LUSCIOUS LEMON CAKE ROLL
A co-worker shared the recipe for this elegant cake roll. It's perfect for rounding out a special meal.-Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 10 servings.
Number Of Ingredients 16
Steps:
- Line a greased 15x10x1-in. baking pan with waxed paper and grease the paper; set aside. In a large bowl, beat egg yolks until lemon-colored. Gradually beat in 1/4 cup sugar. Stir in oil and lemon extract; set aside. , In another large bowl, beat egg whites on medium speed until soft peaks form. Gradually add the remaining sugar, 2 tablespoons at a time, beating until stiff glossy peaks form and sugar is dissolved. Fold into egg yolk mixture. Combine the flour, baking powder and salt; fold into egg mixture., Transfer to prepared pan. Bake at 375° for 10-12 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in towel, starting with a short side. Cool completely on a wire rack., For filling, in a small bowl, combine the milk, lemon juice, lemon zest and 5 drops of food coloring. Fold in whipped topping. Unroll cake; spread half the filling over cake to within 1 in. of edges. Roll up again. Place seam side down on a platter. Spread remaining filling over cake., In a small bowl, combine water and remaining food coloring; add coconut. Stir until coconut is evenly tinted. Sprinkle the coconut over cake. Refrigerate for at least 2 hours before serving. Refrigerate leftovers.
Nutrition Facts : Calories 318 calories, Fat 10g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 187mg sodium, Carbohydrate 49g carbohydrate (40g sugars, Fiber 0 fiber), Protein 7g protein.
RASPBERRY LEMON ROLL
This is a lovely summer dessert. It is light and refreshing and low calorie to boot! It also looks beautiful when served. Low fat ingredients can be used but I wouldn't recommend using fat free cream cheese.
Provided by MamaJ
Categories Dessert
Time 35m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Grease a jelly roll pan and line with waxed paper.
- Grease and flour paper.
- Mix cake according to package directions and pour into prepared pan.
- Bake 15 minutes at recommended temperature until lightly browned.
- Remove from oven and turn onto powdered sugar coated kitchen towel.
- Remove waxed paper and roll up jelly roll fashion, starting with the short side, to cool.
- Whip cream cheese until smooth.
- Add powdered sugar, zest and Cool Whip and mix thoroughly. (If it's too thick to spread or you would like a stronger lemon flavor, add a little fresh lemon juice.).
- Once the cake is cool, unroll and brush with Chambord.
- Spread pastry filling over all and top with cream cheese mixture spreading evenly to the edges.
- Roll up.
- Garnish with powdered sugar, lemon slices and raspberries.
Nutrition Facts : Calories 441.9, Fat 17.3, SaturatedFat 12.4, Cholesterol 31.2, Sodium 561.2, Carbohydrate 65.4, Fiber 0.2, Sugar 38.5, Protein 8.2
FANTASTIC CLOVERLEAF ROLLS
I have been making these wonderful buns for years they always turn out perfect every time, very light and airy --- this dough can be baked without using the muffin tins also just roll into balls let rise, and bake on a cookie sheet --- to make cheddar cloverleaf rolls just sprinkle grated cheddar cheese on the bottom of each the muffin tins then also between the small dough balls, you may sprinkle a small amount on top of the balls also, rise for 30 minutes and then bake --- *NOTE* if you are using the cheese option you must grease the tins *very* well, I use my recipe#78579
Provided by Kittencalrecipezazz
Categories Yeast Breads
Time 2h15m
Yield 12 rolls (approx)
Number Of Ingredients 9
Steps:
- Grease 12 jumbo muffin tins.
- In a cup or bowl, combine yeast with 1 tbsp sugar in warm water; cover with plastic wrap, and sit for 10 minutes, or until the yeast is foamy.
- In the mixer bowl, mix in 3 cups flour, the remaining sugar, melted butter, warm milk, egg and salt.
- Add in the yeast/sugar mix.
- With a kneader blade fitted on a heavy-duty mixer, knead and gradually add in the remaining flour, until a soft dough sticky is formed (do not add in too much flour, as the baked buns will have a heavy texture).
- Remove from the bowl and let rest on the counter for 10 minutes, covered.
- After 10 minutes, knead gently for about 30 seconds.
- Coat a glass or stainless steel bowl with oil.
- Transfer the dough to the bowl.
- Cover; and let rise in a warm draft-free area, for 1 hour, or until doubled in size.
- Punch down the dough.
- Remove from bowl then place the dough on the counter.
- Slice the dough evenly in half lengthwise down the middle, set one piece aside.
- Shape piece of dough into a chunky long rope using hands.
- Slice into 18 even pieces (don't worry if each piece of dough is not the exact same size).
- Shape into about 1-1/2-inch balls or a little more.
- Place 3 balls into each muffin tin.
- Repeat with remaining piece of dough and muffin tin.
- Cover the tins with a clean tea towel and allow to rise warm place for 30-40 minutes (rising time will depend on the temperature of your kitchen).
- Remove the tea towel; brush tops with melted butter.
- Bake at 350°F for 18-20 minutes, or until buns are a dark golden colour.
