Lemon Cake With Lemon Filling And Lemon Orange Frosting Recipes

LEMON ORANGE CAKE

Steps:

• In a bowl, cream butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beginning and ending with dry ingredients. Beat well after each addition. Stir in extracts. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 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. , For frosting, in a bowl, cream butter until light and fluffy. Add the orange juice, lemon juice, zest and extract; beat until well blended. Gradually add confectioners' sugar, beating until frosting reaches desired spreading consistency. Spread frosting between layers and over top and sides of cake.

LEMON CAKE WITH LEMON FILLING AND LEMON BUTTER FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans. Mix together the flour, baking powder and salt. Set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
• Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely.
• To make filling: In medium saucepan, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth. Mix in 6 tablespoons butter and 3/4 cup sugar, and bring mixture to boil over medium heat. Boil for one minute, stirring constantly. In small bowl, with a wire whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (not to boil).
• Pour mixture into medium bowl. Press plastic wrap onto surface to keep skin from forming as it cools. Cool to room temperature. Refrigerate 3 hours.
• To make frosting: In large bowl, beat confectioners' sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth. Beat in milk, and increase speed and continue to beat until light and fluffy.
• To assemble: With long serrated knife, split each cake layer in half horizontally, making 4 layers. Place 1 layer, cut side up, on a serving plate. Spread with half of the lemon filling. Top with another layer, and spread with 1/2 cup frosting. Add third layer, and spread with remaining half of the lemon filling. Press on final cake layer, and frost top and sides of cake with remaining frosting. Refrigerate cake until serving time.

LEMON CAKE WITH LEMON FILLING AND LEMON BUTTER FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans. Mix together the flour, baking powder and salt. Set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
• Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely.
• To make filling: In medium saucepan, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth. Mix in 6 tablespoons butter and 3/4 cup sugar, and bring mixture to boil over medium heat. Boil for one minute, stirring constantly. In small bowl, with a wire whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (not to boil).
• Pour mixture into medium bowl. Press plastic wrap onto surface to keep skin from forming as it cools. Cool to room temperature. Refrigerate 3 hours.
• To make frosting: In large bowl, beat confectioners' sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth. Beat in milk, and increase speed and continue to beat until light and fluffy.
• To assemble: With long serrated knife, split each cake layer in half horizontally, making 4 layers. Place 1 layer, cut side up, on a serving plate. Spread with half of the lemon filling. Top with another layer, and spread with 1/2 cup frosting. Add third layer, and spread with remaining half of the lemon filling. Press on final cake layer, and frost top and sides of cake with remaining frosting. Refrigerate cake until serving time.

LEMON LAYER CAKE WITH LEMON CREAM FILLING AND FROSTING

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 CAKE WITH LEMON MERINGUE FROSTING

Steps:

• Preheat the oven to 325 degrees F. Spray 2 (8-inch) round cake pans with cooking spray. Dust lightly with flour and shake out the excess.
• Reserve half of the raspberries, and combine the other half with 1 tablespoon sugar and crush with a fork. Set aside.
• Sift together the flour, baking powder, baking soda, and salt in a medium bowl, stir with a fork to evenly combine the ingredients. In another bowl, whisk the buttermilk, oil, lemon zest, and lemon juice.
• Whisk together eggs, egg whites and sugar in a large bowl and beat with an electric mixer on medium speed until it holds ribbons, about 2 minutes. Add the flour mixture in 3 parts, alternating with the buttermilk mixture in 2 parts, beginning and ending with the flour. Stir together by hand until evenly combined and no lumps remain.
• Pour the batter evenly into the pans. Bake in the center of the oven until a cake tester comes out clean, about 30 minutes. Cool on a baking rack for 10 minutes, then turn the cakes out onto a baking rack to cool completely.
• Frosting: Bring a few inches of water to a boil in a saucepan that can hold an electric mixer bowl above the water. Whisk the sugar, egg whites, water, cream of tartar, and salt in the bowl by hand. Set the bowl above the boiling water and beat with an electric hand mixer at medium-high speed until stiff peaks form, about 7 minutes. Remove from the heat; beat in the lemon zest and vanilla.
• To assemble the cake: Place 1 layer on a flat serving or cake plate, top side down, and spread with crushed raspberries. Top with 3/4 cup frosting, spreading gently on top of the raspberries. Place the second cake layer on top, top side up, and frost the top and sides. Decorate with the reserved raspberries.

CITRUS CAKE WITH LEMON WHIPPED CREAM FROSTING

Steps:

• Heat oven to 350°F for shiny metal pans (325°F for dark or nonstick pans). Grease and slightly flour bottoms and sides of two 8- or 9-inch round cake pans with shortening or cooking spray; lightly flour (or spray with cooking spray or baking spray with flour).
• In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
• Bake and cool as directed on box for 8- or 9-inch rounds.
• In chilled medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Fold in 1/2 cup of the pie filling and the grated orange peel.
• Place 1 cake layer, rounded side down, on serving plate. Spread remaining pie filling over layer to within 1/4 inch of edge. Top with second layer, rounded side up. Spread whipped cream mixture over side and top of cake. Garnish top of cake with strips of lemon and orange peel. Store covered in refrigerator.

