LEMON LAYER CAKE WITH LEMON CREAM FILLING AND FROSTING
If you want, you can simplify things by skipping the filling recipe and just using the frosting to fill in between the layers of cake. This cake will last for up to 4 days in the fridge.
Provided by Katie Workman
Time 5h35m
Yield 12 servings
Number Of Ingredients 20
Steps:
- For the lemon cake: Preheat the oven to 350 degrees F. Butter two 9-inch round cake pans, then insert a round of parchment cut to fit just inside the bottom of each pan. Butter the parchment, then flour the pans, tapping out any excess flour.
- In a medium bowl, stir together the cake flour, baking powder and salt.
- Using an electric, standing or hand mixer, beat the butter and granulated sugar until very fluffy and pale yellow, about 2 minutes. Add the eggs 1 at a time, then add the vanilla followed by the lemon zest and juice--the mixture may appear to break apart a bit or curdle, but it will come back together when the flour is added, so don't panic! Add about a third of the flour mixture and mix until just barely incorporated, then add half of the milk and blend. Repeat with one-third of the flour mixture, the rest of the milk and the rest of the flour mixture and blend until the ingredients are just completely incorporated.
- Scrape down the sides of the bowl in the middle of this process. Scrape the batter into the prepared pans, dividing it evenly and smoothing the tops. Bake until a wooden skewer or toothpick inserted into the center of the cake comes out clean, 22 to 26 minutes. Cool the cakes in the pans on a wire rack for 15 minutes, then run a knife around the insides of the pans to make sure the sides don't stick, place a wire rack over the top of each pan and invert the cake onto the wire rack. Peel off the parchment and cool completely.
- For the lemon filling: While the cakes are baking, make the lemon curd. Whisk the granulated sugar, lemon juice, butter, egg yolks and salt in a small nonreactive saucepan. Place the pan over medium-low heat and cook, whisking constantly, until thickened, about 10 minutes. Place the lemon curd in a small bowl, press a piece of plastic wrap on top of the surface and place it in the refrigerator to chill for at least 2 hours and up to a week.
- Briskly stir the lemon zest into the chilled curd to blend well. In a medium bowl, beat the heavy cream just until stiff peaks form. Gently fold into the lemon curd with a rubber spatula. Refrigerate for at least 1 hour but not more than 6 hours.
- For the lemon frosting: In a large bowl with an electric, standing or hand mixer, beat the confectioners' sugar with the butter on low speed until combined, then turn the beater speed to high and add the cream and lemon zest and juice. Beat until fluffy.
- To assemble the cake, place each cake layer upside down on a round of cardboard or a flat plate. Using an offset spatula or butter knife, frost the top and sides of each cake layer with a very thin layer of the lemon frosting. Place the cake layers in the freezer for 15 minutes or in the refrigerator for 30 minutes to firm up the thin layer of frosting.
- Place the bottom layer of cake on the platter that you will be serving it on and tuck thick strips of wax or parchment paper under the edges of the cake to keep the platter clean. Spread the lemon filling over the bottom layer, leaving a 1/2-inch border all around so the filling has a bit of room to spread when you place the second layer on top. Cover the filling with the raspberries, then place the second layer of cake on top.
- Frost the cake with the rest of the frosting. The cake will keep for up to 4 days in the refrigerator, though it's best within a day of making. Bring to room temperature before serving.
LEMON CAKE WITH LEMON MERINGUE FROSTING
Provided by Food Network Kitchen
Categories dessert
Time 1h10m
Yield 12 servings, 3 cups frosting
Number Of Ingredients 22
Steps:
- Preheat the oven to 325 degrees F. Spray 2 (8-inch) round cake pans with cooking spray. Dust lightly with flour and shake out the excess.
- Reserve half of the raspberries, and combine the other half with 1 tablespoon sugar and crush with a fork. Set aside.
- Sift together the flour, baking powder, baking soda, and salt in a medium bowl, stir with a fork to evenly combine the ingredients. In another bowl, whisk the buttermilk, oil, lemon zest, and lemon juice.
- Whisk together eggs, egg whites and sugar in a large bowl and beat with an electric mixer on medium speed until it holds ribbons, about 2 minutes. Add the flour mixture in 3 parts, alternating with the buttermilk mixture in 2 parts, beginning and ending with the flour. Stir together by hand until evenly combined and no lumps remain.
- Pour the batter evenly into the pans. Bake in the center of the oven until a cake tester comes out clean, about 30 minutes. Cool on a baking rack for 10 minutes, then turn the cakes out onto a baking rack to cool completely.