LEMON SWEET ROLLS WITH CREAM CHEESE ICING
These sweet, lemony rolls are a fresh alternative to classic cinnamon rolls. A little cardamom in the dough and filling enhances the bright citrus flavor without overtaking it. This dough is adaptable: You can let the dough rise in the refrigerator, instead of at room temperature, so you can serve fresh, warm rolls for breakfast without getting up at the crack of dawn to make them.
Provided by Yossy Arefi
Categories breakfast, brunch, breads, project, dessert, side dish
Time 1h
Yield 12 large rolls
Number Of Ingredients 17
Steps:
- Make the dough: Combine the yeast, buttermilk and 1 tablespoon sugar and let sit until foamy, about 5 minutes.
- Add the butter, remaining 3 tablespoons sugar, lemon zest, salt and cardamom to the bowl of a stand mixer fitted with the paddle attachment and mix on low to combine. Add the eggs and buttermilk mixture, and stir until combined.
- With the mixer on low speed, slowly add 4 cups/510 grams of the flour and stir until all of the flour is moistened. Switch to the dough hook, and mix for 5 more minutes. The dough will be soft and billowy, and it will stick to the bottom of the bowl. Add more flour if the dough seems very, very soft.
- Transfer the dough to a fresh, lightly oiled bowl. Turn the dough to coat it with oil, then cover the bowl with plastic wrap and let the dough rise in a warm spot until doubled in size, about 1 hour. Alternately, refrigerate the dough before rising for up to 24 hours and proceed with the recipe as written. The rolls may need a slightly longer second rise.
- Make the filling: Combine the sugar, lemon zest, cardamom and a pinch of salt. Use your fingers to rub the lemon zest into the sugar.
- Assemble the rolls: Line a 9-by-13-inch baking pan with parchment paper and butter the pan and paper. Gently deflate the dough by folding it over itself a few times in the bowl. Turn the dough out onto a floured surface and pat or roll it into a rectangle about 12-by-16-inches and 1/4-inch thick. Gently spread the soft butter over the dough, and sprinkle the sugar mixture evenly over the top. Roll the dough into a tight log and use a serrated knife or length of floss to cut the log into 12 even pieces.
- Place the rolls into the prepared pan, cover, and let rise again until doubled in size, about 1 hour. You can also refrigerate the rolls before the second rise for up to 24 hours, if you'd like to bake them later. Let the rolls rise at room temperature until doubled in size before baking.
- Finish the rolls: Heat oven to 350 degrees and bake for 30 to 35 minutes or until the rolls are golden and cooked through. While the rolls are baking, make the icing: In the bowl of a stand mixer fitted with the whisk attachment, whisk the softened cream cheese, powdered sugar and lemon juice until smooth. The icing should be quite thick, but spreadable. Add a little more lemon juice if necessary.
- Let the rolls cool for about 5 minutes, then spread the icing over the top. Enjoy warm.
Nutrition Facts : @context http, Calories 482, UnsaturatedFat 6 grams, Carbohydrate 68 grams, Fat 20 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 12 grams, Sodium 278 milligrams, Sugar 33 grams, TransFat 1 gram
More about "sumptuous super fantastic triple lemon roll recipes"
LEMON CAKE ROLL - THE CHUNKY CHEF
From thechunkychef.com
5/5 (6)Total Time 1 hr 3 minsCategory DessertCalories 149 per serving
SOFT & FLUFFY LEMON SWEET ROLLS - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.8/5 (21)Category BreakfastCuisine AmericanTotal Time 2 hrs 5 mins
BERRY SWEET ROLLS WITH LEMON ICING RECIPE - THE …
From thecarefreekitchen.com
LEMON CAKE ROLL RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
GIANT LEMON ROLL | THE KITCHN
From thekitchn.com
EASY LEMON ROLLS RECIPE - LOVE FROM THE OVEN
From lovefromtheoven.com
LEMON PULL-APART SWEET ROLLS | SEASONS AND SUPPERS
From seasonsandsuppers.ca
LEMON CAKE ROLL - CRAZY FOR CRUST
From crazyforcrust.com
LEMON SWEET ROLLS (THE BEST!) - BUTTER BE READY
From butterbeready.com
TRIPLE LEMON CAKE RECIPE | HOMEMADE LEMON CAKE
From lifeloveandsugar.com
EASY LEMON SWEET ROLLS - CRAZY FOR CRUST
From crazyforcrust.com
LEMON ROLLS - IN BLOOM BAKERY
From inbloombakery.com
5/5 (90)Category Breakfast, Dessert, SnackCuisine AmericanTotal Time 3 hrs 20 mins
LEMON SWEET ROLLS - KITCHEN FUN WITH MY 3 SONS
From kitchenfunwithmy3sons.com
LEMON SWISS ROLL AND AMARETTI TRIFLE RECIPE - BBC FOOD
From bbc.co.uk
STICKY LEMON ROLLS WITH LEMON CREAM CHEESE GLAZE - KITCHN
From thekitchn.com
LEMON SWEET ROLLS - AN AFFAIR FROM THE HEART
From anaffairfromtheheart.com
RECIPE: TRIPLE LEMON FETTUCCINE ALFREDO | KITCHN
From thekitchn.com
You'll also love