LEMON FILLING CAKE RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

LEMON CAKE FILLING RECIPE - FOOD.COM



Lemon Cake Filling Recipe - Food.com image

A luscious, brightly flavored, old fashioned cake filling from the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. This makes enough filling for three 9 inch cake layers. Cooling time not included in preparation time.

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 3 9 inch layers

Number Of Ingredients 7

1 cup sugar
4 tablespoons cornstarch
1 egg, beaten
1 cup water
1/2 cup lemon juice (fresh is best)
1 teaspoon lemon rind, grated (from the fresh lemon)
1 tablespoon butter (no substitutions)

Steps:

  • Mix sugar and cornstarch together thoroughly.
  • Combine the beaten egg, water, lemon juice and rind; add to dry ingredients.
  • Cook in a double boiler about 15 minutes, stirring constantly.
  • Add butter, beat well and cool before using.

Nutrition Facts : Calories 367.6, FatContent 5.5, SaturatedFatContent 3, CholesterolContent 80.7, SodiumContent 53.6, CarbohydrateContent 80.1, FiberContent 0.3, SugarContent 67.7, ProteinContent 2.3

LEMON CAKE WITH LEMON FILLING AND LEMON BUTTER FROSTING ...



Lemon Cake with Lemon Filling and Lemon Butter Frosting ... image

This is a wonderful Easter cake. Everyone at my Easter barbeque loved it. Very moist and delightful.

Provided by ANELA

Categories     Desserts    Fruit Desserts    Lemon Dessert Recipes

Total Time 4 hours 0 minutes

Prep Time 1 hours 0 minutes

Cook Time 1 hours 0 minutes

Yield 1 - 4 layer 8 inch cake

Number Of Ingredients 19

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
½ cup butter
1?¼ cups white sugar
3 large eggs eggs
1 teaspoon vanilla extract
1 cup milk
1 tablespoon grated lemon zest
½ cup fresh lemon juice
1 tablespoon cornstarch
6 tablespoons butter
¾ cup white sugar
4 large egg yolks egg yolks, beaten
4 cups confectioners' sugar
½ cup butter, softened
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
2 tablespoons milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans. Mix together the flour, baking powder and salt. Set aside.
  • In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
  • Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely.
  • To make filling: In medium saucepan, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth. Mix in 6 tablespoons butter and 3/4 cup sugar, and bring mixture to boil over medium heat. Boil for one minute, stirring constantly. In small bowl, with a wire whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (not to boil).
  • Pour mixture into medium bowl. Press plastic wrap onto surface to keep skin from forming as it cools. Cool to room temperature. Refrigerate 3 hours.
  • To make frosting: In large bowl, beat confectioners' sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth. Beat in milk, and increase speed and continue to beat until light and fluffy.
  • To assemble: With long serrated knife, split each cake layer in half horizontally, making 4 layers. Place 1 layer, cut side up, on a serving plate. Spread with half of the lemon filling. Top with another layer, and spread with 1/2 cup frosting. Add third layer, and spread with remaining half of the lemon filling. Press on final cake layer, and frost top and sides of cake with remaining frosting. Refrigerate cake until serving time.

Nutrition Facts : Calories 601.2 calories, CarbohydrateContent 92.5 g, CholesterolContent 172.5 mg, FatContent 24.5 g, FiberContent 0.7 g, ProteinContent 5.6 g, SaturatedFatContent 14.6 g, SodiumContent 434.2 mg, SugarContent 74.1 g

More about "lemon filling cake recipes"

LEMON CAKE WITH LEMON FILLING AND LEMON BUTTER FROSTING ...
Make and share this Lemon Cake With Lemon Filling and Lemon Butter Frosting recipe from Food.com.
From food.com
Reviews 4.5
Total Time 1 hours 45 minutes
Calories 557.4 per serving
  • To assemble: With long serrated knife, split each cake layer in half horizontally, making 4 layers. Place 1 layer, cut side up, on a serving plate. Spread with half of the lemon filling. Top with another layer, and spread with 1/2 cup frosting. Add third layer, and spread with remaining half of the lemon filling. Press on final cake layer, and frost top and sides of cake with remaining frosting. Refrigerate cake until serving time.
See details


