BEST CITRUS ZESTER RECIPES

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LEMON RICOTTA CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME



Lemon Ricotta Cake Recipe: How to Make It - Taste of Home image

This lemon ricotta cake recipe is a family gem that was passed down from my grandmother and mother. Garnished with shaved lemon zest, the moist four-layer cake is the perfect dessert when you want to impress. —Nanette Slaughter, Sammamish, Washington

Provided by Taste of Home

Categories     Desserts

Total Time 01 hours 30 minutes

Prep Time 60 minutes

Cook Time 30 minutes

Yield 16 servings.

Number Of Ingredients 29

3 large eggs, room temperature
2 large egg yolks, room temperature
2/3 cup sugar
1/3 cup lemon juice
1/3 cup butter, cubed
CAKE BATTER:
1 cup butter, softened
2 cups sugar
3 large eggs, room temperature
1 cup ricotta cheese
1 cup buttermilk
1 tablespoon grated lemon zest
1-1/2 teaspoons vanilla extract
1 teaspoon lemon juice
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
SUGARED LEMON ZEST:
6 medium lemons
1/4 cup sugar
FROSTING:
2/3 cup butter, softened
5-1/2 cups confectioners' sugar
1/3 cup 2% milk
1-1/2 teaspoons grated lemon zest
1-1/2 teaspoons vanilla extract
1/8 teaspoon salt
Colored sugar, optional

Steps:

  • For lemon curd, in a small bowl, combine eggs and egg yolks. In a heavy saucepan, cook and stir the sugar, lemon juice and butter over medium heat until smooth. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir until thickened, about 2 minutes. Cool slightly. Cover and chill until thickened, about 1-1/2 hours or overnight., Preheat oven to 350°. 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. Combine the ricotta cheese, buttermilk, lemon zest, vanilla and lemon juice. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with the buttermilk mixture, beating well after each addition., Pour into 2 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., Using a citrus zester, remove zest from lemons in long narrow strips; toss with sugar. Let stand for 30 minutes. (Save fruit for another use.) Meanwhile, to make the frosting, in a large bowl, cream butter until light and fluffy. Add the confectioners’ sugar, milk, grated lemon zest, vanilla and salt; beat until smooth., Cut each cake in half horizontally. Place 1 cake layer on a serving plate. Pipe a circle of frosting around edge of cake. Spread a third of the lemon curd inside frosting. Repeat layers twice. Top with remaining cake layer. Frost top and sides. If desired, pipe a decorative border of frosting using a star tip, and decorate sides of cake with colored sugar. Garnish with lemon zest strips. Store in the refrigerator.

Nutrition Facts : Calories 657 calories, FatContent 27g fat (16g saturated fat), CholesterolContent 172mg cholesterol, SodiumContent 370mg sodium, CarbohydrateContent 98g carbohydrate (77g sugars, FiberContent 1g fiber), ProteinContent 8g protein.

LEMON RICOTTA CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME



Lemon Ricotta Cake Recipe: How to Make It - Taste of Home image

This lemon ricotta cake recipe is a family gem that was passed down from my grandmother and mother. Garnished with shaved lemon zest, the moist four-layer cake is the perfect dessert when you want to impress. —Nanette Slaughter, Sammamish, Washington

Provided by Taste of Home

Categories     Desserts

Total Time 01 hours 30 minutes

Prep Time 60 minutes

Cook Time 30 minutes

Yield 16 servings.

Number Of Ingredients 29

3 large eggs, room temperature
2 large egg yolks, room temperature
2/3 cup sugar
1/3 cup lemon juice
1/3 cup butter, cubed
CAKE BATTER:
1 cup butter, softened
2 cups sugar
3 large eggs, room temperature
1 cup ricotta cheese
1 cup buttermilk
1 tablespoon grated lemon zest
1-1/2 teaspoons vanilla extract
1 teaspoon lemon juice
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
SUGARED LEMON ZEST:
6 medium lemons
1/4 cup sugar
FROSTING:
2/3 cup butter, softened
5-1/2 cups confectioners' sugar
1/3 cup 2% milk
1-1/2 teaspoons grated lemon zest
1-1/2 teaspoons vanilla extract
1/8 teaspoon salt
Colored sugar, optional

Steps:

  • For lemon curd, in a small bowl, combine eggs and egg yolks. In a heavy saucepan, cook and stir the sugar, lemon juice and butter over medium heat until smooth. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir until thickened, about 2 minutes. Cool slightly. Cover and chill until thickened, about 1-1/2 hours or overnight., Preheat oven to 350°. 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. Combine the ricotta cheese, buttermilk, lemon zest, vanilla and lemon juice. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with the buttermilk mixture, beating well after each addition., Pour into 2 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., Using a citrus zester, remove zest from lemons in long narrow strips; toss with sugar. Let stand for 30 minutes. (Save fruit for another use.) Meanwhile, to make the frosting, in a large bowl, cream butter until light and fluffy. Add the confectioners’ sugar, milk, grated lemon zest, vanilla and salt; beat until smooth., Cut each cake in half horizontally. Place 1 cake layer on a serving plate. Pipe a circle of frosting around edge of cake. Spread a third of the lemon curd inside frosting. Repeat layers twice. Top with remaining cake layer. Frost top and sides. If desired, pipe a decorative border of frosting using a star tip, and decorate sides of cake with colored sugar. Garnish with lemon zest strips. Store in the refrigerator.

