LEMON CAKE WITH FRUIT
Steps:
- Place a rack in middle of oven and preheat to 350°F. Butter and flour a 13x9" baking pan. Whisk baking powder, salt, and 2 cups flour in a medium bowl. Finely grate lemon zest into another medium bowl. Slice lemon in half; set aside. Add 1 2/3 cups granulated sugar to zest and work with your fingers until mixture is fragrant and looks like wet sand, about 1 minute.
- Using an electric mixer on medium speed, beat 1 cup butter in a large bowl until smooth, about 20 seconds. Add sugar mixture, increase speed to medium-high, and beat until very light and fluffy, about 5 minutes. Reduce speed to medium and add eggs one at a time, beating well between additions; mix in egg yolk. Reduce speed to low and gradually add dry ingredients. Beat just until incorporated, then add brandy and beat just until smooth. Fold batter a few times with a rubber spatula; scrape into prepared pan and smooth top. Scatter fruit over (do not press down). Squeeze a reserved lemon half over fruit (save other half for another use) and sprinkle with remaining 3 Tbsp. granulated sugar.
- Bake cake until sides are golden brown and top is golden, 55-65 minutes. Let cool; cut into squares. Serve dusted with powdered sugar.
- Do Ahead
- Cake can be baked 2 days ahead. Store tightly wrapped at room temperature.
LEMON CAKE BITES
Looking for the perfect thing to fix for my daughter Amber's baby shower. I found these wonderful little cakes in Cuisine at Home. They were easy to make and looked absolutely perfect on the table.
Provided by SharleneW
Categories Dessert
Time 1h
Yield 24 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F Coat a 9 x 12-inch baking sheet with 1-inch high sides with nonstick spray; line with parchment paper and spray again.
- Mix together flour, sugar, baking powder, and salt.
- In another bowl, blend egg yolks, oil, water, lemon extract, and zest. Gradually whisk flour mixture into yolk-oil mixture until smooth.
- Beat egg whites in a bowl with an electric mixer on medium-high speed until frothy. Gradually add 1/8 cup sugar to the whties and continue beating until they-re shiny and hold firm peaks as beaters are lifted out. Whisk 1/3 of the beaten whites into the batter to lighten it; gently fold in the remaining whites with a whisk.
- Pour batter onto the prepared baking sheet. Tilt the pan to evenly spread the batter (don't use a spatula--it can deflate the whites), then bake the cake 12-13 minutes, or until just set. Cool to room temperature, remove from pan, peel off paper, and cut into 1 1/2-inch rounds. (Don't cut rounds too big, or assembled cakes will be floppy when picked up).
- Whip cream and lemon curd together for the lemon cream, beating to soft peaks. Dollop 1 tablespoon cream on each cake round.
- Top cakes with berries, dust with powdered sugar, then garnish with mint. Serve or chill up to 2 hours.
Nutrition Facts : Calories 89.9, Fat 6.3, SaturatedFat 2.7, Cholesterol 27.4, Sodium 25, Carbohydrate 7.5, Fiber 0.1, Sugar 5.2, Protein 1
FROZEN LEMON CHEESE CAKE BITES
this is a creamy and delicious desert for a hot summer day/night. The light cheese cake batter is folded with toasted graham cracker pieces and frozen. I discovered this by accident when trying to make a cheese cake pie recipe. There is really no way you can go wrong on the recipe.
Provided by meghan_dezurick
Categories Frozen Desserts
Time 1h20m
Yield 24 mini cheese cakes, 24 serving(s)
Number Of Ingredients 8
Steps:
- Take Graham crackers and roughly crush them, pour in melted butter and toss until coated.
- Place on Baking sheet and bake at 375 for 6 minutes, remove from oven and let cool.
- Whip Cream Cheese, 1/2 cup of sugar, Lemon zest, and lemon juice until well creamed.
- Whip heavy cream with 2 tbs of sugar until it forms peaks.
- Fold the whipped cream in with the cream cheese mixture.
- Add in the graham cracker crumbs and mix well.
- spoon into mini muffin tins and freeze for a minimum of 1 1/2 hours.
Nutrition Facts : Calories 117, Fat 9.2, SaturatedFat 5.6, Cholesterol 29.1, Sodium 63, Carbohydrate 8.1, Fiber 0.1, Sugar 6.2, Protein 1.1
LEMON CHEESECAKE BITES
Make and share this Lemon Cheesecake Bites recipe from Food.com.
Provided by dusty AE
Categories Lunch/Snacks
Time 20m
Yield 18 mini cheesecakes
Number Of Ingredients 6
Steps:
- Grease 18 holes of two 12 hole patty pans (round based pans).
