LEMON CREAM CHEESE COFFEE CAKE RECIPES
LEMON VELVET CREAM CAKE RECIPE - BETTYCROCKER.COM
The four layers of rich and velvety lemon cake in this spring dessert are impressive, but the real star of this citrusy stunner is the silky-smooth homemade frosting. Tucked between each tier and wrapped along the outside of the cake, one lick of the frosting taste and you’ll quickly understand why this lemon velvet cake is so popular. The satiny spread is made from a combination of cream cheese and whipping cream, sweetened with powdered sugar and grated lemon peel. The tangy flavor of the luxurious frosting paired with the moist lemon velvet cake base is what makes this showstopper a popular fan-favorite.
Provided by Betty Crocker Kitchens
Total Time 2 hours 0 minutes
Prep Time 20 minutes
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of two 8- or 9-inch round cake pans with shortening (do not use cooking spray).
- Make, bake and cool cake as directed on box for 8- or 9-inch rounds. Refrigerate layers 45 minutes for easier handling.
- Meanwhile, in large bowl, beat cream cheese, milk and 1 tablespoon lemon peel with electric mixer on low speed until smooth. Beat in whipping cream and powdered sugar. Beat on high speed, scraping bowl occasionally, until stiff peaks form.
- Slice each cake layer in half horizontally to make a total of 4 layers. (To cut, mark side of cake with toothpicks and cut with long, thin knife.) Fill each layer with 1/2 cup whipped cream mixture. Frost side and top of cake with remaining whipped cream mixture. Garnish with additional lemon twist. Store covered in refrigerator.
Nutrition Facts : Calories 430 , CarbohydrateContent 38 g, CholesterolContent 115 mg, FatContent 5 1/2 , FiberContent 0 g, ProteinContent 3 g, SaturatedFatContent 13 g, ServingSize 1 Serving, SodiumContent 320 mg, SugarContent 24 g, TransFatContent 1/2 g
BLUEBERRY CREAM CHEESE POUND CAKE I RECIPE | ALLRECIPES
This recipe is so easy and is so good! Great for breakfast with a cup of coffee, or for dessert.
Provided by prissycat
Categories Desserts Fruit Desserts Blueberry Dessert Recipes
Total Time 2 hours 35 minutes
Prep Time 20 minutes
Cook Time 45 minutes
Yield 1 10-inch Bundt pan
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan.
- In a large bowl, stir together cake mix and sugar. Make a well in the center and pour in eggs, cream cheese, oil and vanilla. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in blueberries. Pour batter into prepared pan.
- Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 281.4 calories, CarbohydrateContent 30.5 g, CholesterolContent 50.9 mg, FatContent 16.4 g, FiberContent 0.6 g, ProteinContent 3.7 g, SaturatedFatContent 5 g, SodiumContent 267 mg, SugarContent 18.4 g
LEMON CREAM CHEESE POUND CAKE RECIPE | CDKITCHEN.COM
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SOUTHERN CREAM CHEESE POUND CAKE | I HEART RECIPES
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BLUEBERRY CREAM CHEESE POUND CAKE II RECIPE | ALLRECIPES
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