CREAMY LEMON BUTTER CAKE
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
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!
LEMONY CREAM BUTTER CAKE
Categories Lemon
Number Of Ingredients 18
Steps:
- Preheat oven to 325 degrees. Grease or spray a 9" springform pan with vegetable spray. Make the filling -- In a large bowl or bowl of a standmixer, beat the cream cheese on medium-high to high speed for about 5 minutes, until smooth and creamy. Add confectioners' sugar and beat for another 2 to 3 minutes. Add egg and beat until completely combined, about 1 minute. Add butter, both extracts and lemon zest. Beat until completely combined, about 1 minute. Set aside. Make the cake -- In large bowl, whisk together flour, sugar, baking powder and salt. Whisk in melted butter, eggs, lemon juice, vanilla extract and lemon zest until combined. Do not overmix. Pour batter evenly into springform pan. Carefully pour filling mixture evenly over the cake batter to within about 1/2 inch of the edge of the pan. (The filling should cover all but the outer 1/2 inch, at which point the cake batter will be visible.) Bake for about 35 to 40 minutes, or until the cake has puffed up and toothpick inserted near edge of cake comes out clean. Allow to cool in pan on a wire rack for 10 minutes. Carefully remove springform sides and allow to cool on rack for 1 hour. Transfer to refrigerator and chill completely before serving. Serve chilled, with a little sprinkling of confectioners' sugar.
BUTTER CAKE WITH LEMON CREAM FROSTING
This recipe comes from O Magazine. I made it for a spring birthday party and it's just divine! The lemon curd recipe comes from Cooking Light (O used store bought curd which is fine too) and I find it's just as good as the full fat version. For gorgeous presentation you can serve with a few fresh raspberries and a sprig of mint on the side.
Provided by greysangel
Categories Dessert
Time 2h20m
Yield 16 serving(s)
Number Of Ingredients 21
Steps:
- Cake:.
- Preheat oven to 350. Butter and flour 3 8" round cake pans; set aside.
- Sift together flour, baking powder and salt; set aside.
- Beat butter and sugar with an electric mixer until light and fluffy, about 5 minutes. Add eggs, one at a time, scraping and beating well after each addition, about 5 minutes.
- Combine milk with vanilla extract. With mixer on lowest speed, add dry ingredients alternately with milk mixture in three parts, scraping down sides ocasionally and beating until ingredients are just combined. Pour batter into prepared pans, spreading evenly to the edges.
- Place cake pans on 2 oven racks so that one is not directly above another. Bake 20-25 minutes, or until wooden skewer inserted in center comes out clean. Cool pans on wire racks 15 minute Invert cake layers onto racks, and then turn right side up to cool completely.
- To assemble: Place one layer on a serving plate. Top with lemon curd, spreading to within 1 inch of cake edge. Tope iwth another layer and spread with jam to within 1 inch of cake edge. Place third layer right side up on top and press lightly into place. Spread a thin layer of frosting on top layer. Refrigerate cake for 1 hour. Forst sides and top of cake with remaining frosting. Garnish top with lemon zest and raspberries. Refrig until ready to serve at least 1 1/2 hours. Allow cake to stand at room temp 30 minutes before serving.
- Lemon Curd:
- Combine first three ingredients in a saucepan over medium heat, stirring with a whisk. Cook until sugar dissolves and mixture is light in color, about 3 minutes. Stir in lemon juice and butter, cook for 5 minutes or until mixture thinly coats back of spoon, stirring constantly with a whisk. Cool, cover and chill.
- Frosting:.
- In a small bowl, whip heavy cream until it forms soft peaks.
- Fold in lemon curd and chill until ready to use.
Nutrition Facts : Calories 404.4, Fat 20.5, SaturatedFat 12.3, Cholesterol 125, Sodium 173.8, Carbohydrate 51.8, Fiber 0.5, Sugar 31.8, Protein 4.7
LEMON BUTTER CAKE
Provided by Melissa d'Arabian : Food Network
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 8
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.
LEMON BUTTER CAKE
This is a good way to use up leftover lemon butter or lemon spread - based on a recipe for a foundation buttercake from Super Food Ideas magazine.
Provided by katew
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Grease pan -18cm square Preheat oven to 180 Using electric mixer - cream butter, sugar and vanilla together.
- Add eggs ,1 at a time,beat well after each addition.
- Sift flour over butter mixture - stir gently to combine.
- Stir in milk , fold in boiling water.
- Soon batter into prepared pan.
- Dollop tablespoons of lemon butter over batter.
- Use a knife or chopstick to swirl and to combine {like for a marble cake}.
- Bake 30 - 40 minutes - cool in tin.
Nutrition Facts : Calories 384.8, Fat 22.7, SaturatedFat 13.7, Cholesterol 122.8, Sodium 161.3, Carbohydrate 40.3, Fiber 0.7, Sugar 19, Protein 5.4
ALEX'S LEMON CREAM CHEESE BUTTER CAKE
My Brother-Inlaw used to make this cake and now we are just as happy to use this recipe. It keeps very well and tastes realy good. Serve plain or with whipped cream.
Provided by Hannelu
Categories Dessert
Time 1h50m
Yield 8-12 serving(s)
Number Of Ingredients 8
Steps:
- Beat cream cheese, butter and lemon rind together until smooth,
- Add sugar and beat until light and fluffy.
- Beat in eggs one at a time,.
- stir in flour in two batches,.
- beat lightly ulntil smooth.
- Spoon into well greased 20cm ring or baba tin.
- Bake in moderate oven (l60C) for 30 minutes,.
- reduce heat to moderatle slow (140C) and bake for a further 30 minutes.
- let stand in tin 10 minutes, then turn onto a wire rack.
- When cold top with lemon glaze.
- LEMON GLAZE:.
- Sift icing sugar into bowl,.
- beat in enough lemon juice to give a less than pouring consistency.
- NOTE:.
- Cake will freeze well for up to 2 month.
- Freeze without glaze and top with glaze several hours before serving.
Nutrition Facts : Calories 730, Fat 38.2, SaturatedFat 22.7, Cholesterol 171, Sodium 1044.1, Carbohydrate 88.4, Fiber 1.5, Sugar 47.1, Protein 9.9
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