LEMON DREAM DESSERT RECIPE - (4.8/5)
Provided by Tbird
Number Of Ingredients 8
Steps:
- Mix flour, margarine and 1/2 cup pecans. Press in greased 9x13 pan. Bake at 375 degrees for 15 minutes (cool). Mix powdered sugar, cream cheese and 1 cup cool whip together. Spread on cooled first layer. Prepare pudding mix with milk and spread on cooled second layer. Spread remaining cool whip over top and sprinkle with remaining pecans. Good to make a day ahead.
LEMON DREAM CAKE
I moved my mother to a retirement home in June and I am just now going through all of her recipes. This must have been one of my dad's favorites according to the stains on the card. The recipe came from my mom's next door neighbor. On the back of the card is a glaze recipe.
Provided by mary winecoff
Categories Dessert
Time 1h10m
Yield 1 cake
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Blend all ingredients in a large bowl, then beat at medium speed for 2 minutes.
- Spread batter in a greased and floured 10 inch tube pan.
- Bake for 45 to 55 minutes until center springs back when touched lightly.
- Spread glaze over warm cake.
- Cool right side up for about 15 minutes.
Nutrition Facts : Calories 4285.4, Fat 172.1, SaturatedFat 28.9, Cholesterol 846, Sodium 1615.8, Carbohydrate 666, Fiber 1.6, Sugar 254.3, Protein 41.5
1-2-3-4 LEMON CAKE
The name of this old-fashioned lemon cake comes from the simple formula used for measuring the main ingredients: one cup butter, two cups sugar, three cups flour, and four eggs.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 8-inch round layer cake
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees. Arrange two racks in center of oven. Butter two 8-by-2-inch round cake pans; line bottoms with parchment paper. Dust bottoms and sides of pans with flour; tap out any excess.
- In a large bowl, sift together flour, baking powder, baking soda, and salt.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium speed until softened, 1 to 2 minutes. Gradually add granulated sugar, beating on medium speed until lightened, 3 to 4 minutes; scrape down sides once or twice. Drizzle in eggs, a little at a time, beating after each addition until batter is no longer slick, about 5 minutes; stop once or twice to scrape down sides.
- On low speed, alternately add flour mixture and buttermilk, a little of each at a time, beginning and ending with flour mixture. Beat in vanilla and lemon zest.
- Divide batter evenly between the prepared pans. Bake 25 minutes, then rotate the pans in the oven for even browning. Continue baking until a cake tester inserted into the center of each cake comes out clean, 10 to 20 minutes more. Transfer pans to wire racks to cool, 15 minutes. Turn out cakes; set on racks, tops up, until completely cool.
- Remove the parchment from bottom of each cake. Using a serrated knife, slice each layer in half horizontally. Set aside the prettiest domed layer for the top of cake. Place another domed layer, dome-side down, on a serving platter. Spread 1 cup lemon curd over surface to within 1/2 inch from edges. Place second cake layer over the first, and spread another 1 cup curd over top. Repeat with third cake layer and remaining cup curd. Transfer partially assembled cake to the refrigerator.
- Just before serving, place reserved dome on top of cake. Spoon sweetened whipped cream over the top. Sprinkle with mixed berries, and dust with confectioners' sugar through a fine sieve.
LEMON DREAM CAKE RECIPE - (4/5)
Provided by á-3763
Number Of Ingredients 5
Steps:
- Preheat oven to 350* Spray 9X13 baking dish with non stick spray. prepare cake as directed on the box. Pour batter into baking dish. Place spoonfuls of the pie filling all over the batter. Take a knife and swirl it all around tp distribute. Bake in center rack for 35-40 minutes. Until it springs back to the touch and not jiggly in the center. let cake cool completely. In a bowl mix frosting with about 1/2 Cool Whip or to taste.Mix thoroughly. spread on cake. Keep refrigerated.
