Time 1h5m Yield 16 Number Of Ingredients 10 Steps:
Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening or cooking spray. In large bowl, beat granulated sugar, butter, lemon peel, baking powder, vanilla and eggs with electric mixer on low speed, scraping bowl constantly, until blended. Beat on medium speed 2 minutes, scraping bowl occasionally (mixture will look curdled). Stir in flour. Spread in pan. Spoon lemon curd by rounded measuring teaspoonfuls about 3/4 inch apart onto batter. Bake 23 to 26 minutes or until golden brown. Cool 15 minutes. Meanwhile, in small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm coffee cake. Serve warm or cool.
Time 1h40m Number Of Ingredients 24 Steps:
To make homemade lemon curd, in a saucepan melt the butter. Remove from the heat, add sugar, lemon juice, and lemon zest, and whisk to combine. Add eggs and whisk well. Place over medium heat and cook for 5-6 minutes until all sugar dissolves and the mixture is thick enough to hold the marks from a whisk. Cool completely. Preheat the oven to 350 F. Line 8 x 8 x 2-inch square baking pan (or 9 x 9-inch pan) with parchment paper leaving an overhang on the sides, spray with non-stick spray and set aside. First, make the crumb topping. In a bowl stir together flour, sugar, brown sugar, and salt. Then add melted butter and stir with a fork until pea-size crumbs form. Set in the fridge until ready to use. To make the cake beat softened butter for a minute, then add sugar and beat until creamy. Add lemon zest, vanilla, and eggs and mix to combine. Add sour cream and mix well, then mix in flour, baking powder, and salt. Spread half of the batter in the prepared pan. Spread 1 cup of lemon curd over the batter but don’t go all the way to the edges (or it will burn during baking). Spoon the remaining batter on top. Beat cream cheese, vanilla, sugar, and egg until smooth. Spread cream cheese mixture over the batter. Sprinkle with a crumb topping and bake for about 45-55 minutes or until the center has set. If it browns too much tent the top with aluminum foil. Cool for 30 minutes in the pan, then pull the paper and lift the cake and transfer to a rack to cool completely. Dust with powdered sugar before serving if desired.
Time 1h55m Yield 15 slices Number Of Ingredients 11 Steps:
Preheat the oven to 350 degrees F. Grease a 13-by-9-inch baking pan with butter and dust with flour. Prepare the cake mix according to package directions, then add 2 tablespoons lemon juice. Pour the batter into the prepared baking pan and set aside. Beat the ricotta, lemon zest and 4 ounces of the mascarpone with an electric mixer on medium-low speed until smooth. Add the sugar and vanilla; beat until smooth. Add the eggs, one at a time, beating after each addition until just combined. Gently spread the ricotta mixture evenly over the cake batter. Bake until the cake layer has risen to the top (the ricotta and cake layers switch places) and a wooden pick inserted in the center of the cake comes out clean, 50 to 60 minutes. Let cool completely, about 30 minutes. Meanwhile, beat the remaining 12 ounces mascarpone with an electric mixer on medium speed until smooth. Gradually add the milk, beating until smooth. Add the pudding mix and beat until smooth. Let stand until thickened, about 5 minutes. Spread the frosting over the cooled cake.
Time 50m Yield 9 servings. Number Of Ingredients 14 Steps:
Preheat oven to 350°. Mix sugar, coffee granules and cinnamon. In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Beat in egg and vanilla. In another bowl, whisk together flour, baking powder, baking soda and salt; add to butter mixture alternately with yogurt, beating just until blended. (Batter will be thick.), Spread half of the batter evenly into a 8-in. square baking pan coated with cooking spray; sprinkle with half of the coffee mixture. Top with remaining batter; sprinkle with remaining coffee mixture. Cut through batter with a knife to swirl. Sprinkle with nuts., Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 5 minutes before serving.
Time 1h10m Yield 12 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube cake pan. Beat cake mix, sour cream, vegetable oil, lemon juice, eggs, pudding mix, zest, poppy seeds, and lemon extract in a bowl with an electric mixer on low speed for 1 minute. Increase speed to medium and beat for 3 minutes. Pour batter into prepared pan. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Time 9h10m Yield 15 Number Of Ingredients 12 Steps:
Spray bottom only of 13x9-inch pan with cooking spray. Beat butter and granulated sugar with electric mixer on low speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Add yogurt, lemon peel, flour, baking powder, salt and baking soda; beat on low speed until smooth. Spread batter in pan. Cover and refrigerate at least 8 hours but no longer than 16 hours. In small resealable plastic bag, mix brown sugar, pecans and nutmeg. Refrigerate. When ready to bake, let coffee cake stand at room temperature while heating oven to 350°F. Uncover coffee cake; sprinkle with brown sugar mixture. Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Serve warm.
Time 1h10m Yield 8 Number Of Ingredients 10 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 6-cup, 7-1/2x3-inch Bundt® pan. Sprinkle almonds evenly around the bottom of the pan. Set aside. Beat eggs and sugar with an electric mixer in a large bowl. Add oil, lemon juice, and lemon zest; mix until well combined. Gradually beat in flour until it has been incorporated. Add Lievito and mix well. Pour batter evenly into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 30 minutes. Let cool for 10 minutes. Run a knife down the sides of the pan to assist in releasing the cake from the pan. Place in the freezer for 20 minutes. Remove from the freezer and invert cake onto a serving platter. Mix powdered sugar and lemon juice in a small bowl until glaze is smooth. Place glaze in a small resealable bag and snip the corner of the bag. Drizzle glaze over the top of the cake.
