FOUR LAYER LEMON DELIGHT
Make and share this Four Layer Lemon Delight recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 25m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Mix flour, margarine, and pecans.
- Pat into a 13x9 inch baking dish and bake 15 minutes at 375 degrees; cool.
- Beat 1 cup Cool Whip, powdered sugar, and cream cheese until fluffy.
- Spread evenly on nut crust.
- Stir together pudding mix, lemon juice and milk; when thickened, spread over the second layer.
- Spread remaining container of Cool Whip evenly over top.
- Refrigerate at least 4 hours.
TANGY LEMON CREAM CHEESE FROSTING
Great on Lemon Drops.
Provided by Amanda Howell
Categories Desserts Frostings and Icings Lemon
Yield 32
Number Of Ingredients 6
Steps:
- Beat cream cheese and butter in a bowl until combined. Beat in powdered sugar and lemon juice.
- Beat in 2-1/4 to 2-1/2 cups more of powdered sugar till frosting is of spreading consistency. Stir in a few drops of yellow food coloring.
Nutrition Facts : Calories 72.7 calories, Carbohydrate 12.3 g, Cholesterol 7.7 mg, Fat 2.7 g, Protein 0.3 g, SaturatedFat 1.7 g, Sodium 20.8 mg, Sugar 12 g
LEMON CREAM CHEESE FROSTING
This recipe is an accompaniment for Blueberry-Lemon Cake with Lemon Cream Cheese Frosting .
Categories No-Cook Cream Cheese Lemon Summer Bon Appétit
Yield Makes about 4 1/2 cups
Number Of Ingredients 5
Steps:
- Using electric mixer, beat cream cheese and butter in large bowl until light and fluffy. Gradually beat in powdered sugar. Beat in lemon peel and vanilla. Cover and refrigerate until just firm enough to spread, about 30 minutes.
CREAMY LEMON CHEESECAKE
My friend Gwen gave me this creamy, lip-smacking recipe, and it's been a crowd-pleaser at my house ever since. The homemade lemon curd on top adds a tart, special touch! The cake can also be made in three store-bought graham cracker pie shells. -Anne Henry, Toronto, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 16 servings.
Number Of Ingredients 20
Steps:
- Place a 9-in. springform pan coated with cooking spray on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a small bowl, combine cracker crumbs and butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° until set, 6-9 minutes. Cool on a wire rack., In a large bowl, beat cream cheeses and sugar until smooth. Beat in lemon juice and zest. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° until center is almost set, 40-45 minutes. Let stand for 5 minutes. Combine the sour cream, 4 teaspoons sugar and vanilla; spread over top of cheesecake. Bake 10 minutes longer., Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer., In a small heavy saucepan, combine the cornstarch, salt and remaining sugar. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat., Stir a small amount of hot mixture into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the lemon juice, butter and lemon zest. Cool to room temperature without stirring., Spread over cheesecake. Refrigerate overnight. Remove sides of pan.
Nutrition Facts : Calories 260 calories, Fat 11g fat (7g saturated fat), Cholesterol 84mg cholesterol, Sodium 305mg sodium, Carbohydrate 33g carbohydrate (28g sugars, Fiber 0 fiber), Protein 8g protein.
FOUR LAYER LEMON TORTE WITH LEMON CREAM CHEESE FROSTING
They'll think you special ordered this from a caterer or bakery when you serve this! It couldn't be easier since it starts with a packaged yellow cake mix and ready made raspberry preserves!
Provided by yooper
Categories Dessert
Time 1h
Yield 12-16 serving(s)
Number Of Ingredients 13
Steps:
- For Cake: Preheat oven to 350.
- Butter two 9-inch-diameter springform pans with 2 3/4-inch-high sides.
- Combine first 6 ingredients in large bowl.
- Beat until smooth, about 2 minutes.
- Divide batter between prepared pans.
- Bake cakes until tester inserted into center comes out clean, about 28 minutes.
