Lemon Cake With Cheesecake Tunnel Recipes

LEMON CAKE WITH CHEESECAKE TUNNEL

Steps:

• Heat oven to 350ºF.
• Grease and flour 12-cup fluted tube pan or 10-inch tube pan. Beat 8 oz. cream cheese and granulated sugar in medium bowl with mixer until blended. Add egg; mix on low speed just until blended.
• Prepare cake batter as directed on package. Blend in dry pudding mix and lemon zest; pour half into prepared pan. Spoon cream cheese mixture into ring around center of cake batter in pan; cover with remaining cake batter.
• Bake 45 to 50 min. or until toothpick inserted near center of cake 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.
• Beat powdered sugar, lemon juice and remaining cream cheese with mixer until blended; drizzle over cake. Let stand until firm.

LEMON CHEESE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake layer pans.
• Combine the cake mix, instant vanilla pudding, milk, vegetable oil and the 3 whole eggs. Mix until blended. Pour batter into the prepared pans.
• Bake at 350 degrees F (175 degrees C) for 25 minutes or until cakes test done. Set aside cakes to cool.
• To Make Lemon Cheese Filling: In the top half of a double boiler combine the egg yolks, white sugar, butter or margarine, flour, grated lemon rind and lemon juice. Cook stirring constantly over medium heat until mixture is thick enough to spread. Let cool before spreading between cooled cake layers.

GOLDEN-GLAZED LEMON CHEESECAKE

Steps:

• Combine the cracker crumbs, sugar and butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 10 minutes or until set. Place pan on a wire rack (leave oven on)., For filling, in a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed until combined. Stir in the lemon juice, lemon zest and vanilla just until blended. Pour into crust. Return pan to baking sheet., Bake for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., For glaze, in a small heavy saucepan, whisk the eggs, sugar, lemon juice and peel until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon. Add food coloring if desired. Transfer to a small bowl; cool for 10 minutes. Cover and refrigerate until chilled., Spread glaze over cheesecake; garnish with raspberries if desired. Refrigerate leftovers.

LEMON CAKE WITH CHEESECAKE TUNNEL

Steps:

• Grease and flour 12-cup fluted tube pan or 10-inch tube pan. Beat 8 oz. cream cheese and granulated sugar in medium bowl with mixer until blended. Add egg; mix on low speed just until blended.
• Prepare cake batter as directed on package. Blend in dry pudding mix and lemon zest; pour half into prepared pan. Spoon cream cheese mixture into ring around center of cake batter in pan; cover with remaining cake batter.
• Bake 45 to 50 min. or until toothpick inserted near center of cake 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.
• Beat powdered sugar, lemon juice and remaining cream cheese with mixer until blended; drizzle over cake. Let stand until firm.

TUNNEL OF LOVE LEMON TEA CAKE

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Grease and flour a 6 to 8-cup bundt pan and set aside.
• Blend the cream cheese with the 1/4 cup granulated sugar and the vanilla.
• Scrape the bowl; add the egg and mix well. Set aside while you prepare the cake batter.
• Sift the flour, the 1-1/3 cups granulated sugar, baking soda, and salt into a mixing bowl; whisk briefly to blend.
• Whisk in the oil, lemon zest, and about half of the buttermilk until smooth. This first addition will prevent lumps from forming; do not be tempted to pour in all of the liquid at once.
• Whisk in the remaining buttermilk, mixing only long enough to combine.
• Pour half of the cake batter into the prepared bundt pan.
• Dollop the cream cheese mixture over the batter, trying to center it in the pan so it doesn't reach either edge.
• Cover with the remaining batter.
• Bake for about 55 minutes, until the top is golden brown and slightly firm to the touch. If you check it with a toothpick or cake tester, there should be only traces of cream cheese and no loose batter.
• Cool the cake in the pan for 15 minutes; invert onto a rack to cool completely.
• To add the final touch, stir the lemon juice into the confectioners' sugar until smooth. Drizzle the glaze over the cake in a random pattern.

LEMON DUMP CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick cooking spray.
• Spread the lemon pie filling onto the bottom of the prepared baking dish in an even layer with a spatula.
• Sprinkle half of the cake mix in an even layer over the lemon pie filling. Add the pieces of the cream cheese evenly over the cake mix, then top with the remaining cake mix in an even layer. Add the butter pieces, spaced out evenly over the top of final cake mix layer.
• Bake in the preheated oven until the topping is browned and the cake mix powder has all absorbed and baked, 35 to 45 minutes.
• Serve topped with Cool Whip®.

LEMON CHEESECAKE DESSERT

Steps:

• In a bowl, combine the cracker crumbs, pecans and sugar. Add butter; mix well. Set aside 1/2 cup. Press the remaining crumb mixture into a greased 13-in. x 9-in. baking dish. Bake at 325° for 8 minutes., Meanwhile, in a small bowl, beat the cream cheese until smooth. Add the milk, eggs and lemon juice; beat until smooth. Spoon over crust. Sprinkle with the reserved crumb mixture. , Bake for 30 minutes or until center is almost set. Cool on a wire rack. Store in the refrigerator.