Lemon Quark Cream Cake Recipe 475
LEMON CREAM CAKE (OLIVE GARDEN)
Make and share this Lemon Cream Cake (Olive Garden) recipe from Food.com.
Provided by Chef AmberK
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Combine cake mix, water, oil, egg whites, lemon juice and lemon zest. Follow directions on box. Pour into greased and floured spring-form pan. Bake at 350 for 40-45 minutes. Cool.
- For filling, mix softened cream cheese, powdered sugar and lemon juice until smooth. Whip cream until stiff peaks form. Combine by hand with cream cheese mixture.
- For crumb topping, combine flour and powdered sugar, cut in butter, vanilla, and lemon juice (pastry blender or food processor).
- Slice cooled cake in half. Drizzle lemon juice on each cut side. Spread half of the cream mixture on bottom half of cake, put cake top on and spread the remaining cream on top and sides. Sprinkle crumb topping on top and pat on the sides.
Nutrition Facts : Calories 630.5, Fat 35.4, SaturatedFat 16.3, Cholesterol 82.2, Sodium 436.1, Carbohydrate 74.7, Fiber 0.6, Sugar 58.7, Protein 5.7
LEMON CREAM CAKE
A lemon cake made moist and rich with cream cheese and a lemon joice glaze. It's from an old Pillsbury cookbook.
Provided by jean1490
Categories Dessert
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- In large mixing bowl, blend cream cheese and shortening until creamy.
- Beat in 1 1/4 cup sugar until light and fluffy.
- Add eggs, one at a time, beating well after each.
- Add lemon peel, flour, baking powder, salt and milk.
- Blend at low speed just until thoroughly blended, scraping bowl occasionally.
- Pour batter into generously greased 10-inch Bundt or tube pan.
- Bake 45-50 minutes .
- Combine lemon joice and 1/3 cup sugar.
- Pour over hot cake, allowing it to run down edges between cake and pan.
- Cool 30 minutes, then remove cake from pan.
- If desired, sprinkle with powdered sugar.
Nutrition Facts : Calories 360.7, Fat 17.2, SaturatedFat 6.7, Cholesterol 70.2, Sodium 373.9, Carbohydrate 46.9, Fiber 0.8, Sugar 27.2, Protein 5.8
GREEK LEMON CAKE
This cake recipe features lemon zest, lemon juice, and yogurt to achieve a very lovely and light Greek-style cake.
Provided by Carol
Categories World Cuisine Recipes European Greek
Time 1h30m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 10-inch tube pan.
- Sift the flour, baking soda, and salt together. Set mixture aside.
- In a large bowl, beat the egg whites until soft peaks form. Gradually add 1/2 cup of the sugar, beating until stiff glossy peaks form. Set aside.
- Beat butter and remaining 1 1/2 cups sugar in a large bowl with an electric mixer until fluffy, 3 to 5 minutes. The mixture should be noticeably lighter in color.
- Blend in egg yolks, lemon zest, and lemon juice. Add flour mixture alternately with the yogurt, mixing until combined. Gently fold in the egg whites and pour the batter into the prepared pan.
- Bake in preheated oven until a tester inserted in the center comes out clean, 50 to 60 minutes. Let cake cool in pan for 10 minutes, then turn out onto a rack to finish cooling. Serves 12.
Nutrition Facts : Calories 443.2 calories, Carbohydrate 62.7 g, Cholesterol 136.3 mg, Fat 18.8 g, Fiber 0.7 g, Protein 7 g, SaturatedFat 11 g, Sodium 307.4 mg, Sugar 34.6 g
LEMON QUARK CHEESECAKE
This light and luscious lemon cheesecake tastes as good as it looks
Provided by Good Food team
Categories Dessert, Dinner
Time 1h
Number Of Ingredients 7
Steps:
- Crush the digestive biscuits and mix with the melted butter. Press into the base of a 20cm springform tin. Chill to firm.
- Whisk the light soft cheese with the quark and icing sugar, then fold through zest 2 lemons.
- Soak the gelatine sheets in cold water, then melt in the juice 3 lemons over a low heat. Beat into the cheese mix, then spoon on top of the biscuit base. Chill until set.
Nutrition Facts : Calories 279 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 31 grams sugar, Protein 12 grams protein, Sodium 0.59 milligram of sodium
LEMON QUARK CREAM CAKE RECIPE - (4.7/5)
Provided by DOMESTICDIVA
Number Of Ingredients 21
Steps:
- Method: Sponge Preheat oven if using to 180C. If using the AirFryer, you can preheat it to 160C just before you begin folding the flour mix in as it requires only 5 minutes to preheat. Line the base and sides of a 7″ round cake tin with baking parchment. {Please check first if the tin fits into the AirFryer} Sift the flour, baking powder and salt. Reserve. Beat the eggs with raw/powdered sugar, pure vanilla extract and lemon extract in a big bowl over a pan of simmering water until tripled in volume and mousse like, about 7 minutes. {Thermomix: Butterfly insert, Speed 4, 37c, 7 minutes} Preheat the AirFryer to 160C at this time ... Gently add the flour mix and fold through, followed by the olive oil and milk. Transfer batter to prepared tin and bake for 25-30 minutes in conventional oven, OR 15 minutes in the AirFryer until light golden brown Cool in tin for 5 minutes, and demold and cool completely on cooling rack. Lime 'n Lemon Quark Cream Whip cream with sugar and lime extract until medium peaks form. Add the quark and lime juice. Whip again until smooth and firm. Taste & adjust sugar if required. The cream will be thick enough to spread. Assemble Slice cake into 2 horizontal layers. If the top is slightly domed, you might like to level it. {Reserve the trimmings and run in processor to make cake crumbs} Moisten the layers with the simple sugar syrup. Sandwich and frost cake with the cream. Allow it to sit for about 30 minutes for the flavours to mature {chill in the fridge if the weather is warm, else leave on counter} Note: You can simmer a few slices of lime in the sugar syrup for a couple of minutes, then drain, dust with sugar and use as garnish.
CREAMY LEMON CAKE
A great cool dessert on a hot day.
Provided by LTIGGR2
Categories Desserts Cakes Lemon Cake Recipes
Time 50m
Yield 12
Number Of Ingredients 7
Steps:
- Prepare and bake cake mix according to package directions for a 9x13 inch pan. Poke holes in cake while still hot with the round handle of a wooden spoon. Make gelatin with only 1 cup of boiling water. Pour liquid gelatin over cake while hot. Cool cake completely.
- Beat together whipped topping, pudding mix, milk and vanilla extract. Pour mixture over cooled cake and refrigerate until ready to serve.
Nutrition Facts : Calories 308.3 calories, Carbohydrate 50.6 g, Cholesterol 12.7 mg, Fat 10.3 g, Fiber 0.3 g, Protein 4.1 g, SaturatedFat 6.1 g, Sodium 468.3 mg, Sugar 30.1 g
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