WHITE CAKE WITH LEMON FILLING RECIPE | ALLRECIPES
A lovely spring cake. Great as a garden party or birthday cake.
From allrecipes.com
Reviews 3.9
Category Desserts, Fruit Desserts, Lemon Dessert Recipes
Calories 345.5 calories per serving
  • To Make Lemon Filling: In a saucepan over medium heat combine 3/4 cups of the sugar, 2 tablespoons of the flour, the orange and lemon juice, and the remaining egg. Cook until mixture has thickened. Remove from heat ant let cool completely before folding in the whipped cream. Spread between cooled cake layers.
See details


LEMON CAKE WITH LEMON FILLING AND LEMON BUTTER FROSTING ...
lemon cake with lemon filling and lemon butter frosting ... image
Make and share this Lemon Cake With Lemon Filling and Lemon Butter Frosting recipe from Food.com.
From food.com
Reviews 4.5
Total Time 1 hours 45 minutes
Calories 557.4 per serving
  • To assemble: With long serrated knife, split each cake layer in half horizontally, making 4 layers. Place 1 layer, cut side up, on a serving plate. Spread with half of the lemon filling. Top with another layer, and spread with 1/2 cup frosting. Add third layer, and spread with remaining half of the lemon filling. Press on final cake layer, and frost top and sides of cake with remaining frosting. Refrigerate cake until serving time.
See details


LEMON CURD CAKE FILLING | SOUTHERN LIVING
Add a punch of lemon to your layer cake.
From southernliving.com
Total Time 4 hours 30 minutes
  • Cover and chill until curd is firm, at least 4 hours or up to 3 days.
See details


LEMON COFFEE CAKE RECIPE: HOW TO MAKE IT
"This quick coffee cake was one of the first recipes I tried after I got married more than 30 years ago," recalls Darlene Brenden of Salem, Oregon. "Since then, I have received many compliments and requests for the recipe. The lemon filling makes it a refreshing treat any time of day."
From tasteofhome.com
Reviews 4.7
Total Time 50 minutes
Calories 324 calories per serving
  • In a large bowl, beat 1 cup sugar, oil and eggs until well blended. Combine the flour, baking powder and salt; gradually beat into egg mixture until blended., Pour half into a greased 13-in. x 9-in. baking dish. Spread pie filling over batter. Top with remaining batter. Combine the cinnamon and remaining sugar; sprinkle over the top. , Bake at 350° for 30 minutes or until a toothpick comes out clean. Cool on a wire rack.
See details


LEMON CAKE FILLING RECIPE | WILTON
Ingredients 3/4 cup granulated sugar 2 tablespoons cornstarch 1/8 teaspoon salt 3/4 cup cold water 2 egg yolks, 1 teaspoon grated lemon peel Juice of medium lemon 1 tablespoon butter or margarine
From wilton.com
See details


10 BEST LEMON CAKE WITH LEMON PIE FILLING RECIPES | YUMMLY
From yummly.com
See details


10 BEST LEMON PIE FILLING CAKE RECIPES | YUMMLY
Jan 11, 2022 · lemon cake mix, powdered sugar, butter, eggs, vanilla, lemon pie filling and 1 more Crockpot Lemon Dump Cake Sparkles To Sprinkles butter, lemon cake mix, lemon pie filling
From yummly.com
See details


10 BEST LEMON PIE FILLING CAKE RECIPES | YUMMLY
Jan 11, 2022 · Lemon Cream Cheese Dump Cake middleeastsector. lemon pie filling, unsalted butter, yellow cake mix, cream cheese. Homemade Lemon Pudding Cake Recipe. Nice Food For Everydays. cornstarch, baking powder, lemon zest, all purpose flour, whole milk and 7 more.
From yummly.com
See details


LEMON CAKE FILLING - SO EASY! - RACHEL COOKS®
May 15, 2020 · Lemon cake filling is a one-pan recipe. The ingredients are basic: You’ll mix the dry ingredients in the pan, blend in the egg yolks, whisk in the water and cook, stirring constantly, until the mixture comes to a boil and thickens. Stir in the butter and lemon juice, adding a bit of lemon zest, too, and you’re done!
From rachelcooks.com
See details


