LEMON LAYER CAKE WITH LEMON CREAM FILLING AND FROSTING
If you want, you can simplify things by skipping the filling recipe and just using the frosting to fill in between the layers of cake. This cake will last for up to 4 days in the fridge.
Provided by Katie Workman
Time 5h35m
Yield 12 servings
Number Of Ingredients 20
Steps:
- For the lemon cake: Preheat the oven to 350 degrees F. Butter two 9-inch round cake pans, then insert a round of parchment cut to fit just inside the bottom of each pan. Butter the parchment, then flour the pans, tapping out any excess flour.
- In a medium bowl, stir together the cake flour, baking powder and salt.
- Using an electric, standing or hand mixer, beat the butter and granulated sugar until very fluffy and pale yellow, about 2 minutes. Add the eggs 1 at a time, then add the vanilla followed by the lemon zest and juice--the mixture may appear to break apart a bit or curdle, but it will come back together when the flour is added, so don't panic! Add about a third of the flour mixture and mix until just barely incorporated, then add half of the milk and blend. Repeat with one-third of the flour mixture, the rest of the milk and the rest of the flour mixture and blend until the ingredients are just completely incorporated.
- Scrape down the sides of the bowl in the middle of this process. Scrape the batter into the prepared pans, dividing it evenly and smoothing the tops. Bake until a wooden skewer or toothpick inserted into the center of the cake comes out clean, 22 to 26 minutes. Cool the cakes in the pans on a wire rack for 15 minutes, then run a knife around the insides of the pans to make sure the sides don't stick, place a wire rack over the top of each pan and invert the cake onto the wire rack. Peel off the parchment and cool completely.
- For the lemon filling: While the cakes are baking, make the lemon curd. Whisk the granulated sugar, lemon juice, butter, egg yolks and salt in a small nonreactive saucepan. Place the pan over medium-low heat and cook, whisking constantly, until thickened, about 10 minutes. Place the lemon curd in a small bowl, press a piece of plastic wrap on top of the surface and place it in the refrigerator to chill for at least 2 hours and up to a week.
- Briskly stir the lemon zest into the chilled curd to blend well. In a medium bowl, beat the heavy cream just until stiff peaks form. Gently fold into the lemon curd with a rubber spatula. Refrigerate for at least 1 hour but not more than 6 hours.
- For the lemon frosting: In a large bowl with an electric, standing or hand mixer, beat the confectioners' sugar with the butter on low speed until combined, then turn the beater speed to high and add the cream and lemon zest and juice. Beat until fluffy.
- To assemble the cake, place each cake layer upside down on a round of cardboard or a flat plate. Using an offset spatula or butter knife, frost the top and sides of each cake layer with a very thin layer of the lemon frosting. Place the cake layers in the freezer for 15 minutes or in the refrigerator for 30 minutes to firm up the thin layer of frosting.
- Place the bottom layer of cake on the platter that you will be serving it on and tuck thick strips of wax or parchment paper under the edges of the cake to keep the platter clean. Spread the lemon filling over the bottom layer, leaving a 1/2-inch border all around so the filling has a bit of room to spread when you place the second layer on top. Cover the filling with the raspberries, then place the second layer of cake on top.
- Frost the cake with the rest of the frosting. The cake will keep for up to 4 days in the refrigerator, though it's best within a day of making. Bring to room temperature before serving.
LEMON CREAM CAKE
Drizzling limoncello liqueur over the layers before frosting adds a puckery punch to this refreshing confection. -Amy Frederick, Island City, Oregon
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the cake mix, water, eggs, oil and extract; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans., Bake at 350° for 22-26 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, beat the cheese, cream and lemon curd until smooth. Place one cake layer on a serving plate. Drizzle with half the limoncello if desired; spread with half the cheese mixture. Repeat layers. Garnish with raspberries and lemon zest. Store in the refrigerator.
Nutrition Facts : Calories 446 calories, Fat 27g fat (12g saturated fat), Cholesterol 114mg cholesterol, Sodium 326mg sodium, Carbohydrate 46g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.
CREAMY LEMON CAKE
A great cool dessert on a hot day.
Provided by LTIGGR2
Categories Desserts Cakes Lemon Cake Recipes
Time 50m
Yield 12
Number Of Ingredients 7
Steps:
- Prepare and bake cake mix according to package directions for a 9x13 inch pan. Poke holes in cake while still hot with the round handle of a wooden spoon. Make gelatin with only 1 cup of boiling water. Pour liquid gelatin over cake while hot. Cool cake completely.
