LEMON CHEESE CAKE RECIPE RECIPES
LEMON-CREAM CHEESE POUND CAKE RECIPE - BAKING.FOOD.COM
I have this thing with cream cheese. I like it with lots of different things. I really like it with lemon. This is a tasty recipe that I make for the summer. I believe it came from TOH. I haven't changed anything from the original as we like it so much!
Total Time 1 hours 50 minutes
Prep Time 20 minutes
Cook Time 1 hours 30 minutes
Yield 16 slices, 16 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 325 degrees.
- Grease and flour bundt cake pan.
- Beat sugar, margarine and cream cheese on large bowl until fluffy.
- Beat in lemon juice, vanilla, extracts and salt.
- Add eggs, one at time, beating after each addition.
- Add flour; beat until smooth.
- Spread in pan.
- Bake about 90 minutes or until golden brown and toothpick inserted near the center comes out clean.
- Cool 10 minutes; remove from pan.
- Cool completely.
- Spread lemon glaze over cake, allowing some to drizzle down side.
- For glaze - mix all ingredients until smooth.
Nutrition Facts : Calories 466, FatContent 21.9, SaturatedFatContent 6.7, CholesterolContent 96.8, SodiumContent 258.3, CarbohydrateContent 62.4, FiberContent 0.6, SugarContent 45.2, ProteinContent 5.8
LEMON CAKE {A SCRATCH RECIPE} - MY CAKE SCHOOL
This light and lemony scratch lemon cake is so moist and flavorful! I love it year-round, but especially in the spring and summer months! This has been one of our most popular recipes over the years!
Provided by Melissa Diamond
Yield 1
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees
- Grease and flour two 8 inch pans ( my pans are 2 inches deep). You could also divide the batter between three 8 inch pans for slightly thinner layers which allows for an additional layer of filling.
- In a medium sized bowl add the flour, baking powder, baking soda, salt and zest of 2 lemons. Whisk to blend and set aside.
- In another bowl, add the milk, vegetable oil and lemon juice, and lemon extract. Whisk to blend and set aside.
- In the bowl of your mixer, beat the softened butter until smooth. Gradually add the sugar and mix on medium speed 3 to 5 minutes until it is lightened in color and fluffy.
- Add the eggs one at a time, mixing until the yellow of the yolk disappears.
- Add the flour mixture and the milk mixture alternately. Begin and end with the flour (3 additions of flour and 2 of milk). Mix until combined and smooth, do not mix above medium speed or over mix.
- Pour the batter into the prepared pans, smoothing the tops with the back of a spoon. Bake at 350 degrees. If baking three 8 inch pans, bake at 350 for 20-25 minutes. For two 8 inch pans, bake at 350 for 30 to 35 minutes or until a toothpick inserted in the center comes out clean or with only a few crumbs attached. Let the cakes cool in the pans 10 minutes then turn out.
- For the cake pictured in this post, we piped a dam of lemon cream cheese frosting about 1/4 inch inside the edge of the first layer. We spread a thin layer of lemon curd frosting, piped and spread a layer of lemon cream cheese frosting on top of it, and added the top cake layer. We thinly crumb coated the cake with our lemon cream cheese frosting before piping large rosettes all over the cake (use a 2D or 1M tip).
More about "lemon cheese cake recipe 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
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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EASY LEMON LAYER CAKE RECIPE - BBC GOOD FOOD
Indulge in a slice of lemon cake for afternoon tea. With lovely light sponge layers, a citrus zing offsets the rich and creamy soft cheese icing
From bbcgoodfood.com
Total Time 1 hours 25 minutes
Category Dessert
Calories 690 calories per serving
From bbcgoodfood.com
Total Time 1 hours 25 minutes
Category Dessert
Calories 690 calories per serving
- Remove the cooled sponges from the tins. Spoon the icing into a piping bag fitted with a star nozzle. Put one sponge on a cake stand or serving plate, and pipe just under half the icing around the edge using a circular motion for a wavy effect. Pipe a little more icing over the empty middle (this doesn’t need to be neat) and smooth with the back of a spoon. Chill for 45 mins-1 hr until set. Top with the second sponge, then pipe eight blobs of icing around the edge at regular intervals, leaving a gap between each. Spoon the candied lemon zest into each gap, then serve.
