Lemon Lover S Coffee Cake Recipes

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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

LEMON LOVE CAKE



Lemon Love Cake image

Provided by Valerie Bertinelli

Categories     dessert

Time 1h55m

Yield 15 slices

Number Of Ingredients 11

Unsalted butter, for greasing
All-purpose flour, for dusting
One 16.5-ounce package lemon cake mix
1 lemon, zested and juiced
One 32-ounce container part-skim ricotta
Two 8-ounce containers mascarpone
4 large eggs
3/4 cup sugar
1 teaspoon vanilla extract
1 cup whole milk
One 3.4-ounce package lemon instant pudding mix, such as Jell-O

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.

LEMON LOVER'S COOKIES



Lemon Lover's Cookies image

Another recipe from my favorite magazine "Taste of Home" I love Lemon and these are described "light cookies that will melt in your mouth - just the right sweet with a cup of coffee or tea." A tip given states "to freez drop cookie dough, drop dough in amounts recipe calls for onto bakiing sheet and freeze until solid. Once frozen, place cookies into a resaealable plastic bag. When ready to bake, let thaw on a baking sheet for 30 min. before baking." Great idea for future uses. Prep time does not include refrigeration. Update, thanks Carrol for some great hints - have a feeling this may be one of those recipes that needs some help, will try these with the added sugar to see if it helps and the extra lemon zest. This may be one of those recipes that needs a lot of help.

Provided by Bonnie G 2

Categories     Dessert

Time 30m

Yield 3 dozen, 36 serving(s)

Number Of Ingredients 10

3/4 cup butter, softened
3 tablespoons sugar
2 teaspoons lemon juice
1 1/4 cups all-purpose flour
1/2 cup cornstarch
1 teaspoon lemon peel, grated
1/4 cup butter, softened
1 cup confectioners' sugar
2 teaspoons lemon juice
1 teaspoon lemon peel, grated

Steps:

  • In small bowl, cream butter and sugar until light and fluffy.
  • Beat in lemon juice.
  • Combine flour, cornstarch and lemon peel; gradually add to creamed mixture and mix well.
  • Shape into 1 1/2 inch roll; wrap in plastic wrap.
  • Refrigerate for 1 hour or until firm.
  • Unwrap and cut into 1/4 inch slices.
  • Place 2 inches apart on ungreased baking sheets.
  • Bake at 350 for 8-10 minutes or until edges are golden brown.
  • Cool completely on pans on wire racks.
  • Frosting:.
  • In small bowl beat butter until fluffy.
  • Add confectioners' sugar, lemon juice and peel.
  • beat until smooth.
  • Spread over cooled cookes; sprinkle with additional lemon peel if desired.
  • Let stand until set. Store in an airtight container.

Nutrition Facts : Calories 85, Fat 5.2, SaturatedFat 3.2, Cholesterol 13.6, Sodium 36.6, Carbohydrate 9.4, Fiber 0.1, Sugar 4.3, Protein 0.5

LEMON LOVER'S COOKIES



Lemon Lover's Cookies image

This light cookie will melt in your mouth. They're sure to be a hit wherever you serve them-mine always are!-Virginia Dillard, Whitmire, South Carolina

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield About 3-1/2 dozen.

Number Of Ingredients 12

3/4 cup butter, softened
1/3 cup confectioners' sugar
2 teaspoons lemon juice
1 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon grated lemon zest
LEMON FROSTING:
1/4 cup butter, softened
1 cup confectioners' sugar
2 teaspoons lemon juice
1 teaspoon grated lemon zest
Additional grated lemon zest, optional

Steps:

  • In a small bowl, cream butter and sugar until light and fluffy, about 5 minutes. Beat in lemon juice. Combine the flour, cornstarch and lemon zest; gradually add to creamed mixture and mix well., Shape into a 1-1/2-in. roll; wrap in plastic. Refrigerate for 1 hour or until firm. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets., Bake at 350° until edges are golden brown,10-12 minutes. Gently remove to wire racks to cool completely., In a small bowl, beat butter until fluffy. Add the confectioners' sugar, lemon juice and zest; beat until smooth. Spread over cooled cookies; sprinkle with additional lemon zest if desired. Let stand until set. Store in an airtight container.

