LEMON-ROSEMARY LAYER CAKE
Tall and impressive, this unique dessert is a treat for the senses with flecks of lemon zest and fresh rosemary. Just wait till you taste it! -Mary Fraser, Surprise, Arizona
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs and yolk, one at a time, beating well after each addition. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture alternately with sour cream, beating well after each addition. Beat in the lemon juice, zest and rosemary., Transfer to three greased and floured 9-in. round baking pans. Bake at 350° until edges begin to brown, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese until fluffy. Add the confectioners' sugar, lemon zest and juice; beat until smooth., Spread frosting between layers and over top and sides of cake. Refrigerate leftovers.
Nutrition Facts : Calories 756 calories, Fat 28g fat (17g saturated fat), Cholesterol 146mg cholesterol, Sodium 527mg sodium, Carbohydrate 119g carbohydrate (90g sugars, Fiber 1g fiber), Protein 8g protein.
LIME ANGEL FOOD CAKE WITH LIME GLAZE AND PISTACHIOS
Finely grated lime peel, a tangy lime glaze, and crunchy pistachios brighten up this old-school favorite.
Provided by Matt Lewis
Categories Cake Mixer Egg Dessert Low Fat Low Cal Lime Pistachio Birthday Family Reunion Healthy Low Cholesterol Engagement Party Party Potluck Bon Appétit Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 15
Steps:
- For cake:
- Position rack in center of oven and preheat to 350°F. Sift flour, 1/2 cup superfine sugar, and salt into medium bowl; repeat sifting 3 times. Using electric mixer, beat egg whites, lime peel, and vanilla on medium speed in large bowl until frothy (mixture may turn neon green but color will change when remaining ingredients are added). Add cream of tartar; increase speed to high and beat until soft peaks form. Gradually add remaining 1 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Sprinkle 1/3 of flour mixture over whites and gently fold in until incorporated. Fold in remaining flour mixture in 2 more additions just until incorporated. Transfer to ungreased 10-inch angel food cake pan with 4-inch-high sides and removable bottom (do not use nonstick pan); smooth top.
- Bake cake until pale golden and tester inserted near center comes out clean, about 38 minutes. Immediately invert cake onto work surface if pan has feet, or invert center tube of pan onto neck of bottle or metal funnel and cool cake completely.
- Using long thin knife, cut around cake sides and center tube to loosen. Lift out center tube with cake still attached; run knife between cake and bottom of pan to loosen. Invert cake onto rack, then turn cake over, rounded side up. Set rack with cake atop rimmed baking sheet.
- For lime syrup and lime glaze:
- Combine sugar and 3 tablespoons lime juice in small saucepan; stir over medium heat until sugar dissolves. Brush syrup all over top and sides of cake. Immediately press pistachios onto top and sides of cake, pressing to adhere.
- Stir powdered sugar with remaining 1 tablespoon lime juice in small bowl until smooth. Drizzle glaze over top of cake. Let stand until glaze sets, about 10 minutes. DO AHEAD: Cake can be made up to 1 day ahead. Cover with cake dome and store at room temperature.
- Transfer cake to platter; cut into wedges and serve.
GLAZED LEMON CAKE
My mother baked this moist treat when I was a child. I loved the lemon glaze and light cake as much then as my children do now. - Missy Andrews, Rice, Washington
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a large bowl, combine the cake mix, pudding mix, oil and eggs; beat on low speed or 30 seconds. Beat on medium for 2 minutes. Gradually beat in soda just until blended. , Pour into a greased 13x9-in. baking dish. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. , In a small bowl, combine the confectioners' sugar and lemon juice until smooth; carefully spread over warm cake. Cool on a wire rack.
Nutrition Facts : Calories 378 calories, Fat 17g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 419mg sodium, Carbohydrate 53g carbohydrate (36g sugars, Fiber 1g fiber), Protein 3g protein.
LEMON GLAZED CAKE
A sweet, lemony, fabulous cake, especially good in the summer.
