LUSCIOUS LEMON TRUFFLE CAKE
This elegant silvery white cake is layered with a fresh lemon filling made with white chocolate and cream cheese. It is a lovely dessert for an Easter luncheon.
Provided by Olha7397
Categories Dessert
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 F.
- Grease and flour two 9-inch round cake pans.
- MAKE THE CAKE.
- In a large bowl with an electric mixer, combine the flour, sugar, baking powder, salt, milk, and butter or shortening.
- Blend until the butter is evenly mixed.
- Add the vanilla.
- Beat at low speed for 1 minute, then increase the speed to high and beat for 2 minutes, scraping the bowl constantly, beating until the mixture is light and fluffy.
- In a separate bowl, beat the egg whites until stiff.
- Gently but thoroughly fold the whites into the cake batter.
- Pour evenly into the prepared pans.
- Bake for 35 to 40 minutes, until the cakes feel firm when touched in the center.
- Remove from the oven and cool on a wire rack.
- Split the cooled layers horizontally to make 4 layers in all.
- TO MAKE THE FILLING, combine the sugar, cornstarch, and salt in a medium saucepan.
- Whisk in the water until smooth.
- Cook over medium high heat until the mixture comes to a boil, stirring constantly.
- Reduce the heat to low and cook 2 minutes longer, stirring constantly.
- Remove from the heat.
- In a small bowl, beat the egg yolks with a fork.
- Stir about 1/4 cup of the hot mixture into the egg yolks; blend well.
- Add the egg yolk mixture to the mixture in the saucepan.
- Cook over low heat until the mixture boils, whisking constantly, then continue to cook for 2 minutes, stirring.
- Remove from the heat and stir in the butter and lemon juice and zest.
- Transfer half of the hot filling to a small bowl and cool for 15 minutes.
- Add the white chocolate to the hot filling in the saucepan and stir until the chocolate is melted; set aside.
- In a small bowl, beat the cream cheese until fluffy.
- Beat in the white chocolate mixture until light and smooth.
- Spread one third of the white chocolate filling over one layer of the cake.
- Top with a second cake layer, then spread with one third more of the filling; top with a third cake layer and spread the remaining filling over.
- Top with the last cake layer and spread reserved lemon mixture.
- Refrigerate, uncovered, 2 to 3 hours, until the filling is set.
- MAKE THE FROSTING.
- In another bowl, whip the cream and sweeten it with the confectioners sugar.
- Frost the sides of the cake with half of the whipped cream frosting.
- Put the remaining frosting into a pastry bag and pipe decoratively around the top and bottom edge of the cake.
- Garnish with shaved white chocolate.
- Refrigerate up to 8 hours before serving.
- Makes 16 servings.
- The Great Holiday Baking Book Beatrice Ojakangas.
LUSCIOUS LEMON CAKE
This is the lightest, most moist cake! And delicious, too! I always get requests for it, and the recipe. You can change the flavors of the cake, the Jell-O, and the pudding, too! How about a blue Jell-O cake, and vanilla pudding in the fosting, tinted with pink with food coloring for a baby shower? And with sugar free Jell-O's and Lite Cool Whip, not much guilt eating it, either!
Provided by ciao4293
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Prepare the cake mix according to the box, and bake as directed in 2 round pans.
- Remove from the pans to cool.
- Put the cakes back in pans, and poke cakes all over with a fork.
- Mix the boiling water with the Jell-O until dissolved.
- Pour half over each layer, and refrigerate for at least 3 hours.
- TO MAKE THE FROSTING: Pour milk into a bowl.
- Add pudding mix and powdered sugar.
- Blend with a wire whisk.
- Stir in the Cool Whip until completely combined.
- Refrigerate until ready to use.
- To frost, dip one cake pan in hot water for about 10 seconds.
- Unmold it onto serving plate.
- Spread with about 1 cup of frosting.
- Top with second layer, then frost top and sides of cake.
- Keep cake refrigerated until ready to serve.