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LEMON SHEET CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
Lemon pie filling lends a splash of citrus flavor to a convenient cake mix, and a rich cream cheese frosting gives it sweetness. My family likes this cake cold, so I cut it into squares and freeze it before serving. —Alyce Dubisar, North Bend, Oregon
From tasteofhome.com
Reviews 4.5
Total Time 30 minutes
Category Desserts
Calories 141 calories per serving
From tasteofhome.com
Reviews 4.5
Total Time 30 minutes
Category Desserts
Calories 141 calories per serving
- In a large bowl, beat the cake mix and eggs until well blended. Fold in pie filling. , Spread into a greased 15x10x1-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 18-20 minutes. Cool on a wire rack., In a small bowl, beat the cream cheese, butter and confectioners' sugar until smooth. Stir in vanilla and enough milk to reach desired consistency. Spread over cake. If desired, sprinkle with colored sugar. Store cake in the refrigerator.
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LEMON CAKE {A SCRATCH RECIPE} - MY CAKE SCHOOL
This light and lemony scratch lemon cake is so moist and flavorful! I love it year-round, but especially in the spring and summer months! This has been one of our most popular recipes over the years!
From mycakeschool.com
Reviews 4.5
From mycakeschool.com
Reviews 4.5
- For the cake pictured in this post, we piped a dam of lemon cream cheese frosting about 1/4 inch inside the edge of the first layer. We spread a thin layer of lemon curd frosting, piped and spread a layer of lemon cream cheese frosting on top of it, and added the top cake layer. We thinly crumb coated the cake with our lemon cream cheese frosting before piping large rosettes all over the cake (use a 2D or 1M tip).
See details
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
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.
See details
EASY LEMON LAYER CAKE RECIPE - BBC GOOD FOOD
Indulge in a slice of lemon cake for afternoon tea. With lovely light sponge layers, a citrus zing offsets the rich and creamy soft cheese icing
From bbcgoodfood.com
Total Time 1 hours 25 minutes
Category Dessert
Calories 690 calories per serving
From bbcgoodfood.com
Total Time 1 hours 25 minutes
Category Dessert
Calories 690 calories per serving
- Remove the cooled sponges from the tins. Spoon the icing into a piping bag fitted with a star nozzle. Put one sponge on a cake stand or serving plate, and pipe just under half the icing around the edge using a circular motion for a wavy effect. Pipe a little more icing over the empty middle (this doesn’t need to be neat) and smooth with the back of a spoon. Chill for 45 mins-1 hr until set. Top with the second sponge, then pipe eight blobs of icing around the edge at regular intervals, leaving a gap between each. Spoon the candied lemon zest into each gap, then serve.
See details
LEMON & ELDERFLOWER CELEBRATION CAKE RECIPE - BBC …
Decorate this simple elderflower and lemon cake with edible flowers for a showstopping celebration dessert. It's perfect for a wedding or birthday
From bbcgoodfood.com
Total Time 1 hours 25 minutes
Category Dessert, Treat
Calories 715 calories per serving
From bbcgoodfood.com
Total Time 1 hours 25 minutes
Category Dessert, Treat
Calories 715 calories per serving
- Stack the cakes on a cake stand with plenty of icing between each layer. Pile most of the remaining icing on top, then use a palette knife to spread it across the top and down the sides, covering the cake in swirls (don’t worry about it looking too perfect). Add the final bit of icing to the top and use it to cover any patches where the cake is poking through. Decorate with fresh flowers.
See details
LEMON PUDDING CAKE RECIPE - NYT COOKING
A moist lemon cake sits atop a delicate custard in this recipe, adapted from Ian Knauer’s book “The Farm.” The magic is in the cooking: Setting a 8-inch baking dish in a roasting pan filled halfway with water allows the custard to form while the top bakes. It’s an excellent party dish, warm and just out of the oven. But it’s equally as good out of the fridge, its flavors melded and mellowed.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 204 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 204 per serving
- Pour batter into the buttered dish. Place the dish in the pan of water in the oven. Bake until the cake is set, about 45 minutes.
See details
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
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.
See details
EASY LEMON LAYER CAKE RECIPE - BBC GOOD FOOD
Indulge in a slice of lemon cake for afternoon tea. With lovely light sponge layers, a citrus zing offsets the rich and creamy soft cheese icing
From bbcgoodfood.com
Total Time 1 hours 25 minutes
Category Dessert
Calories 690 calories per serving
From bbcgoodfood.com
Total Time 1 hours 25 minutes
Category Dessert
Calories 690 calories per serving
- Remove the cooled sponges from the tins. Spoon the icing into a piping bag fitted with a star nozzle. Put one sponge on a cake stand or serving plate, and pipe just under half the icing around the edge using a circular motion for a wavy effect. Pipe a little more icing over the empty middle (this doesn’t need to be neat) and smooth with the back of a spoon. Chill for 45 mins-1 hr until set. Top with the second sponge, then pipe eight blobs of icing around the edge at regular intervals, leaving a gap between each. Spoon the candied lemon zest into each gap, then serve.