- Cool cakes completely in pans on racks.
- Using small knife, cut around sides of pans to loosen cakes.
- Remove pan sides.
- Using serrated knife, cut each cake horizontally in half.
- Place 1 cake layer, cut side up, on platter.
- Spread with 1/4 cup preserves, then 3/4 cup frosting.
- Top with second cake layer, cut side up.
- Spread with 1/4 cup preserves, then 3/4 cup frosting.
- Repeat with third cake layer.
- Top with fourth cake layer, cut side down.
- Spread remaining frosting over top and sides of cake.
- Press almonds onto sides of cake.
- Chill until frosting sets, about 2 hours.
- (Can be made 1 day ahead. Cover; keep chilled.) For frosting: Using electric mixer, beat cream cheese and curd in large bowl until smooth.
- Add remaining ingredients and beat until well blended, about 2 minutes.
Nutrition Facts : Calories 682.8, Fat 44, SaturatedFat 20.1, Cholesterol 190.3, Sodium 583.9, Carbohydrate 63.5, Fiber 2.2, Sugar 40.9, Protein 11.3
LEMON TORTE
This is a simple lemon torte that uses lots of fresh lemon juice in both the cake and the accompanying glaze. This cake is so simple that you really need to use fresh lemon juice, as opposed to bottled juice, to get the best result. The very moist cake has a mellow lemon flavor throughout and would be good, if a bit plain, on its own. A small amount of zesty, lemony glaze is poured over the cake while it is still warm and it is this finishing touch that makes the cake bright and memorable.
Provided by Crunchycookie23
Categories Dessert
Time 1h10m
Yield 1 torte, 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Lightly grease a 9-inch round cake pan (or springform pan) and line the bottom with parchment paper.
- In a medium bowl, whisk together flour, almond meal, baking powder and salt.
- In a large bowl, cream together butter and sugar until light. Beat in eggs one at a time, waiting until each is fully incorporated before adding the next. Beat in lemon zest.
- Mix in 1/3 of the flour mixture, followed by half of the lemon juice. Add another 1/3 of the flour mixture, then the rest of the lemon juice and the rest of the flour. Stir only until no streaks of flour remain and batter is uniform. Pour into prepared pan.
- Bake for 35-40 minutes, until a toothpick inserted into the center comes out clean.
- Cool pan in cake for 15 minutes.
- While the cake cools, whisk all glaze ingredients in a small bowl until smooth. Pour over cake, then let cake cool completely in pan.
Nutrition Facts : Calories 340, Fat 13.3, SaturatedFat 6.5, Cholesterol 87.8, Sodium 217.9, Carbohydrate 52.1, Fiber 1.2, Sugar 35.5, Protein 5
CARROT CAKE WITH LEMON CREAM CHEESE FROSTING
Steps:
- Preheat oven to 350 degrees F.;
- In an electric mixer beat the cream cheese and butter on high until smooth. Then add confectioners' sugar. Continue to beat on high until the lumps have all dissolve. Finally, beat in vanilla extract and lemon juice on low speed until the frosting is completely mixed.;
- In a large mixing bowl combine, sugar, flour, salt, spices, and baking soda. Add oil to the dry ingredients and mix well. Add eggs; beat in one at a time.
- Once the batter is properly mixed, stir in carrots and walnuts. Pour the cake batter into a greased 9 by 13-inch pan and bake at 350 degrees F for 60 to 70 minutes or until golden brown.
- Once cake has cooled, frost and sprinkle chopped walnuts on top as a garnish.
FOUR-LAYER LEMON TORTE WITH LEMON CREAM CHEESE FROSTING
Provided by Phyllis A. Jones-Rubenstein
Categories Milk/Cream Egg Dessert Bake Lemon Almond Chill Jam or Jelly Bon Appétit New Mexico
Yield Makes 12 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Butter two 9-inch-diameter springform pans with 2 3/4-inch-high sides. Combine first 6 ingredients in large bowl. Beat until smooth, about 2 minutes. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 28 minutes. Cool cakes completely in pans on racks.
