Lemon Passion Cake Recipes

Steps:

• 1. Preheat oven to 350 degrees F. Sift together the flour and baking powder into a medium bowl. In a separate larger bowl, beat together softened butter and sugar for 1 minute. Add eggs and beat until mixture is a light yellow color. Mix in vanilla and juices. Combine flour with wet mixture a little at a time while beating until batter is smooth. Be sure to scrape the sides of the bowl while mixing. Pour this batter into a greased 9x9-inch baking pan and bake for 35 to 40 minutes or until the top begins to brown and a toothpick stuck in the center comes out clean. Let the cake cool.
• 2. As your cake is baking make the lemon mousse topping by beating the softened cream cheese with an electric mixer in a medium bowl until smooth. Add powdered sugar a little at a time while blending with the electric mixer on low speed. When all of the sugar is incorporated, add lemon juice and a drop of food coloring. In a separate bowl, beat 1/3 cup heavy cream until it forms stiff peaks. Fold this whipped cream into the cream cheese mixture until completely combined, then cover and chill.
• 3. Make sweet cream by combining half-and-half with sweetened condensed milk in a 4-cup measuring cup with a spout or a small pitcher. Cover and chill this as well.
• 4. Make whipped cream by combining 1 1/4 cups heavy cream, 2 tablespoons granulated sugar, and 1/4 teaspoon vanilla in a large bowl. Beat with an electric mixer on high speed until it forms stiff peaks. Cover and park this in the chiller, too.
• 5. When the cake is completely cool, slice it down the middle once, then across twice, creating 6 rectangular slices. Run a knife along the edges of the cake as well. Poke holes in the top of each slice of cake with a fork - one poke in the center of each piece will do the trick. Pour the sweet cream mixture over the cake while its still in the baking pan. Frost the cake with the lemon mousse. Serve each slice on a plate that has been drizzled with caramel. Top each slice with whipped cream. Garnish with caramel and mint leaves.

Steps:

• Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
• Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
• Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
• Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
• For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.

Steps:

• Heat oven to 180C/160C fan/gas 4. Oil and line the bases of 3 x 20cm sandwich tins with baking parchment. Mix the flour, cinnamon, baking powder, half the sugar and the coconut in a large mixing bowl. In another bowl mix the beaten whole eggs, mashed bananas, grated carrot, drained crushed pineapple, milk and oil. Beat the egg whites until stiff, then add the remaining sugar and beat until stiff and shiny again.
• Stir the wet mixture into the dry until smooth and lump-free, then using a large metal spoon or spatula, fold in the egg white mixture. Divide evenly between the tins and bake for 25 mins until risen and a skewer comes out clean. You might need to swap the position of the tins after 20 mins.
• For the drizzle, scoop out the passion fruit pulp into a small pan. Add the pineapple juice and caster sugar and heat until bubbling, then bubble until syrupy. For the icing, beat the cheese and butter until lump-free, then beat in icing sugar and vanilla. Chill until ready to assemble.
• Poke the cakes all over with a skewer, drizzle over most of the passion syrup, then cool. Once cool, spread the icing over two of the sponges. Sandwich together and top with the third, un-iced, sponge. Drizzle over the remaining syrup.