Lemon Cream Filling Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

LEMON LAYER CAKE WITH LEMON CREAM FILLING AND FROSTING

If you want, you can simplify things by skipping the filling recipe and just using the frosting to fill in between the layers of cake. This cake will last for up to 4 days in the fridge.

Provided by Katie Workman

Time 5h35m

Yield 12 servings

Number Of Ingredients 20



Lemon Layer Cake with Lemon Cream Filling and Frosting image

Steps:

  • For the lemon cake: Preheat the oven to 350 degrees F. Butter two 9-inch round cake pans, then insert a round of parchment cut to fit just inside the bottom of each pan. Butter the parchment, then flour the pans, tapping out any excess flour.
  • In a medium bowl, stir together the cake flour, baking powder and salt.
  • Using an electric, standing or hand mixer, beat the butter and granulated sugar until very fluffy and pale yellow, about 2 minutes. Add the eggs 1 at a time, then add the vanilla followed by the lemon zest and juice--the mixture may appear to break apart a bit or curdle, but it will come back together when the flour is added, so don't panic! Add about a third of the flour mixture and mix until just barely incorporated, then add half of the milk and blend. Repeat with one-third of the flour mixture, the rest of the milk and the rest of the flour mixture and blend until the ingredients are just completely incorporated.
  • Scrape down the sides of the bowl in the middle of this process. Scrape the batter into the prepared pans, dividing it evenly and smoothing the tops. Bake until a wooden skewer or toothpick inserted into the center of the cake comes out clean, 22 to 26 minutes. Cool the cakes in the pans on a wire rack for 15 minutes, then run a knife around the insides of the pans to make sure the sides don't stick, place a wire rack over the top of each pan and invert the cake onto the wire rack. Peel off the parchment and cool completely.
  • For the lemon filling: While the cakes are baking, make the lemon curd. Whisk the granulated sugar, lemon juice, butter, egg yolks and salt in a small nonreactive saucepan. Place the pan over medium-low heat and cook, whisking constantly, until thickened, about 10 minutes. Place the lemon curd in a small bowl, press a piece of plastic wrap on top of the surface and place it in the refrigerator to chill for at least 2 hours and up to a week.
  • Briskly stir the lemon zest into the chilled curd to blend well. In a medium bowl, beat the heavy cream just until stiff peaks form. Gently fold into the lemon curd with a rubber spatula. Refrigerate for at least 1 hour but not more than 6 hours.
  • For the lemon frosting: In a large bowl with an electric, standing or hand mixer, beat the confectioners' sugar with the butter on low speed until combined, then turn the beater speed to high and add the cream and lemon zest and juice. Beat until fluffy.
  • To assemble the cake, place each cake layer upside down on a round of cardboard or a flat plate. Using an offset spatula or butter knife, frost the top and sides of each cake layer with a very thin layer of the lemon frosting. Place the cake layers in the freezer for 15 minutes or in the refrigerator for 30 minutes to firm up the thin layer of frosting.
  • Place the bottom layer of cake on the platter that you will be serving it on and tuck thick strips of wax or parchment paper under the edges of the cake to keep the platter clean. Spread the lemon filling over the bottom layer, leaving a 1/2-inch border all around so the filling has a bit of room to spread when you place the second layer on top. Cover the filling with the raspberries, then place the second layer of cake on top.
  • Frost the cake with the rest of the frosting. The cake will keep for up to 4 days in the refrigerator, though it's best within a day of making. Bring to room temperature before serving.

3/4 cup (1 1/2 sticks) unsalted butter, softened, plus more for buttering the pans
2 3/4 cups cake flour (not self-rising), plus more for flouring the pans
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 1/2 cups granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
1 teaspoon finely grated lemon zest plus 1/4 cup fresh lemon juice
3/4 cup whole milk
1/2 cup granulated sugar
1 teaspoon finely grated lemon zest plus 1/4 cup fresh lemon juice
2 tablespoons unsalted butter, softened
3 large egg yolks
Pinch of kosher salt
1/2 cup heavy cream
2 cups fresh raspberries
4 1/2 cups confectioners' sugar
1 cup (2 sticks) unsalted butter, softened
3 tablespoons heavy cream
1 teaspoon finely grated lemon zest plus 3 tablespoons fresh lemon juice

LEMON FILLING

Use this luscious easy-to-prepare filling for pastries, cakes and tarts.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h15m

Yield 12

Number Of Ingredients 8



Lemon Filling image

Steps:

  • In 1 1/2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in water. Cook and stir over medium heat until mixture thickens and boils. Boil and stir 1 minute longer; remove from heat.
  • Stir in butter and lemon peel until butter is melted. Gradually stir in lemon juice and food color. Press plastic wrap on filling to prevent a tough layer from forming on top. Refrigerate about 2 hours or until set.
  • Leftover filling can be tightly covered and refrigerated up to 5 days; do not freeze. Let stand 30 minutes at room temperature to soften; stir before using. Store cakes or pastries filled with Lemon Filling covered in refrigerator.