Nutrition Facts : Calories 279.2, Fat 12.3, SaturatedFat 1.9, Cholesterol 54.1, Sodium 312.8, Carbohydrate 37.5, Fiber 0.5, Sugar 21, Protein 5.1
LEMON DELIGHT TRIFLE
I like to serve this lemony treat is a trifle bowl. If you don't have one, a glass 13-in. x 9-in. dish will also work well. -Kim Wallace, Dennison, Ohio
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings (1 cup each).
Number Of Ingredients 7
Steps:
- In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set., In another bowl, beat the cream cheese, butter and confectioners' sugar until smooth. Gradually stir in pudding until blended., Set aside 1/4 cup each of whipped topping and crushed cookies for garnish. Fold remaining whipped topping into pudding mixture. , Place half of the remaining cookies in a 3-qt. glass bowl; top with half of the pudding mixture. Repeat layers. Garnish with reserved whipped topping and crushed cookies. Refrigerate until serving.
Nutrition Facts : Calories 476 calories, Fat 26g fat (16g saturated fat), Cholesterol 46mg cholesterol, Sodium 479mg sodium, Carbohydrate 54g carbohydrate (34g sugars, Fiber 0 fiber), Protein 5g protein.
LUSCIOUS LEMON CAKE
If you can get your hands on real Mexican vanilla for the frosting, it is highly recommended. A friend at work made this for my birthday, and it was the best gift I got!
Provided by KissKiss
Categories Dessert
Time 45m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- For the cake, beat the cake mix and eggs until blended using a mixer on low.
- Fold in lemon pie filling (do not beat in).
- Spread in a greased 13 x 9 inch pan and bake at 350 for 20-25 minutes. (You might also want to put parchment paper on the bottom, greased on both sides, for easy removal.).
- For the frosting, mix the butter and cream cheese until smooth using the mixer on low.
- Add the sugar and vanilla, again blending until smooth.
- You can frost the cake once it has cooled, but if you want to frost it later (or make the frosting ahead of time), you can store it in the refrigerator in a bowl with plastic wrap applied directly on top of the frosting. Make sure it is covered completely, and it will last in the fridge for a couple days.
LUSCIOUS APPLE TRIFLE
"I created this dessert using ingredients I had on hand," remarks Danette Bass of Hillrose, Colorado. "I brought it to a carry-in dinner at our church, and it was the first dessert to go."
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12-14 servings.
Number Of Ingredients 8
Steps:
- In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. In a large bowl, beat cream cheese until smooth; beat in pudding. Fold in 1 cup whipped topping., In a 3-qt. glass bowl, layer a third of the cake cubes, 1/3 cup butterscotch topping, a third of the apples, 1/2 teaspoon cinnamon and a third of the cream cheese mixture. Repeat layers twice. Garnish with remaining whipped topping. Chill until serving.
Nutrition Facts :
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LEMON TRUFFLE CAKE - RECIPE GIRL
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- In a large bowl with an electric mixer, combine the flour, sugar, milk, butter, baking powder and salt. Blend until the butter is evenly mixed. Add the vanilla. Beat at low speed for 1 minute, then increase the speed to high and beat for 2 minutes, scraping the bowl constantly, beating until the mixture is light and fluffy.
- In a medium saucepan, combine sugar, cornstarch, and salt. Whisk in water until smooth. Cook over medium-high heat until the mixture comes to a boil, stirring constantly. Reduce the heat to low and cook 2 minutes longer, stirring constantly. Remove from the heat. In a small bowl, beat the egg yolks with a fork. Slowly stir about 1/4 cup of the hot mixture into the egg yolks, whisking quickly while adding the hot liquid. (You don’t want to create scrambled eggs, so be sure to add the hot mixture slowly, whisking it into the eggs as quickly as possible). Continue adding 1/4 cups of the hot mixture to the eggs until you have warmed up the egg mixture. Whisk the egg yolk mixture back to the mixture in the saucepan. Cook over low heat until the mixture boils, whisking constantly, then continue to cook for 2 minutes, stirring.
- In another bowl, whip the cream and sweeten it with the powdered sugar. Frost the sides of the cake with half of the whipped cream frosting. Put the remaining frosting into a pastry bag and pipe decoratively around the top and bottom edge of the cake. Refrigerate up to 8 hours before serving.
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