- Place each biscuit over the 18 holes of prepared pans.
- Cook in a moderate oven, 180C, for about 5 minutes or until soft to touch.
- Using the back of a teaspoon, gently press biscuits back into pan holes. Cool in pans.
- Beat cream cheese, icing sugar and juice in a small bowl with electric mixer until smooth.
- Divide lemon butter between biscuits.
- Top with cream cheese mixture. Refrigerate until firm.
- Remove cheesecakes from pan, top with whipped cream.
- Decorate as desired eg grated lemon rind, fresh mint leaves.
Nutrition Facts : Calories 55.2, Fat 4.8, SaturatedFat 3, Cholesterol 15.3, Sodium 41.1, Carbohydrate 2.1, Sugar 1.7, Protein 1.1
HUMMINGBIRD CAKE BITES
Cake Bites: Sized for two delicious bites, these little cakes are perfect for parties and socials. Great-Aunt Thelma's Hummingbird Cake, with its moist, dense texture, is perfect! From dallasnews.com's Recipe of the Day -- By Kitchen Scoop/Alicia Ross -- Published: 01 June 2012. -------- NOTE: 30 minute prep time includes cooling time after cupcakes are baked; 20 minute cook time is for one batch/pan of cupcakes! If using two pans, total cook time for 48 cupcakes (two batches) is 40 minutes!
Provided by KerfuffleUponWincle
Categories Dessert
Time 50m
Yield 48 mini cupcakes
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F Line mini-muffin tins with 48 paper liners; set aside.
- Toast pecans in a medium-heat iron skillet, on the stove top, stirring constantly, until fragrant. Set aside.
- In a medium mixing bowl, combine flour, sugar, soda, salt and cinnamon. Stir in eggs, oil and vanilla just until dry ingredients are moistened; do not beat. Fold in the pineapple (and juice), pecans and banana.
- Gently spoon batter into the cups, filling each about 2/3 full. Do not overfill. You will have just enough batter for all 48 cups.
- Bake 20 minutes; if using two pans at once, rotating the top and lower pans at the 10-minute mark for even baking. (If you have a convection oven, this is not necessary.) Bake in two batches if you have only one pan!
- Cake bites are done when they are dark golden brown and gently crowned on top. Remove from oven and cool at least 20 minutes before frosting.
- Swirl a small amount of icing over each cake bite in a decorative fashion. Serve immediately or cover with plastic wrap until ready to serve. (Wooden picks can be inserted in a few of the bites to keep plastic wrap from smearing the tops.).
- Makes 48 cake bites.
- Cream Cheese Frosting Directions:.
- In a small mixer bowl combine 4 ounces softened cream cheese, 4 tablespoons softened unsalted butter, 1 cup sifted powdered sugar and 1/2 teaspoon vanilla extract ~ beat with mixer until smooth.
- Place in a zipper-top plastic bag with one corner snipped (or use a cake decorating bag).
Nutrition Facts : Calories 90.2, Fat 4.8, SaturatedFat 1.4, Cholesterol 12.1, Sodium 56.9, Carbohydrate 11.1, Fiber 0.3, Sugar 7.5, Protein 1
LEMON CHICKEN BITES
These sweet tidbits are popular take-alongs to a potluck or tapas party. Because they are baked, not fried, they can even be made the day before to save time on party day. Steps #1-8 can be done in advance, then make the sauce and coat before your event, or make the entire recipe the day before and chill to serve cold. Nicely presented over a bed of shredded iceberg lettuce.
Provided by FLKeysJen
Categories < 60 Mins
Time 45m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Cut chicken in bite size pieces.
- Combine marinade ingredients.
- Marinate chicken for at least fifteen minutes.
- In the meantime, preheat oven to 400 degrees.
- Also in the meantime, mix the panko and sesame seeds in a gallon ziploc bag and mix well.
- Add the chicken and close bag. Shake vigorously to coat all pieces.
- Arrange coated pieces on a baking sheet.
- Bake 20 minutes.
- In the meantime, combine together sauce ingredients in a medium saucepan. Stir constantly as it comes to a boil; as soon as it boils, remove from heat or reduce to low if serving warm.
- After chicken pieces are baked, use a spatula to put batches in the saucepan and coat with sauce. Move coated pieces to your serving platter.
- Sprinkle chives over the top for garnish (if desired) and serve with frilly toothpicks.
Nutrition Facts : Calories 478.5, Fat 20.2, SaturatedFat 5.1, Cholesterol 124.4, Sodium 873.5, Carbohydrate 54.3, Fiber 1.7, Sugar 30.1, Protein 20.4
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