Nutrition Facts : Calories 70, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 55 mg, Sugar 13 g, TransFat 0 g

3/4 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
2/3 cup water
1 tablespoon butter or margarine
1 teaspoon grated lemon peel
1/4 cup lemon juice
2 drops yellow food color, if desired

LEMON FILLING

Lemony whipped cream filling. A wonderful filling for white, yellow, or citrus cakes.

Provided by Carol

Categories     Desserts     Fillings     Fruit Fillings

Yield 12

Number Of Ingredients 7



Lemon Filling image

Steps:

  • In a saucepan over medium heat mix the white sugar, flour, orange juice, orange zest, lemon juice and the egg. Cook until thickened. Remove from heat and let cool completely before folding in the whipped cream. Makes enough to fill one 2 layer 9 inch round layer cake.

Nutrition Facts : Calories 78.2 calories, Carbohydrate 15.7 g, Cholesterol 19.3 mg, Fat 1.6 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 0.8 g, Sodium 12.5 mg, Sugar 13.9 g

¾ cup white sugar
2 tablespoons all-purpose flour
2 tablespoons grated orange zest
½ cup orange juice
2 tablespoons fresh lemon juice
1 egg
1 cup whipped cream

LEMON CREAM PUFFS

The fluffy filling for these light crisp shells has a delectable citrus flavor. -Doreen Martin, Kitimat, British Columbia

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 10 servings.

Number Of Ingredients 12



Lemon Cream Puffs image

Steps:

  • Preheat oven to 400°. In a large saucepan, bring water and butter to a boil. Add flour all at once, stirring until a smooth ball forms. Remove from heat; let stand 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth. , Drop by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Bake 30-35 minutes or until golden brown. Remove to wire racks. Immediately split puffs and remove tops; discard soft dough from inside. Set puffs and tops aside to cool., For filling, in a small heavy saucepan, combine egg, sugar, lemon juice and butter. Cook and stir over medium heat until mixture is thick enough to coat the back of a spoon. Transfer to a small bowl; refrigerate until partially set., In a large bowl, beat cream and sugar until stiff peaks form; fold into lemon mixture. Fill cream puffs; replace tops. Dust with confectioners' sugar.

Nutrition Facts : Calories 217 calories, Fat 17g fat (10g saturated fat), Cholesterol 114mg cholesterol, Sodium 79mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 0 fiber), Protein 3g protein.

1/2 cup water
1/4 cup butter, cubed
1/2 cup all-purpose flour
2 eggs
LEMON FILLING:
1 egg, beaten
1/3 cup sugar
3 tablespoons lemon juice
2 tablespoons butter, cubed
1 cup heavy whipping cream
2 teaspoons sugar
Confectioners' sugar

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



Lemon Cream Cake (Olive Garden) image

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

1 (18 ounce) box white cake mix
1 1/4 cups water
1/3 cup oil
3 egg whites
2 teaspoons fresh lemon juice
1 tablespoon lemon zest
12 ounces cream cheese
3 cups powdered sugar
1 1/2 tablespoons fresh lemon juice
1 1/2 cups heavy whipping cream
1/2 cup flour
1/2 cup powdered sugar
1/4 cup butter (cold)
1/2 teaspoon vanilla
1 teaspoon fresh lemon juice

LEMON CREAM

This frosting can be used on any yellow or white layer cake. It's very good even on a box mix.

Provided by Tammy

Categories     Desserts     Frostings and Icings     Lemon

Yield 12

Number Of Ingredients 6



Lemon Cream image

Steps:

  • Combine sugar and cornstarch in heavy saucepan add water and stir until heated, set aside.
  • Beat egg yolks and add lemon juice, stir in small amount of sugar mixture to warm yolks. Combine yolk and sugar mixtures, add butter and return to heat.
  • Bring to a rolling boil, stirring constantly until thickened. Mixture will resemble pudding. Cool slightly and spread on cooled cake. Makes enough to frost and fill one 8 inch four layer cake.

