LEMON CREAM CHEESE BUNDT CAKE
This lemon cream cheese bundt cake is a dense, but moist cake, and so decadent. It's got the perfect light lemon flavor in every bite, and the sweet cheesecake like filling is so creamy and delicious - it's the perfect summer cake!
Provided by Aimee
Time 2h35m
Number Of Ingredients 18
Steps:
- Preheat the oven to 325 degrees Fahrenheit. Spray a standard sized 10 inch bundt pan with nonstick spray, making sure to get into all the corners and crevices.
- In a medium sized bowl, add the flour, baking soda, and salt, and whisk them together. Set it aside.
- Add the butter and sugar to a stand mixer with a paddle attachment (or use a large bowl with a hand mixer) and mix them together until light and fluffy. Make sure to scrape down the sides.
- Add the eggs one at a time, stirring them in fully before adding the next one.
- Add in the lemon zest, lemon juice, and vanilla and mix to combine. Scrape down the bottom and sides of the bowl.
- Add in half the flour mixture, and mix until just combined. Then add in half the sour cream, mix it in. Then repeat with the rest of the flour, then sour cream. Make sure to scrape the bowl with a rubber spatula to get everything included.
- Add in the food coloring and mix it in well to your desired color, with no streaks. Set the batter aside.
- In another medium bowl, whip the cream cheese until nice and smooth with a hand mixer, or stand mixer.
- Add the sugar and stir until combined.
- Add in the egg, lemon zest, and vanilla extract and mix it until it's smooth and combined.
- Pour about half of the cake batter into the prepared bundt pan.
- Spoon the cream cheese filling over the top of the cake batter, keeping it away from the edges and middle of the pan.
- Add the remaining cake batter to the top, and smooth out the top evenly.
- Bake the cake for 60 to 75 minutes, or until a toothpick comes out clean. A few moist crumbs are okay.
- Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
- When the cake is cool, make the glaze by whisking together the powdered sugar and milk in a medium sized bowl until smooth. Start with 4 TBS of milk and add more if needed. The glaze should be thick, but pourable.
- Place the cake onto a cake stand, or serving plate. Pour the glaze evenly over the cake.
- Let the glaze sit for about 30 minutes until it is set.
- Slice it into slices and enjoy.
Nutrition Facts : Calories 478 kcal, Carbohydrate 69 g, Protein 5 g, Fat 21 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 100 mg, Sodium 203 mg, Fiber 1 g, Sugar 50 g, UnsaturatedFat 6 g, ServingSize 1 serving
LEMON LOVER'S POUND CAKE
Everyone raves about this pretty dessert-and it sure doesn't last long with my family. It also freezes beautifully, so why not make two and pop one into the freezer for another day? -Annettia Mounger, Kansas City, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in lemon juice, zest and extract. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Beat just until combined., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° until a toothpick inserted near the center comes out clean, 55-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For icing, in a small bowl, beat the sour cream and butter until smooth. Gradually add confectioners' sugar. Beat in lemon juice and zest. Drizzle over the cake. If desired, top with additional grated lemon zest. Store in the refrigerator.
Nutrition Facts : Calories 658 calories, Fat 26g fat (15g saturated fat), Cholesterol 146mg cholesterol, Sodium 286mg sodium, Carbohydrate 101g carbohydrate (76g sugars, Fiber 1g fiber), Protein 8g protein.
LEMON LOVERS CHEESE CAKE
Lemony cheese cake with sponge cake bottom, sour cream top and drizzled with lemon sauce. Times are approx.
Provided by L DJ3309
Categories Cheesecake
Time 4h
Yield 1 "9 inch cake"
Number Of Ingredients 21
Steps:
- Sponge Cake Layer.
- Preheat oven to 350 degrees and generously butter a 9-inch springform pan.
- Sift cake flour, baking powder, together in a medium-sized bowl and set aside.
- Beat egg yolks together in a large bowl with an electric mixer on high for 3 minutes.
- Then, with mixer still running, gradually add sugar continue beating until thick and light-yellow about 5 minutes longer.
- Beat in vanilla and lemon extracts.
- Sift flour mixture over batter and gently stir it in by hand then blend in butter.
- In a clean bowl, using clean, dry beaters, beat egg whites and cream of tartar together on high until frothy.
- Gradually add sugar and continue beating until stiff peaks form.
- The whites should stand up in stiff peaks, but not be dry.
- Stir about 1/3 cup of whites into the batter, then gently fold in remaining whites.
- Gently spoon batter into the pan.
- Bake cake just until center of the cake springs back when lightly touched, only about 10 minutes.
- Let cake cool in pan on a wire rack while making cheesecake filling.
- Do not remove from pan.
- CHEESE CAKE.
- Preheat oven 300 degrees F.
- In large mixer bowl beat cheese until fluffy.
- Gradually beat in condensed milk until smooth.
- Add eggs one at a time and lemon juice.
- Evenly pour cheese filling on top of baked sponge cake.
- Bake 50-55 minutes, until center is set.
- Remove from oven; turn oven to 500 degrees F.
- Mix sour cream, sugar and vanilla well; spread evenly over top of cheese cake; return to oven bake 5 min.
- Remove from oven, cool, chill for several hours; best over night.
- LEMON SAUCE.
- Combine cornstarch and sugar in a small saucepan.
- Slowly stir boiling water into the sugar mixture.
- Cook over low heat, stirring constantly, until the sauce is smooth and thickened.
- Cover and cook over very low heat or over boiling water in a double boiler, stirring occasionally, until no raw starch taste remains, about 5 to 7 minutes.
- Remove from heat and stir in lemon rind and juice.
- Cool.
- When ready to serve cheese cake drizzle over servings.
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