RECIPE FOR LEMON CHIFFON CAKE RECIPES

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LEMON RICOTTA CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME



Lemon Ricotta Cake Recipe: How to Make It - Taste of Home image

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

Provided by Taste of Home

Categories     Desserts

Total Time 01 hours 30 minutes

Prep Time 60 minutes

Cook Time 30 minutes

Yield 16 servings.

Number Of Ingredients 29

3 large eggs, room temperature
2 large egg yolks, room temperature
2/3 cup sugar
1/3 cup lemon juice
1/3 cup butter, cubed
CAKE BATTER:
1 cup butter, softened
2 cups sugar
3 large eggs, room temperature
1 cup ricotta cheese
1 cup buttermilk
1 tablespoon grated lemon zest
1-1/2 teaspoons vanilla extract
1 teaspoon lemon juice
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
SUGARED LEMON ZEST:
6 medium lemons
1/4 cup sugar
FROSTING:
2/3 cup butter, softened
5-1/2 cups confectioners' sugar
1/3 cup 2% milk
1-1/2 teaspoons grated lemon zest
1-1/2 teaspoons vanilla extract
1/8 teaspoon salt
Colored sugar, optional

Steps:

  • 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.

Nutrition Facts : Calories 657 calories, FatContent 27g fat (16g saturated fat), CholesterolContent 172mg cholesterol, SodiumContent 370mg sodium, CarbohydrateContent 98g carbohydrate (77g sugars, FiberContent 1g fiber), ProteinContent 8g protein.

LEMON CAKE ROLL RECIPE: HOW TO MAKE IT - TASTE OF HOME



Lemon Cake Roll Recipe: How to Make It - Taste of Home image

This recipe dates back quite a few years. My mother made it for me when I was a child, and I'm now in my 70s.

Provided by Taste of Home

Categories     Desserts

Total Time 40 minutes

Prep Time 25 minutes

Cook Time 15 minutes

Yield 12 servings.

Number Of Ingredients 12

3 large eggs
1 cup sugar
3 tablespoons cold water
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
FILLING:
1 cup sugar
3 tablespoons all-purpose flour
1 large egg, lightly beaten
3/4 cup water
1/4 cup lemon juice

Steps:

  • Preheat oven to 375°. Line a greased 15x10x1-in. baking pan with waxed paper. Grease the paper; set aside. In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Stir in water. Combine dry ingredients; fold into egg mixture. Spread batter evenly in prepared pan. , Bake for 12-14 minutes or until cake springs back when lightly touched. Cool cake in pan on a wire rack for 5 minutes. , Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, in a small saucepan, combine the sugar, flour, egg, water and lemon juice. Cook and stir over medium heat until mixture comes to a boil. Cook and stir for 1 minute or until thickened. Remove from the heat; cool to room temperature. , Unroll cake; spread filling evenly over cake to within 1 in. of edges. Roll up again. Place seam side down on a serving platter. Cover and refrigerate for 1-2 hours. Store in the refrigerator.

Nutrition Facts : Calories 200 calories, FatContent 2g fat (1g saturated fat), CholesterolContent 71mg cholesterol, SodiumContent 104mg sodium, CarbohydrateContent 43g carbohydrate (33g sugars, FiberContent 0 fiber), ProteinContent 3g protein.

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