- Frosting: Bring a few inches of water to a boil in a saucepan that can hold an electric mixer bowl above the water. Whisk the sugar, egg whites, water, cream of tartar, and salt in the bowl by hand. Set the bowl above the boiling water and beat with an electric hand mixer at medium-high speed until stiff peaks form, about 7 minutes. Remove from the heat; beat in the lemon zest and vanilla.
- To assemble the cake: Place 1 layer on a flat serving or cake plate, top side down, and spread with crushed raspberries. Top with 3/4 cup frosting, spreading gently on top of the raspberries. Place the second cake layer on top, top side up, and frost the top and sides. Decorate with the reserved raspberries.
Nutrition Facts : Calories 315, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 36 milligrams, Sodium 285 milligrams, Carbohydrate 58 grams, Fiber 1 grams, Protein 5 grams
LEMON CAKE
This cheery lemon cake is perfect for festive occasions. Top it off with our Whipped Frosting that's the perfect light and fluffy complement to this moist cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 45m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda, salt, and lemon zest.
- In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in 2 tablespoons lemon juice. Alternately beat in flour mixture and buttermilk beginning and ending with flour mixture; mix just until combined.
- Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack.
- While cakes are baking, bring remaining 1/2 cup sugar and 1/2 cup water to a boil in a saucepan. Add lemon slices and simmer 25 minutes. Using a slotted spoon, transfer lemon slices to a waxed-paper-lined plate. Stir remaining 1/4 cup fresh lemon juice into syrup.
- Using a toothpick, poke holes in warm cakes on rack. Brush with lemon syrup. Let cool completely. Prepare frosting, substituting 2 tablespoons fresh lemon juice for vanilla extract. Frost cooled cakes and top with candied lemon slices.
LEMON CAKE WITH LEMON FILLING AND LEMON BUTTER FROSTING
Make and share this Lemon Cake With Lemon Filling and Lemon Butter Frosting recipe from Food.com.
Provided by MWade1
Categories Dessert
Time 1h45m
Yield 13 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans. Mix together the flour, baking powder and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
- Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely.
- To make filling: In medium saucepan, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth. Mix in 6 tablespoons butter and 3/4 cup sugar, and bring mixture to boil over medium heat. Boil for one minute, stirring constantly. In small bowl, with a wire whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (not to boil).
- Pour mixture into medium bowl. Press plastic wrap onto surface to keep skin from forming as it cools. Cool to room temperature. Refrigerate 3 hours.
- To make frosting: In large bowl, beat confectioners' sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth. Beat in milk, and increase speed and continue to beat until light and fluffy.
- To assemble: With long serrated knife, split each cake layer in half horizontally, making 4 layers. Place 1 layer, cut side up, on a serving plate. Spread with half of the lemon filling. Top with another layer, and spread with 1/2 cup frosting. Add third layer, and spread with remaining half of the lemon filling. Press on final cake layer, and frost top and sides of cake with remaining frosting. Refrigerate cake until serving time.
Nutrition Facts : Calories 557.4, Fat 22.9, SaturatedFat 13.7, Cholesterol 161.5, Sodium 402.8, Carbohydrate 85.3, Fiber 0.6, Sugar 67.4, Protein 5.1
LEMON CAKE WITH LEMON FILLING AND LEMON BUTTER FROSTING
This is a wonderful Easter cake. Everyone at my Easter barbeque loved it. Very moist and delightful.
Provided by ANELA
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 4h
Yield 12
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans. Mix together the flour, baking powder and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
- Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely.
- To make filling: In medium saucepan, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth. Mix in 6 tablespoons butter and 3/4 cup sugar, and bring mixture to boil over medium heat. Boil for one minute, stirring constantly. In small bowl, with a wire whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (not to boil).
- Pour mixture into medium bowl. Press plastic wrap onto surface to keep skin from forming as it cools. Cool to room temperature. Refrigerate 3 hours.
- To make frosting: In large bowl, beat confectioners' sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth. Beat in milk, and increase speed and continue to beat until light and fluffy.
- To assemble: With long serrated knife, split each cake layer in half horizontally, making 4 layers. Place 1 layer, cut side up, on a serving plate. Spread with half of the lemon filling. Top with another layer, and spread with 1/2 cup frosting. Add third layer, and spread with remaining half of the lemon filling. Press on final cake layer, and frost top and sides of cake with remaining frosting. Refrigerate cake until serving time.