Nutrition Facts : Calories 187.9 calories, Carbohydrate 27.9 g, Cholesterol 71.5 mg, Fat 8.8 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 5.3 g, Sodium 56.8 mg, Sugar 25.3 g

1 cup water
3 tablespoons cornstarch
3 egg yolks
½ cup lemon juice
1 ½ cups white sugar
½ cup butter

CREAM PUFFS WITH LEMON-CREAM FILLING

Provided by Sisi Carroll

Categories     Citrus     Fruit     Dessert     Bake     Easter     Vegetarian     Kid-Friendly     Mother's Day     Wedding     Lemon     Spring     Shower     Chill     Phyllo/Puff Pastry Dough     Advance Prep Required     Bon Appétit     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 10 servings

Number Of Ingredients 20



Cream Puffs with Lemon-Cream Filling image

Steps:

  • For lemon-cream filling:
  • Combine sugar, egg, lemon juice, lemon peel, and pinch of salt in heavy small saucepan; whisk to blend. Add butter. Stir constantly over medium-low heat until curd is hot and thick enough to coat spoon (do not boil), 4 to 5 minutes.
  • Transfer lemon curd to medium bowl. Using electric mixer, beat cream in another medium bowl until peaks form. Fold whipped cream into curd in 3 additions. Cover and chill filling 1 hour. DO AHEAD: Can be made 2 hours ahead. Keep chilled.
  • For cream puffs:
  • Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 425°F. Line 2 large rimmed baking sheets with parchment paper. Bring first 4 ingredients to boil in heavy large saucepan over medium heat, stirring with wooden spoon until butter melts. Add flour all at once and stir vigorously until dough forms and pulls away from sides of pan. Continue to stir until film forms on pan bottom, 1 to 2 minutes longer. Transfer dough to large bowl. Cool 5 minutes, stirring occasionally. Add 1 egg and, still using wooden spoon, beat until blended. Add remaining 5 eggs, 1 at a time, beating until blended after each, then beat until dough is smooth and shiny, 2 to 3 minutes.
  • Working in batches, transfer dough to pastry bag fitted with 1/2-inch plain round tip. Pipe 1- to 1 1/4-inch mounds, spaced about 2 inches apart, onto prepared baking sheets. Using wet finger, smooth tops of mounds.
  • Bake puffs 15 minutes. Reverse baking sheets. Reduce oven temperature to 350°F. Continue to bake until puffs are dry, firm, and deep golden brown, 30 to 35 minutes longer. Cool puffs on baking sheets.
  • For assembly:
  • Cut each puff horizontally in half; pull out any soft dough. Fill puff bottoms with 1 tablespoon lemon-cream filling. Place egg-shaped candy atop filling, if desired. Press on puff tops to adhere.
  • Place white chocolate in medium metal bowl. Set bowl over small saucepan of barely simmering water. Stir until chocolate is soft and almost melted. Remove from over water; stir until completely melted and smooth. Using teaspoon, drizzle white chocolate decoratively over each cream puff. Arrange filled puffs on platter. Refrigerate until chocolate glaze sets, at least 15 minutes and up to 3 hours.

Lemon-cream filling:
1/2 cup sugar
1 large egg
1/4 cup fresh lemon juice
1 1/2 teaspoons finely grated lemon peel
Pinch of salt
3 tablespoons unsalted butter, diced
1 cup chilled heavy whipping cream
Cream puffs:
3/4 cup water
3/4 cup whole milk
3/4 cup (1 1/2 sticks) unsalted butter, diced
1/2 teaspoon salt
1 1/2 cups sifted all purpose flour (sifted, then measured)
6 large eggs, divided
Assembly:
Robin Eggs malted milk candy (optional)
4 ounces high-quality white chocolate (such as Lindt or Perugina), finely chopped
Special Equipment
Pastry bag with 1/2-inch plain round tip

LEMON CAKE FILLING

A luscious, brightly flavored, old fashioned cake filling from the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. This makes enough filling for three 9 inch cake layers. Cooling time not included in preparation time.

Provided by Molly53

Categories     Dessert

Time 20m

Yield 3 9 inch layers

Number Of Ingredients 7



Lemon Cake Filling image

Steps:

  • Mix sugar and cornstarch together thoroughly.
  • Combine the beaten egg, water, lemon juice and rind; add to dry ingredients.
  • Cook in a double boiler about 15 minutes, stirring constantly.
  • Add butter, beat well and cool before using.

1 cup sugar
4 tablespoons cornstarch
1 egg, beaten
1 cup water
1/2 cup lemon juice (fresh is best)
1 teaspoon lemon rind, grated (from the fresh lemon)
1 tablespoon butter (no substitutions)

LEMON CAKE WITH LEMON FILLING AND LEMON BUTTER FROSTING

Make and share this Lemon Cake With Lemon Filling and Lemon Butter Frosting recipe from Food.com.

