LEMON LAYER CAKE WITH LEMON CREAM FILLING AND FROSTING
If you want, you can simplify things by skipping the filling recipe and just using the frosting to fill in between the layers of cake. This cake will last for up to 4 days in the fridge.
Provided by Katie Workman
Time 5h35m
Yield 12 servings
Number Of Ingredients 20
Steps:
- For the lemon cake: Preheat the oven to 350 degrees F. Butter two 9-inch round cake pans, then insert a round of parchment cut to fit just inside the bottom of each pan. Butter the parchment, then flour the pans, tapping out any excess flour.
- In a medium bowl, stir together the cake flour, baking powder and salt.
- Using an electric, standing or hand mixer, beat the butter and granulated sugar until very fluffy and pale yellow, about 2 minutes. Add the eggs 1 at a time, then add the vanilla followed by the lemon zest and juice--the mixture may appear to break apart a bit or curdle, but it will come back together when the flour is added, so don't panic! Add about a third of the flour mixture and mix until just barely incorporated, then add half of the milk and blend. Repeat with one-third of the flour mixture, the rest of the milk and the rest of the flour mixture and blend until the ingredients are just completely incorporated.
- Scrape down the sides of the bowl in the middle of this process. Scrape the batter into the prepared pans, dividing it evenly and smoothing the tops. Bake until a wooden skewer or toothpick inserted into the center of the cake comes out clean, 22 to 26 minutes. Cool the cakes in the pans on a wire rack for 15 minutes, then run a knife around the insides of the pans to make sure the sides don't stick, place a wire rack over the top of each pan and invert the cake onto the wire rack. Peel off the parchment and cool completely.
- For the lemon filling: While the cakes are baking, make the lemon curd. Whisk the granulated sugar, lemon juice, butter, egg yolks and salt in a small nonreactive saucepan. Place the pan over medium-low heat and cook, whisking constantly, until thickened, about 10 minutes. Place the lemon curd in a small bowl, press a piece of plastic wrap on top of the surface and place it in the refrigerator to chill for at least 2 hours and up to a week.
- Briskly stir the lemon zest into the chilled curd to blend well. In a medium bowl, beat the heavy cream just until stiff peaks form. Gently fold into the lemon curd with a rubber spatula. Refrigerate for at least 1 hour but not more than 6 hours.
- For the lemon frosting: In a large bowl with an electric, standing or hand mixer, beat the confectioners' sugar with the butter on low speed until combined, then turn the beater speed to high and add the cream and lemon zest and juice. Beat until fluffy.
- To assemble the cake, place each cake layer upside down on a round of cardboard or a flat plate. Using an offset spatula or butter knife, frost the top and sides of each cake layer with a very thin layer of the lemon frosting. Place the cake layers in the freezer for 15 minutes or in the refrigerator for 30 minutes to firm up the thin layer of frosting.
- Place the bottom layer of cake on the platter that you will be serving it on and tuck thick strips of wax or parchment paper under the edges of the cake to keep the platter clean. Spread the lemon filling over the bottom layer, leaving a 1/2-inch border all around so the filling has a bit of room to spread when you place the second layer on top. Cover the filling with the raspberries, then place the second layer of cake on top.
- Frost the cake with the rest of the frosting. The cake will keep for up to 4 days in the refrigerator, though it's best within a day of making. Bring to room temperature before serving.
LEMON FILLING
Lemony whipped cream filling. A wonderful filling for white, yellow, or citrus cakes.
Provided by Carol
Categories Desserts Fillings Fruit Fillings
Yield 12
Number Of Ingredients 7
Steps:
- In a saucepan over medium heat mix the white sugar, flour, orange juice, orange zest, lemon juice and the egg. Cook until thickened. Remove from heat and let cool completely before folding in the whipped cream. Makes enough to fill one 2 layer 9 inch round layer cake.
Nutrition Facts : Calories 78.2 calories, Carbohydrate 15.7 g, Cholesterol 19.3 mg, Fat 1.6 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 0.8 g, Sodium 12.5 mg, Sugar 13.9 g
LEMON PASTRY CREAM
Easy lemon custard pastry cream for lemon tartlets.
Provided by Brittney Tun
Categories Desserts Fillings Fruit Fillings
Time 35m
Yield 16
Number Of Ingredients 5
Steps:
- Whisk together 1 cup heavy cream, egg yolks, and cornstarch in a bowl. Set aside.