Nutrition Facts : Calories 601.2 calories, Carbohydrate 92.5 g, Cholesterol 172.5 mg, Fat 24.5 g, Fiber 0.7 g, Protein 5.6 g, SaturatedFat 14.6 g, Sodium 434.2 mg, Sugar 74.1 g
VERY LEMON CAKE WITH LUSH LEMON FROSTING
Make and share this Very Lemon Cake With Lush Lemon Frosting recipe from Food.com.
Provided by Tarbean
Categories Dessert
Time 1h
Yield 24 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 350. Spray 13x8 pan with cooking spray. Whisk flour, baking powder & soda, and salt in medium bowl.
- Beat 3/4 c butter and sugar in large bowl at medium speed 4 minutes or until light and fluffy. Beat in 1 Tbs lemon peel. Add eggs one at a time, beating well after each addition. Combine milk, lemon juice and vanilla in small bowl. At low speed, beat in flour mixture in 3 parts alternately with milk mixture just until blended, beginning and ending with flour mixture.
- Spread batter in pan. Bake 35-40 minutes or until deep golden brown and toothpick inserted in center comes out clean. Cool completely on wire rack.
- Beat cream cheese, 1/2 cup butter, lemon curd and 2 Tbs lemon peel at medium speed 2 minutes or until smooth. Slowly add powdered sugar; beat 2 minutes or until light and fluffy. Spread frosting over cake. Cover and refrigerate. Serve at room temperature. Store in refrigerator.
Nutrition Facts : Calories 296.5, Fat 13.8, SaturatedFat 8.5, Cholesterol 62.9, Sodium 146.1, Carbohydrate 41.3, Fiber 0.4, Sugar 32.6, Protein 2.9
LEMON CAKE - WITH A SECRET FLUFFY LEMON FROSTING
Recipe video above. This is the Lemon Cake you make when you want to impress. 3 cake layers with a velvety, tender crumb based on my signature Vanilla Cake recipe that readers around the world have fallen in love with. Finished with a magic fluffy not-too-sweet lemon frosting (read more about it here - it also has a huge fan following!). Bonus: this cake stays perfectly fresh for 4 whole days. That's unheard of!Pressed for time? Make this quick Lemon Cake with Lemon Glaze.
Provided by Nagi
Categories Cakes
Number Of Ingredients 18
Steps:
- Preheat oven to 180°C/350°F (160°C fan) for 20 minutes before starting the batter (Note 9). Place shelf in the middle of the oven.
- Cake pans: Grease 3 x 20cm / 8" cake pans with butter, then line with parchment / baking paper. (Note 10 more pan sizes) Best to use cake pan without loose base, if you can.
- Whisk flour, baking powder and salt in a large bowl. Set aside.
- Beat eggs for 30 seconds on speed 6 of a Stand Mixer fitted with a whisk attachment, or hand beater.
- With the beater still going, pour the sugar in over 45 seconds.
- Then beat for 7 minutes on speed 8, or until tripled in volume and white.
- Heat Milk-Butter: While egg is beating, place butter and milk in a heatproof jug and microwave 2 minutes on high to melt butter (or use stove). Do not let milk bubble and boil (foam is ok). If you do this ahead, cover and keep hot while beating eggs.
- Gently add flour: When the egg is whipped, scatter 1/3 flour across surface, then beat on Speed 1 for 5 seconds. Add half remaining flour, then mix on Speed 1 for 5 sec. Add remaining flour, then mix on Speed 1 for 5 - 10 sec until the flour is just mixed in. Once you can't see flour, stop straight away.
- Lighten hot milk with some Egg Batter: Pour hot milk, vanilla, lemon juice and zest and oil into the now empty flour bowl. Add about 1 1/2 cups (2 ladles or so) of the Egg Batter into the Milk-Butter (don't need to be 100% accurate with amount). Use a whisk to mix until smooth - you can be vigorous here. Will look foamy.
- Slowly add milk: Turn beater back on Speed 1 then pour the Milk mixture into the Egg Batter over 15 seconds, then turn beater off.
- Scrape and final mix: Scrape down sides and base of bowl. Beat on Speed 1 for 10 seconds - batter should now be smooth and pourable.
- Pour batter into pans.
- Knock out bubbles: Bang each cake pan on the counter 3 times to knock out big bubbles (Note 10 for why)
- Bake 23 minutes or until golden and toothpick inserted into centre comes out clean.
- Remove from oven. Cool in cake pans for 15 minutes, then gently turn out onto cooling racks. If using as layer cakes, cool upside down - slight dome will flatten perfectly. Level cake = neat layers.
