TRIPLE LEMON CAKE RECIPE - (4.4/5)
Provided by AzWench
Number Of Ingredients 3
Steps:
- Assembling the cake: Place a layer on the cake plate. Spread about 1/3 of the Lemon Curd on top of the layer. Before putting the second layer on the cake plate frost one side with Lemon Cream Cheese Frosting. Place the frosting side down on the first layer. Spread the next 1/3 of the Lemon Curd on top of this layer. For the final layer frost the bottom side with Lemon Cream Cheese Frosting and place, frosting side down on the previous 2 layers. Frost the top with Lemon Cream Cheese Frosting and top with the remaining 1/3 of the Lemon Curd. Frost the sides of the cake with Lemon Cream Cheese Frosting and pipe around the top edge of cake.
TRIPLE LEMON POUND CAKE
Make and share this Triple Lemon Pound Cake recipe from Food.com.
Provided by Donna Luckadoo
Categories Dessert
Time 45m
Yield 10 slices
Number Of Ingredients 7
Steps:
- Preheat oven to 350°.
- Mix Cake mix, Instant Lemon Pudding mix, Oil, Eggs, and Water and set aside.
- Melt White Chocolate Chips in the Microwave for 30 to 40 seconds until melted.
- Stir melted White Chocolate until creamy and smooth and add to the Cake batter mixing thoroughly.
- Pour batter into a greased or sprayed Bundt Pan or two medium Loaf pans and bake for 35-40 minutes or until toothpick inserted comes out clean.
- Let cake cool, remove from pan and sprinkle with Powdered Sugar.
TRIPLE-LAYER LEMON CAKE
A smooth and silky citrus filling separates the three layers of my lemon cake. It's a homemade favorite that friends and family never tire of. Serve it after a special spring or summer meal.-Connie Jurjevich, Atmore, Alabama
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12-14 servings.
Number Of Ingredients 23
Steps:
- In a large bowl, beat sugar and oil. Beat in egg yolks and vanilla. Combine dry ingredients; add to sugar mixture alternately with milk, beating well after each addition. In a large bowl, beat egg whites until stiff peaks form; fold into batter. , Pour into three greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove to wire racks to cool., For filling, in a large saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg; return to all the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in lemon juice, zest and butter. Cool to room temperature without stirring. Cover and refrigerate. , In a large bowl, combine the butter, confectioners' sugar, lemon juice, zest and enough cream to achieve desired spreading consistency. Spread filling between cake layers. Frost top and sides of cake. Store in the refrigerator.
Nutrition Facts : Calories 734 calories, Fat 30g fat (12g saturated fat), Cholesterol 121mg cholesterol, Sodium 324mg sodium, Carbohydrate 114g carbohydrate (88g sugars, Fiber 1g fiber), Protein 6g protein.
TRIPLE LEMON POUND CAKE
Although I have collected many pound cake recipes, this is my favorite. I took a classic pound cake recipe and added a couple of ingredients. This is a crowd pleaser; one person ate three slices, and took some home as well. I usually have to bake this longer than the recipe indicates; it will depend on your oven. You may freeze individually wrapped slices for unexpected company.
Provided by Richmond Baker
Categories Dessert
Time 1h50m
Yield 20 serving(s)
Number Of Ingredients 12
Steps:
- Cream butter. Add oil, and sugar. Cream again. Add eggs, one at a time, beating well after adding each. Mix in lemon zest and lemon juice.
- Sift together flour, baking powder, and salt.
- Add flour mixture and milk alternately to butter and egg mixture, beginning and ending with dry ingredients.
- Add extracts to batter.
- Bake in a greased and floured tube pan at 300 for 1-1/2 hours, or until a wooden skewer inserted in center of cake comes out clean. Cool completely on rack before rremoving cake from pan.
Nutrition Facts : Calories 431.4, Fat 25.8, SaturatedFat 13.1, Cholesterol 103.4, Sodium 192.9, Carbohydrate 46.9, Fiber 0.6, Sugar 30.2, Protein 4.3
TRIPLE LEMON POUND CAKE
This is my adaptation of my favorite classic pound cake recipe. This is not difficult to make, even though it's made from scratch, and it always gets rave reviews.
Provided by foraging4food
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h45m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Grease and flour a 10-inch tube pan.
- Beat butter in a bowl with an electric mixer until creamy. Add oil; beat until creamy. Pour in sugar and beat until thoroughly incorporated, pausing to scrape down the sides of the bowl as needed. Add eggs one at a time, beating well after each addition.
- Stir flour, baking powder, and salt together in a bowl. Add to the sugar mixture alternately with milk, beginning and ending with the flour mixture. Mix in lemon zest and juice. Add extracts. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 90 minutes. Cool in the pan on a rack. Remove from the pan when cool.
Nutrition Facts : Calories 581.5 calories, Carbohydrate 78.8 g, Cholesterol 119.8 mg, Fat 27.4 g, Fiber 1.4 g, Protein 7.2 g, SaturatedFat 11.9 g, Sodium 216.3 mg, Sugar 51.3 g
OLD FASHIONED TRIPLE LEMON CAKE
This recipe uses 3 lemons, thus the name "triple". Three lemons will yield enough juice and rind needed for this recipe.
Provided by breezermom
Categories Dessert
Time 1h
Yield 1 9 inch cake
Number Of Ingredients 14
Steps:
- Beat 3/4 cup butter at medium speed of an electric mixture until creamy; gradually add 3/4 cup sugar and 2 tbsp lemon zest, beating well. Add eggs, one at a time, beating after each addition.
- Combine the flour, baking powder, and salt; add to the butter mixture. Mix at low speed until blended. Stir in the lemon extract. Pour the batter into a greased and floured 9 inch round cakepan with 2 inch sides.
- Bake at 325 degrees for 35 to 40 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes; remove from pan. Place cake on a wire rack on a baking sheet.
- Combine 2/3 cup powdered sugar and 1/3 cup lemon juice in a small bowl, stirring until blended. Drizzle the glaze over the top of the warm cake. Let the cake cool completely.
- Combine 1 3/4 cups powdered sugar, 2 tbsp lemon juice, 1 1/2 tbsp butter, and remaining 1 tbsp lemon zest in a medium bowl; beat well. Spread on top of the cooled cake. Serve with strawberries if desired.
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