Provided by MWade1

Categories     Dessert

Time 1h45m

Yield 13 serving(s)

Number Of Ingredients 19



Lemon Cake With Lemon Filling and Lemon Butter Frosting image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans. Mix together the flour, baking powder and salt. Set aside.
  • In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
  • Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely.
  • To make filling: In medium saucepan, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth. Mix in 6 tablespoons butter and 3/4 cup sugar, and bring mixture to boil over medium heat. Boil for one minute, stirring constantly. In small bowl, with a wire whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (not to boil).
  • Pour mixture into medium bowl. Press plastic wrap onto surface to keep skin from forming as it cools. Cool to room temperature. Refrigerate 3 hours.
  • To make frosting: In large bowl, beat confectioners' sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth. Beat in milk, and increase speed and continue to beat until light and fluffy.
  • To assemble: With long serrated knife, split each cake layer in half horizontally, making 4 layers. Place 1 layer, cut side up, on a serving plate. Spread with half of the lemon filling. Top with another layer, and spread with 1/2 cup frosting. Add third layer, and spread with remaining half of the lemon filling. Press on final cake layer, and frost top and sides of cake with remaining frosting. Refrigerate cake until serving time.

Nutrition Facts : Calories 557.4, Fat 22.9, SaturatedFat 13.7, Cholesterol 161.5, Sodium 402.8, Carbohydrate 85.3, Fiber 0.6, Sugar 67.4, Protein 5.1

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup butter
1 1/4 cups white sugar
3 eggs
1 teaspoon vanilla extract
1 cup milk
1 tablespoon grated lemon, zest of
1/2 cup fresh lemon juice
1 tablespoon cornstarch
6 tablespoons butter
3/4 cup white sugar
4 egg yolks, beaten
4 cups confectioners' sugar
1/2 cup butter, softened
2 tablespoons fresh lemon juice
1 teaspoon grated lemon, zest of
2 tablespoons milk

LEMON CREAM FILLING

Make and share this Lemon Cream Filling recipe from Food.com.

Provided by Theresa Thunderbird

Categories     Dessert

Time 25m

Yield 1 cake

Number Of Ingredients 7



Lemon Cream Filling image

Steps:

  • Combine yolk, sugar, corn starch, 1/2 cup water, lemon juice, lemon peel and cook in double boiler for 15 minutes.
  • Add butter.
  • Cool.

Nutrition Facts : Calories 527.6, Fat 6.1, SaturatedFat 2.7, Cholesterol 171, Sodium 30.7, Carbohydrate 119.4, Fiber 0.3, Sugar 101.4, Protein 2.7

1 egg yolk, beaten
1/2 cup sugar
2 tablespoons cornstarch
1/4 cup lemon juice
1/8 teaspoon grated lemon, rind of
1/2 teaspoon butter
1/2 cup water

DOUGHNUTS WITH 3 FILLINGS: LEMON CREAM, WILD MAINE HUCKLEBERRY, AND APPLE QUINCE FILLING

Provided by Food Network

Number Of Ingredients 34



Doughnuts with 3 Fillings: Lemon Cream, Wild Maine Huckleberry, and Apple Quince Filling image

Steps:

  • The night before or early in the day, place 2 cups flour, 1/2 packet yeast and 2/3 cup warm water in a large bowl. Mix with wooden spoon until blended, cover with plastic wrap. Set aside at room temperature 10 to 12 hours. Mixture should double. Refrigerate if not ready to continue with recipe. Set 1/3 cup flour aside. Place remaining flour on a work surface. Make a well in center, and add risen flour-yeast mixture, remaining yeast, milk, egg yolks, 2/3 cup sugar, salt, lemon zest and butter. Work flour into other ingredients from outside to center, forming a sticky mass. Knead by hand or machine 10 to 15 minutes, adding more flour if needed, until barely sticky and very elastic. Place dough in lightly floured bowl. Cover. Refrigerate at least 1 1/2 hours. No more than 8 hours before serving, roll out dough to about 1/2 inch thick on floured surface. Allow to sit 20 minutes. Place remaining sugar on a salad-sized plate. Meanwhile, in a wok or large saucepan, heat oil 2 to 3 inches deep to 360 degrees (no hotter than 375 degrees). Using a 3 1/2-inch biscuit cutter, cut 8 rounds, or use a 2 1/2-inch cutter to make 12 rounds. Scraps can be kneaded briefly, then rerolled. Place in oil, and fry until brown, 90 seconds or so on each side. Place cooked doughnuts on several thick pieces of paper towel to absorb excess oil, then immediately roll in sugar on plate. Using a pastry tube, fill warm doughnuts with alternate mixtures. Or poke a hole in each with the narrow end of a wooden spoon, and force in filling through a funnel. Serve with ice cream, if desired.
  • Wash and zest 4 lemons. Add the zest to the milk and set aside. Segment the lemons and place into an airtight container. Cover the segments with 1/2 cup of the sugar and let sit overnight. It is important to measure out all your ingredients before you start this process as the pastry cream can curdle very fast. Add 1/41/4 cup of the sugar to the milk and zest and heat over medium heat. Whip the yolks and egg with the remaining 1/4 cup of the sugar the cornstarch. When the milk comes to a boil, temper the eggs by adding a small bit of the boiling liquid to the eggs, then add the egg mixture back into the pot and cook until the mixture is thick and the starch has been cooked out. Quickly remove the mixture from the pot and pour into a bowl set over ice. Whisk in the butter, lemon juice. Let the mixture cool. Cover with plastic wrap so a skin doesn't form. When ready to serve, whip cream to stiff peak, and whip pastry cream smooth and fold together along with the lemon segments. Be sure to wipe off any excess sugar attached to the segments before using.
  • Cook sugar and water to soft ball stage and add one pint of huckleberries. Reduce the heat to medium and cook for 8 minutes.
  • Strain the liquid and add it back to the pot along with the finely diced apple and orange zest.
  • Cook the apples until dissolved. Strain the sauce and cool.
  • Fold into the thick syrup the fresh huckleberries and use as the filling for the doughnuts.
  • Cook lemon juice with 3/4 cup sugar and the vanilla bean to soft ball stage. Meanwhile cook the quince in water with 1 cup of sugar (the quince is peeled, cored and cut in 1/2) until tender, dice the quince. When lemon and sugar is ready, add the apples, cook until tender. At the minute toss in the quince.

4 1/4 cups all-purpose flour, approximately
2 packets yeast
2/3 cup warm water
1 2/3 cups sugar
1/4 cup milk
6 egg yolks, lightly beaten
2 teaspoons salt
1/2 tablespoon lemon zest
5 tablespoons unsalted butter, at room temperature
Vegetable oil for deep frying
Lemon Cream Filling, recipe follows
Huckleberry Filling, recipe follows
Apple Quince Filling, recipe follows
1-pint vanilla ice cream (optional)
4 lemons
1 cup sugar
1/2 quart milk
2 egg yolks
1 whole egg
1/8 cup cornstarch
3 tablespoon butter
1 tablespoon lemon juice
1/2 cup cream
2 pints huckleberries
1 Granny Smith apple peeled, cored, finely diced
Zest of 1 orange
1/2 cup water
Muscovado dark sugar for dusting the outside of the donut
1/2 cup lemon juice
1 3/4 sugar
1 vanilla bean, split and scraped
3 each apples, peeled, cored, and finely diced
2 cups water
1 quince

ITALIAN LEMON CREAM CAKE

I enjoyed a lemon cream cake at a popular Italian restaurant so much that I wanted to recreate it at home. It is a white cake topped with vanilla crumbs and filled with rich lemon cream. After a few attempts, this is the version that I like best. It uses a white cake mix to cut preparation time. Store cake in the refrigerator.

Provided by Cindy Catudal Shank

Categories     World Cuisine Recipes     European     Italian

Time 4h50m

Yield 12

Number Of Ingredients 13



Italian Lemon Cream Cake image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray the bottom of a 10-inch springform pan with cooking spray.
  • Measure 1 cup cake mix; set aside for crumb topping. Place the remaining cake mix in a large bowl; add 3/4 cup plus 1 tablespoon milk, eggs, and oil. Beat cake mix mixture using an electric mixer until batter is thoroughly combined, about 2 minutes. Pour batter into the prepared pan.
  • Mix melted butter and vanilla extract together in a bowl; stir in reserved 1 cup cake mix until mixture is crumbly. Sprinkle crumbs over top of cake batter.
  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 30 to 35 minutes. Cool cake to room temperature in the pan.
  • Beat cream cheese, 1/3 cup confectioners' sugar, lemon juice, and lemon zest together in a bowl until smooth and creamy. Beat cream and remaining 1/3 cup confectioners' sugar together in a separate bowl using an electric mixer until stiff peaks form. Fold cream cheese mixture into whipped cream.
  • Remove cake from springform pan. Cut cake horizontally into 2 layers using a serrated knife; remove top layer. Spread filling onto the bottom cake layer; place top cake over filling. Refrigerate cake for at least 4 hours. Dust cake with more confectioners' sugar before serving.