- Beat together whipped topping, pudding mix, milk and vanilla extract. Pour mixture over cooled cake and refrigerate until ready to serve.
Nutrition Facts : Calories 308.3 calories, Carbohydrate 50.6 g, Cholesterol 12.7 mg, Fat 10.3 g, Fiber 0.3 g, Protein 4.1 g, SaturatedFat 6.1 g, Sodium 468.3 mg, Sugar 30.1 g
VANILLA SHEET CAKE WITH LEMON CREAM-CHEESE FROSTING
This timeless frosted vanilla cake is finished with lemon zest tossed in granulated sugar for a sweet, citrusy crunch. It's topped with the perfect lemon cream-cheese frosting for a delightful dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h
Yield Serves 12 to 16
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Lightly butter a 9-by-13-inch baking pan; dust with flour. Whisk together flour, baking powder, baking soda, and salt.
- Beat butter with 1 cup sugar on medium speed in a mixer fitted with the paddle attachment until light and fluffy, 5 minutes. Add eggs, one at a time, beating until combined after each addition and scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low and add flour mixture in two batches, alternating with buttermilk and beginning and ending with flour.
- Transfer batter to prepared pan, smoothing top with an offset spatula. Bake, rotating pan halfway through, until cake is golden and puffed and a tester inserted in center comes out clean, 22 to 25 minutes. Let cake cool completely in pan on a wire rack.
- Combine lemon zest and remaining 1 teaspoon sugar. Use an offset spatula to spread cake with frosting. Sprinkle with lemon sugar. Serve, with blueberries.
LEMON CAKE WITH WHIPPING CREAM MOUSSE
With tart lemon curd, this white cake is great when you need a light, refreshing dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 16
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8-inch or 9-inch round pans.
- In chilled medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Fold in lemon curd and lemon peel.
- Place 1 cake layer, rounded side down, on serving plate. Spread with 1 cup of the lemon mixture to within 1/4 inch of edge. Top with second layer. Frost side and top of cake with remaining lemon mixture. Store loosely covered in refrigerator.
Nutrition Facts : Calories 310, Carbohydrate 36 g, Cholesterol 55 mg, Fat 3 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 24 g, TransFat 0 g
More about "lemon cake with chantilly cream recipes"
LEMON CAKE RECIPE WITH LEMON CREAM CHEESE FROSTING
From wellplated.com
4.9/5 (144)Calories 479 per servingCategory Dessert
- Place a rack in the center of the oven and preheat the oven to 350 degrees F. Butter and flour two 8x2-inch round cake pans, line with parchment paper, then butter the parchment.
- In a medium bowl, sift together the cake flour, baking powder, and salt. In a separate medium bowl or large measuring cup, whisk together the buttermilk and egg whites.
- Place the granulated sugar and lemon zest in the bowl of a standing mixer or a large mixing bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and beat on medium speed for 3 full minutes, until very light and fluffy. Beat in the lemon extract.
- Beating on medium speed, add one-third of the flour mixture, then half of the egg/buttermilk mixture and beat until combined. Still beating on medium speed, add the next third of the dry ingredients, then the remaining eggs/buttermilk. Beat until the batter is smooth, then add the remaining dry ingredients. Beat for 2 additional minutes on medium speed, ensuring the batter is very well combined and that plenty of air has been beaten into it.
LEMON-SOAKED POUND CAKE WITH FRUIT AND CHANTILLY CREAM
From greatchefs.com
Estimated Reading Time 3 mins
LEMON CHANTILLY CREAM CAKE – MURMURS OF RICOTTA
From murmursofricotta.com
5/5 (4)Category DessertCuisine AmericanTotal Time 2 hrs 30 mins
- Grease 3 x 8-inch round baking pans and line with parchment paper. Dust evenly with a thin coat of flour. Set aside. Preheat oven to 325°F.
- In the bowl of a stand mixer with paddle attachment (or hand mixer), beat the oil, butter, and sugar together on high until pale white and light, 4-5 mins. Add eggs and vanilla and beat on high for 2 minutes until pale in color. With the mixer on low, add sifted flour, baking powder, baking soda, and salt in 2 or 3 batches until the mixture barely comes together. Don’t overmix. Pour in sour cream, milk, zest, and lemon juice, then use a whisk to mix by hand until the batter is evenly mixed. Be careful not to overmix. Pour batter evenly among the 3 prepped baking pans (I use a digital scale for this).
