LEMON LAYER CAKE
This citrusy cake with a luscious cream cheese frosting will garner plenty of applause. The flavor, a duet of sweet and tangy notes, really sings. -Summer Goddard, Springfield, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 22
Steps:
- Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., Cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs and egg yolks, 1 at a time, beating well after each addition. Beat in lemon zest and juice. In a small bowl, mix sour cream and milk. In another bowl, whisk together flour, salt, baking powder and baking soda; add to creamed mixture alternately with sour cream mixture., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 24-28 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool slightly., For syrup, in a small saucepan, combine sugar and lemon juice. Bring to a boil; cook until liquid is reduced by half. Cool completely., For frosting, beat cream cheese and butter until smooth; beat in confectioners' sugar, lemon juice and salt until blended., Using a long serrated knife, cut each cake horizontally in half. Brush layers with warm syrup; cool completely., Place 1 cake layer on a serving plate; spread with 1 cup frosting. Repeat layers twice. Top with remaining cake layer. Frost top and sides with remaining frosting. If desired, top with lemon slices or edible flowers. Refrigerate leftovers.
Nutrition Facts : Calories 841 calories, Fat 48g fat (30g saturated fat), Cholesterol 219mg cholesterol, Sodium 656mg sodium, Carbohydrate 96g carbohydrate (72g sugars, Fiber 1g fiber), Protein 8g protein.
LUSCIOUS LAYERED LEMON CAKE RECIPE
Celebrate any season with this Luscious Layered Lemon Cake Recipe. This Luscious Layered Lemon Cake Recipe has creamy fillings between the 4 lemony layers.
Provided by My Food and Family
Categories Home
Time 2h
Yield 16 servings
Number Of Ingredients 8
Steps:
- Prepare cake batter and bake in 2 (9-inch) round pans as directed on package, blending dry drink mix and lemon zest into batter before pouring into prepared pans. Cool in pans 10 min. Remove to wire racks; cool completely.
- Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Add chocolate; stir until melted. Stir in milk and lemon juice. Refrigerate 15 min. or until thickened but not set. Gently stir in COOL WHIP.
- Cut each cake layer horizontally into 2 layers. Stack on plate, spreading COOL WHIP mixture between layers and on top of cake.
Nutrition Facts : Calories 260, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 260 mg, Carbohydrate 38 g, Fiber 0.6902 g, Sugar 27 g, Protein 3 g
LUCIOUS LEMON CAKE
This Lemon Cake Recipe is so luscious and fluffy. It's the perfect lemon cake full of lemon flavor, and you are going to love it!
Provided by Rachel (The Stay At Home Chef)
Categories Dessert
Time 45m
Number Of Ingredients 17
Steps:
- Grease three 9-inch pans. Line the bottom with parchment paper. Preheat an oven to 350 degrees F.
- In a large mixing bowl, use a hand mixer to cream the butter and sugar together.
- Use a fork to combine the eggs, buttermilk, lemon juice, vanilla extract, and lemon extract together in a bowl or 2 cup liquid measuring cup. Set aside.
- In another mixing bowl stir together flour, baking powder, and salt.
- Add ⅓ of the dry ingredients to the butter mixture and mix in until just combined. Add in half of the milk mixture and combine. Add in another ⅓ of the dry ingredients until combined followed by the remainder of the buttermilk mixture. Add in the remainder of the dry ingredients and mix with the hand mixer until just combined, using a rubber spatula to scrape the sides and bottom to make sure everything is mixed in. Gently fold in lemon zest.
- Divide the batter among the three prepared pans. Bake at 350 for 25 to 30 minutes. Let sit in pans for 5 minutes and then transfer to a wire rack to cool completely before layering and frosting.
- In a large mixing bowl use a hand mixer to beat together butter and cream cheese until creamy, about 2 minutes.
- Mix in lemon juice, vanilla extract, and lemon extract until just combined,
- Slowly mix in powdered sugar 1 cup at a time until desired consistency is achieved. Use to frost completely cooled cake.
