NEWMANS VERY OWN LEMON BLUEBERRY CAKE WITH LEMON SAUCE
Anything the Newmans do is top quality. Although I have not tried this yet, it looks like a "to die for" recipe. Found it on another website just this morning and wanted to share it.
Provided by Marie
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- For the Cake: Preheat the oven to 350ºF and grease a 9 X 9" baking pan.
- In a large bowl, beat together the shortening and sugar on medium-high speed of an electric mixer until light and fluffy Add the eggs, one at a time, beating well after each addition.
- Stir in the lemon extract and the lemonade.
- In a separate bowl, stir together the flour, baking powder, and salt and add to the shortening egg mixture, alternating with the milk.
- Beat well after each addition- the batter should be smooth.
- Sprinkle the blueberries in the bottom of the prepared baking pan.
- Reserve 1/2 cup of the cake batter for the sauce and pour the remaining batter over the blueberries.
- Bake for 25-35 minutes, or until a toothpick inserted in the center comes out clean.
- For the Lemon Sauce: Place the reserved 1/2 cup of batter in a medium saucepan.
- Mix the warm water with the lemonade and stir into the batter, combining well.
- Over medium heat, cook and stir until the sauce is thick and bubbling.
- Remove from the heat and stir in the butter.
- Cut the cake into serving pieces and place each piece on an individual plate, then pour the sauce over it.
- Garnish with blueberries and a mint sprig.
- Serve hot or cold.
FRESH BLUEBERRY-LEMON CAKE
Fresh, juicy blueberries and lemon in this moist cake makes it hard to stop from coming back for more.
Provided by Catherine Fabre
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 50m
Yield 10
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Butter and lightly flour the sides of a 9-inch springform pan and line the bottom with parchment paper.
- Place blueberries in a bowl and toss with 1 tablespoon flour and 1 teaspoon lemon juice.
- Beat eggs and sugar in a mixing bowl using an electric mixer on high speed until thickened and light in color, at least 5 minutes. Mix in sour cream, vegetable oil, vanilla extract, and salt on low speed until just combined. Add 2 cups flour and baking powder and mix until combined. Add lemon juice and lemon zest and mix well.
- Pour 1/2 the batter into the prepared pan and spread evenly. Spread 1/2 the blueberry mixture over batter. Pour in remaining cake batter and spread remaining blueberries on top, pushing them halfway into the batter.
- Bake in the preheated oven until top is browned and a toothpick inserted into the center comes out clean, 35 to 45 minutes. Remove outer ring from springform pan and let cool completely. Dust top of cooked cake with confectioners' sugar using a small sifter.
Nutrition Facts : Calories 362.8 calories, Carbohydrate 47.5 g, Cholesterol 48.4 mg, Fat 17.6 g, Fiber 1.5 g, Protein 4.9 g, SaturatedFat 5 g, Sodium 185.7 mg, Sugar 25.1 g
VERY LEMON CAKE WITH LUSH LEMON FROSTING
Make and share this Very Lemon Cake With Lush Lemon Frosting recipe from Food.com.
Provided by Tarbean
Categories Dessert
Time 1h
Yield 24 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 350. Spray 13x8 pan with cooking spray. Whisk flour, baking powder & soda, and salt in medium bowl.
- Beat 3/4 c butter and sugar in large bowl at medium speed 4 minutes or until light and fluffy. Beat in 1 Tbs lemon peel. Add eggs one at a time, beating well after each addition. Combine milk, lemon juice and vanilla in small bowl. At low speed, beat in flour mixture in 3 parts alternately with milk mixture just until blended, beginning and ending with flour mixture.
- Spread batter in pan. Bake 35-40 minutes or until deep golden brown and toothpick inserted in center comes out clean. Cool completely on wire rack.
- Beat cream cheese, 1/2 cup butter, lemon curd and 2 Tbs lemon peel at medium speed 2 minutes or until smooth. Slowly add powdered sugar; beat 2 minutes or until light and fluffy. Spread frosting over cake. Cover and refrigerate. Serve at room temperature. Store in refrigerator.
Nutrition Facts : Calories 296.5, Fat 13.8, SaturatedFat 8.5, Cholesterol 62.9, Sodium 146.1, Carbohydrate 41.3, Fiber 0.4, Sugar 32.6, Protein 2.9
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