Triple Lemon Cake Recipe 445

Steps:

• In a large bowl, beat the sugar, oil and butter on medium speed for 4 minutes. Add eggs, one at a time, beating well after each addition. Beat in the lemon zest and extracts. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition., Transfer to three greased and floured 8-in. round baking pans. Bake at 350° for 14-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream and cheese until soft peaks form. Stir in the marshmallow creme, lemon curd, limoncello and lemon zest until combined., In a small saucepan, combine sugar and lemon juice. Bring to a boil over medium heat; cook and stir until sugar is dissolved. Remove from the heat., Place one cake layer on a serving plate. Brush with 2 tablespoons glaze and spread with half of the filling. Repeat layers. Top with remaining cake layer; brush with remaining glaze. Garnish with lemon zest and mint leaves. Store in the refrigerator.

Steps:

• Assembling the cake: Place a layer on the cake plate. Spread about 1/3 of the Lemon Curd on top of the layer. Before putting the second layer on the cake plate frost one side with Lemon Cream Cheese Frosting. Place the frosting side down on the first layer. Spread the next 1/3 of the Lemon Curd on top of this layer. For the final layer frost the bottom side with Lemon Cream Cheese Frosting and place, frosting side down on the previous 2 layers. Frost the top with Lemon Cream Cheese Frosting and top with the remaining 1/3 of the Lemon Curd. Frost the sides of the cake with Lemon Cream Cheese Frosting and pipe around the top edge of cake.

Steps:

• In a large bowl, beat sugar and oil. Beat in egg yolks and vanilla. Combine dry ingredients; add to sugar mixture alternately with milk, beating well after each addition. In a large bowl, beat egg whites until stiff peaks form; fold into batter. , Pour into three greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove to wire racks to cool., For filling, in a large saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg; return to all the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in lemon juice, zest and butter. Cool to room temperature without stirring. Cover and refrigerate. , In a large bowl, combine the butter, confectioners' sugar, lemon juice, zest and enough cream to achieve desired spreading consistency. Spread filling between cake layers. Frost top and sides of cake. Store in the refrigerator.

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Grease and flour a 10-inch tube pan.
• Beat butter in a bowl with an electric mixer until creamy. Add oil; beat until creamy. Pour in sugar and beat until thoroughly incorporated, pausing to scrape down the sides of the bowl as needed. Add eggs one at a time, beating well after each addition.
• Stir flour, baking powder, and salt together in a bowl. Add to the sugar mixture alternately with milk, beginning and ending with the flour mixture. Mix in lemon zest and juice. Add extracts. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 90 minutes. Cool in the pan on a rack. Remove from the pan when cool.

Steps:

• Beat 3/4 cup butter at medium speed of an electric mixture until creamy; gradually add 3/4 cup sugar and 2 tbsp lemon zest, beating well. Add eggs, one at a time, beating after each addition.
• Combine the flour, baking powder, and salt; add to the butter mixture. Mix at low speed until blended. Stir in the lemon extract. Pour the batter into a greased and floured 9 inch round cakepan with 2 inch sides.
• Bake at 325 degrees for 35 to 40 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes; remove from pan. Place cake on a wire rack on a baking sheet.
• Combine 2/3 cup powdered sugar and 1/3 cup lemon juice in a small bowl, stirring until blended. Drizzle the glaze over the top of the warm cake. Let the cake cool completely.
• Combine 1 3/4 cups powdered sugar, 2 tbsp lemon juice, 1 1/2 tbsp butter, and remaining 1 tbsp lemon zest in a medium bowl; beat well. Spread on top of the cooled cake. Serve with strawberries if desired.

Steps:

• Prepare the filling by beating the cream cheese and sugar in a bowl.
• Beat in the egg until the mixture is fluffy.
• Add the flour until well blended and stir in the lemon juice.
• Set aside.
• Preheat the oven to 350 and spray a 12-cup tube or bundt pan with the non-stick spray.
• Cream the butter and sugar, then beat in the eggs until the mixture is very light and fluffy.
• Add the lemon juice and beat just until blended in.
• Combine the dry ingredients& add to creamed mixture alternately with the milk.
• Pour half of batter into the prepared pan.
• Cover the batter in the pan with the cream cheese filling and pour in the remaining batter.
• Gently swirl a knife through the batter a few times to make a swirl.
• Bake for 50-60 minutes until cake pulls away from the side of the pan.
• Cool in the pan for 10 minutes, then turn out and cool completely.
• Prepare the glaze by stirring the 2 tbs.
• of lemon juice into the confectioner's sugar and blending until smooth.
• Drizzle over the cooled cake.