Provided by ANNETTER
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h25m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
- In a large bowl, stir together cake mix and gelatin mix. Make a well in the center and pour in oil, 1/2 cup water and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
- Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- To make the Glaze: In a medium bowl, combine lemon juice and confectioners' sugar. Beat in the melted butter and 1 tablespoon water. Poke holes in the top of the cake and pour glaze over.
Nutrition Facts : Calories 451.1 calories, Carbohydrate 59.1 g, Cholesterol 78.2 mg, Fat 22.3 g, Fiber 0.4 g, Protein 5.3 g, SaturatedFat 5.7 g, Sodium 384.1 mg, Sugar 45.5 g
ROSE-LEMON GLAZED CAKE
A spring-summer dream come true, perfect for bridal showers, afternoon tea, or a decadent breakfast with a cup of coffee or tea. This recipe comes from "The California Cook: Casually Elegant Recipes with Exhilarating Taste" by Diane Rossen Worthington. The active work time includes making candied rose petals -- if you don't intend to make that part, subtract about 20-25 minutes from the active time.
Provided by Susiecat too
Categories Dessert
Time 1h40m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F. Grease and flour a 12-cup bundt pan.
- Sift the flour, baking soda and baking powder together in a medium mixing bowl. Set aside.
- In a medium bowl with an electric mixer on medium speed, beat the butter and sugar together until light and fluffy, about four minutes.
- Beat in the eggs, zest and lemon extract, and mix for two minutes.
- Reduce the mixer to the lowest speed, add half the flour mixture, and mix until combined.
- Add half the sour cream, mixing slowly yet constantly, and then add the rest of the flour and sour cream.
- Pour the mixture into the prepared bundt pan and bake for 35-40 minutes or until a cake tester or toothpick inserted into the thickest part of the cake comes out clean.
- Cool in the pan for 10 minutes, then invert onto a cake rack.
- Next, make the glaze. Using a wire strainer, sift the powdered sugar into a small non-aluminum bowl.
- Add the juice and whisk to break up any lumps.
- Place the cake on your cake plate (which must have a lip!).
- While the cake is still warm, using a long skewer (or just a toothpick), poke holes all around the top of the cake, stopping an inch or so shy of the bottom.
- Spoon-drizzle the syrup over the cake. If you have time, keep re-basting the cake with glaze that pools on the plate.
- For the candied rose petals: Pinch off the bitter, white section at the base of each petal.
- Whisk egg white and water together. Dip each petal in egg mixture or gently brush both sides each petal.
- Place petals, convex side down to drain on wax paper.
- When drained but still damp, sprinkle both sides with sugar. Shake off excess, place on fresh waxed paper and dry at room temperature for 12 hours.
- Store in covered container in refrigerator. Good for about a month.
- Note: these egg whites are not cooked, so use whatever needed precautions for raw eggs (always best to use the freshest eggs possible).
- Serve each piece with a few candied rose petals, or serve the whole cake at the table with rose petals sprinkled over and around it.
Nutrition Facts : Calories 292.2, Fat 15.6, SaturatedFat 9.5, Cholesterol 76.5, Sodium 127.6, Carbohydrate 35.5, Fiber 0.4, Sugar 23.8, Protein 3.4
LEMON-GLAZED LEMON ANGEL FOOD CAKE
If you're in a super duper hurry, you can buy an already prepared angel food cake but when you have the time, this version is scrumptious. This recipe calls for lemon oil, which can be hard to find in some areas of the country. Try it with lemon extract but keep your eye out for lemon oil, available in specialty food stores.
Provided by Food Network
Categories dessert
Yield 10 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 325.
- Beat egg whites until frothy; add salt, cream of tartar and lemon oil and vanilla extract. Continue beating until they form stiff but not dry peaks. Using a rubber spatula, gradually fold in the sugar a few tablespoons at a time.
- Using the same rubber spatula, gradually fold in the flour, one quarter at a time. Be sure that you use a true folding motion, gently turning the spatula from the bottom of the bowl to the top, folding in air with each stroke as opposed to beating or stirring. You just went to all that work the whip up the egg whites, don't want to beat them to death.
