Lemon Dream Cake Recipes

LEMON DREAM CHEESECAKE

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.

LEMON DREAM CAKE

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.

LEMON CREAM CAKE

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.

LEMON DREAM CAKE

Steps:

• CAKE: Sift dry ingredients into mixing bowl; make a well in center. In this order, add; oil, egg yolks, lemon juice, vanilla, lemon extract and zest. Beat until smooth. Combine cream of tartar and egg whites. Beat until very stiff peaks form. Pour egg-yolk batter in thin stream over entire surface of egg whites, gently folding to blend. Bake in 3 ungreased 9" cake pans at 350ºF for 30 to 35 min. FILLING 1: Mix sweetened condensed milk with lemon juice, lemon extract and lemon zest. Chill until set. FILLING 2: Mix cornstarch, sugar and salt in top of double boiler. Stir in orange juice, lemon juice, lemon zest, butter, and lemon extract. Cook over boiling water about 5 min, stirring constantly. Cover and cook 10 min without stirring. Remove from heat and stir in egg yolks. Return to heat and cook 2 min longer, stirring constantly. Chill. FROSTING: Place sugar, corn syrup and water in a heavy-bottomed sauce pan. Bring to a boil and boil without stirring until the mixture reaches 240ºF on a candy thermometer. Beat the egg yolks with an electric mixer until pale and thick. Gradually beat in the hot syrup and beat until completely cool, 5 min. Beat in butter 1 piece at a time incorporating each completely before adding next. Beat in lemon extract, cream cheese and powdered sugar. Remove approx 1 cup frosting for decoration. Tint the remaining frosting with yellow food coloring. GLAZE: Mix powdered sugar and lemon juice until smooth and thin. ASSEMBLY: Trim and split the layers horizontally.Place 1/2 of one layer on cake plate, cover with 1/3 filling 1, top with other 1/2 of layer. Cover with 1/2 of filling 2. Repeat with remaining layers. Brush cake with glaze, chill until glaze hardens. Frost entire cake with yellow frosting, decorate with white frosting.

LEMON DREAM CAKE RECIPE - (4/5)

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.

DREAM PUDDING CAKE

Steps:

• Preheat oven to 350°F. Grease and flour 2 (9-inch) round cake pans; set aside. Beat all ingredients in large bowl with electric mixer on low speed just until moistened, stopping occasionally to scrape down side of bowl. Beat on medium speed 4 minutes.
• Pour evenly into prepared pans.
• Bake 35 to 40 minutes or until toothpick inserted in centers comes out clean. Cool 10 minutes; remove from pans. Cool completely on wire racks. Frost as desired.

LEMON DREAM CHEESECAKE

Steps:

• Preheat oven to 325 degrees.
• Grease 10 inch springform pan and wrap foil on bottom.
• In a small bowl, combine the cracker crumbs, butter, and sugar.
• Press onto bottom and 2 inches up sides of pan.
• Place pan on a baking sheet.
• Bake for 10 minutes.
• Cool on wire rack.
• In large bowl, beat cream cheese and sugar until smooth.
• Beat in cream, juice, flour, zest, extracts, and food coloring if desired.
• Add eggs; beat on low speed just until combined.
• Pour into crust.
• Return pan to baking sheet.
• Bake for 55 to 65 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. Leave sides on pan until serving.
• Refrigerate overnight.
• Remove sides of pan.

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.