Lemon Dream Cake Recipes

Steps:

• Preheat oven to 350°F.
• Blend all ingredients in a large bowl, then beat at medium speed for 2 minutes.
• Spread batter in a greased and floured 10 inch tube pan.
• Bake for 45 to 55 minutes until center springs back when touched lightly.
• Spread glaze over warm cake.
• Cool right side up for about 15 minutes.

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.

Steps:

• Preheat oven to 325°. In a small bowl, combine cracker crumbs, butter and sugar. Press onto bottom and 2 in. up the inside of a greased 10-in. springform pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in cream, lemon juice, flour, lemon zest, extracts and, if desired, food coloring. Add eggs; beat on low speed just until combined. Pour into crust. Return pan to baking sheet., Bake 55-65 minutes or until center is almost set. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour. Refrigerate overnight. Remove sides of pan.

Steps:

• In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Place pie filling in a bowl; fold in whipped cream., Cut cake into two horizontal layers. Place bottom layer on a serving plate; top with 1 cup lemon mixture. Top with a second cake layer. Frost top and sides of cake with remaining lemon mixture. Chill for 15 minutes or until serving. Refrigerate leftovers.

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.

Steps:

• Preheat oven to 350 degrees.
• In large mixing bowl, blend cream cheese and shortening until creamy.
• Beat in 1 1/4 cup sugar until light and fluffy.
• Add eggs, one at a time, beating well after each.
• Add lemon peel, flour, baking powder, salt and milk.
• Blend at low speed just until thoroughly blended, scraping bowl occasionally.
• Pour batter into generously greased 10-inch Bundt or tube pan.
• Bake 45-50 minutes .
• Combine lemon joice and 1/3 cup sugar.
• Pour over hot cake, allowing it to run down edges between cake and pan.
• Cool 30 minutes, then remove cake from pan.
• If desired, sprinkle with powdered sugar.

Steps:

• Preheat oven to 325 degrees.
• Grease 10 inch springform pan and wrap foil on bottom.
• In a small bowl, combine the cracker crumbs, butter, and sugar.
• Press onto bottom and 2 inches up sides of pan.
• Place pan on a baking sheet.
• Bake for 10 minutes.
• Cool on wire rack.
• In large bowl, beat cream cheese and sugar until smooth.
• Beat in cream, juice, flour, zest, extracts, and food coloring if desired.
• Add eggs; beat on low speed just until combined.
• Pour into crust.
• Return pan to baking sheet.
• Bake for 55 to 65 minutes OR until center is almost set.
• Cool on a wire rack for 10 minutes.
• Carefully run a knife around edge of pan to loosen; cool 1 hour. Leave sides on pan until serving.
• Refrigerate overnight.
• Remove sides of pan.

Steps:

• Set cake aside, make the pudding according to the directions on the box. Add a pinch of the zest and a 1/2 tsp. of the lemon extract.
• In a separate bowl mix the powdered sugar and milk with a wire whisk until runny (no lumps). Add a pinch of lemon zest + 1 1/2 tsp. of lemon extract.
• Poke holes in the cake on top and on the sides. Spoon the icing all over the cake make sure to get it on the sides and in the hole in the middle, reserve about 1/3 of the icing.
• Serve the cake sliced with a good helping of the pudding and drizzle a tablespoon of the icing over the cake and pudding.

Steps:

• Preheat oven to 350°F. Grease and flour 2 (9-inch) round cake pans; set aside. Beat all ingredients in large bowl with electric mixer on low speed just until moistened, stopping occasionally to scrape down side of bowl. Beat on medium speed 4 minutes.
• Pour evenly into prepared pans.
• Bake 35 to 40 minutes or until toothpick inserted in centers comes out clean. Cool 10 minutes; remove from pans. Cool completely on wire racks. Frost as desired.

Steps:

• Preheat oven to 350 degree F. Grease a 13x9x2-inch baking pan; set aside.
• In a medium mixing bowl beat cream cheese with an electric mixer until fluffy. Beat in 1/4 cup sugar; fold in lemon yogurt and lemon peel. Set aside.
• In a large mixing bowl stir together 3 cups flour, 1 cup sugar, baking powder, salt and nutmeg or mace. Cut in the 1 cup butter until mixture resembles fine crumbs. Combine eggs, milk and almond extract. Add to flour mixture, mixing until blended. Spread half of the batter in the prepared pan.
• Spoon the cream cheese mixture over the batter. Spoon the remaining batter in small mounds over the cream cheese mixture, spreading out as much as possible.
• Combine the 1/2 cup sugar and 1/2 cup flour; cut in the 1/4 cup butter until mixture resembles coarse crumbs. Stir in pecans or almonds. Sprinkle nut mixture over batter in pan.
• Bake for 45 to 55 minutes or until cake is golden andtoothpick inserted in dough mounds comes out clean (do not test in filling). Cool on wire rack at least 45 minutes before serving. Chill to store.