Time 30m Yield About 3-1/2 dozen. Number Of Ingredients 12 Steps:
In a small bowl, cream butter and sugar until light and fluffy, about 5 minutes. Beat in lemon juice. Combine the flour, cornstarch and lemon zest; gradually add to creamed mixture and mix well., Shape into a 1-1/2-in. roll; wrap in plastic. Refrigerate for 1 hour or until firm. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets., Bake at 350° until edges are golden brown,10-12 minutes. Gently remove to wire racks to cool completely., In a small bowl, beat butter until fluffy. Add the confectioners’ sugar, lemon juice and zest; beat until smooth. Spread over cooled cookies; sprinkle with additional lemon zest if desired. Let stand until set. Store in an airtight container.
Time 4h Yield 1 “9 inch cake” Number Of Ingredients 21 Steps:
Sponge Cake Layer. Preheat oven to 350 degrees and generously butter a 9-inch springform pan. Sift cake flour, baking powder, together in a medium-sized bowl and set aside. Beat egg yolks together in a large bowl with an electric mixer on high for 3 minutes. Then, with mixer still running, gradually add sugar continue beating until thick and light-yellow about 5 minutes longer. Beat in vanilla and lemon extracts. Sift flour mixture over batter and gently stir it in by hand then blend in butter. In a clean bowl, using clean, dry beaters, beat egg whites and cream of tartar together on high until frothy. Gradually add sugar and continue beating until stiff peaks form. The whites should stand up in stiff peaks, but not be dry. Stir about 1/3 cup of whites into the batter, then gently fold in remaining whites. Gently spoon batter into the pan. Bake cake just until center of the cake springs back when lightly touched, only about 10 minutes. Let cake cool in pan on a wire rack while making cheesecake filling. Do not remove from pan. CHEESE CAKE. Preheat oven 300 degrees F. In large mixer bowl beat cheese until fluffy. Gradually beat in condensed milk until smooth. Add eggs one at a time and lemon juice. Evenly pour cheese filling on top of baked sponge cake. Bake 50-55 minutes, until center is set. Remove from oven; turn oven to 500 degrees F. Mix sour cream, sugar and vanilla well; spread evenly over top of cheese cake; return to oven bake 5 min. Remove from oven, cool, chill for several hours; best over night. LEMON SAUCE. Combine cornstarch and sugar in a small saucepan. Slowly stir boiling water into the sugar mixture. Cook over low heat, stirring constantly, until the sauce is smooth and thickened. Cover and cook over very low heat or over boiling water in a double boiler, stirring occasionally, until no raw starch taste remains, about 5 to 7 minutes. Remove from heat and stir in lemon rind and juice. Cool. When ready to serve cheese cake drizzle over servings.
Time 1h6m Number Of Ingredients 18 Steps:
Prepare Lemon Curd ahead of time and allow to cool to room temperature or chilled. Preheat oven to 325*F Line cupcake pan with liners and set aside. Using a stand mixer or hand mixer, combine cake mix, flour, sugar and salt. Mix to incorporate. Add water, oil, and eggs. Mix well until mixture is smooth. Add 1 cup of lemon curd. This is what will give your cupcakes a light lemon flavor. Using a large 3 Tablespoon cookie scoop, fill each liner 3/4 full with cake batter. Bake for 16 minutes or until toothpick inserted into center comes out clean. While cupcakes are cooling, make lemon whipped cream and fill a piping bag. If you don’t have a piping bag you can use a large ziploc bag. Then make Lemon Buttercream Frosting and set aside. Piping Tip Instructions: With piping tip, stab it in the top middle of the cupcake and gently squeeze your piping bag. fill center until the cupcake bulges a bit. Remove tip and repeat for all other cupcakes. Ziploc Instructions: Hollow out the center of each cupcake down to half the cupcake (not to the cupcake wrapper), saving the top nub of the hollowed out piece. Fill cupcake with lemon whipped cream then replace top nub. Pipe Frosting onto cooled and filled cupcakes. Top entire cupcake with a lemon drop candy. Immediately devour one or two cupcakes!
Time 46m Yield 16 serving(s) Number Of Ingredients 10 Steps:
Heat oven to 350. Grease bottom and sides of rectangular pan 13x9x2 inches with shortening. Beat sugar, butter, lemon peel, baking powder, vanilla and eggs in large bowl with electric mixer on low speed, scraping bowl constantlly (mixture will look curdled). Stir in flour. Spread in pan. Spoon lemon curd by rounded measuring teaspoonfuls about 3/4 inches apart onto batter. Bake 23 to 26 minutes or until golden brown. Cool 15 minutes. Drizzle Lemon Glaze over warm coffee cake. Serve warm or cool. Lemon Glaze:. Mix ingredients until smooth and thin enough to drizzle.
Time 50m Yield 12-16 servings. Number Of Ingredients 8 Steps:
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.