- Pour batter into an ungreased, 9-inch angel food cake pan (you know the one with the tube in the center, not a bundt pan).
- Bake one hour or until top is golden brown and the cake pulls away from pan sides.
- Remove cake from oven . Cool in the pan ten minutes and then invert pan and let cake stand upside down for an hour or until cooled.
- You might let the cake stand over a plate in case your oven was funky and the cake plops out of the pan prematurely. Hey, it happens.
- While cake is cooling prepare the glaze. In a small bowl, whisk together confectioners sugar, lemon juice and lemon zest. Let stand ten minutes before glazing the cake as it thickens a little. Serve immediately.
LEMON ROSE BUNDT CAKE WITH MINI ROSE BUNDT CAKES
Provided by Sandra Lee
Categories dessert
Time 45m
Yield 1 large and 12 mini rose bundt cakes
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Spray a rose Bundt pan and mini rose Bundt pan with nonstick spray.
- In a mixer fitted with the whisk attachment, combine cake mix, pudding mix, eggs and rose soda. Add oil, mix until smooth.
- Divide batter into prepared pans, bake until tester inserted in the center comes out clean, about 35 minutes for the large cake, about 20 minutes for the mini cakes.
- Cool on wire racks.
- In a bowl, combine confectioners' sugar, water and rose syrup. Whisk to form a smooth glaze. Pour glaze into a resealable plastic bag, snip off a corner and drizzle glaze on cooled cakes.
LEMON GLAZED CAKE THE BEST EVER
I am a baker who bakes cakes only from scratch. I had many customers that wanted a Lemon Jello Cake and the only way I knew to make it was the old fashioned way my grandmother use to make it from a boxed cake. I came up with this recipe and it is now it is one of my best seller. Topped with the best Lemon Butter Frosting.
Provided by The Real Cake Baker
Categories Dessert
Time 50m
Yield 1 13x9 in pan, 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 13x9 inch pan. Sift together the flour, baking powder and salt. Set aside.
- In a large bowl, cream together the butter and lemon zest. Add the sugar and beat until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla and lemon extract. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
- Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Lemon Glaze: Within 10 minutes of the finish of baking the cake, begin the glaze. Put all of the ingredients in a medium pot and bring to a boil stirring frequently. Once the galze begin to turn white and foamy stir and remove from the heat. Remove the cake from the oven and begin to immediately poke holes in the cake with a toothpick. The more wholes, the more glaze gets through the cake. Slowly pour the glaze sauce over the cake covering the holes. Allow the cake to cool completly.
- To make frosting: In large bowl, beat butter and grated lemon zest together for about 2 to 3 minutes, add confectioners' sugar and lemon juice.
Nutrition Facts : Calories 500.9, Fat 16.6, SaturatedFat 10, Cholesterol 93.9, Sodium 384.9, Carbohydrate 85.5, Fiber 0.7, Sugar 67.3, Protein 4.6
LEMON ROSE BREAD
This rose-glazed bread could not be easier to make, and tastes great with lemon tea.
Provided by Bobled
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h20m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
- Crush rose petals in a small bowl.
- Whisk flour, baking powder, baking soda, salt, and lemon zest together in a bowl. Add rose petals and set aside.
- Mix sugar and egg together in a separate bowl. Add rose water and lemon juice. Stir in vanilla bean seeds. Pour egg mixture over flour mixture; stir until combined. Pour batter into the prepared loaf pan.
- Bake in the preheated oven until top is golden brown and a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 5 to 10 minutes; invert onto a cooling rack.
- Whisk powdered sugar and rose water together to make glaze. Pour glaze over lemon bread.
Nutrition Facts : Calories 254.2 calories, Carbohydrate 58.7 g, Cholesterol 18.6 mg, Fat 0.8 g, Fiber 1 g, Protein 3.7 g, SaturatedFat 0.2 g, Sodium 260.2 mg, Sugar 35.4 g
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