LEMON LOVER'S POUND CAKE
Everyone raves about this pretty dessert-and it sure doesn't last long with my family. It also freezes beautifully, so why not make two and pop one into the freezer for another day? -Annettia Mounger, Kansas City, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in lemon juice, zest and extract. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Beat just until combined., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° until a toothpick inserted near the center comes out clean, 55-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For icing, in a small bowl, beat the sour cream and butter until smooth. Gradually add confectioners' sugar. Beat in lemon juice and zest. Drizzle over the cake. If desired, top with additional grated lemon zest. Store in the refrigerator.
Nutrition Facts : Calories 658 calories, Fat 26g fat (15g saturated fat), Cholesterol 146mg cholesterol, Sodium 286mg sodium, Carbohydrate 101g carbohydrate (76g sugars, Fiber 1g fiber), Protein 8g protein.
BUTTER CAKE WITH LEMON CREAM FROSTING
This recipe comes from O Magazine. I made it for a spring birthday party and it's just divine! The lemon curd recipe comes from Cooking Light (O used store bought curd which is fine too) and I find it's just as good as the full fat version. For gorgeous presentation you can serve with a few fresh raspberries and a sprig of mint on the side.
Provided by greysangel
Categories Dessert
Time 2h20m
Yield 16 serving(s)
Number Of Ingredients 21
Steps:
- Cake:.
- Preheat oven to 350. Butter and flour 3 8" round cake pans; set aside.
- Sift together flour, baking powder and salt; set aside.
- Beat butter and sugar with an electric mixer until light and fluffy, about 5 minutes. Add eggs, one at a time, scraping and beating well after each addition, about 5 minutes.
- Combine milk with vanilla extract. With mixer on lowest speed, add dry ingredients alternately with milk mixture in three parts, scraping down sides ocasionally and beating until ingredients are just combined. Pour batter into prepared pans, spreading evenly to the edges.
- Place cake pans on 2 oven racks so that one is not directly above another. Bake 20-25 minutes, or until wooden skewer inserted in center comes out clean. Cool pans on wire racks 15 minute Invert cake layers onto racks, and then turn right side up to cool completely.
- To assemble: Place one layer on a serving plate. Top with lemon curd, spreading to within 1 inch of cake edge. Tope iwth another layer and spread with jam to within 1 inch of cake edge. Place third layer right side up on top and press lightly into place. Spread a thin layer of frosting on top layer. Refrigerate cake for 1 hour. Forst sides and top of cake with remaining frosting. Garnish top with lemon zest and raspberries. Refrig until ready to serve at least 1 1/2 hours. Allow cake to stand at room temp 30 minutes before serving.
- Lemon Curd:
- Combine first three ingredients in a saucepan over medium heat, stirring with a whisk. Cook until sugar dissolves and mixture is light in color, about 3 minutes. Stir in lemon juice and butter, cook for 5 minutes or until mixture thinly coats back of spoon, stirring constantly with a whisk. Cool, cover and chill.
- Frosting:.
- In a small bowl, whip heavy cream until it forms soft peaks.
- Fold in lemon curd and chill until ready to use.
Nutrition Facts : Calories 404.4, Fat 20.5, SaturatedFat 12.3, Cholesterol 125, Sodium 173.8, Carbohydrate 51.8, Fiber 0.5, Sugar 31.8, Protein 4.7
LEMON BUTTERCREAM FROSTING
The secret to perfecting every dessert you make this season? This homemade lemon buttercream frosting. Layer cakes, cookies, cupcakes-you name it, chances are it's going to taste better with a little bit of this citrusy frosting on top. The best part is that it's super easy to make, and you only need four ingredients to get started. Just mix together butter, powdered sugar, lemon juice and grated lemon peel for an ultra-creamy, tart and tangy, best-you-ever-had lemon buttercream frosting.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 10m
Yield 12
Number Of Ingredients 4
Steps:
- Beat butter, lemon peel and lemon juice in medium bowl with electric mixer on medium speed 30 seconds. Gradually beat in powdered sugar. Beat 2 to minutes longer or until light and fluffy.
Nutrition Facts : ServingSize 1 Serving
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