LEMON-ORANGE CAKE

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--except use 1 1/4 cups of orange juice mixture in place of the water and add 1 1/2 teaspoons orange peel along with egg whites. Chill completely cooled layers 45 minutes before cutting.
• Cut each cake layer horizontally in half to make 2 layers. Fill layers with generous 1/2 cup pie filling. Frost side and top of cake with frosting. Garnish with orange peel. Refrigerate about 1 hour or until chilled. Store loosely covered in refrigerator.

LEMON ORANGE LAYER CAKE

Steps:

• Preheat the oven to 350 degrees
• Grease and flour three 8 inch pans.
• In a medium sized bowl add the flour, baking powder, baking soda, salt and zest of 2 lemons. Whisk to blend and set aside.
• In another bowl, add the milk, vegetable oil and lemon juice, and lemon extract. Whisk to blend and set aside.
• In the bowl of your mixer, beat the softened butter until smooth. Gradually add the sugar and mix on medium speed 3 to 5 minutes until it is lightened in color and fluffy.
• Add the eggs one at a time, mixing until the yellow of the yolk disappears.
• Add the flour mixture and the milk mixture alternately. Begin and end with the flour (3 additions of flour and 2 of milk). Mix until combined and smooth, do not mix above medium speed or over mix.
• Pour the batter into the prepared pans, smoothing the tops with the back of a spoon. Bake at 350 degrees. If baking three 8 inch pans, bake at 350 for 20-25 minutes. For two 8 inch pans, bake at 350 for 30 to 35 minutes or until a toothpick inserted in the center comes out clean or with only a few crumbs attached. Let the cakes cool in the pans 10 minutes then turn out.
• Wash and dry the oranges and lemon - then zest all of them. It is best to use a microplane, being careful to get just the outside not the white beneath.
• In a sauce pan add the sugar cornstarch, egg yolks, orange and lemon juice and zest and butter. Stir to blend.
• Cook on medium low heat, stirring until ingredients are smooth and well combined. Increase to medium heat and stir constantly until the mixture begins to thicken and bubble. Reduce heat and stir for about a minute more- it will take on a pudding-like thickness/consistency.
• Remove the sauce pan from the heat.
• Pour curd into a heat proof bowl. Allow to cool 15 minutes, press a piece of plastic wrap onto the top of the curd to prevent a "skin" from forming. Refrigerate until cool, the curd will thicken further as it cools. The curd can be refrigerated for a week. When ready to use, remove from the refrigerator and allow to warm a bit and stir for easier spreading. It can also be frozen for 3 months.
• Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.
• Cut the slightly softened cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated.
• Add the vanilla and orange flavorings. Gradually add the powdered sugar beating on low speed until blended. Cover the bowl with a towel to keep down the cloud of powdered sugar.
• Increase mixing speed and beat until fluffy. Don't over beat.
• This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix.

LEMON CAKE WITH LEMON FILLING AND LEMON ORANGE FROSTING

Steps:

• Grease and flour four 9 inch cake pans. Preheat oven to 325 degrees F (165 degrees C). Sift together flour, cream of tartar, and baking powder four times. Set aside.
• Beat 8 egg yolks with a rotary or electric beater until very thick, light, and creamy. Add the 2 cups sugar, a few tablespoons at a time, and continue beating until mixture is smooth and pale yellow. Stir in 1 grated lemon rind and juice of 1 lemon. Quickly fold in the flour mixture until well incorporated.
• In a large glass or metal mixing bowl, whip the 8 egg whites until peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
• Spoon into cake pans and bake for 20 to 25 minutes or until cake begins to pull away from sides of pans. Loosen edges with a knife and turn out on cake racks to cool while you prepare the filling and frosting.
• To Make Lemon Jelly Filling: Mix 6 egg yolks with 2 cups sugar, grated rind of 2 lemons, and juice of 4 lemons. Cook over boiling water, stirring constantly, until sugar dissolves. Add 1/2 cup butter and continue cooking, stirring constantly, for 20 minutes or until filling is smooth and very thick. Cool, then spread between layers of cooled cake.
• To Make Lemon-Orange Frosting: Beat the 1/4 cup butter until it has the appearance of thick cream, stir in 6 cups confectioners sugar, a little at a time, and continue working until mixture is very smooth. Beat in 1 egg yolk and 2 tablespoons lemon juice. Stir in enough orange juice to make a spreadable frosting, then add grated rind of 1 lemon and 2 grated orange rinds. Spread on sides and top of cake.

LEMON FROSTED LEMON CAKE

Steps:

• Preheat oven to 350 degrees F.
• Butter, a 9 inch springform pan and then line the bottom of the pan with parchment paper. Set aside.
• Cream the butter and sugar until light and fluffy and pale in color.
• Add the eggs, one at a time, mixing well after each addition.
• Beat in the vanilla extract and lemon zest.
• Sift together the flour, baking powder and salt and then add to the batter along with the lemon juice.
• Mix only until incorporated.
• Pour the batter into the prepared pan, smoothing the top with a spatula.
• Bake about 45 minutes, or until a toothpick inserted in the center comes out clean.
• Place on a wire rack to cool, then gently remove the sides of the pan.
• For the icing, combine the sifted confectioners' sugar with the 2 tablespoons lemon juice. Frost the top of the cake, allowing the icing to drip down the sides.
• Let the icing set before covering.