LEMON DREAM CHEESECAKE
Light and creamy, this lemon cheesecake recipe is just the thing for a spring or summer day. -Bonnie Jost, Manitowoc, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 325°. In a small bowl, combine cracker crumbs, butter and sugar. Press onto bottom and 2 in. up the inside of a greased 10-in. springform pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in cream, lemon juice, flour, lemon zest, extracts and, if desired, food coloring. Add eggs; beat on low speed just until combined. Pour into crust. Return pan to baking sheet., Bake 55-65 minutes or until center is almost set. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour. Refrigerate overnight. Remove sides of pan.
Nutrition Facts : Calories 396 calories, Fat 29g fat (18g saturated fat), Cholesterol 150mg cholesterol, Sodium 286mg sodium, Carbohydrate 27g carbohydrate (19g sugars, Fiber 0 fiber), Protein 7g protein.
LEMON DREAM CAKE
Steps:
- Set cake aside, make the pudding according to the directions on the box. Add a pinch of the zest and a 1/2 tsp. of the lemon extract.
- In a separate bowl mix the powdered sugar and milk with a wire whisk until runny (no lumps). Add a pinch of lemon zest + 1 1/2 tsp. of lemon extract.
- Poke holes in the cake on top and on the sides. Spoon the icing all over the cake make sure to get it on the sides and in the hole in the middle, reserve about 1/3 of the icing.
- Serve the cake sliced with a good helping of the pudding and drizzle a tablespoon of the icing over the cake and pudding.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
DANISH DREAM CAKE
This cake has been a favorite since 1965, when a girl won a baking competition in with her grandmother's secret family recipe.
Provided by Brontë Aurell
Yield Serves 10-12
Number Of Ingredients 12
Steps:
- Preheat the oven to 375°F. Prepare a 9-inch springform or round cake pan, greased and lined with baking parchment.
- In the bowl of a stand mixer, whisk the eggs, granulated sugar and vanilla sugar on a high speed for a few minutes, until white and light. Meanwhile, in a separate bowl, sift the flour and baking powder together.
- Carefully fold the flour into the egg mixture. Mix the milk with the melted butter in a jug/pitcher and carefully pour into the batter, folding it in until incorporated. Pour the batter into the prepared cake pan.
- Bake in the preheated oven for 35-40 minutes, or until almost done (try not to open the oven door for the first 20 minutes of the total baking time).
- To make the topping, put all the ingredients in a saucepan and gently melt together.
- Remove the cake from the oven and carefully spread the topping all over the cake. Return to the oven. Turn up the heat to 400°F and bake for a further 5 minutes.
- Leave cake to cool before eating, if you can (we are well aware it's hard to do that).
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FLOUR AND STONE'S LEMON DREAM CAKE - GOURMET TRAVELLER
From gourmettraveller.com.au
Servings 10Category DessertAuthor Nadine IngramTotal Time 1 hr 50 mins
- For lemon curd, whisk eggs, yolk and sugar in a heatproof bowl to just combine, then whisk in juice and rind. Place bowl over a saucepan of simmering water (do not allow the water to boil) and lightly whisk mixture to stop curd cooking too quickly around the edge of the bowl until it reaches 85C on a sugar thermometer or thickens to the consistency of whipped cream (25-30 minutes). Cool until just tepid (40 minutes), then add butter a little at a time, whisking well between additions. Cover with plastic wrap and refrigerate to chill and set (at least 4 hours or overnight).
- Preheat oven to 160C. Line two 22cm-diameter springform cake tins with baking paper. Beat butter, sugar and vanilla in an electric mixer until pale and fluffy (4-5 minutes). Gradually add egg, beating between additions and scraping down sides of bowl, until all incorporated.
- Sieve dry ingredients into a bowl, then add to egg mixture in 2 batches, folding between additions. Add milk and fold to combine, then divide evenly among prepared tins and set aside.
- For meringue, whisk eggwhites and a pinch of salt in an electric mixer on medium speed until mixture forms a soft ribbon (3-4 minutes), then gradually add sugar, whisking until meringue is glossy (3-4 minutes). Dot half evenly over each cake, and swirl the meringue on one for decorative effect for the top layer, then bake both, turning halfway, until the meringue is slightly golden (30 minutes; it's impossible to test if the sponge is cooked because of the meringue). Cool completely in tins (3 hours).
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