Lemon Butter Cake With Fruit And Cream Recipes

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CREAMY LEMON BUTTER CAKE



Creamy Lemon Butter Cake image

This is a one layer cake, almost breakfast worthy, yet definitely an after dinner dessert...or all day dessert..I couldn't keep out of it, nor could my husband. Almost reminds me of lemon bars in a cake-density type look...so delish! Give it a try and see for yourself. Picture's are my own.

Provided by Carole F

Categories     Cakes

Time 1h

Number Of Ingredients 18

CAKE BATTER
2/3 c flour
1/3 c sugar
2 tsp baking powder
1/4 tsp salt...heaping teaspoon
1/2 c unsalted butter, melted and cooled slightly
2 eggs
2 Tbsp lemon juice
1/2 tsp vanilla
1 Tbsp lemon peel...(gourmet collection by mccormick)
CREAM CHEESE FILLING
1 c confectioners' sugar
8 oz block of cream cheese, room temp
3 Tbsp butter, melted and cooled slightly
1 egg
1 tsp lemon extract
1/2 tsp vanilla extract
1/2 Tbsp lemon peel

Steps:

  • 1. Preheat oven to 325 degrees F. Grease a 9 inch springform pan. Set aside.
  • 2. Beat cream cheese on medium high for about 5 minutes until smooth and creamy. Add confectioner's sugar beat another 2 minutes. Add egg and beat until blended about 1 more minute, then add butter, both lemon and vanilla extracts, and lemon peel. Beat until combined for about 1 more minute. Set aside.
  • 3. Cake Batter: In large bowl whisk together flour, sugar, baking powder and salt. Next, whisk into flour mixture the butter, eggs, lemon juice, vanilla extract,and lemon peel until combined...DO NOT OVER MIX.
  • 4. Pour batter into spring form pan and spread batter evenly in the bottom of the prepared pan. Top with Cream cheese mixture by evenly spreading mixture over the batter to within 1/2" from edges of pan so that some of the cake batter still shows..see picture.
  • 5. Bake for 35-40 minutes...or until the cake has puffed up or toothpick inserted comes out clean on the outer edges of the cake..not in the middle where the cream cheese is..very important.
  • 6. Allow to cool in pan for 10 minutes before releasing sides of springform ring and then cool for another hour on the cooling rack. Now refrigerate for 3-4 hours before adding a large dollop of whipping cream in center of cake and add a marschino cherry, and then sprinkle with powdered sugar. Keep covered in fridge until ready to serve.
  • 7. You may use blueberries, raspberries or the maraschino cherry for the topping of the whipped cream..I had the cherry on hand so that is what I used...layer several different fruits if desired!

LEMON BUTTER CAKE



Lemon Butter Cake image

Provided by Melissa d'Arabian : Food Network

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 8

1/2 cup unsalted butter, softened
1/2 cup sugar
2 eggs, slightly beaten
1 teaspoon vanilla
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
Juice and zest of half a lemon

Steps:

  • Preheat the oven to 350 degrees F. Cream the butter and sugar in a medium bowl using a hand mixer until light and fluffy, about 3 minutes. While still mixing, slowly add the eggs, then the vanilla. Whisk together the flour, baking powder and salt in a small bowl. Add half the flour mixture to the butter mixture and mix. Then add the lemon juice and zest. Mix, then add the remaining half cup of the flour mixture. Pour into a greased 8-inch square pan. Bake until the cake springs back when lightly pressed, about 20 minutes.

FLUTED LEMON CAKE WITH FRESH FRUIT



Fluted Lemon Cake with Fresh Fruit image

This citrusy, golden-brown cake looks especially beautiful baked in a fancy fluted pan. Serve each slice with a dollop of whipped cream and fresh fruit. -Donna Pochoday, Morristown, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 12 servings.

Number Of Ingredients 12

1 cup butter, softened
2 cups sugar
4 large eggs, room temperature
2 tablespoons grated lemon zest
1 teaspoon lemon extract
2-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fat-free strawberry Greek yogurt
Confectioners' sugar, optional
Assorted fresh fruit
Whipped cream

Steps:

  • Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and extract., In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with yogurt, beating well after each addition., Transfer to prepared pan. Bake 60-70 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. If desired, dust with confectioners' sugar. Serve with fresh fruit and whipped cream.

Nutrition Facts :

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