Lusciouslemonadelayercake Recipes

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LUSCIOUS LEMONADE LAYER CAKE



Luscious Lemonade Layer Cake image

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

1 1/3 cups granulated sugar
6 tablespoons butter, softened
1 tablespoon fresh lemon rind, grated
3 tablespoons lemonade concentrate, thawed
2 teaspoons vanilla extract
2 large eggs
2 large egg whites
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/4 cups fat-free buttermilk
cooking spray
2 tablespoons butter, softened
2 teaspoons grated fresh lemon rind
2 teaspoons lemonade concentrate, thawed
1/2 teaspoon vanilla extract
8 ounces reduced-fat cream cheese
3 1/2 cups powdered sugar

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.

LUCIOUS LEMON CAKE



Lucious Lemon Cake image

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

1 cup salted butter (softened)
1½ cups granulated sugar
3 large eggs
1 1/2 cups buttermilk
1/4 cup lemon juice
1/2 teaspoon lemon extract (optional)
2 teaspoons vanilla extract
3½ cups all-purpose flour
4 teaspoons baking powder
½ teaspoon salt
1 tablespoon lemon zest
1 cups softened butter
8 ounces cream cheese (softened)
2 tablespoons lemon juice
2 teaspoons vanilla extract
1/2 teaspoon lemon extract
5-6 cups powdered sugar

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



Luscious Lemon Cake image

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

1 (18 ounce) box yellow cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
2 cups boiling water
2 (1/3 ounce) boxes sugar-free lemon Jell-O powder
1 cup cold skim milk
1 (1 ounce) box sugar-free instant lemon pudding (4 serving)
1/4 cup powdered sugar
1 (8 ounce) container Cool Whip Free

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

LUSCIOUS LAYERED LEMON CAKE RECIPE



Luscious Layered Lemon Cake Recipe image

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

1 pkg. (2-layer size) yellow cake mix
1/4 cup COUNTRY TIME Lemonade Flavor Drink Mix
Zest and juice from 1 lemon, divided
1/2 cup boiling water
1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin
1 pkg. (4 oz.) BAKER'S White Chocolate, finely chopped
1 can (5 oz.) evaporated milk
2 cups thawed COOL WHIP Whipped Topping

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

LUSCIOUS LEMON CAKE



Luscious Lemon Cake image

Number Of Ingredients 11

1 (18 1/4-ounce) package white cake mix
1 cup water
1/4 cup sugar
2 eggs, beaten
2 tablespoons cornstarch
2 tablespoons sugar
1 zest of 1 lemon
1 tablespoon butter
3 tablespoons fresh lemon juice
1 pint sweetened whipping cream, whipped
1/4 cup white chocolate shavings

Steps:

  • Grease and flour 2 (9-inch) cake pans. Set aside. Preheat oven and make cake according to package directions on cake mix. When cake is done, put on cake racks and cool completely. (Cake may be frozen for future use.) While cake is cooling, prepare lemon filling. Put water, 1/4 cup sugar, and beaten eggs in a small saucepan. Mix cornstarch and 2 tablespoons sugar together in a small bowl. Slowly add to mixture in pan. Cook on medium heat, stirring constantly until thickened. When thickened, add lemon zest, butter, and lemon juice. Stir until butter is melted and mixture is well mixed and smooth. Remove from heat and let cool. Cover with plastic wrap while cooling. When cake is cool, cut each layer in half to make 4 slices. Place a layer on a serving plate and spread with half of cooled lemon filling. Add second layer of cake and spread with whipped cream. Add third layer of cake and spread with remaining half of lemon filling. Top with fourth layer of cake. Frost sides and top of cake with whipped cream. Garnish with white chocolate shavings. Refrigerate until ready to serve.

Nutrition Facts : Nutritional Facts Serves

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