LEMON LAYER CAKE
This citrusy cake with a luscious cream cheese frosting will garner plenty of applause. The flavor, a duet of sweet and tangy notes, really sings. -Summer Goddard, Springfield, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 22
Steps:
- Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., Cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs and egg yolks, 1 at a time, beating well after each addition. Beat in lemon zest and juice. In a small bowl, mix sour cream and milk. In another bowl, whisk together flour, salt, baking powder and baking soda; add to creamed mixture alternately with sour cream mixture., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 24-28 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool slightly., For syrup, in a small saucepan, combine sugar and lemon juice. Bring to a boil; cook until liquid is reduced by half. Cool completely., For frosting, beat cream cheese and butter until smooth; beat in confectioners' sugar, lemon juice and salt until blended., Using a long serrated knife, cut each cake horizontally in half. Brush layers with warm syrup; cool completely., Place 1 cake layer on a serving plate; spread with 1 cup frosting. Repeat layers twice. Top with remaining cake layer. Frost top and sides with remaining frosting. If desired, top with lemon slices or edible flowers. Refrigerate leftovers.
Nutrition Facts : Calories 841 calories, Fat 48g fat (30g saturated fat), Cholesterol 219mg cholesterol, Sodium 656mg sodium, Carbohydrate 96g carbohydrate (72g sugars, Fiber 1g fiber), Protein 8g protein.
LEMON-THYME TOWER CAKE
Build yourself a golden Lemon-Thyme Tower Cake featuring layers of rich, tart lemon cake filled with lemon-thyme pastry cream and decorated with slices of sweet candied lemons for a dessert that is equal parts refined and rustic.
Provided by Martha Stewart
Categories Cake Recipes
Yield Makes 1 six-layer cake
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees. Butter and flour three 6-inch-round cake pans, and set aside.
- Combine eggs, sugar, salt, and lemon zest in the bowl of an electric mixer fitted with the whisk attachment. Mix on high speed until pale and fluffy, about 5 minutes. Sift flour and cornstarch over egg mixture; fold in with a rubber spatula. Pour batter into pans.
- Bake until cakes spring back to the touch and cakes begin to pull away from sides of pans, 40 to 45 minutes. Remove cakes from oven; transfer to a wire rack to cool.
- Turn out cakes. Using a serrated knife, level the tops; slice each cake horizontally into two even layers. Place one layer on a 6-inch cardboard round. Using a pastry brush, brush 5 layers generously with the candied-lemon syrup. Spread the pastry cream over 5 layers, about 3/4 cup per layer. Stack layers on the cardboard, ending with the one uncoated layer. To stabilize cake, insert a 6-inch wooden skewer through center. Overlap the candied lemon slices and thyme sprigs on top of the cake. Refrigerate until pastry cream has set, at least 1 hour. Serve.
LEMON TOWER CAKE
Make and share this Lemon Tower Cake recipe from Food.com.
Provided by Nanna D
Categories Dessert
Time 30m
Yield 12-16 slices, 12-16 serving(s)
Number Of Ingredients 3
Steps:
- Prepare pie filling as directed.
- Cover surface with waxed paper and chill.
- Spread 1/2 the chilled filling between layers of cake.
- Whip cream; fold in remaining 1/2 of the filling.
- Spread mixture over top and sides of cake and chill for at least 4 hours.
Nutrition Facts : Calories 179, Fat 5.7, SaturatedFat 3.5, Cholesterol 20.4, Sodium 258.5, Carbohydrate 29.6, Fiber 0.1, Sugar 15.2, Protein 3.3
CANDIED LEMON SLICES FOR LEMON-THYME TOWER CAKE
Arrange these vibrant and fragrant slices of candied lemon on our Lemon-Thyme Tower Cake for an eye-catching garnish.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes about 1 1/2 dozen
Number Of Ingredients 2
Steps:
- Using a Japanese mandoline, slice the lemon as thinly as possible; set slices aside.
- In a medium saucepan, combine sugar and 2 cups water. Bring liquid to a boil over medium-high heat Add lemon slices; return to a boil. Remove pan from heat. Let cool completely; transfer syrup and slices to an airtight container. Store, refrigerated, up to 1 week.
More about "lemon tower cake recipes"
BEST LEMON CAKES - ALLRECIPES
From allrecipes.com
35 IRRESISTIBLE LEMON CAKE IDEAS YOU'LL WANT TO TRY - TASTE …
From tasteofhome.com
OUR FAVORITE LEMON CAKE RECIPES | MARTHA STEWART
From marthastewart.com
THE BEST LEMON CAKE RECIPE - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
LEMON CAKE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
RUFFLE TOWER CAKE | MARTHA STEWART
From marthastewart.com
HOW TO MAKE LEMON CUSTARD MAGIC CAKE - TASTEOFHOME.COM
From tasteofhome.com
LEMON CAKE IN AIR FRYER - AIR FRYER CAKE - SAMIRA'S RECIPE DIARY
From samirasrecipe.com
21 TOWER AIR FRYER CAKE RECIPES - SELECTED RECIPES
From selectedrecipe.com
LEMON CAKE RECIPES
From allrecipes.com
LEMON CAKE BREAD RECIPE - BREAD MAKER MACHINES
From breadmakermachines.com
RUFFLE TOWER CAKE | RECIPE | CAKE, CAKE RECIPES, CUPCAKE CAKES
From pinterest.com
COPYCAT BIAGGI'S LEMON TOWER CAKE RECIPE - RECIPESCHOICE.COM
From recipeschoice.com
You'll also love