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
LEMON LAYER CAKE WITH LEMON CREAM FROSTING
This recipe was first published in the January 1945 issue of Gourmet magazine as Nun's Lemon Layer Cake. This is the updated and improved version. I hope you enjoy it as we do. It is a very special cake indeed.
Provided by MarieRynr
Categories Dessert
Time 50m
Yield 1 8inch layer cake
Number Of Ingredients 16
Steps:
- Preheat oven to 375*F.
- Butter 2 8-inch round cake pans and line with parchment paper.
- Butter paper, dust with flour, knocking out the excess.
- Sift together flour, baking soda, and salt.
- Stir together milk and lemon juice (mixture will curdle)> Beat butter in a large bowl with an electric mixer until creamy.
- Gradually add sugar, beating until pale and fluffy.
- Add eggs 1 at a time, beating well after each addition.
- Alternately add flour and milk mixtures in batches, beginning and ending with flour, mixing at low speed until just combined.
- Divide batter between pans, smoothing tops.
- Bake in middle of oven for about 20 minutes.
- Cool in pans on racks 10 minutes, then invert onto racks, remove paper, and cool completely.
- To make Lemon Curd; whisk together juice, zest, sugar, and eggs in a 2 quart heavy saucepan.
- Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes.
- Transfer to a bowl and chill, it's surface covered with plastic wrap until cold, at least 1 hour.
- To make frosting, beat cream and confectioners sugar with cleaned beaters until it just holds stiff peaks.
- Fold one third of whipped cream into lemon curd to lighten, then fold in remaining whipped cream.
- To assemble cake; put 1 cake layer, rounded side up, on a cake plate and spread with one fourth of frosting.
- Top with second layer, rounded side up and spread top and sides with remaining frosting.
- Decorate with Candied Violets if desired.
- Note: Cake can be assembled 1 day ahead and chilled in a cake keeper or loosely covered with plastic wrap (use toothpicks to hold wrap away from frosting).
- Let stand at room temperature 30 minutes before serving.
LEMON CAKE WITH IRISH BREAKFAST TEA FROSTING
The light fluffy meringue frosting spiked with Irish breakfast tea brings easy lemon cake and cupcakes to a whole new level.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 20
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottom only of one 8- or 9-inch round cake pan with shortening (do not use cooking spray). Place paper baking cup in each of 12 regular-size muffin cups.
- Make cake batter as directed on box; stir in lemon peel. Fill muffin cups two-thirds full of batter; pour remaining batter into pan.
- Bake round pan 28 to 33 minutes, cupcakes 15 to 20 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- Meanwhile, place 1/2 cup water in microwavable 1-cup glass measuring cup. Microwave uncovered on High 1 minute to 1 minute 30 seconds or until hot. Add tea bags; steep 6 to 7 minutes for strong brewed tea. Remove and discard tea bags.
- Meanwhile, in 2-quart saucepan, mix sugar, cream of tartar, brewed tea and salt. Heat to boiling over medium-high heat. Boil 3 to 5 minutes to 242°F on candy thermometer.
- In large bowl, beat egg whites with electric mixer on high speed until foamy and thick (they should mound but not peak). Slowly pour in boiling sugar syrup in a slow stream. Continue to beat on high speed about 7 minutes or until stiff peaks form.
- Cut cake layer in half horizontally to make 2 thin cake layers. Place one layer on serving plate. Spread with about 3/4 cup of the frosting. Top with remaining cake layer; spread with about 3/4 cup of the frosting. Frost cupcakes with remaining frosting. Garnish with lemon slices.
Nutrition Facts : Calories 180, Carbohydrate 28 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 10 g, TransFat 0 g
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