Nutrition Facts : Calories 434.5 calories, Carbohydrate 39.5 g, Cholesterol 102.1 mg, Fat 29.2 g, Fiber 0.4 g, Protein 4.9 g, SaturatedFat 14.1 g, Sodium 330.2 mg, Sugar 28.8 g

cooking spray
1 (16.25 ounce) package white cake mix
¾ cup milk
1 tablespoon milk
2 eggs
3 ½ tablespoons vegetable oil
2 tablespoons butter, melted
½ teaspoon vanilla extract
4 ounces cream cheese, softened
⅔ cup confectioners' sugar, divided, plus more for dusting
3 tablespoons lemon juice
1 teaspoon grated lemon zest
2 cups heavy whipping cream

LEMON ANGEL FOOD CAKE

Make and share this Lemon Angel Food Cake recipe from Food.com.

Provided by karenway

Categories     Dessert

Time 45m

Yield 10 serving(s)

Number Of Ingredients 3



Lemon Angel Food Cake image

Steps:

  • Prepare angel food cake as directed on package.
  • Prepare lemon filling according to package.
  • Cover with wax paper& chill.
  • Slice cake into 3 layers.
  • Spread 1/2 of chilled filling between layers.
  • Fold whipped cream into remaining lemon filling.
  • Spread over top& sides of cake.
  • Chill 4 hours before serving.

Nutrition Facts : Calories 233.1, Fat 0.9, SaturatedFat 0.4, Cholesterol 2.3, Sodium 407.2, Carbohydrate 53.6, Fiber 0.1, Sugar 18.4, Protein 3.8

1 angel food cake mix
1 (7 ounce) box sherrif lemon pie filling mix
1/2 cup whipped cream

More about "lemon cream filling recipes"

EASY HOMEMADE LEMON CREAM | THE SWEET OCCASION
Place the lemon juice, zest, sugar, eggs, egg yolks, and salt into a medium heatproof bowl set over a small saucepan filled with an inch of simmering water. Whisk constantly until the mixture thickens, about 10 minutes. The …
From thesweetoccasion.com
easy-homemade-lemon-cream-the-sweet-occasion image


CREAM PUFFS WITH LEMON-CREAM FILLING RECIPE | BON …
Step 1. Combine sugar, egg, lemon juice, lemon peel, and pinch of salt in heavy small saucepan; whisk to blend. Add butter. Stir constantly over medium-low heat until curd is hot and thick enough ...
From bonappetit.com
cream-puffs-with-lemon-cream-filling-recipe-bon image


10 BEST CANNED LEMON PIE FILLING RECIPES | YUMMLY
Lemon Bars {Low Carb & Gluten Free} The Foodie Affair. powdered sugar, coconut flour, kosher salt, lemon zest, Truvia Baking Blend and 8 more. Easy Lemon Bars Recipe - 2 ingredients! The Frugal Girls. lemon pie filling, …
From yummly.com
10-best-canned-lemon-pie-filling-recipes-yummly image


LEMON WHIPPED CREAM FILLING - MY CAKE SCHOOL
Remove the pan from the heat. Spoon about 1/2 cup of the hot mixture into a small bowl with egg yolks and stir quickly until combined. Continue stirring, while pouring the egg …
From mycakeschool.com
4.5/5 (21)
Estimated Reading Time 6 mins
Category Cakes And Cupcakes
  • Combine sugar, cornstarch and water in a saucepan over medium heat. Stir constantly, until mixture thickens and comes to a boil (3-4 minutes). Boil, stirring, for 1 minute more.. Remove the pan from the heat.
  • Spoon about 1/2 cup of the hot mixture into a small bowl with egg yolks and stir quickly until combined. Continue stirring, while pouring the egg mixture back into the saucepan.
  • Return pan to medium heat and cook, stirring, until the curd is thickened and lemon colored (1-2 min). Remove from heat and stir in the butter, lemon juice, and lemon zest.-- Let the lemon curd cool, then press plastic wrap onto the surface, this will prevent a skin from forming on the top. Refrigerate.
  • Chill the mixing bowl and beaters (for hand mixer) or whisk attachment (for stand mixer) in the freezer for 10 minutes. Pour the whipping cream, powdered sugar and vanilla into the chilled mixing bowl, begin beating on low speed gradually increasing to medium high speed.