See details
LEMON & ELDERFLOWER CELEBRATION CAKE RECIPE - BBC …
Decorate this simple elderflower and lemon cake with edible flowers for a showstopping celebration dessert. It's perfect for a wedding or birthday
From bbcgoodfood.com
Total Time 1 hours 25 minutes
Category Dessert, Treat
Calories 715 calories per serving
From bbcgoodfood.com
Total Time 1 hours 25 minutes
Category Dessert, Treat
Calories 715 calories per serving
- Stack the cakes on a cake stand with plenty of icing between each layer. Pile most of the remaining icing on top, then use a palette knife to spread it across the top and down the sides, covering the cake in swirls (don’t worry about it looking too perfect). Add the final bit of icing to the top and use it to cover any patches where the cake is poking through. Decorate with fresh flowers.
See details
LEMON PUDDING CAKE RECIPE - NYT COOKING
A moist lemon cake sits atop a delicate custard in this recipe, adapted from Ian Knauer’s book “The Farm.” The magic is in the cooking: Setting a 8-inch baking dish in a roasting pan filled halfway with water allows the custard to form while the top bakes. It’s an excellent party dish, warm and just out of the oven. But it’s equally as good out of the fridge, its flavors melded and mellowed.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 204 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 204 per serving
- Pour batter into the buttered dish. Place the dish in the pan of water in the oven. Bake until the cake is set, about 45 minutes.
See details
LEMON CAKE RECIPE WITH LEMON CREAM CHEESE FROSTING ...
Of all the wonderful lemon recipes on my site (from the best Lemon Bars to Lemon Blueberry Bundt Cake), this fluffy lemon cake takes the crown.. Not just among lemon desserts, this is hands-down the best lemon layer cake recipe I’ve ever tasted, anywhere, and quite possibly the best cake …
From wellplated.com
From wellplated.com
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LEMON VELVET CAKE W/ LEMON CREAM CHEESE FROSTING + VIDE…
Oct 18, 2020 · So moist, the layers rose up to the top of the pans and the taste of lemon made all my lemon loving family and friends happy. This is truly the best lemon cake recipe I have ever tasted. I made it the day before and it was perfect when we cut it. Thanks for my one and only go to lemon cake recipe.
From divascancook.com
From divascancook.com
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LEMON PULL-APART COFFEE CAKE RECIPE | LEITE'S CULINARIA
Mar 18, 2021 · Lemon and cream cheese have long been classic companions in American baking, and this fun-to-assemble, sweet-tart filled coffee cake makes it easy to see why. Showcasing the lively flavors of fresh citrus, the sweet, buttery filling is made with fluffy, fragrant lemon …
From leitesculinaria.com
From leitesculinaria.com
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LEMON POUND CAKE RECIPE (ULTIMATE LEMON CAKE RECIPE)
Mar 28, 2019 · Lemon Pound Cake (Ultimate Lemon Cake Recipe) - This is the Best Lemon Pound Cake on the Internet! Tart, sweet and filled with lemon flavor, you will adore this Cream Cheese Lemon Pound Cake Recipe …
From grandbaby-cakes.com
From grandbaby-cakes.com
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ITALIAN LEMON CREAM CAKE RECIPE | ALLRECIPES
Used all the cake mix (not reserving any for crumb topping) used lemon zest and real lemon juice (from one whole lemon) in the white cake mix, didn't make the crumb topping (I actually forgot - but next time I will use one cup confectioners sugar with butter and vanilla to make crumb topping), used 8oz of cream cheese…
From allrecipes.com
From allrecipes.com
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SIMPLE LEMON CAKE RECIPE | ALLRECIPES
These creative recipes transform strawberry cake mix into brownies, cupcakes, cookies, and more, each with a stunning pink hue that's signature to strawberry cake. Plus, using cake mix …
From allrecipes.com
From allrecipes.com
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LEMON PULL-APART COFFEE CAKE RECIPE | LEITE'S CULINARIA
Mar 18, 2021 · Lemon and cream cheese have long been classic companions in American baking, and this fun-to-assemble, sweet-tart filled coffee cake makes it easy to see why. Showcasing the lively flavors of fresh citrus, the sweet, buttery filling is made with fluffy, fragrant lemon …
From leitesculinaria.com
From leitesculinaria.com
See details
LEMON POUND CAKE RECIPE (ULTIMATE LEMON CAKE RECIPE)
Mar 28, 2019 · Lemon Pound Cake (Ultimate Lemon Cake Recipe) - This is the Best Lemon Pound Cake on the Internet! Tart, sweet and filled with lemon flavor, you will adore this Cream Cheese Lemon Pound Cake Recipe …
From grandbaby-cakes.com
From grandbaby-cakes.com
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