Nutrition Facts : Calories 678 kcal, Carbohydrate 87 g, Protein 5 g, Fat 35 g, SaturatedFat 21 g, Cholesterol 124 mg, Sodium 405 mg, Sugar 64 g, ServingSize 1 serving
LUSCIOUS LEMON CAKE
Makes 1 (9-inch) cake
Number Of Ingredients 26
Steps:
- Preheat oven to 350°. Spray 3 (9-inch) round cake pans with baking spray with flour. In a large bowl, beat butter and next 3 ingredients with a mixer at medium speed until fluffy. In a medium bowl, sift together cake flour and next 3 ingredients. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in sour cream. In another large bowl, beat egg whites (reserve yolks for Lemon Filling, recipe follows) with a mixer at high speed until stiff peaks form. Gently fold egg whites into batter. Divide batter among prepared pans. Bake for 15 to 20 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks. Spread Lemon Filling between layers. Spread Fluffy Lemon Frosting on top and sides of cake. Garnish with lemon wedges and curls, if desired. Cover and refrigerate for up to 3 days.
- In a small bowl, stir together 1/4 cup water and gelatin; let stand for 5 minutes or until softened. In a medium saucepan, whisk together sugar and cornstarch. Whisk in egg yolks, lemon juice, and remaining 1/2 cup water. Cook over medium heat, whisking constantly, for 4 to 5 minutes or until thickened. Remove from heat, and whisk in gelatin mixture and butter until melted and smooth. Pour mixture into a small bowl, and cover with plastic wrap, pressing wrap directly on surface to prevent a skin from forming. Refrigerate for at least 8 hours before using.
- In a large bowl, beat butter, cream, and zest with a mixer at medium speed until smooth. Gradually add confectioners' sugar, beating until smooth. Add whipped topping, beating until smooth.
LUSCIOUS LEMONADE LAYER CAKE
This is a lower-fat version of lemon cake I discovered in a recent issue of Cooking Light. The frosting works best when the cream cheese is cold--use it right from the refrigerator. Don't skip letting the frosting chill for an hour before you frost cake otherwise frosting will be too thin. Store finished cake in the refrigerator.
Provided by SharleneW
Categories Dessert
Time 1h40m
Yield 1 nine inch two layer cake, 16 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F.
- To prepare cake: Place first 5 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes).
- Add eggs and egg whites, 1 at a time, beating well after each addition.
- Combine flour, baking powder, salt and baking soda; stir will with a whisk.
- Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with four mixture; beat well after each addition.
- Cut a circle of parchment paper for bottom of 2 (9-inch) round cake pans and spray sides with cooking spray.
- Divide batter between pans.
- Sharply tap pans once on counter to remove air bubbles.
- Bake at 350°F for 20 minutes or until wooden pick inserted in center comes out clean.
- Cool in pans 10 minutes on a wire rack; remove from pans.
- Cool completely on wire rack.
- To prepare frosting: Place 2 tablespoons butter and the next 4 ingredients in a large bowl; beat with a mixer at high speed until fluffy.
- Add powdered sugar and beat at low speed just until blended (do not over beat).
- Chill 1 hour.
- Place 1 cake layer on a plate; spread with 1/2 cup frosting.
- Top with remaining cake layer.
- Spread remaining frosting over top and sides of cake.
- Store cake loosely covered in the refrigerator.
LAYERED LEMON DESSERT
For an absolutely delicious dessert, this recipe makes a wonderful treat. The lemon is so refreshing and the layers are so easy to put together.-Jean Pare`, Vermilion, Alberta
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 15 servings.
Number Of Ingredients 16
Steps:
- In a bowl, cut butter into flour until mixture resembles coarse crumbs; stir in pecans. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 15 minutes or until lightly browned. Cool on a wire rack. , In a large bowl, combine cream cheese and confectioners' sugar until smooth. Fold in whipped cream; spread over cooled crust. , In a saucepan, combine 1 cup water, pudding mix, sugar, and egg yolks until smooth. Stir in the remaining water. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon; cool. Spread over cream cheese layer. , In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Spread over lemon layer. Cover and refrigerate until serving.
Nutrition Facts : Calories 565 calories, Fat 42g fat (23g saturated fat), Cholesterol 171mg cholesterol, Sodium 216mg sodium, Carbohydrate 43g carbohydrate (27g sugars, Fiber 1g fiber), Protein 5g protein.
MAGIC LAYERED LEMON CAKE RECIPE
Finish off a cheery holiday meal with this delicious Magic Layered Lemon Cake Recipe. Top tart lemon pudding with fluffy whipped topping for the perfect balance of flavors in this Magic Layered Lemon Cake Recipe.
Provided by My Food and Family
Categories Dairy
Time 1h55m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Heat oven to 325ยบF.
- Beat egg whites in medium bowl with mixer on high speed until soft peaks form.
- Reserve 1 tsp. lemon zest for later use. Mix remaining zest with lemon juice and milk until blended.
