Simply Citrus Cream Cake Recipes
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
LEMON CREAM CAKE
Drizzling limoncello liqueur over the layers before frosting adds a puckery punch to this refreshing confection. -Amy Frederick, Island City, Oregon
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the cake mix, water, eggs, oil and extract; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans., Bake at 350° for 22-26 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, beat the cheese, cream and lemon curd until smooth. Place one cake layer on a serving plate. Drizzle with half the limoncello if desired; spread with half the cheese mixture. Repeat layers. Garnish with raspberries and lemon zest. Store in the refrigerator.
Nutrition Facts : Calories 446 calories, Fat 27g fat (12g saturated fat), Cholesterol 114mg cholesterol, Sodium 326mg sodium, Carbohydrate 46g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.
SIMPLY CITRUS CREAM CAKE
This layer cake is easy, tasty, and attractive. Feel free to substitute different citrus elements (perhaps lemon or lime zest instead of orange). Adapted from the Spring 2005 issue of Kraft Food & Family.
Provided by Sarah Lewis
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F Line 2 9-inch round cake pans with parchment paper (or lightly grease and flour); set them aside.
- In a large bowl, combine cake mix, dry pudding mis, 1 cup of the sour cream, eggs, oil, 3/4 cup water, and orange peel. Beat with an electric mixer on low speed for 1 minute and then scrape the bowl. Beat for 2 more minutes on medium speed. Pour evenly into the prepared pans (use a scale to divide evenly).
- Bake for 25 to 30 minutes or until a toothpick inserted in the centers comes out clean. Cool completely.
- Beat the remaining 1/3 cup of sour cream and the powdered sugar in a large bowl with a wire whisk until they are well blended. Carefully stir in the Cool Whip. Set aside.
- Place 1 of the cake layers on a serving plate. Spread half of the Cool Whip mixture on the cake. Top with one can of the mandarin orange segments. Put the second cake layer on top and repeat the Cool Whip and mandarin layers. Refrigerate until ready to serve.
Nutrition Facts : Calories 431.7, Fat 23.3, SaturatedFat 9.5, Cholesterol 91.1, Sodium 426.6, Carbohydrate 52.4, Fiber 1.5, Sugar 26.6, Protein 5.1
SIMPLY CITRUS CREAM CAKE RECIPE - (4.2/5)
Provided by kayjayjohnson
Number Of Ingredients 10
Steps:
- HEAT oven to 350°F. BEAT cake mix, dry pudding mix, 1 cup sour cream, water, oil, eggs and orange zest with mixer until blended. Pour into 2 greased and floured 9-inch round pans. BAKE 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely. WHISK remaining sour cream and sugar in large bowl until blended. Stir in COOL WHIP. STACK cake layers on plate, filling with half each of the COOL WHIP mixture and oranges. Frost top with remaining COOL WHIP mixture. Garnish with remaining oranges. Keep refrigerated.
BREAKSTONE'S SIMPLY CITRUS CREAM CAKE
Moist layers of cake with lots of orange zest are frosted with creamy whipped topping then decorated with mandarin orange sections.
Provided by Allrecipes Member
Time 45m
Yield 18
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Lightly grease and flour 2 (9-inch) round cake pans; set aside. Place cake mix, dry pudding mix, 1 cup of the sour cream, eggs, oil, water and orange peel in large bowl. Beat with electric mixer on low speed 1 minute; scrape bowl. Beat on medium speed an additional 2 minutes. Pour evenly into prepared pans.
- Bake 25 to 30 minutes or until toothpick inserted in centers comes out clean. Cool completely.
- Beat remaining 1/3 cup sour cream and powdered sugar in large bowl with wire whisk until well blended. Gently stir in whipped topping. Set aside.
- Place 1 of the cake layers on serving plate; spread with half of the whipped topping mixture. Top with half of the orange segments. Repeat cake and topping layers. Garnish with remaining orange segments. Refrigerate until ready to serve.
Nutrition Facts : Calories 265.9 calories, Carbohydrate 34.9 g, Cholesterol 42.9 mg, Fat 12.1 g, Fiber 0.5 g, Protein 3 g, SaturatedFat 5.2 g, Sodium 278.7 mg, Sugar 22 g
BREAKSTONE'S SIMPLY CITRUS CREAM CAKE
Moist layers of cake with lots of orange zest are frosted with creamy whipped topping then decorated with mandarin orange sections.
Provided by Allrecipes Member
Time 45m
Yield 18
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Lightly grease and flour 2 (9-inch) round cake pans; set aside. Place cake mix, dry pudding mix, 1 cup of the sour cream, eggs, oil, water and orange peel in large bowl. Beat with electric mixer on low speed 1 minute; scrape bowl. Beat on medium speed an additional 2 minutes. Pour evenly into prepared pans.
- Bake 25 to 30 minutes or until toothpick inserted in centers comes out clean. Cool completely.
- Beat remaining 1/3 cup sour cream and powdered sugar in large bowl with wire whisk until well blended. Gently stir in whipped topping. Set aside.
- Place 1 of the cake layers on serving plate; spread with half of the whipped topping mixture. Top with half of the orange segments. Repeat cake and topping layers. Garnish with remaining orange segments. Refrigerate until ready to serve.
Nutrition Facts : Calories 265.9 calories, Carbohydrate 34.9 g, Cholesterol 42.9 mg, Fat 12.1 g, Fiber 0.5 g, Protein 3 g, SaturatedFat 5.2 g, Sodium 278.7 mg, Sugar 22 g
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