LEMON PUDDING CAKE
My husband, Lloyd, loves this cake because it tastes like lemon meringue pie. The cake is no-fuss and makes just enough for the two of us.-Dawn Fagerstrom, Warren, Minnesota
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 325°. In a bowl, beat egg yolk. Add sugar, milk, flour, lemon juice, zest and salt; beat until smooth. Beat egg white until stiff peaks form; gently fold into lemon mixture. Pour into 2 ungreased 6-oz. custard cups (cups will be very full). , Place the cups in an 8-in. square baking pan. Pour boiling water into pan to a depth of 1 in. Bake until a knife inserted in the center comes out clean and top is golden, 40-45 minutes. If desired, top with confectioners' sugar, lemon slices and whipped cream.
Nutrition Facts : Calories 288 calories, Fat 4g fat (2g saturated fat), Cholesterol 112mg cholesterol, Sodium 200mg sodium, Carbohydrate 60g carbohydrate (51g sugars, Fiber 0 fiber), Protein 5g protein.
LEMON DREAM CHEESECAKE
Light and creamy, this lemon cheesecake recipe is just the thing for a spring or summer day. -Bonnie Jost, Manitowoc, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 325°. In a small bowl, combine cracker crumbs, butter and sugar. Press onto bottom and 2 in. up the inside of a greased 10-in. springform pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in cream, lemon juice, flour, lemon zest, extracts and, if desired, food coloring. Add eggs; beat on low speed just until combined. Pour into crust. Return pan to baking sheet., Bake 55-65 minutes or until center is almost set. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour. Refrigerate overnight. Remove sides of pan.
Nutrition Facts : Calories 396 calories, Fat 29g fat (18g saturated fat), Cholesterol 150mg cholesterol, Sodium 286mg sodium, Carbohydrate 27g carbohydrate (19g sugars, Fiber 0 fiber), Protein 7g protein.
LEMON DREAM CAKE
I moved my mother to a retirement home in June and I am just now going through all of her recipes. This must have been one of my dad's favorites according to the stains on the card. The recipe came from my mom's next door neighbor. On the back of the card is a glaze recipe.
Provided by mary winecoff
Categories Dessert
Time 1h10m
Yield 1 cake
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Blend all ingredients in a large bowl, then beat at medium speed for 2 minutes.
- Spread batter in a greased and floured 10 inch tube pan.
- Bake for 45 to 55 minutes until center springs back when touched lightly.
- Spread glaze over warm cake.
- Cool right side up for about 15 minutes.
Nutrition Facts : Calories 4285.4, Fat 172.1, SaturatedFat 28.9, Cholesterol 846, Sodium 1615.8, Carbohydrate 666, Fiber 1.6, Sugar 254.3, Protein 41.5
LEMON CAKE
Get Ina Garten's Lemon Cake recipe from Barefoot Contessa on Food Network. The lemon comes twofold: in the cake and in the glaze, which keeps everything moist.
Provided by Ina Garten
Categories dessert
Time 1h30m
Yield 2 (8-inch) loaves
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
- Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
- Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
- Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
- For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.
Nutrition Facts : Calories 400 calorie, Fat 13 grams, SaturatedFat 9 grams, Cholesterol 86 milligrams, Sodium 235 milligrams, Carbohydrate 66 grams, Fiber 1 grams, Protein 5 grams, Sugar 47 grams
LEMON DREAM CAKE
This recipe was given to me by a dear friend but she got it off of Countrycook.com. Well I made it yesterday and as you can see it didn't last long. It was cool and refreshing and just the right dessert for these summer evenings.I reccomend it very highly. Sorry it didn't last to long.
Provided by Zelda Hopkins
Categories Cakes
Time 50m
Number Of Ingredients 4
Steps:
- 1. Mix the cake mix according to box. Pour into 9x13 greased pan.let cake settle in pan then drop lemon pie filling all over the cake.Use all pie filling.Then take a knife and swirl thru the cake.Bake 350degrees for 40 minutes or until center doesn't jiggle any more. Then let cool completely. When cake is cool combine frosting and cool whip. mix well. When combined frost cake and place in fridge.
LEMON DUMP CAKE
This easy cake is the perfect balance of tart, creamy, and sweet, and the texture is soft with just the right amount of crispness.
Provided by fabeveryday
Categories Dump Cake From a Mix
Time 1h
Yield 12
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick cooking spray.
- Spread the lemon pie filling onto the bottom of the prepared baking dish in an even layer with a spatula.