- Combine flour and dry pudding mix. Beat egg yolks and powdered sugar in large bowl with mixer until thickened and pale yellow in color. Add butter; beat 2 min. Gradually add flour mixture alternately with milk mixture, mixing well after each addition. Whisk in egg whites.
- Pour into 8-inch square pan sprayed with cooking spray. (Pan will be full.)
- Bake 50 to 55 min. or until center is almost set and top is golden brown. Cool completely.
- Spread COOL WHIP over top of cake just before serving; sprinkle with reserved lemon zest.
Nutrition Facts : Calories 260, Fat 12 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 85 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g
LUSCIOUS LEMON CAKE
This is the lightest, most moist cake! And delicious, too! I always get requests for it, and the recipe. You can change the flavors of the cake, the Jell-O, and the pudding, too! How about a blue Jell-O cake, and vanilla pudding in the fosting, tinted with pink with food coloring for a baby shower? And with sugar free Jell-O's and Lite Cool Whip, not much guilt eating it, either!
Provided by ciao4293
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Prepare the cake mix according to the box, and bake as directed in 2 round pans.
- Remove from the pans to cool.
- Put the cakes back in pans, and poke cakes all over with a fork.
- Mix the boiling water with the Jell-O until dissolved.
- Pour half over each layer, and refrigerate for at least 3 hours.
- TO MAKE THE FROSTING: Pour milk into a bowl.
- Add pudding mix and powdered sugar.
- Blend with a wire whisk.
- Stir in the Cool Whip until completely combined.
- Refrigerate until ready to use.
- To frost, dip one cake pan in hot water for about 10 seconds.
- Unmold it onto serving plate.
- Spread with about 1 cup of frosting.
- Top with second layer, then frost top and sides of cake.
- Keep cake refrigerated until ready to serve.
Nutrition Facts : Calories 279.2, Fat 12.3, SaturatedFat 1.9, Cholesterol 54.1, Sodium 312.8, Carbohydrate 37.5, Fiber 0.5, Sugar 21, Protein 5.1
WHOLE LEMON LAYER CAKE
This layer cake has strong lemony flavor without a sticky syrup drizzle.
Provided by Jill Lightner
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h55m
Yield 10
Number Of Ingredients 10
Steps:
- Place Meyer lemons in a 2-quart saucepan with 4 cups water. Bring to a boil over high heat. Reduce heat and cover; simmer lemons until soft, about 25 minutes. Remove from heat and cool completely.
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 9-inch cake pans, line the bottoms with parchment paper, and lightly grease the parchment paper.
- Remove any stems from the lemons. Slice into quarters and remove all seeds.
- Place the lemon quarters in the work bowl of a large food processor and process until fairly smooth, about 30 seconds. Add flour, sugar, butter, baking powder, and salt. Pulse about 10 times, just until the batter comes together into coarse crumbs with flecks of lemon rind. Pour in eggs and limoncello with the motor running; process until a thick, slightly grainy batter forms, 10 seconds or less.
- Divide batter between the prepared pans.
- Bake in the preheated oven until the tops are light gold and spring back lightly to the touch, and a toothpick inserted into the middle of each cake comes out clean, 20 to 23 minutes. Cool in the pans for about 5 minutes, then remove and finish cooling on baking racks.
- Place 1 cake layer on a cake plate and cover with lemon curd. Top with the second layer and frost just the top, or top and sides, with cream cheese frosting.
Nutrition Facts : Calories 634 calories, Carbohydrate 98.6 g, Cholesterol 109 mg, Fat 25.8 g, Fiber 1.8 g, Protein 5.8 g, SaturatedFat 11.9 g, Sodium 335.3 mg, Sugar 69.8 g
LEMON LAYER CAKE
An old fashioned lemon cake recipe. It is usually made up of 3 to 6 white cake layers with a cooked lemon filling between the layers and iced in Seven Minute Frosting.
Provided by Tonya
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- Prepare and bake cake mix according to package directions for three 8 inch round pans. Cool cakes completely, then split each in half to make 6 layers.
- For the Lemon Custard: In a large saucepan or double boiler combine sugar and cornstarch. Mix well, then stir in egg yolks, lemon zest and lemon juice. slowly whisk in the boiling water. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in butter. Set aside to cool.
- Place the bottom layer of cake on a serving plate. Spread with approximately 1/5 of the lemon custard. Repeat layers. Frost top and sides with Seven Minute Frosting (see footnote for link to recipe).
