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
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
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.
EASTER LAMB CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
My grandmother started the tradition of making this molded Easter lamb cake when I was little. We continue to make it every Easter. The memory is so special that I keep the lamb mold in my kitchen next to my cookbooks as a decoration. Make sure to grease and flour the mold really well so that the cake does not stick. — Debra Waggoner, Grand Island, Nebraska
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 05 minutes
Prep Time 20 minutes
Cook Time 45 minutes
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Place egg whites in a small bowl; let stand at room temperature 30 minutes., Meanwhile, preheat oven to 375°. Thoroughly grease and flour inside of a 3D lamb cake pan. , In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, sift flour, baking powder and salt together twice; add to creamed mixture alternately with milk, beating well after each addition., Add cream of tartar to egg whites; with clean beaters, beat on high speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites., Gently transfer to bottom half of mold (the bottom half is the face of the lamb). Place top mold (back of lamb) on top, interlocking seams (make sure half with vent hole is on top to permit steam to escape). Place on a baking sheet., Bake until a toothpick inserted in vent hole comes out clean, 45-50 minutes. Let cool 15 minutes before removing to wire rack to cool completely., For frosting, in a large bowl, beat cream cheese and butter until smooth. Gradually beat in confectioners' sugar and vanilla. Frost cake. Attach sprinkles for eyes and nose; sprinkle body with coconut. If desired, decorate with additional coconut and jelly beans.
Nutrition Facts : Calories 377 calories, FatContent 17g fat (10g saturated fat), CholesterolContent 46mg cholesterol, SodiumContent 286mg sodium, CarbohydrateContent 54g carbohydrate (41g sugars, FiberContent 0 fiber), ProteinContent 4g protein.
MINT OREO ICEBOX CAKE - GOODCOOK
From goodcook.com
INSTANT POT POUND CAKE - WONDERMOMWANNABE.COM
From wondermomwannabe.com
THE BEST APPLE CRUMB CAKE - CRUNCHY CREAMY SWEET
From crunchycreamysweet.com
CARROT CAKE WITH PINEAPPLE CREAM CHEESE FROSTING
From carlsbadcravings.com
CURRY STAND CHICKEN TIKKA MASALA SAUCE RECIPE | ALLRECIPES
From allrecipes.com
FAST NO KNEAD BREAD, FASTER DUTCH OVEN BREAD, CRUSTY BREA…
From jennycancook.com
CAKE MAKING & DECORATING COURSES FOR BEGINNERS | LEARN …
From cakeflix.com
TESCO NON FOOD | FORMERLY TESCO DIRECT | TESCO
From tesco.com
EASTER LAMB CAKE II RECIPE | ALLRECIPES
From allrecipes.com
QUICK VANILLA SHEET CAKE | CAKE-MIX RECIPE WITH ICING AND …
From blessthismessplease.com
BEST ONE BOWL VANILLA CAKE RECIPE - CRUNCHY CREAMY SWEET
From crunchycreamysweet.com
EASTER LAMB CAKE II RECIPE | ALLRECIPES
From allrecipes.com
MINT OREO ICEBOX CAKE - GOODCOOK
From goodcook.com
MIDDLE-EARTH RECIPES - RECIPES FOR HOBBITS AND ELVES
From lotrscrapbook.bookloaf.net
HOMEMADE YELLOW CAKE MIX FROM SCRATCH - SIMPLY SCRATCH
From simplyscratch.com
THE BEST APPLE CRUMB CAKE - CRUNCHY CREAMY SWEET
From crunchycreamysweet.com
DING DONG CAKE - THE COUNTRY COOK
From thecountrycook.net
QUICK VANILLA SHEET CAKE | CAKE-MIX RECIPE WITH ICING AND …
From blessthismessplease.com
OREO CAKE RECIPE WITH OREO CREME FILLING - SUGAR GEEK SHOW
From sugargeekshow.com