Nutrition Facts : Calories 657 calories, FatContent 27g fat (16g saturated fat), CholesterolContent 172mg cholesterol, SodiumContent 370mg sodium, CarbohydrateContent 98g carbohydrate (77g sugars, FiberContent 1g fiber), ProteinContent 8g protein.

More about "best citrus zester recipes"

LEMON RICOTTA CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
This lemon ricotta cake recipe is a family gem that was passed down from my grandmother and mother. Garnished with shaved lemon zest, the moist four-layer cake is the perfect dessert when you want to impress. —Nanette Slaughter, Sammamish, Washington
From tasteofhome.com
Reviews 5
Total Time 01 hours 30 minutes
Category Desserts
Calories 657 calories per serving
  • For lemon curd, in a small bowl, combine eggs and egg yolks. In a heavy saucepan, cook and stir the sugar, lemon juice and butter over medium heat until smooth. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir until thickened, about 2 minutes. Cool slightly. Cover and chill until thickened, about 1-1/2 hours or overnight., Preheat oven to 350°. 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. Combine the ricotta cheese, buttermilk, lemon zest, vanilla and lemon juice. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with the buttermilk mixture, beating well after each addition., Pour into 2 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., Using a citrus zester, remove zest from lemons in long narrow strips; toss with sugar. Let stand for 30 minutes. (Save fruit for another use.) Meanwhile, to make the frosting, in a large bowl, cream butter until light and fluffy. Add the confectioners’ sugar, milk, grated lemon zest, vanilla and salt; beat until smooth., Cut each cake in half horizontally. Place 1 cake layer on a serving plate. Pipe a circle of frosting around edge of cake. Spread a third of the lemon curd inside frosting. Repeat layers twice. Top with remaining cake layer. Frost top and sides. If desired, pipe a decorative border of frosting using a star tip, and decorate sides of cake with colored sugar. Garnish with lemon zest strips. Store in the refrigerator.
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I'd been using a handled grates-in-both-directions cheese grater for grating parmesan cheese and zesting citrus, but was unhappy with zesting results. This zester is amazingly better than the previous one and viciously sharp. I made lemon frosted biscotti for Christmas, zesting 7 very large lemons with ease and aplomb using this zester.
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From bbcgoodfood.com
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Using a paring knife is great for candied lemon or orange peels, using a grater or microplane is great for getting zest into baked goods, salad dressing or other cooking that requires tiny bits of zest, and using a zester is great for decorative zest. Also, a note about which fruit to buy - your best …
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Feb 24, 2021 · The Best Lemon Cream Cheese Frosting is tart and creamy and chock full of yummy Cream Cheese flavor - a great lemony twist on a classic frosting recipe. ... Citrus Juicer. KitchenAid 7-Speed Digital Hand Mixer with Turbo Beater II Accessories and Pro Whisk - White ... Thank you for put your recipes …
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AMAZON.COM: CITRUS LEMON ZESTER & CHEESE GRATER BY ...
I'd been using a handled grates-in-both-directions cheese grater for grating parmesan cheese and zesting citrus, but was unhappy with zesting results. This zester is amazingly better than the previous one and viciously sharp. I made lemon frosted biscotti for Christmas, zesting 7 very large lemons with ease and aplomb using this zester.
From amazon.com
See details


WHAT IS LEMON ZEST? - ALLRECIPES
May 10, 2021 · Lemon zest, or the zest of any citrus fruit, simply refers to the outermost layer of the peel known as the flavedo. This layer contains loads of natural oils that are full or flavor and not as acidic as the tart juice. For this reason, lemon zest is used to infuse concentrated amounts of sweet, citrus …
From allrecipes.com
See details


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Shop Pampered Chef online for unique, easy-to-use kitchen products that make cooking fun. Find all the kitchen accessories you need, including cook's tools, bakeware, stoneware, and more. …
From pamperedchef.com
See details


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Mar 15, 2022 · Classic Buttercream Frosting flavored with fresh lemons makes this Best Lemon Buttercream Frosting one of those go-to frostings that will always be a hit. When life gives you lemons, make this delicious Best …
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From bbcgoodfood.com
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From instructables.com
See details


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