- Using small knife, cut around sides of pans to loosen cakes. Remove pan sides. Using serrated knife, cut each cake horizontally in half. Place 1 cake layer, cut side up, on platter. Spread with 1/4 cup preserves, then 3/4 cup frosting. Top with second cake layer, cut side up. Spread with 1/4 cup preserves, then 3/4 cup frosting. Repeat with third cake layer. Top with fourth cake layer, cut side down. Spread remaining frosting over top and sides of cake. Press almonds onto sides of cake. Chill until frosting sets, about 2 hours. (Can be made 1 day ahead. Cover; keep chilled.)
MEYER LEMON CAKE WITH LEMON-CREAM CHEESE FROSTING
Found this in a local newspaper. Can't wait to try it. Wanted to post it before I lose it. Meyer lemons are a type of lemon, they are a cross between a lemon and a mandarin orange. Their are sweeter and a little less acidic flavor. These lemons are from California and are found across the country. Look in your grocery stores or specialty stores. Whole Foods, Wild Oats, Schnucks, Dierbergs, and Straubs in the Midwest. The season runs from November to May. Chefs are said to love to cook with these lemons.
Provided by Baby Chevelle
Categories Dessert
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Cake: Grease bottom, sides and center tube of a 9 or 10-inch fixed bottom tube pan with at least 3 3/4-inch high sides. Line bottom of pan with waxed paper or parchment; grease the paper.
- Preheat oven to 325°.
- Sift the flour, baking powder, baking soda and salt into a medium bowel; set aside.
- In a large bowl, beat eggs and sugar with an electric mixer on medium speed until thickened and lightened to a cream color, about 2 minutes.
- On low speed, beat in 1 cup oil, lemon juice, lemon zest and vanilla until blended.
- Blend in flour mixture; when incorporated, mix in sour cream until no white streaks remain.
- Pour batter into prepared pan.
- Bake on center oven rack until top feels firm and toothpick comes out clean. about 65 minutes.
- Let cake rest in pan for 15 minutes, then run knife around edge of cake and tube in center.
- Invert cake onto wire rack.
- Leave cake bottom side up to cool.
- Frosting: In a large bowl, use an electric mixer on low speed to beat butter, cream cheese, lemon juice, zest and vanilla until smooth.
- Beat in sugar until frosting is smooth and fluffy, about 2 minutes.
- Frost cake: Cake can be covered and stored in refrigerator for up to 3 days.
- Serve cold or at room temperature.
Nutrition Facts : Calories 678.5, Fat 36, SaturatedFat 11.6, Cholesterol 92.4, Sodium 261, Carbohydrate 85.5, Fiber 0.8, Sugar 64.3, Protein 5.6
LEMON LAYER CAKE WITH CREAM CHEESE FROSTING
I made this beautiful lemon cake for my Nana's 80th birthday. This tangy cake is very moist and not too sweet.
Provided by Cupcake Princess
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h20m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round baking pans.
- Stir flour, baking powder, and salt together in a medium mixing bowl.
- Heat milk and butter in a medium saucepan over low heat until milk is hot and butter is melted, about 5 minutes. Remove from heat.
- Beat sugar, eggs, and vanilla extract in a large mixing bowl with an electric mixer on medium speed until thickened and lightened in color. Reduce speed to low. Gradually add flour mixture and beat until blended. Slowly pour in hot milk mixture and beat until combined.
- Divide batter evenly between the baking pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool cakes in the pans for 10 minutes. Invert onto cooling racks to cool completely, about 15 minutes more.
- Make frosting while cakes are cooling. Beat cream cheese and butter with an electric mixer on medium speed until smooth. Add powdered sugar gradually on low speed. Add lemon zest and vanilla extract and beat until smooth.
