TRIPLE-LAYER LEMON CAKE
A smooth and silky citrus filling separates the three layers of my lemon cake. It's a homemade favorite that friends and family never tire of. Serve it after a special spring or summer meal.-Connie Jurjevich, Atmore, Alabama
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12-14 servings.
Number Of Ingredients 23
Steps:
- In a large bowl, beat sugar and oil. Beat in egg yolks and vanilla. Combine dry ingredients; add to sugar mixture alternately with milk, beating well after each addition. In a large bowl, beat egg whites until stiff peaks form; fold into batter. , Pour into three greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove to wire racks to cool., For filling, in a large saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg; return to all the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in lemon juice, zest and butter. Cool to room temperature without stirring. Cover and refrigerate. , In a large bowl, combine the butter, confectioners' sugar, lemon juice, zest and enough cream to achieve desired spreading consistency. Spread filling between cake layers. Frost top and sides of cake. Store in the refrigerator.
Nutrition Facts : Calories 734 calories, Fat 30g fat (12g saturated fat), Cholesterol 121mg cholesterol, Sodium 324mg sodium, Carbohydrate 114g carbohydrate (88g sugars, Fiber 1g fiber), Protein 6g protein.
TRIPLE LAYER LEMON DELIGHT CAKE
Yummy and Delicious. This recipe came from someone I met online and has become a favourite of mine. I found a 12 ounce container of cool whip worked for the entire recipe.
Provided by Sassy in da South
Categories Dessert
Time 55m
Yield 12-15 serving(s)
Number Of Ingredients 9
Steps:
- Prepare the crust first as it has to cook and completely cool.
- Mix the flour, butter, and pecans together and press into a 9x13-inch glass pan.
- Bake at 350 degrees for 25 minutes or until light golden brown.
- For the next layer, mix the cream cheese, cool whip, and powdered sugar together until smooth.
- Spread on top of cooled crust.
- For the final layer, beat the vanilla pudding, lemon pudding, and milk together with a whisk until it starts to thicken, then pour over cream cheese layer.
- Cover and refrigerate until pudding sets.
- Once set, spread remaining cool whip on top.
Nutrition Facts : Calories 423.5, Fat 26.9, SaturatedFat 12.9, Cholesterol 49.7, Sodium 366, Carbohydrate 42.3, Fiber 1.4, Sugar 22, Protein 5.7
EASY LEMON LAYER CAKE
Indulge in a slice of lemon cake for afternoon tea. With lovely light sponge layers, a citrus zing offsets the rich and creamy soft cheese icing
Provided by Liberty Mendez
Categories Dessert
Time 1h25m
Number Of Ingredients 14
Steps:
- Heat the oven to 180C/160C fan/gas 4 and line the base of two 20cm sandwich tins with baking parchment. Beat the butter and sugar together for 3 mins using an electric whisk until smooth and fluffy. Add the eggs, one at a time, beating well between each addition and scraping down the sides of the bowl. Fold in the flour and baking powder until well incorporated, then fold in the yogurt, vanilla and lemon zest. Divide between the tins and bake for 30-35 mins until golden and a skewer inserted into the middles comes out clean.
- Meanwhile, make the drizzle. Tip the sugar, lemon juice and 100ml water into a small pan set over a medium heat and stir until dissolved. Add the lemon zest, bring to the boil and simmer for 2-3 mins until the zest has softened and the liquid is syrupy. Remove the zest to a sheet of baking parchment using a slotted spoon, and remove the syrup from the heat.
- Leave the sponges to cool for 10 mins in the tins, then pour over the warm drizzle. Leave to cool completely.
- For the icing, beat the butter and icing sugar together using an electric whisk for 4-5 mins until smooth, scraping down the sides of the bowl as you go. Add the vanilla and soft cheese and beat for 4 mins more until thick and creamy. Don't worry if it doesn't look thick at first - it will loosen, then thicken again as you beat it.
- Remove the cooled sponges from the tins. Spoon the icing into a piping bag fitted with a star nozzle. Put one sponge on a cake stand or serving plate, and pipe just under half the icing around the edge using a circular motion for a wavy effect. Pipe a little more icing over the empty middle (this doesn't need to be neat) and smooth with the back of a spoon. Chill for 45 mins-1 hr until set. Top with the second sponge, then pipe eight blobs of icing around the edge at regular intervals, leaving a gap between each. Spoon the candied lemon zest into each gap, then serve.
Nutrition Facts : Calories 690 calories, Fat 41 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 55 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
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.
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- In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, lemon peel, and lemon juice; beat until well combined. Add eggs, 1 at a time, beating well after each. Add flour mixture and buttermilk or sour milk alternately to beaten mixture, beating on low speed after each addition just until combined. Pour into prepared pans.
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