LEMON BURST CAKE RECIPES

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LEMON CAKE WITH LEMON CURD FILLING RECIPE - BETTYCROCKER.C…



Lemon Cake with Lemon Curd Filling Recipe - BettyCrocker.c… image

A special pan creates the tunnel while baking so the cake is ready to fill when cool. It's easy.

Provided by Betty Crocker Kitchens

Total Time 2 hours 0 minutes

Prep Time 25 minutes

Yield 16

Number Of Ingredients 6

1 box Betty Crocker™ Super Moist™ white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 egg whites
2 tablespoons grated lemon peel
2 jars (10 oz each) lemon curd

Steps:

  • Heat oven to 325°F. Generously grease shaped Bundt® pan and Bundt® Tunnel Insert with shortening and lightly flour, or spray with baking spray with flour. Line 4 regular-size muffin cups with paper baking cups.
  • In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in lemon peel. Place 4 cups batter in Bundt pan. Place tunnel insert on center of Bundt pan. Fill muffin cups 2/3 full with remaining batter.
  • Bake cake 35 to 40 minutes and cupcakes 18 to 20 minutes. Using sharp or serrated knife, immediately cut off excess cake across top of Bundt and tunnel insert pans. Carefully loosen insert pan; remove. Cool cake in pan 10 minutes; remove cake from pan to cooling rack, placing cake tunnel side down. Cool completely, about 1 hour.
  • Turn cake over and spoon lemon curd into tunnel. Place cake filled side down on serving plate. Top cake with melted orange marmalade if desired. Store covered in refrigerator.

Nutrition Facts : Calories 220 , CarbohydrateContent 34 g, CholesterolContent 20 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 2 g, ServingSize 1 Serving, SodiumContent 290 mg, SugarContent 22 g, TransFatContent 1/2 g

LEMON SYRUP RECIPE | ALLRECIPES



Lemon Syrup Recipe | Allrecipes image

Refreshing and sweet like lemonade. Delicious on gingerbread with a little whipped cream.

Provided by goodeats

Categories     Syrups

Total Time 1 hours 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 3 cups

Number Of Ingredients 6

1 cup lemon juice
1 cup water
1 cup white sugar
1 tablespoon lemon zest
1 tablespoon cornstarch
3 half pint canning jars with lids and rings

Steps:

  • Heat lemon juice, water, sugar, lemon zest, and cornstarch in a pot over medium heat. Simmer until thickened, about 5 minutes; remove from heat.n
  • Sterilize the jars and lids in boiling water for at least 5 minutes.n
  • Pour the lemon syrup into the hot, sterilized jars, filling the jars to within 1/4 inch of the top.n
  • Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles.n
  • Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.n
  • Process jars in boiling water in a large pot for 10 minutes; remove jars from pot and allow to cool.n
  • Once cool, press the top of each lid with a finger, ensuring that the seal is tight.n

Nutrition Facts : Calories 72.4 calories, CarbohydrateContent 19.1 g, FiberContent 0.1 g, ProteinContent 0.1 g, SodiumContent 0.9 mg, SugarContent 17.2 g

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