- Bake the cakes for 23-26 minutes or until a toothpick comes out of the center clean. When fully baked, carefully flip the cakes upside down on a cooling rack and pull off the parchment paper to allow steam to escape. Cool completely before icing (or tightly wrap the cakes once cool and refrigerate overnight for assembling the next day).
LEMON CHANTILLY (WHIPPED CREAM) RECIPE - SERIOUS EATS
From seriouseats.com
5/5 (2)Total Time 5 minsCategory Dessert, Fruit DessertsCalories 107 per serving
RECIPE FOR LEMON-SOAKED POUND CAKE WITH FRUIT AND …
From hindsjerseyfarm.com
CHANTILLY BERRY CAKE - THE RECIPE CRITIC
From therecipecritic.com
LEMON CHANTILLY CREAM CAKE | PINTEREST
From pinterest.com
EASY LEMON CREAM CAKE - SOUTHERN BITE
From southernbite.com
LEMON CHANTILLY WHIPPED CREAM RECIPE - CREATE THE MOST …
From recipeshappy.com
LEMON BLUEBERRY LAYER CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
LEMON CAKE WITH CHANTILLY CREAM | RECIPE | LEMON CAKE, CREAM …
From pinterest.com
LEMON AND RASPBERRY JAM NAKED LAYER CAKE WITH CHANTILLY CREAM
From bakerstable.net
LEMON CREAM CAKE - BAKE OR BREAK
From bakeorbreak.com
THE ULTIMATE LEMON LAYER CAKE RECIPE | LIFE LOVE AND SUGAR
From lifeloveandsugar.com
LEMON LAYER CAKE WITH LEMON CREAM CHEESE BUTTERCREAM
From sallysbakingaddiction.com
LEMON CHANTILLY PARFAIT - SWEET & SAVORY
From sweetandsavorybyshinee.com
LEMON CAKE - PREPPY KITCHEN
From preppykitchen.com
EASY LEMON DREAM CAKE (+VIDEO) - THE COUNTRY COOK
From thecountrycook.net
LEMON BUTTERMILK PUDDING CAKE RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
TANGY LEMON CAKE WITH CHANTILLY CREAM BY VINTAGE65. A …
From recipecommunity.com.au
LEMON CAKE RECIPES | ALLRECIPES
From allrecipes.com
MEYER LEMON PUDDING CAKE WITH CHANTILLY CREAM AND BLUEBERRIES …
From jamesbeard.org
BERRY CHANTILLY CAKE | MY CAKE SCHOOL
From mycakeschool.com
FRESH BERRY CHANTILLY CAKE - THE STAY AT HOME CHEF
From thestayathomechef.com
CHANTILLY CREAM CAKE - ORGANIZED ISLAND
From organizedisland.com
10 BEST CHANTILLY CAKE RECIPES | YUMMLY
From yummly.com
LEMON SOUR CREAM CAKE | MY CAKE SCHOOL
From mycakeschool.com
LEMON SOUR CREAM CAKE - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
BLUEBERRY LEMON POUND CAKE WITH CHANTILLY CREAM
From kitchengetaway.com
CHANTILLY CAKE: HOW TO MAKE THE FAMOUS NEW ORLEANS RECIPE
From tasteofhome.com
LEMON CREAM TRèS LECHES CAKE - EMMA FONTANELLA
From emmafontanella.com
FLUFFY BERRY CHANTILLY CAKE | THE BEST FRUIT LAYER CAKE RECIPE
From lifeloveandsugar.com
CHANTILLY CAKE - SUGAR SPUN RUN
From sugarspunrun.com
FRESH BERRY CHANTILLY CAKE - SIMPLY DELICIOUS
From simply-delicious-food.com
RECIPE LEMON SOAKED POUND CAKE WITH FRUIT AND CHANTILLY CREAM
From toprecipes.eu
THE BEST LEMON CHEESECAKE RECIPE - SERENA LISSY
From serenalissy.com
HOW TO MAKE A CAKE - THESPRUCEEATS.COM
From thespruceeats.com
LEMON STRAWBERRY CREAM CAKE - BAKER BETTIE
From bakerbettie.com
LEMON CHANTILLY CREAM CAKE | RECIPE | CHANTILLY CREAM, CREAM …
From pinterest.co.uk
LEMON CAKE WITH LEMON CREAM CHEESE BUTTERCREAM - SUGAR
From sugarandsparrow.com
CHANTILLY CREAM | LEMON CAKE
From lemoncakeme.wordpress.com
AMATEUR BAKER'S LEMON DESSERT IS WINNER OF PLATINUM JUBILEE …
From dailymail.co.uk
SOUR CREAM LEMON CAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love