- Frost with provided Lemon Frosting, or Lemon Cream Cheese Frosting from this Lemon Blueberry Layer Cake recipe.
- Thickening roux: Place flour and sugar in a large saucepan over medium heat. Cook, stirring constantly, for 30 seconds.
- Add milk: While whisking constantly, slowly pour the milk in (this ensure it's lump free). As the milk gets hotter, it will start to thicken - stir constantly so the base doesn't catch.
- Thicken roux: Cook until the mixture thickens in a thick, dolloping custard - see video for texture. (Note 13 tip)
- Cool: Remove from heat and scrape into a bowl. Cover with cling wrap, pressing down onto the surface to prevent a skin from forming. Cool completely (20 min counter then 30 min fridge), but do not let it get fridge cold. (Note 14) It will firm into a very thick paste.
- FROSTING - cream butter: Beat butter with either a handheld beater or stand mixer (with whisk attachment) for 3 minutes until it's smooth and changes from yellow to very pale yellow, almost white.
- FROSTING - add roux: While beating on speed 5, add the roux one heaped tablespoon at a time. Take about 1 minute to add it all. Once all added, add lemon zest and juice, then whip for 2 minutes until you can see that it is stiff enough to hold peaks liek whipped cream. Do not whip more than 4 to 5 minutes (this will activate starch and make it sticky).
- Flip a cake layer upside down (for level surface). Spread with 3 - 4mm / 0.12 - 0.16" frosting. Top with another upside cake layer, spread with ore frosting. Cover with final cake layer then use remaining frosting to cover top and sides.
Nutrition Facts : Calories 339 kcal, Carbohydrate 51 g, Protein 6 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 91 mg, Sodium 97 mg, Fiber 1 g, Sugar 31 g, ServingSize 1 serving
LEMON DUMP CAKE
This easy cake is the perfect balance of tart, creamy, and sweet, and the texture is soft with just the right amount of crispness.
Provided by fabeveryday
Categories Dump Cake From a Mix
Time 1h
Yield 12
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick cooking spray.
- Spread the lemon pie filling onto the bottom of the prepared baking dish in an even layer with a spatula.
- Sprinkle half of the cake mix in an even layer over the lemon pie filling. Add the pieces of the cream cheese evenly over the cake mix, then top with the remaining cake mix in an even layer. Add the butter pieces, spaced out evenly over the top of final cake mix layer.
- Bake in the preheated oven until the topping is browned and the cake mix powder has all absorbed and baked, 35 to 45 minutes.
- Serve topped with Cool Whip®.
Nutrition Facts : Calories 517.1 calories, Carbohydrate 67 g, Cholesterol 117.6 mg, Fat 25 g, Fiber 0.5 g, Protein 6.1 g, SaturatedFat 14.4 g, Sodium 412 mg
More about "very lemon cake with lush lemon frosting recipes"
LEMON CAKE WITH LEMON BUTTERCREAM FROSTING - BIGGER …
From biggerbolderbaking.com
4.8/5 (31)Servings 10Cuisine AmericanCategory Dessert
- Preheat the oven to 350°F (180°C). Butter, flour, and line with parchment three 8-inch (20cm) round cake pans. Set aside.
- While the cake is cooling, prepare the lemon buttercream: with an electric mixer, beat the butter until light and fluffy, then gradually add the powdered sugar. Beat until fully combined.
LEMON CAKE WITH LEMON FROSTING RECIPE - GRACE PARISI
From foodandwine.com
4/5 (2)Total Time 2 hrsServings 1
- Preheat the oven to 350°. Butter two 9-by-2-inch round cake pans and line with parchment paper; butter and dust with flour. In a bowl, mix the 3 cups of flour, baking powder, and salt. In a cup, mix the milk with the vanilla.
- In a standing mixer fitted with the paddle, beat the butter at medium speed until light and creamy. Add the sugar and beat until fluffy, 4 minutes. Beat in the eggs, one at a time, scraping down the bowl. Beat in the dry ingredients in 3 batches, alternating with the milk mixture and scraping down the bowl. Beat in the grated lemon zest.
- Scrape the batter into the pans. Bake in the lower third of the oven for about 35 minutes, until springy. Let cool for 15 minutes, then run a knife around the edges and invert onto a rack. Peel off the paper, turn the cakes upright and cool completely.
- In a standing mixer fitted with the whisk, beat the butter and egg yolk at medium-high speed until creamy. Beat in the sugar at low speed. Beat in the cream, vanilla and salt, then beat at medium-high speed until fluffy, 3 minutes longer. Beat in the lemon zest and juice.
