yeast and 1 teaspoon sugar in a small bowl; let stand for 5 minutes. Yeast mixture should be foamy. Combine warm milk, egg and butter in large mixer bowl. Add yeast mixture, 2-1/2 cups flour, sugar and salt. Beat for …
From yourhomebasedmom.com


LEMON LAYER CAKE WITH LEMON CURD FILLING RECIPE
2022-04-25 Gather the ingredients. Preheat oven to 350 F. Grease and flour two 9-inch round cake pans, or spray with nonstick baking spray with flour. In large bowl, combine cake flour, baking powder, baking soda, ginger, and salt. In a mixing bowl, cream 3/4 cup of butter and sugar at medium speed until light and fluffy.
From thespruceeats.com


THE BEST LEMON CURD LOAF CAKE - CONFESSIONS OF A BAKING QUEEN
2019-03-29 Loaf Cake. Preheat oven to 350F/180C and grease a 9X5 loaf pan. In a medium bowl combine flour, baking powder, and salt. Set aside. In a bowl of an electric mixer or large bowl with a handheld mixer combine sugar and lemon zest for 3-4 minutes- this helps infuse the sugar with a stronger depth of lemon flavor.
From confessionsofabakingqueen.com


LEMON CURD CAKE RECIPE - AN ITALIAN IN MY KITCHEN
2022-01-20 Pre-heat oven to 350F (180C). Grease and flour an 8 inch (20 cm) cake pan. In a bowl whisk together the flour, salt, baking powder and baking soda. In a large bowl or stand up mixer beat on medium speed the butter, sugar and zest until creamy.
From anitalianinmykitchen.com


LEMON COFFEE CAKE WITH LEMON CREAM CHEESE FILLING - BUTTERNUT …
Lemon Coffee Cake. Preheat the oven to 350F and prepare a 9″ springform pan. Coat all sides with nonstick spray and line the bottom with a sheet of parchment paper. In a medium sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
From butternutbakeryblog.com


LEMON CURD CAKE RECIPE (+ LEMON BUNDT CAKE GLAZE!) - SAVORING …
2019-04-10 To make the lemon cake, first whisk together the dry ingredients in a large bowl. Then, beat together the butter and sugar until fluffy. Add the rest of the wet ingredients to the butter mixture, followed by the dry. Turn half of the cake batter into a greased Bundt pan, then smooth the remaining lemon curd on top.
From savoringitaly.com


LEMON CURD RECIPE (BEST CAKE FILLING!) - SWEET MOUTH JOY
2021-10-29 Step 5: Add in the butter and heat on a medium-low heat, stirring until the butter has fully melted. Save. Steps 6 - 7: Stir continuously for roughly 15mins until the curd has thickened to a thin custard consistency and coats the back of …
From sweetmouthjoy.com


GLAZED LEMON COFFEE CAKE RECIPE LIST - SALEWHALE.CA
Tastefully combine sweet and sour flavours with our Glazed Lemon Coffee Cake. This Glazed Lemon Coffee Cake is a great recipe for entertaining or to enjoy with the family. Save to My Recipes Total Time: 20 mins / Total: 2 hours 10 mins . Servings: 24 servings, 1 piece each . Available sales for ingredients. flour. Sales Available. each Magic Baking Powder and salt. …
From salewhale.ca


35+ EASY CAKE FILLING RECIPES • THE THREE SNACKATEERS
2022-06-08 Some popular fillings for chocolate cake include raspberry jam, white chocolate frosting, chocolate ganache, strawberry curd and salted caramel. However, the possibilities are endless when it comes to filling a chocolate cake. For …
From threesnackateers.com


RECIPES - BETTYCROCKER.COM
A great recipe is at the heart of every memorable meal. Browse our themed recipes for inspiration or search by ingredient.
From bettycrocker.com


IRRESISTIBLE LEMON MUG CAKE (WITH LEMON CURD!) - BEEYONDCEREAL
Let the curd cool while you prep the lemon mug cake. In a microwave-safe mug combine the dry ingredients and mix. Add in the wet ingredients and mix until well combined and no chunks remain. Top with a tablespoon of lemon curd and then microwave for 1 min 30 seconds to 2 minutes. My microwave takes a full 2 minutes but is a lower wattage.
From beeyondcereal.com


LEMON CURD GLAZE RECIPE | MYRECIPES
Directions. Instructions Checklist. Step 1. Stir together first 4 ingredients in a small heavy saucepan; add egg, and stir until blended. Cook over low heat, stirring constantly, 10 to 12 minutes or until mixture thickens slightly and begins to bubble around the edges. (Cooked mixture will have a thickness similar to heavy cream.) Use immediately.
From myrecipes.com


LEMON CURD CAKE - SUPERGOLDEN BAKES
2021-08-19 Instructions. Preheat the oven to 180C (350F) or 160F (220F) Fan Setting. Line a 2lb (900g) loaf tin (see notes) with parchment paper letting the ends of the paper hang over the edge of the tin. Alternatively use a loaf tin liner. Beat the sugar, zest, butter and eggs together until light and fluffy.
From supergoldenbakes.com


LEMON CURD POUND CAKE WITH LIMONCELLO GLAZE - COOKIES AND CUPS
2015-06-14 Instructions. Spray a 9×5 loaf pan with nonstick spray. Lay a strip cut to fit the bottom of the pan with parchment paper, so the paper hangs over the ends. Spray the parchment paper with nonstick spray. Set the pan aside. In a large bowl whisk together the eggs, milk, sugar, zest and vanilla until smooth and combined.
From cookiesandcups.com


LEMON CAKE WITH LEMON CURD FILLING - RECIPE - THE ANSWER IS CAKE
For the Lemon Buttercream: 1½ cups butter. 1½ cups shortening. 12 cups (3 lbs) powdered sugar. 3 tsp finely grated lemon zest. 6 tbsp lemon juice. ¾ tsp vanilla. 1-2 tsp water.
From theansweriscake.com


LEMON CAKE FROM SCRATCH RECIPE {WITH LEMON CURD FILLING}
2018-05-30 Cream the butter and sugar together until smooth, and beat in the eggs one at a time. Stir in the vanilla. Add the flour, baking powder, and salt along with the milk, lemon juice and lemon zest, mixing until just combined. Pour the batter equally into prepared pans, and bake for …
From thebestcakerecipes.com


GLAZED LEMON CURD-FILLED COFFEE CAKE – RECIPES NETWORK
2015-01-13 Dollop the lemon curd on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping. Step 6. Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert ...
From recipenet.org


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