35 IRRESISTIBLE LEMON CAKE IDEAS YOU'LL WANT TO TRY ...
Mar 17, 2021 · The cream of coconut and lemon juice make a delicious combo, and the streusel adds a nice crunch. You can substitute any crunchy sugar, lemon or coconut cookie in place of the shortbread, as long as each cookie is about 2 inches. —Janet Gill, Canton, Ohio. Go to Recipe. 7 / 35.
From tasteofhome.com
See details


LEMON CURD CAKE FILLING - RECIPE - FINECOOKING
Melt the butter in a heavy medium saucepan over medium heat. Remove the pan from the heat and whisk in the sugar, lemon juice, zest, and salt. Whisk in the yolks until smooth. Return the pan to medium-low heat and cook, whisking constantly, until the mixture thickens, 5 to 6 minutes. To check if the curd is thick enough, dip a wooden spoon into ...
From finecooking.com
See details


LEMON CAKE FROM SCRATCH RECIPE {WITH LEMON CURD FILLING}
May 30, 2018 · Cream the butter and sugar together until smooth, and beat in the eggs one at a time. Stir in the vanilla. Add the flour, baking powder, and salt along with the milk, lemon juice and lemon zest, mixing until just combined. Pour the batter equally into prepared pans, and bake for 35-40 minutes.
From thebestcakerecipes.com
See details


LEMON WHIPPED CREAM FILLING | MY CAKE SCHOOL
Combine sugar, cornstarch and water in a saucepan over medium heat. Stir constantly, until mixture thickens and comes to a boil (3-4 minutes). Boil, stirring, for 1 minute more.. Remove the pan from the heat. Spoon about 1/2 cup of the hot mixture into a small bowl with egg yolks and stir quickly until combined.
From mycakeschool.com
See details


EASY LEMON DREAM CAKE (+VIDEO) - THE COUNTRY COOK
Jul 22, 2019 · LEMON CAKE MIX AND LEMON PIE FILLING. Now, you would think looking at this recipe that this cake is on lemon overload. Let me assure you - it really isn't. It isn't crazy sweet or a big ole lemon bomb. It is the perfect balance of sweet and a little tart from the pie filling.
From thecountrycook.net
See details


MEYER LEMON BUNDT WITH LEMON CURD FILLING | TASTY KITCHEN ...
Meyer Lemon Cake: Preheat oven to 325°F. Grease up a 12-cup bundt pan and set aside. Whisk the flour, baking soda, and salt together in a bowl. In a separate bowl, cream the butter and sugar together until light and fluffy, and then add the vanilla and the eggs, one at a time. Whisk together the sour cream, crème fraîche, zest, and juice.
From tastykitchen.com
See details


LEMON PUCKER CAKE FILLING RECIPE - WICKED GOODIES
This recipe for lemon cake filling uses homemade lemon curd that must be made in advance and allowed to cool (lemon curd freezes well therefore can be made in bulk). The trick to making lemon curd is to cook it in a stainless steel bowl that’s set up as a double boiler over a sauce pan.. It will cook slower that way so you only have to stir occasionally (compared to making it directly in the ...
From wickedgoodies.com
See details


TRIPLE LEMON LAYER CAKE – DELICIOUS BAKING RECIPES
Jan 06, 2013 · 2 tb Lemon juice 2 c Flaked coconut, toasted-(see Tips,below) Garnish: berries. This cake is meant to be moist and a bit dense, more like POUND CAKE than most layer cakes. You may omit the Lemon Filling and use some of the frosting between the layers instead. There’s more than enough. Lemon Filling: Whisk sugar, eggs and egg yolks in a small ...
From deliciousbakingrecipes.com
See details


DELICIOUS LEMON CURD RECIPE! | MY CAKE SCHOOL
Combine sugar, cornstarch and water in a saucepan over medium heat. Stir constantly, until mixture thickens and comes to a boil (3-4 minutes). Boil, stirring, for 1 minute more.. Remove the pan from the heat. Spoon about 1/2 cup of the hot mixture into a small bowl with egg yolks and stir quickly until combined.
From mycakeschool.com
See details