LEMON TORTE DESSERT RECIPES
LEMON CREAM TORTE RECIPE: HOW TO MAKE IT - TASTE OF HOME
Although my husband has retired from farming, I haven't retired from the kitchen! I still enjoy cooking and preparing our children's old favorites as well as trying new recipes. The creamy texture and lemony flavor of this dessert give the taste buds a treat!
Provided by Taste of Home
Categories Desserts
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 16 servings.
Number Of Ingredients 8
Steps:
- Combine butter and flour; pat into a 13x9-in. baking pan. Bake at 350° for 20-25 minutes or until lightly browned. Cool. In a large bowl, blend cream cheese and sugar on medium speed until smooth. Add half of the whipped topping, beating on low. Spread over crust. In another bowl, beat pudding mixes and milk for 2 minutes on low speed. Let set 10 minutes. Spread over cream cheese layer; let set 10-15 minutes. Cover with remaining whipped topping. Top with pecans if desired. Refrigerate overnight.
Nutrition Facts : Calories 249 calories, FatContent 14g fat (10g saturated fat), CholesterolContent 36mg cholesterol, SodiumContent 191mg sodium, CarbohydrateContent 26g carbohydrate (15g sugars, FiberContent 0 fiber), ProteinContent 3g protein.
LEMON TORTE RECIPE - FOOD.COM
This is a simple lemon torte that uses lots of fresh lemon juice in both the cake and the accompanying glaze. This cake is so simple that you really need to use fresh lemon juice, as opposed to bottled juice, to get the best result. The very moist cake has a mellow lemon flavor throughout and would be good, if a bit plain, on its own. A small amount of zesty, lemony glaze is poured over the cake while it is still warm and it is this finishing touch that makes the cake bright and memorable.
Total Time 1 hours 10 minutes
Prep Time 30 minutes
Cook Time 40 minutes
Yield 1 torte, 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Lightly grease a 9-inch round cake pan (or springform pan) and line the bottom with parchment paper.
- In a medium bowl, whisk together flour, almond meal, baking powder and salt.
- In a large bowl, cream together butter and sugar until light. Beat in eggs one at a time, waiting until each is fully incorporated before adding the next. Beat in lemon zest.
- Mix in 1/3 of the flour mixture, followed by half of the lemon juice. Add another 1/3 of the flour mixture, then the rest of the lemon juice and the rest of the flour. Stir only until no streaks of flour remain and batter is uniform. Pour into prepared pan.
- Bake for 35-40 minutes, until a toothpick inserted into the center comes out clean.
- Cool pan in cake for 15 minutes.
- While the cake cools, whisk all glaze ingredients in a small bowl until smooth. Pour over cake, then let cake cool completely in pan.
Nutrition Facts : Calories 340, FatContent 13.3, SaturatedFatContent 6.5, CholesterolContent 87.8, SodiumContent 217.9, CarbohydrateContent 52.1, FiberContent 1.2, SugarContent 35.5, ProteinContent 5
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LEMON TORTE RECIPE - FOOD.COM
This is a simple lemon torte that uses lots of fresh lemon juice in both the cake and the accompanying glaze. This cake is so simple that you really need to use fresh lemon juice, as opposed to bottled juice, to get the best result. The very moist cake has a mellow lemon flavor throughout and would be good, if a bit plain, on its own. A small amount of zesty, lemony glaze is poured over the cake while it is still warm and it is this finishing touch that makes the cake bright and memorable.
From food.com
Total Time 1 hours 10 minutes
Calories 340 per serving
From food.com
Total Time 1 hours 10 minutes
Calories 340 per serving
- While the cake cools, whisk all glaze ingredients in a small bowl until smooth. Pour over cake, then let cake cool completely in pan.
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