- Combine remaining 2 cups heavy cream, sugar, and lemon juice in a large, heavy-bottomed saucepan over medium heat. Whisk to dissolve sugar. Bring to a gentle boil; boil until mixture begins to thicken, about 10 minutes. Add egg yolk mixture slowly, whisking constantly until it thickens, about 5 minutes. Mixture will break; pour into a glass bowl. Press a piece of plastic wrap directly on the surface of the mixture to prevent skin forming. Let cool completely at room temperature.
- Pour cooled mixture into a mixing bowl. Beat at medium speed with an electric mixer fitted with a wire whip until thick and creamy.
Nutrition Facts : Calories 267.7 calories, Carbohydrate 26.3 g, Cholesterol 125.1 mg, Fat 17.9 g, Fiber 0.1 g, Protein 1.8 g, SaturatedFat 10.8 g, Sodium 20.1 mg, Sugar 19 g
LEMON FILLING
Use this luscious easy-to-prepare filling for pastries, cakes and tarts.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 12
Number Of Ingredients 8
Steps:
- In 1 1/2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in water. Cook and stir over medium heat until mixture thickens and boils. Boil and stir 1 minute longer; remove from heat.
- Stir in butter and lemon peel until butter is melted. Gradually stir in lemon juice and food color. Press plastic wrap on filling to prevent a tough layer from forming on top. Refrigerate about 2 hours or until set.
- Leftover filling can be tightly covered and refrigerated up to 5 days; do not freeze. Let stand 30 minutes at room temperature to soften; stir before using. Store cakes or pastries filled with Lemon Filling covered in refrigerator.
Nutrition Facts : Calories 70, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 55 mg, Sugar 13 g, TransFat 0 g
LEMON LOVER'S POUND CAKE
Everyone raves about this pretty dessert-and it sure doesn't last long with my family. It also freezes beautifully, so why not make two and pop one into the freezer for another day? -Annettia Mounger, Kansas City, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in lemon juice, zest and extract. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Beat just until combined., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° until a toothpick inserted near the center comes out clean, 55-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For icing, in a small bowl, beat the sour cream and butter until smooth. Gradually add confectioners' sugar. Beat in lemon juice and zest. Drizzle over the cake. If desired, top with additional grated lemon zest. Store in the refrigerator.
Nutrition Facts : Calories 658 calories, Fat 26g fat (15g saturated fat), Cholesterol 146mg cholesterol, Sodium 286mg sodium, Carbohydrate 101g carbohydrate (76g sugars, Fiber 1g fiber), Protein 8g protein.
CREAMY LEMON FILLING
This is the recipe I use if someone requests lemon filling in a wedding cake. It has a excellent consistency for a cake filling and a wonderful lemon flavor.
Provided by Luby Luby Luby
Categories Dessert
Time 25m
Yield 2 Cups
Number Of Ingredients 7
Steps:
- Mix together the sugar and cornstarch in a 2 quart heavy saucepan.
- Slowly whisk in the water.
- Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.
- Continue boiling for 1 minute, stirring constantly.
- Remove from heat and spoon 1/2 cup of the cornstarch mixture into the egg yolks, stirring quickly.
- Quickly whisk the egg yolks back into the cornstarch mixture stirring constantly until well mixed.
- Return saucepan to stove and cook over medium heat until thickened about 3 minutes.
- Remove from heat and add butter, lemon juice and zest stirring well.
- Cool before using.
Nutrition Facts : Calories 571.1, Fat 21.8, SaturatedFat 12.6, Cholesterol 255.6, Sodium 135.3, Carbohydrate 94.5, Fiber 0.6, Sugar 76.2, Protein 3.1
CREAMY LEMON FILLING
Use this creamy filling when making Lemon Sandwich Cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for 3 dozen sandwich cookies
Number Of Ingredients 3
Steps:
- In a small bowl, mix cream cheese and zest until smooth. Gradually add 1 cup confectioners' sugar, mixing until smooth. Mix in remaining sugar as necessary to create a firm but spreadable filling.
LEMON CREAM FILLING
Make and share this Lemon Cream Filling recipe from Food.com.
Provided by Theresa Thunderbird
Categories Dessert
Time 25m
Yield 1 cake
Number Of Ingredients 7
Steps:
- Combine yolk, sugar, corn starch, 1/2 cup water, lemon juice, lemon peel and cook in double boiler for 15 minutes.
