Lusciouslemoncoffeecake Recipes

Steps:

• Prepare the cake mix according to the box, and bake as directed in 2 round pans.
• Remove from the pans to cool.
• Put the cakes back in pans, and poke cakes all over with a fork.
• Mix the boiling water with the Jell-O until dissolved.
• Pour half over each layer, and refrigerate for at least 3 hours.
• TO MAKE THE FROSTING: Pour milk into a bowl.
• Add pudding mix and powdered sugar.
• Blend with a wire whisk.
• Stir in the Cool Whip until completely combined.
• Refrigerate until ready to use.
• To frost, dip one cake pan in hot water for about 10 seconds.
• Unmold it onto serving plate.
• Spread with about 1 cup of frosting.
• Top with second layer, then frost top and sides of cake.
• Keep cake refrigerated until ready to serve.

Steps:

• Combine topping ingredients and set aside. In a bowl, combine cake and pudding mixes, sour cream, eggs and oil. Mix on medium speed for 2 minutes. Pour into a greased 13-in. x 9-in. baking pan. Sprinkle half of the topping over batter. Spoon remaining batter over topping and spread evenly. Sprinkle with remaining topping. Bake at 350° for 30-35 minutes or until cake tests done.

Steps:

• In a mixing bowl combine 1 cup sugar and oil; mix well. Add eggs and beat until light and lemon colored.
• Combine flour, baking powder, and salt. Add to the egg mixture and mix well.
• Pour half the batter into a greased 13 x 9 x 2 inch baking dish. Spread pie filling over batter. Top with remaining batter.
• Combine the cinnamon and remaining ¼ cup sugar. Sprinkle sugar mixture over top of batter.
• Bake at 350 degrees for 30 minutes or until a toothpick comes out clean.

Steps:

• Preheat oven to 325 degrees. Butter and flour bundt pan. Mix lemon zest with sugar in small bowl. In a large bowl, beat together the butter and sugar with an electric mixer until light and fluffy. Beat in vanilla and eggs one at a time. Beat in lemon juice, baking powder and soda and salt. Mix in the flour until well combined. Stir in poppyseeds. Pour the batter into prepared bundt pan. Bake at 325 degrees for 45 minutes or until a knife comes out clean. Cool cake for fifteen minutes and then flip out of pan. To make icing, combine confectioner's sugar and lemon juice In small bowl and stir until smooth. When cake has cooled, drizzle icing over cake and serve.

Steps:

• For the cake, beat the cake mix and eggs until blended using a mixer on low.
• Fold in lemon pie filling (do not beat in).
• Spread in a greased 13 x 9 inch pan and bake at 350 for 20-25 minutes. (You might also want to put parchment paper on the bottom, greased on both sides, for easy removal.).
• For the frosting, mix the butter and cream cheese until smooth using the mixer on low.
• Add the sugar and vanilla, again blending until smooth.
• You can frost the cake once it has cooled, but if you want to frost it later (or make the frosting ahead of time), you can store it in the refrigerator in a bowl with plastic wrap applied directly on top of the frosting. Make sure it is covered completely, and it will last in the fridge for a couple days.

Steps:

• In a large bowl, combine the flour, 1 cup sugar, baking powder, 1-1/2 teaspoons cinnamon and salt. In another large bowl, combine the eggs, buttermilk, oil and vanilla; stir into dry ingredients just until moistened. , Pour half of the batter into a greased 9x5-in. loaf pan. In a small bowl, combine the remaining sugar and cinnamon; stir in butter. Sprinkle with half the cinnamon-sugar mixture; cut through batter with a knife to swirl the topping. Repeat. , Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Steps:

• Preheat the oven to 350 F.
• Grease and flour two 9-inch round cake pans.
• MAKE THE CAKE.
• In a large bowl with an electric mixer, combine the flour, sugar, baking powder, salt, milk, and butter or shortening.
• Blend until the butter is evenly mixed.
• Add the vanilla.
• Beat at low speed for 1 minute, then increase the speed to high and beat for 2 minutes, scraping the bowl constantly, beating until the mixture is light and fluffy.
• In a separate bowl, beat the egg whites until stiff.
• Gently but thoroughly fold the whites into the cake batter.
• Pour evenly into the prepared pans.
• Bake for 35 to 40 minutes, until the cakes feel firm when touched in the center.
• Remove from the oven and cool on a wire rack.
• Split the cooled layers horizontally to make 4 layers in all.
• TO MAKE THE FILLING, combine the sugar, cornstarch, and salt in a medium saucepan.
• Whisk in the water until smooth.
• Cook over medium high heat until the mixture comes to a boil, stirring constantly.
• Reduce the heat to low and cook 2 minutes longer, stirring constantly.
• Remove from the heat.
• In a small bowl, beat the egg yolks with a fork.
• Stir about 1/4 cup of the hot mixture into the egg yolks; blend well.
• Add the egg yolk mixture to the mixture in the saucepan.
• Cook over low heat until the mixture boils, whisking constantly, then continue to cook for 2 minutes, stirring.
• Remove from the heat and stir in the butter and lemon juice and zest.
• Transfer half of the hot filling to a small bowl and cool for 15 minutes.
• Add the white chocolate to the hot filling in the saucepan and stir until the chocolate is melted; set aside.
• In a small bowl, beat the cream cheese until fluffy.
• Beat in the white chocolate mixture until light and smooth.
• Spread one third of the white chocolate filling over one layer of the cake.
• Top with a second cake layer, then spread with one third more of the filling; top with a third cake layer and spread the remaining filling over.
• Top with the last cake layer and spread reserved lemon mixture.
• Refrigerate, uncovered, 2 to 3 hours, until the filling is set.
• MAKE THE FROSTING.
• In another bowl, whip the cream and sweeten it with the confectioners’ sugar.
• Frost the sides of the cake with half of the whipped cream frosting.
• Put the remaining frosting into a pastry bag and pipe decoratively around the top and bottom edge of the cake.
• Garnish with shaved white chocolate.
• Refrigerate up to 8 hours before serving.
• Makes 16 servings.
• The Great Holiday Baking Book Beatrice Ojakangas.