LEMON CREAM FILLING RECIPE RECIPES ALL YOU NEED IS FOOD
Steps: On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge.
From stevehacks.com


233 LEMON CREAM FILLING RECIPES - PAGE 4
233 lemon cream filling recipes with ratings, reviews and recipe photos. From Best Strawberry Cheesecake with Strawberry Glaze to Cheery Cherry Cheese Pie.
From recipeland.com


17 LEMON CREAM FILLING IDEAS IN 2022 | LEMON RECIPES, LEMON …
May 6, 2022 - Explore Michael Henschen's board "lemon cream filling" on Pinterest. See more ideas about lemon recipes, lemon desserts, desserts.
From pinterest.com


LEMON CREAM FILLING RECIPES RECIPES ALL YOU NEED IS FOOD
Apple Quince Filling, recipe follows. 1-pint vanilla ice cream (optional) Lemon Cream Filling: 4 lemons. 1 cup sugar. 1/2 quart milk. 2 egg yolks. 1 whole egg. 1/8 cup cornstarch. 3 …
From stevehacks.com


CANNOLI WITH MASCARPONE LEMON CREAM | RICARDO
Preparation. In a bowl, whisk together the egg, egg yolk, wine, vinegar and water. In a food processor, combine the flour, icing sugar and salt. Add the butter and mix thoroughly. Add the …
From ricardocuisine.com


LEMON CREAM CHEESE FILLING RECIPES ALL YOU NEED IS FOOD
Jan 13, 2022 · vegetable oil, lemon cake mix, cream cheese, lemon juice, white sugar and 1 more Lemon Bars Daisybrand.com eggs, lemon cake mix, icing, butter, oats, cream cheese, …
From stevehacks.com


LEMON CREAM FILLING - CREATE THE MOST AMAZING DISHES
Easy Baby Shower Food Menu 30 Best Easter Appetizers Easy Recipes Easy Frog Leg Recipe
From recipeshappy.com


10 BEST LEMON PIE FILLING DESSERTS RECIPES - YUMMLY
Lemon Bars {Low Carb & Gluten Free} The Foodie Affair. coconut flour, egg yolk, almond flour, kosher salt, powdered sugar and 8 more. Easy Lemon Bars Recipe - 2 …
From yummly.com


10 BEST LEMON PIE FILLING WITH CREAM CHEESE RECIPES - YUMMLY
Lemon No Bake Cheesecake Parfaits Cooking with Mary and Friends. sour cream, butter, sugar, lemons, corn starch, egg yolks, water and 8 more. Guided.
From yummly.com


WHITE CAKE WITH LEMON FILLING RECIPES
Steps: Preheat oven to 350 degrees. Butter two 9-by-2-inch round cake pans; line bottoms with parchment paper rounds. Butter parchment, and dust with flour, tapping out excess; set aside.
From recipes.servegame.org


CREAM LEMON FILLING - RECIPES | COOKS.COM
Preheat oven to 350 degrees. ... cool on racks. FILLING: In small saucepan, mix ... stir in orange, lemon and lime juices and the ... medium bowl, combine cream and confectioners' sugar. …
From cooks.com


LEMON CREAM FILLING RECIPE BY SOUTHERN.CROCKPOT | IFOOD.TV
Lemon Cream Filling. By: Southern.Crockpot. The Lemon Chiffon Cake - Recipe You Need In Your Life! By: LeGourmetTV. Crock Pot Christmas Crack. By: RecipeBoxTV. Lemon Meringue …
From ifood.tv


EASY LEMON CREAM PIE - NO-BAKE FILLING - BUDGET BYTES
Preheat the oven to 350ºF. Use a food processor or rolling pin to crush the vanilla wafers into very fine, even crumbs. Add the melted butter and sugar and stir until everything is …
From budgetbytes.com


LEMON CREAM FILLING - RECIPES | COOKS.COM
Preheat oven to 350 degrees. ... cool on racks. FILLING: In small saucepan, mix ... stir in orange, lemon and lime juices and the ... medium bowl, combine cream and confectioners' sugar. …
From cooks.com


ANNA OLSON’S LEMON CREAM TART | CANADIAN LIVING
Makes one 9-inch (23 cm) pie or tart crust. Creamy Lemon Curd: Whisk the sugar, lemon juice, lemon zest, sour cream, eggs and egg yolks together in a large metal bowl. …
From canadianliving.com