- Sprinkle half of the cake mix in an even layer over the lemon pie filling. Add the pieces of the cream cheese evenly over the cake mix, then top with the remaining cake mix in an even layer. Add the butter pieces, spaced out evenly over the top of final cake mix layer.
- Bake in the preheated oven until the topping is browned and the cake mix powder has all absorbed and baked, 35 to 45 minutes.
- Serve topped with Cool Whip®.
Nutrition Facts : Calories 517.1 calories, Carbohydrate 67 g, Cholesterol 117.6 mg, Fat 25 g, Fiber 0.5 g, Protein 6.1 g, SaturatedFat 14.4 g, Sodium 412 mg
LEMON CREAM CAKE (OLIVE GARDEN)
Make and share this Lemon Cream Cake (Olive Garden) recipe from Food.com.
Provided by Chef AmberK
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Combine cake mix, water, oil, egg whites, lemon juice and lemon zest. Follow directions on box. Pour into greased and floured spring-form pan. Bake at 350 for 40-45 minutes. Cool.
- For filling, mix softened cream cheese, powdered sugar and lemon juice until smooth. Whip cream until stiff peaks form. Combine by hand with cream cheese mixture.
- For crumb topping, combine flour and powdered sugar, cut in butter, vanilla, and lemon juice (pastry blender or food processor).
- Slice cooled cake in half. Drizzle lemon juice on each cut side. Spread half of the cream mixture on bottom half of cake, put cake top on and spread the remaining cream on top and sides. Sprinkle crumb topping on top and pat on the sides.
Nutrition Facts : Calories 630.5, Fat 35.4, SaturatedFat 16.3, Cholesterol 82.2, Sodium 436.1, Carbohydrate 74.7, Fiber 0.6, Sugar 58.7, Protein 5.7
LEMON DREAM CAKE RECIPE - (4/5)
Provided by á-3763
Number Of Ingredients 5
Steps:
- Preheat oven to 350* Spray 9X13 baking dish with non stick spray. prepare cake as directed on the box. Pour batter into baking dish. Place spoonfuls of the pie filling all over the batter. Take a knife and swirl it all around tp distribute. Bake in center rack for 35-40 minutes. Until it springs back to the touch and not jiggly in the center. let cake cool completely. In a bowl mix frosting with about 1/2 Cool Whip or to taste.Mix thoroughly. spread on cake. Keep refrigerated.
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- In a large mixing bowl, or you can use the bowl of a stand mixer, add the dry cake mix, instant pudding, sour cream, oil, milk, whole milk, and eggs. Beat on low speed, increasing speed as needed, until the batter is well combined. The batter will be thick and that's ok.
- Divide cake batter evenly between the three prepared cake pans. The layers will be thin but don't worry cause as they cook they will bake up higher.
- Cook for 18-20 miutes. Use a toothpick inserted into the middle to ensure it's cooked all the way. You want the toothpick coming out with moist crumbs NOT wet batter.
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- For lemon curd, whisk eggs, yolk and sugar in a heatproof bowl to just combine, then whisk in juice and rind. Place bowl over a saucepan of simmering water (do not allow the water to boil) and lightly whisk mixture to stop curd cooking too quickly around the edge of the bowl until it reaches 85C on a sugar thermometer or thickens to the consistency of whipped cream (25-30 minutes). Cool until just tepid (40 minutes), then add butter a little at a time, whisking well between additions. Cover with plastic wrap and refrigerate to chill and set (at least 4 hours or overnight).
- Preheat oven to 160C. Line two 22cm-diameter springform cake tins with baking paper. Beat butter, sugar and vanilla in an electric mixer until pale and fluffy (4-5 minutes). Gradually add egg, beating between additions and scraping down sides of bowl, until all incorporated.
- Sieve dry ingredients into a bowl, then add to egg mixture in 2 batches, folding between additions. Add milk and fold to combine, then divide evenly among prepared tins and set aside.
- For meringue, whisk eggwhites and a pinch of salt in an electric mixer on medium speed until mixture forms a soft ribbon (3-4 minutes), then gradually add sugar, whisking until meringue is glossy (3-4 minutes). Dot half evenly over each cake, and swirl the meringue on one for decorative effect for the top layer, then bake both, turning halfway, until the meringue is slightly golden (30 minutes; it's impossible to test if the sponge is cooked because of the meringue). Cool completely in tins (3 hours).
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