Nutrition Facts : Calories 74 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 37mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

LEMON LOVER'S LAYER CAKE



Lemon Lover's Layer Cake image

Make and share this Lemon Lover's Layer Cake recipe from Food.com.

Provided by Lvs2Cook

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 14

3 cups sifted cake flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups sugar
1 tablespoon grated lemon zest
4 eggs
1 1/2 cups buttermilk
1 1/2 teaspoons vanilla
1 (10 ounce) jar lemon curd
2 cups heavy cream or 2 cups whipping cream
1/4 cup confectioners' sugar
1 cup sliced almonds, toasted

Steps:

  • Sift flour with baking powder, baking soda and salt in a mixing bowl and set aside.
  • Cream butter, sugar, and grated lemon zest with an electric mixer in separate mixing bowl until pale and fluffy.
  • Beat eggs in 1 at a time, thoroughly.
  • With electric mixer on low, add flour mixture in thirds, alternating with buttermilk.
  • Add vanilla and beat until smooth.
  • Divide batter evenly between 2 buttered and floured 9 inch cake pans.
  • Bake at 350 degrees for 30 minutes or until cakes are golden and toothpick inserted in center comes out clean.
  • Cool.
  • Removed cooled layers from pans.
  • Cut layers in half horizontally with a serrated knife.
  • Spread lemon curd evenly between the layers and stack on serving plate.
  • Whip cream and confectioner's sugar together.
  • Frost sides and top with whipped cream.
  • Cover top and sides with sliced almonds, if desired.

Nutrition Facts : Calories 618.6, Fat 36.1, SaturatedFat 19.9, Cholesterol 166.7, Sodium 313.6, Carbohydrate 67.2, Fiber 1.5, Sugar 38, Protein 8.5

LEMON LOVER'S POUND CAKE



Lemon Lover's Pound Cake image

Everyone raves about this pretty dessert-and it sure doesn't last long with my family. It also freezes beautifully, so why not make two and pop one into the freezer for another day? -Annettia Mounger, Kansas City, Missouri

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 16

1 cup butter, softened
3 cups sugar
6 large eggs, room temperature
5 tablespoons lemon juice
1 tablespoon grated lemon zest
1 teaspoon lemon extract
3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/4 cups sour cream
ICING:
1/4 cup sour cream, room temperature
2 tablespoons butter, softened
2-1/2 cups confectioners' sugar
2 to 3 tablespoons lemon juice
2 teaspoons grated lemon zest

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in lemon juice, zest and extract. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Beat just until combined., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° until a toothpick inserted near the center comes out clean, 55-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For icing, in a small bowl, beat the sour cream and butter until smooth. Gradually add confectioners' sugar. Beat in lemon juice and zest. Drizzle over the cake. If desired, top with additional grated lemon zest. Store in the refrigerator.

Nutrition Facts : Calories 658 calories, Fat 26g fat (15g saturated fat), Cholesterol 146mg cholesterol, Sodium 286mg sodium, Carbohydrate 101g carbohydrate (76g sugars, Fiber 1g fiber), Protein 8g protein.

EASY LEMON LOVER'S BUNDT® CAKE



Easy Lemon Lover's Bundt® Cake image

This is the best I have come up with to mimic Starbucks'® Lemon Cake. Family and friends agree, and it is so easy.

Provided by CorkiDeCat

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h10m

Yield 12

Number Of Ingredients 9

1 (18.25 ounce) package lemon cake mix
1 cup sour cream
½ cup vegetable oil
½ cup freshly squeezed lemon juice
4 large eggs
1 (3 ounce) package instant lemon pudding mix
zest of 1 lemon, or more to taste
1 tablespoon poppy seeds, or more to taste
½ teaspoon lemon extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube cake pan.
  • Beat cake mix, sour cream, vegetable oil, lemon juice, eggs, pudding mix, zest, poppy seeds, and lemon extract in a bowl with an electric mixer on low speed for 1 minute. Increase speed to medium and beat for 3 minutes. Pour batter into prepared pan.
  • Bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 365.1 calories, Carbohydrate 41.4 g, Cholesterol 81.5 mg, Fat 20.3 g, Fiber 0.5 g, Protein 5.4 g, SaturatedFat 6 g, Sodium 450.9 mg, Sugar 19.3 g

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