Nutrition Facts : Calories 319.2 calories, Carbohydrate 60.3 g, Cholesterol 58.8 mg, Fat 8.7 g, Fiber 1.8 g, Protein 3 g, SaturatedFat 2.9 g, Sodium 306.4 mg, Sugar 44.1 g
More about "luscious layered lemon cake recipes"
LUSCIOUS LEMON LAVENDER CAKE - THE SUGAR COATED COTTAGE
From thesugarcoatedcottage.com
LIGHT & LUSCIOUS LEMON CURD CAKE - SCIENTIFICALLY SWEET
From scientificallysweet.com
LUSCIOUS LEMON CAKE - PIMENTO & PROSE
From pimentoandprose.com
10 BEST LUSCIOUS LEMON CAKE MIX RECIPES | YUMMLY
From yummly.com
LEMON PUDDING CAKE - JO COOKS
From jocooks.com
LUSCIOUS ORANGE-LEMON CURD LAYER CAKE RECIPE
From buzzchomp.com
LUSCIOUS LAYERED LEMON CAKE TUTORIAL WITH PAUL BRADFORD - CAKEFLIX
From cakeflix.com
LUSCIOUS LEMON DELIGHT – EASY-TO-MAKE, LAYERED DESSERT
From happyhooligans.ca
LEMON CAKE RECIPE WITH LEMON CREAM CHEESE FROSTING
From wellplated.com
LUSCIOUS LEMON MOUSSE CAKE - LAYER CAKE PERFECTION
From baking-sense.com
LUSCIOUS LEMON CAKE RECIPE | SOUTHERN LIVING
From southernliving.com
6 LUSCIOUS LEMON DESSERTS - ONCE UPON A CHEF
From onceuponachef.com
CHEESECAKE-STUFFED LUSCIOUS LEMON CAKE RECIPE | MYRECIPES
From myrecipes.com
LUSCIOUS LEMON LAYER CAKE - RECIPE | COOKS.COM
From cooks.com
ROBINHOOD | LUSCIOUS LEMON CAKE
From robinhood.ca
LUSCIOUS NO-BAKE LAYERED LEMON DESSERT - YEYFOOD.COM
From yeyfood.com
LUSCIOUS LOW-CARB LEMON LAYER CAKE - GRAIN-FREE
From lilaruthgrainfree.com
LUSCIOUS LEMON LAYER CAKE - FAMILY TABLE TREASURES
From familytabletreasures.com
LUSCIOUS LEMON CAKE (SIMPLY IRRESISTIBLE!)
From thesugarcrumble.com
LUSCIOUS LEMON LAYER CAKE - WHOLE GIRL
From wholegirl.com
LUSCIOUS LEMON LAYER CAKE - FINDING TIME TO CREATE
From findingtimetocreate.com
LUSCIOUS LEMON LAYER CAKE - HOUSE OF NASH EATS
From houseofnasheats.com
LUSCIOUS LEMON LAYER CAKE - BUILDING VEGAN COMMUNITY
From veganstreet.com
BEST LUSCIOUS LEMON COCONUT CAKE RECIPES | BAKE WITH ANNA …
From foodnetwork.ca
LUSCIOUS LEMON CREAM CAKE - TEATIME MAGAZINE
From teatimemagazine.com
LEMON LAYER CAKE WITH THE MOST LEMONY BUTTERCREAM
From limoncellokitchen.com
HOW TO MAKE A LUSCIOUS NO-BAKE 4-LAYER LEMON DESSERT
From gbskitchen.com
LEMON LAYER CAKE - BROMA BAKERY
From bromabakery.com
LEMON CAKE RECIPES THAT REQUIRE A SECOND SLICE | SOUTHERN LIVING
From southernliving.com
LUSCIOUS LEMON CAKE WITH LEMON ICING RECIPE | AUSTRALIAN WOMEN'S …
From womensweeklyfood.com.au
LUSCIOUS LEMON CAKE - I HEART KITCHEN
From iheartkitchen.com
LUSCIOUS LEMON ANGEL CAKE RECIPE - PILLSBURY.COM
From pillsbury.com
EASY LEMON LOAF RECIPE - BAKED BY BLAIR
From bakedbyblair.com
LAYERED LEMON DESSERT (EASY LEMON DELIGHT) RECIPE
From sixsistersstuff.com
LUSCIOUS BANANA LAYER CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
TRIPLE-LAYER LEMON CAKE - BETTER HOMES & GARDENS
From bhg.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love