HEAVENLY LEMON CAKE
Minimal and inexpensive ingredients, minimal preparation time, easy, and tastes divine...it has to be heaven! Delicious moist lemon cake, perfect served hot with cream for dessert, or cold with coffee!
Provided by Christina
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a round cake pan with parchment paper.
- Beat 1 1/4 cup sugar and butter together in a bowl using an electric mixer until smooth; beat in eggs, 1 at a time, beating well before adding the next egg. Stir flour, lemon zest, and baking powder into creamed butter mixture until batter is smooth; pour into the prepared pan.
- Bake in the preheated oven until a knife inserted in the center comes out clean, 45 to 55 minutes.
- Combine 1/2 cup sugar and lemon juice in a saucepan over medium heat; cook and stir until sugar is dissolved, about 5 minutes.
- Poke holes into the top of the warm cake and pour syrup over cake. Cool slightly before cutting.
Nutrition Facts : Calories 343.1 calories, Carbohydrate 45.5 g, Cholesterol 87.2 mg, Fat 16.8 g, Fiber 0.7 g, Protein 3.9 g, SaturatedFat 10.1 g, Sodium 167.6 mg, Sugar 29.4 g
LEMON LOVE CAKE
Provided by Valerie Bertinelli
Categories dessert
Time 1h55m
Yield 15 slices
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Grease a 13-by-9-inch baking pan with butter and dust with flour.
- Prepare the cake mix according to package directions, then add 2 tablespoons lemon juice. Pour the batter into the prepared baking pan and set aside.
- Beat the ricotta, lemon zest and 4 ounces of the mascarpone with an electric mixer on medium-low speed until smooth. Add the sugar and vanilla; beat until smooth. Add the eggs, one at a time, beating after each addition until just combined. Gently spread the ricotta mixture evenly over the cake batter.
- Bake until the cake layer has risen to the top (the ricotta and cake layers switch places) and a wooden pick inserted in the center of the cake comes out clean, 50 to 60 minutes. Let cool completely, about 30 minutes.
- Meanwhile, beat the remaining 12 ounces mascarpone with an electric mixer on medium speed until smooth. Gradually add the milk, beating until smooth. Add the pudding mix and beat until smooth. Let stand until thickened, about 5 minutes. Spread the frosting over the cooled cake.
HEAVENLY LEMON ANGEL CAKE
I adapted this recipe from a Pampered Chef cookbook. The lemony glaze that tops the angel food cake is just devine! We just couldn't get enough of this refreshing cake.
Provided by jenny_aggie07
Categories Dessert
Time 55m
Yield 15 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Prepare cake mix according to package directions.
- Pour batter into ungreased 9X13, spreading evenly.
- Bake on center rack in oven 35-40 minutes or until cake is golden brown and firm to the touch. Do not underbake.
- Remove from over and invert pan. Cool completely. (Do not remove cake from pan).
- Turn pan upright. Poke holes in cake about 1 and a half inches deep and a half inch apart with a large fork or a wooden skewer.
- Zest one lemon to measure 1 tbs. zest.
- Juice lemon to get 1/4 cup juice.
- In a medium bowl combine powdered sugar, lemon juice and zest.
- Whisk until smooth.
- Slowly pour glaze over cake, spreading evenly.
- Let stand 30 minutes or until glaze is set.
- When ready to serve cut into pieces with serrated knife and serve with a dallop of Cool Whip. Pour a spoonful of strawberries and juice over the top of the Cool Whip.
Nutrition Facts : Calories 221.8, Fat 1.5, SaturatedFat 1.1, Cholesterol 0.2, Sodium 230.6, Carbohydrate 50.8, Fiber 0.7, Sugar 37.2, Protein 3.2
HEAVENLY LEMON CHEESECAKE
This recipe came from Cook's Illustrated. They have tried many versions of this recipe and concluded with this delicious recipe. I made it for Easter this year and it got rave reviews. I changed the crust from animal crackers (which they thought worked best) to a shortbread crust. The homemade lemon curd is optional, but well worth the effort and very tasty! Do not let the lengthy directions scare you off. I PROMISE it is well worth the effort!! Had I not made this myself, I would have sworn it was purchased- it was THAT good!!
Provided by mom2alexjake
Categories Cheesecake
Time 2h15m
Yield 12-16 serving(s)
Number Of Ingredients 17
Steps:
- For the crust: Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees.