- Add butter.
- Cool.
Nutrition Facts : Calories 527.6, Fat 6.1, SaturatedFat 2.7, Cholesterol 171, Sodium 30.7, Carbohydrate 119.4, Fiber 0.3, Sugar 101.4, Protein 2.7
More about "lemon cream filling recipes"
EASY LEMON CREAM PUFFS WITH EASY LEMON CREAM FILLING
From kitchencents.com
5/5 (1)Category DessertServings 24Total Time 1 hr
EASY LEMON CREAM WITH LEMON CURD - THROUGH HER …
From throughherlookingglass.com
5/5 (1)Category Dessert, FillingServings 2Total Time 5 mins
CREAM PUFFS WITH LEMON-CREAM FILLING RECIPE | BON APPéTIT
From bonappetit.com
3.1/5 (18)Servings 10
- Combine sugar, egg, lemon juice, lemon peel, and pinch of salt in heavy small saucepan; whisk to blend. Add butter. Stir constantly over medium-low heat until curd is hot and thick enough to coat spoon (do not boil), 4 to 5 minutes. Transfer lemon curd to small bowl. Press plastic wrap onto surface; chill until cold and slightly firm, at least 2 hours. DO AHEAD Can be made 2 days ahead. Keep chilled.
- Transfer lemon curd to medium bowl. Using electric mixer, beat cream in another medium bowl until peaks form. Fold whipped cream into curd in 3 additions. Cover and chill filling 1 hour. DO AHEAD Can be made 2 hours ahead. Keep chilled.
- Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 425°F. Line 2 large rimmed baking sheets with parchment paper. Bring first 4 ingredients to boil in heavy large saucepan over medium heat, stirring with wooden spoon until butter melts. Add flour all at once and stir vigorously until dough forms and pulls away from sides of pan. Continue to stir until film forms on pan bottom, 1 to 2 minutes longer. Transfer dough to large bowl. Cool 5 minutes, stirring occasionally. Add 1 egg and, still using wooden spoon, beat until blended. Add remaining 5 eggs, 1 at a time, beating until blended after each, then beat until dough is smooth and shiny, 2 to 3 minutes.
- Working in batches, transfer dough to pastry bag fitted with 1/2-inch plain round tip. Pipe 1- to 1 1/4-inch mounds, spaced about 2 inches apart, onto prepared baking sheets. Using wet finger, smooth tops of mounds.
LEMON PASTRY CREAM RECIPE - SERIOUS EATS
From seriouseats.com
GRAMMY'S LEMON CREAM PIE {ORIGINAL 1960'S RECIPE!}
From wellplated.com
LEMON COOKIES WITH LEMON CREAM - SAVING ROOM FOR …
From savingdessert.com
CREAMY LEMON PIE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
OLD FASHIONED CREAMY LEMON PIE - THE STAY AT HOME …
From thestayathomechef.com
LEMON CAKE FILLING - SO EASY! - RACHEL COOKS®
From rachelcooks.com
LEMON BLUEBERRY DELIGHT - TOGETHER AS FAMILY
From togetherasfamily.com
EASY LEMON CREAM PIE - SOUTHERN BITE
From southernbite.com
BEST LEMON CREAM RECIPE - HOW TO MAKE TARTINE BAKERY'S CREAM
From food52.com
17 BEST PUFF PASTRY RECIPES - MARTHA STEWART
From marthastewart.com
SWEET AND TANGY LEMON CREAMS RECIPE - THE SPRUCE EATS
From thespruceeats.com
MISSISSIPPI MUD PIE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
18 LEMON AND CREAM CHEESE DESSERTS - ALLRECIPES
From allrecipes.com
LEMON ICEBOX PIE RECIPE - SOUTHERN LIVING
From southernliving.com
LEMON WHIPPED CREAM FILLING - MY CAKE SCHOOL
From mycakeschool.com
HOW TO MAKE MY BEST CREPE CAKE JOY THE BAKER
From joythebaker.com
LEMON SANDWICH COOKIES WITH LEMON CREAM FILLING - INSPIRED BY …
From inspiredbycharm.com
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #low-protein #healthy #desserts #fruit #easy #low-fat #cakes #dietary #low-sodium #gluten-free #cake-fillings-and-frostings #low-saturated-fat #free-of-something #low-in-something #number-of-servings #3-steps-or-less
You'll also love