10 BEST LEMON PIE FILLING COOKIES RECIPES | YUMMLY
fresh lemon juice, Truvia Baking Blend, lemon filling, coconut flour and 9 more. Easy Lemon Bars Recipe - 2 ingredients! The Frugal Girls. angel food cake mix, powdered …
From yummly.com


LEMON-CREAM CHEESE FILLING RECIPE | MYRECIPES
Directions. Instructions Checklist. Step 1. Beat cream cheese and butter at medium speed of an electric mixer until creamy; stir in lemon curd. Chill thoroughly. Advertisement.
From myrecipes.com


10 BEST LEMON PIE FILLING WITH CREAM CHEESE RECIPES | YUMMLY
Coconut Crème Waffles Blahnik Baker. egg yolk, belgian waffle mix, sugar, cream cheese, lemon zest and 14 more.
From yummly.com


LEMON CAKE ROLL WITH CREAM CHEESE FILLING - THE FOOD KOOKY
To prepare the cake. Preheat the oven to 355F. Line a baking sheet (14x20in) with parchment paper. Separate the egg yolks form the egg whites in two different bowls. Add the ¼ cup of …
From thefoodkooky.com


COOKIES WITH LEMON CREAM FILLING | SONIA'S RECIPES
In a saucepan, mix the egg yolks with the sugar, filtered lemon juice and baking powder , stir until the mixture is well blended. Heat the milk and as soon as it comes to a boil, …
From blog.giallozafferano.com


LEMON CREAM FILLING BEST RECIPES
Steps: Sift sugar, cornstarch, and salt into a medium saucepan. Gradually blend in 1/2 cup cold water and lemon juice. Place saucepan over medium-low heat, and whisk until smooth.
From findrecipes.info


BISCUIT DOUGHNUTS WITH LEMON CREAM FILLING AND BLUEBERRY SAUCE
Combine the mascarpone, lemon curd and lemon zest and juice in a bowl. Mix until smooth. Cover and chill for 30 minutes and up to 24 hours. Transfer to a pastry bag fitted with …
From foodnetwork.ca


LEMON DUMP CAKE WITH LEMON PIE FILLING - THERESCIPES.INFO
Lemon Blueberry Dump Cake - Julie's Eats & Treats hot www.julieseatsandtreats.com. Pour pie filling in a 2 1/2 quart casserole dish sprayed with non-stick cooking spray. Top with dry cake …
From therecipes.info


COMSTOCK LEMON FILLING - RECIPES | COOKS.COM
Combine softened cream cheese, sugar, juice, and vanilla; mix with electric mixer until well blended. Add egg yolks; mix well again. Beat ...
From cooks.com


233 LEMON CREAM FILLING RECIPES - PAGE 2
233 lemon cream filling recipes with ratings, reviews and recipe photos. From Lemon Snowflake Cake to Angel's Angel Pie. From Lemon Snowflake Cake to Angel's Angel Pie. …
From recipeland.com


233 LEMON CREAM FILLING RECIPES - RECIPELAND.COM
From Black Forest Cherry Cheesecake to Coconut Cream Cake with Lemon and Lime Filling. ... 233 lemon cream filling recipes. by time; nutrition; NOT list Cream 76; Creamy 25; Ice …
From recipeland.com


WHITE CAKE WITH LEMON FILLING AND LEMON CREAM CHEESE FROSTING
Place bottom layer on cake stand. Tuck pieces of wax paper under cake so that you can remove after frosting and have a neat cake stand when finished (again, not necessary, but …
From rachelcooks.com


LEMON CREAM FILLING RECIPE - THERESCIPES.INFO
Lemon Cream Filling Recipe - Food.com hot www.food.com. Combine yolk, sugar, corn starch, 1/2 cup water, lemon juice, lemon peel and cook in double boiler for 15 minutes.
From therecipes.info


LEMON CREAM FILLING - CAKECENTRAL.COM
1: In a large mixer bowl cream sugar and softened cream cheese. 2: Add pudding mix and extract; mixing just till combined. 3; Slowly add in the whipping cream; mixing till throughly …
From cakecentral.com


2 INGREDIENT ITEM LEMON ANGEL FOOD CAKE - SIZZLING EATS
In a large bowl, add cake mix & the full can of lemon pie filling. Using a whisk, gently mix with just the tip of the whisk to avoid the powder from getting all over. Once the …
From sizzlingeats.com


    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #low-protein     #healthy     #desserts     #fruit     #easy     #low-fat     #cakes     #dietary     #low-sodium     #gluten-free     #cake-fillings-and-frostings     #low-saturated-fat     #free-of-something     #low-in-something     #number-of-servings     #3-steps-or-less

Related Search