LAYER CAKE RECIPES | BBC GOOD FOOD
Bake one of our spectacular layered sponges for a special occasion. Choose from rainbow and ombre cakes, chocolate tortes and more.
Provided by Good Food team
Number Of Ingredients 1
LEMON LAYER CAKE RECIPE: HOW TO MAKE IT - TASTEOFHOME.COM
This citrusy cake with a luscious cream cheese frosting will garner plenty of applause. The flavor, a duet of sweet and tangy notes, really sings. —Summer Goddard, Springfield, Virginia
Provided by Taste of Home
Categories Desserts
Total Time 60 minutes
Prep Time 35 minutes
Cook Time 25 minutes
Yield 12 servings.
Number Of Ingredients 22
Steps:
- Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., Cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs and egg yolks, 1 at a time, beating well after each addition. Beat in lemon zest and juice. In a small bowl, mix sour cream and milk. In another bowl, whisk together flour, salt, baking powder and baking soda; add to creamed mixture alternately with sour cream mixture., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 24-28 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool slightly., For syrup, in a small saucepan, combine sugar and lemon juice. Bring to a boil; cook until liquid is reduced by half. Cool completely., For frosting, beat cream cheese and butter until smooth; beat in confectioners’ sugar, lemon juice and salt until blended., Using a long serrated knife, cut each cake horizontally in half. Brush layers with warm syrup; cool completely., Place 1 cake layer on a serving plate; spread with 1 cup frosting. Repeat layers twice. Top with remaining cake layer. Frost top and sides with remaining frosting. If desired, top with lemon slices or edible flowers. Refrigerate leftovers.
Nutrition Facts : Calories 841 calories, FatContent 48g fat (30g saturated fat), CholesterolContent 219mg cholesterol, SodiumContent 656mg sodium, CarbohydrateContent 96g carbohydrate (72g sugars, FiberContent 1g fiber), ProteinContent 8g protein.
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LEMON-ROSEMARY LAYER CAKE RECIPE: HOW TO MAKE IT
Tall and impressive, this unique lemon-rosemary layer cake is a treat for the senses with flecks of lemon zest and fresh rosemary. Just wait until you taste it! —Mary Fraser, Surprise, Arizona
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Reviews 4.7
Total Time 45 minutes
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Calories 756 calories per serving
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. 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 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. If desired, decorate with candied lemon and rosemary. Refrigerate leftovers.
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CLASSIC CAKE RECIPES | BBC GOOD FOOD
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LAYER CAKE RECIPES | BBC GOOD FOOD
Bake one of our spectacular layered sponges for a special occasion. Choose from rainbow and ombre cakes, chocolate tortes and more.
From bbcgoodfood.com
From bbcgoodfood.com
See details
LEMON-ROSEMARY LAYER CAKE RECIPE: HOW TO MAKE IT
Tall and impressive, this unique lemon-rosemary layer cake is a treat for the senses with flecks of lemon zest and fresh rosemary. Just wait until you taste it! —Mary Fraser, Surprise, Arizona
From tasteofhome.com
Reviews 4.7
Total Time 45 minutes
Category Desserts
Calories 756 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 45 minutes
Category Desserts
Calories 756 calories per serving
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. 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 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. If desired, decorate with candied lemon and rosemary. Refrigerate leftovers.
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