- Carefully split each cooled cake in half horizontally. Spread lemon curd between each layer. Spread cream cheese frosting over the top and sides.
Nutrition Facts : Calories 680.3 calories, Carbohydrate 101.8 g, Cholesterol 171.5 mg, Fat 28.4 g, Fiber 0.7 g, Protein 7.8 g, SaturatedFat 16.9 g, Sodium 287.1 mg, Sugar 77.6 g
CREAM CHEESE-LEMON ZEST FROSTING
Provided by Sarah Magid
Categories Mixer Quick & Easy Cream Cheese Vanilla Organic Butter Lemon Juice
Yield Makes 4 1/2 cups frosting, enough to fill and frost one 8-inch layer cake or to frost 24 cupcakes
Number Of Ingredients 6
Steps:
- In a standing mixer fitted with the whisk attachment, whip the cream cheese and butter on medium-high speed until combined and airy, about 2 minutes. Mix in the lemon zest, lemon juice, and vanilla.
- Sift the powdered sugar onto a piece of parchment or wax paper. With the mixer on low speed, slowly pour the sifted powdered sugar into the frosting (use both hands to bend the paper so the sugar pours slowly into the bowl).
- Scrape down the sides of the bowl with a rubber spatula. If the frosting seems too soft to spread, allow it to chill for 15 minutes in the refrigerator.
LEMON CREAM DELIGHT
From my Great Aunt's collection. She clipped this one from the Chicago Tribune, where it had won the weekly "Favorite Recipe" prize of $10. This is different from the other lemon delight recipes in that is contains no pudding mix or gelatin - this one is made with sweetened condensed milk and contains nuts & coconut.
Provided by HeatherFeather
Categories Dessert
Time 50m
Yield 9 serving(s)
Number Of Ingredients 12
Steps:
- Combine nuts and coconut in a 9" square baking pan and toast for 3-5 minutes in a preheated 350 F (watch carefully so they do not burn); set aside to cool.
- Cut margarine into flour and brown sugar using two knives (or a pastry blender) until mixture resembles crumbs.
- Stir in just 1/3 cup of the nut& coconut mixture; save the rest for topping later.
- Press dough into the bottom of a buttered 9" square baking pan and bake at 350 F for 15 minutes; let cool.
- Fold powdered sugar and vanilla into the whipped cream.
- Combine milk, lemon juice, and lemon zest; portion out 1/3 of the whipped cream mixture and gently combine with the milk mixture.
- Spread this mixture into the crust and let chill 15 minutes.
- Spread remaining whipped cream over the first layer and sprinkle the remaining nuts& coconut over all.
- Chill, covered.
- Cut into 9 squares to serve.
Nutrition Facts : Calories 383.7, Fat 20.7, SaturatedFat 6.3, Cholesterol 20.1, Sodium 191.7, Carbohydrate 45, Fiber 1.1, Sugar 31, Protein 6.6
LEMON CREAM CHEESE FROSTING
Provided by Phyllis A. Jones-Rubenstein
Categories Dessert No-Cook Quick & Easy Cream Cheese Lemon Bon Appétit New Mexico
Yield Makes 4 3/4 cups
Number Of Ingredients 5
Steps:
- Using electric mixer, beat cream cheese and curd in large bowl until smooth. Add remaining ingredients and beat until well blended, about 2 minutes.
LEMON CREAM CHEESE FROSTING
Make and share this Lemon Cream Cheese Frosting recipe from Food.com.
Provided by MizzNezz
Categories Dessert
Time 5m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Beat together cream cheese, butter and lemon juice.
- Add peel.
- Gradually add powdered sugar; beat until smooth and creamy.
Nutrition Facts : Calories 1606.5, Fat 70.4, SaturatedFat 44.4, Cholesterol 206, Sodium 556, Carbohydrate 244.2, Fiber 0.2, Sugar 235.8, Protein 9
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