Lemony Cashew Cake With Fresh Strawberries Recipes
LEMONY CASHEW CAKE WITH FRESH STRAWBERRIES
This single-layer lemon cake is baked with a topping of chopped cashews. Serve with sliced strawberries for a festive touch!
Provided by So Delicious® Dairy Free
Categories Trusted Brands: Recipes and Tips So Delicious® Dairy Free
Time 45m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Lightly oil a 9-inch round cake pan.
- Sift together the dry ingredients, except for the cashews, and set aside.
- Mix all the liquids together (cashew milk, vegetable oil, lemon juice, lemon zest).
- Pour the wet ingredients into the dry and mix well.
- Pour mixture into prepared cake pan.
- Top with the cashews all over the cake.
- Place in a preheated 350-degree oven and bake for 25 to 30 minutes.
- Allow to cool for about 20 minutes.
Nutrition Facts : Calories 135 calories, Carbohydrate 9.4 g, Fat 10.9 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 1.9 g, Sodium 196.5 mg, Sugar 6.4 g
LEMONY CASHEW CAKE WITH FRESH STRAWBERRIES
This single-layer lemon cake is baked with a topping of chopped cashews. Serve with sliced strawberries for a festive touch!
Provided by So Delicious Dairy Free
Categories So Delicious® Dairy Free
Time 45m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Lightly oil a 9-inch round cake pan.
- Sift together the dry ingredients, except for the cashews, and set aside.
- Mix all the liquids together (cashew milk, vegetable oil, lemon juice, lemon zest).
- Pour the wet ingredients into the dry and mix well.
- Pour mixture into prepared cake pan.
- Top with the cashews all over the cake.
- Place in a preheated 350-degree oven and bake for 25 to 30 minutes.
- Allow to cool for about 20 minutes.
Nutrition Facts : Calories 135 calories, Carbohydrate 9.4 g, Fat 10.9 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 1.9 g, Sodium 196.5 mg, Sugar 6.4 g
STRAWBERRY SWIRL LEMON CAKE RECIPE BY TASTY
Here's what you need: cream cheese, powdered sugar, vanilla extract, strawberry jam, all-purpose flour, granulated sugar, baking powder, salt, large eggs, milk, butter, vanilla extract, lemon, lemon, powdered sugar, lemon, lemon
Provided by Pierce Abernathy
Categories Desserts
Yield 8 servings
Number Of Ingredients 17
Steps:
- Grease an 11-inch (25cm) round cake pan and line with parchment paper.
- Make the cream cheese filling: In a medium bowl, mix the cream cheese, powdered sugar, and vanilla until fully incorporated and smooth. Set aside.
- In a small saucepan over medium heat, cook the strawberry jam until reduced by half, about 20 minutes. Remove the pan from the heat and set aside.
- Make the cake batter: In a large bowl, combine the flour, sugar, baking powder, and salt and whisk to combine.
- Add the eggs, milk, melted butter, and vanilla and whisk until fully incorporated. Stir in the lemon zest and juice.
- Pour the batter into the prepared cake pan.
- Preheat the oven to 350˚F (180˚C).
- Transfer the reserved cream cheese filling and reduced jam to 2 piping bags fitted with round tips or zip-top bags with a corner cut off.
- Starting in the center, pipe in a layer of jam in a spiral shape, moving towards the outside of the cake. Pipe a layer of cream cheese filling on top of the jam, following the swirl as closely as possible.
- Bake for 30 minutes, until a toothpick inserted in the center of the cake comes out clean. Allow cake to come to room temperature before removing from cake pan.
- Make the lemon glaze: combine the powdered sugar, lemon zest, and lemon juice in a medium bowl and whisk until a smooth glaze forms.
- Remove the cooled cake from the pan and evenly pour over the glaze.
- Allow the glaze to set before serving.
- Enjoy!
Nutrition Facts : Calories 864 calories, Carbohydrate 155 grams, Fat 23 grams, Fiber 3 grams, Protein 11 grams, Sugar 96 grams
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