- Press the crumbs firmly and evenly into the pan bottom, keeping the sides as clean as possible.
- Bake until fragrant and golden brown, 15 to 18 minutes.
- Cool on wire rack to room temperature, about 30 minutes.
- When cool, wrap the outside of the pan with two 18-inch-square pieces of heavy-duty foil; set the springform pan in a roasting pan.
- For the filling: While the crust is cooling, process ¼ cup sugar and lemon zest in a food processor until the sugar is yellow and the zest is broken down, about 15 seconds.
- Transfer the lemon sugar to a small bowl; add the remaining 1 cup sugar.
- In a standing mixer, using the paddle attachment, beat the cream cheese on low to soften slightly, about 5 seconds.
- With the machine running, add the sugar mixture in a slow steady stream; increase the speed to medium and continue to beat until the mixture is creamy and smooth, about 3 minutes.
- Scrape down the bowl with a rubber spatula as needed.
- Reduce speed to medium-low and add the eggs one at a time; beat until incorporated-about 30 seconds.
- Scrape the sides and bottom of the bowl well after each addition as needed.
- Add lemon juice, vanilla, and salt.
- Mix until just incorporated, about 5 seconds; add the heavy cream and mix until just incorporated, about 5 seconds longer.
- Give the batter a final scrape, stir with a rubber spatula, and pour into the prepared springform pan; fill the roasting pan with enough hot water to fill halfway up the sides of springform pan.
- Bake 55 to 60 minutes and until the center jiggles slightly, the sides just start to puff, and the surface is no longer shiny.
- An instant-read thermometer inserted in the center of the cake should register 150 degrees.
- Turn off the oven and prop open the oven door with a potholder; allow the cake to cool in the water bath in the oven for 1 hour.
- Remove foil and the transfer the cake pan to a wire rack; run a small paring knife around the inside edge of the pan to loosen, and cool the cake to room temperature, about 2 hours.
- For the lemon curd: While the cheesecake bakes, heat the lemon juice in a small nonreactive saucepan over medium heat until hot but not boiling.
- Whisk the eggs and yolk in a medium nonreactive bowl; gradually whisk in the sugar.
- Whisking constantly, slowly pour the hot lemon juice into the eggs, then return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until the mixture registers 170 degrees on an instant-read thermometer and is thick enough to cling to a spoon, about 3 minutes.
- Immediately remove the pan from the heat and stir in the cold butter until incorporated; stir in the cream, vanilla, and salt, then pour the curd through a fine-mesh strainer into a small nonreactive bowl.
- Cover the surface of the curd directly with plastic wrap (not just the bowl- to avoid forming a"skin") refrigerate until needed.
- To finish the cake: When cheesecake is cool, spread the lemon curd onto the cheesecake using an offset spatula.
- Spread the curd evenly over the top of the cheesecake.
- Cover tightly with plastic wrap and refrigerate for at least 4 hours or up to 24 hours.
- To serve, remove the sides of the springform pan and cut into wedges.
- This is a wonderful but RICH cheesecake, so keep the portions small!
HEAVENLY LEMON CAKE
Minimal and inexpensive ingredients, minimal preparation time, easy, and tastes divine...it has to be heaven! Delicious moist lemon cake, perfect served hot with cream for dessert, or cold with coffee!
Provided by Christina
Categories Lemon Desserts
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a round cake pan with parchment paper.
- Beat 1 1/4 cup sugar and butter together in a bowl using an electric mixer until smooth; beat in eggs, 1 at a time, beating well before adding the next egg. Stir flour, lemon zest, and baking powder into creamed butter mixture until batter is smooth; pour into the prepared pan.
- Bake in the preheated oven until a knife inserted in the center comes out clean, 45 to 55 minutes.
- Combine 1/2 cup sugar and lemon juice in a saucepan over medium heat; cook and stir until sugar is dissolved, about 5 minutes.
- Poke holes into the top of the warm cake and pour syrup over cake. Cool slightly before cutting.
Nutrition Facts : Calories 343.1 calories, Carbohydrate 45.5 g, Cholesterol 87.2 mg, Fat 16.8 g, Fiber 0.7 g, Protein 3.9 g, SaturatedFat 10.1 g, Sodium 167.6 mg, Sugar 29.4 g
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