LEMON LUSH CAKE - THE ROCKSTAR MOMMY
From therockstarmommy.com
5/5 (1)Servings 12Cuisine CakeCategory Dessert
LEMON CAKE WITH LEMON GLAZE | RECIPETIN EATS
From recipetineats.com
DREAMY LEMON CAKE WITH LIMONCELLO FROSTING
From southernladymagazine.com
THIS REINVENTED LEMON CAKE IS THE MOST LEMONY LEMON …
From allrecipes.com
LUSCIOUS LEMON CAKE WITH LEMON ICING RECIPE
From womensweeklyfood.com.au
LEMON CAKE RECIPE WITH LEMON CREAM CHEESE FROSTING
From wellplated.com
LEMON CAKE - LIV FOR CAKE
From livforcake.com
THE BEST LEMON CAKES, FILLINGS, AND FROSTINGS! - MY CAKE …
From mycakeschool.com
10 BEST LEMON CAKE WITH FRESH LEMONS RECIPES | YUMMLY
From yummly.com
ZESTY LEMON CAKE WITH LEMON FROSTING {FROM SCRATCH}
From blog.wilton.com
LEMON BUTTERMILK CAKE - CHEF DENNIS
From askchefdennis.com
LUSCIOUS LEMON CAKE - THE STAY AT HOME CHEF
From thestayathomechef.com
THE BEST LEMON CAKE RECIPE - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
LEMON CAKE RECIPE MADE WITH FRESH LEMONS
From behindthecake.com
LUSH LEMON POUND CAKE - THE ENGLISH KITCHEN
From theenglishkitchen.co
EASY LEMON CAKE WITH LEMON ICING RECIPE – A SWEET RECIPE FOR A …
From honestlyhealthyfood.com
EASY LEMON CAKE WITH LEMON PUDDING FROSTING - TOGETHER AS FAMILY
From togetherasfamily.com
LEMON LUSH DESSERT - [VIDEO] THE RECIPE REBEL
From thereciperebel.com
17 EASY LEMON CAKE MIX RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
THIS IS THE LEMONIEST LEMON POUND CAKE YOU’LL EVER MAKE
From bonappetit.com
LEMON VELVET CAKE- SUPER MOIST HOMEMADE LEMON CAKE RECIPE
From mycakeschool.com
LEMON LUSH DELIGHT - LOVE BAKES GOOD CAKES
From lovebakesgoodcakes.com
THE ULTIMATE LEMON LAYER CAKE RECIPE | LIFE LOVE AND SUGAR
From lifeloveandsugar.com
BEST EVER LEMON CAKE - THE DOMESTIC REBEL
From thedomesticrebel.com
LEMON CAKE - SUGAR SPUN RUN
From sugarspunrun.com
LEMON CAKE RECIPE | SMALL LEMON CAKE FOR TWO - DESSERT FOR TWO
From dessertfortwo.com
LEMON CAKE - AMANDA'S COOKIN' - CAKE & CUPCAKES
From amandascookin.com
LEMON SHEET CAKE WITH LEMON FROSTING (+VIDEO) | LIL' LUNA
From lilluna.com
BEST LEMON BUTTERMILK CAKE RECIPE (VIDEO) - A SPICY PERSPECTIVE
From aspicyperspective.com
BEST LEMON CAKE FROM SCRATCH - MOM LOVES BAKING
From momlovesbaking.com
LEMON LUSH RECIPE (& VIDEO) - DECADENT AND EASY LEMON LUSH …
From dessertsonadime.com
LEMON CAKE WITH LEMON BUTTERCREAM FROSTING - LAUREN'S LATEST
From laurenslatest.com
LEMON LUSH CAKE | RECIPE | LEMON LUSH DESSERT, LEMON ... - PINTEREST
From pinterest.com
LEMON LUSH RECIPE {EASY NO-BAKE DESSERT LASAGNA}
From crayonsandcravings.com
LIGHT & LUSCIOUS LEMON CURD CAKE - SCIENTIFICALLY SWEET
From scientificallysweet.com
LEMON DRIZZLE CAKE - EASIEST EVER ONE BOWL RECIPE
From tamingtwins.com
FRESH LEMON CAKE WITH LEMON SOUR CREAM ICING | A BOUNTIFUL …
From abountifulkitchen.com
HOMEMADE LEMON CAKE WITH LEMON FROSTING | THE RECIPE CRITIC
From therecipecritic.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 »
#60-minutes-or-less #time-to-make #course #preparation #for-large-groups #desserts #cakes #number-of-servings
You'll also love