Double Lemon Cake Recipes

SORRENTO DOUBLE LEMON CAKE

Steps:

• Butter and flour a 9-inch ring cake pan or plain tube cake pan. Preheat oven to 350 (175 C) degrees with the rack in the center.
• Whisk the flour, almond flour, baking powder and salt together in a medium bowl.
• Beat the butter and sugar in an electric mixer on medium-high speed with the paddle attachment until light and fluffy, about 5 minutes.
• Add the eggs one at a time and beat until incorporated, then add the lemon zest.
• Adjust the mixer speed to low (stir). Add half the flour mixture and half the buttermilk. Mix until combined, then add the remaining flour mixture and buttermilk until blended.
• Scrape the batter into the prepared pan and bake 40-45 minutes - a toothpick inserted in the center should come out clean. Cool in the pan 15 minutes.
• Run a blunt knife around the edge of the pan to loosen the cake, then invert onto a rack to cool completely.

DOUBLE LEMON CHEESECAKE

Steps:

• Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. sugar and the butter; press firmly onto bottom of pan. Bake 10 min.
• Separate one of the eggs. Cover and refrigerate egg yolk for later use. Set egg white aside. Beat cream cheese, 1 cup sugar, the flour, lemon zest, 2 Tbsp. lemon juice and the vanilla in large bowl with electric mixer on medium speed until well blended. Add egg white and remaining 3 whole eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
• Bake 50 to 55 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
• Mix 3/4 cup sugar and cornstarch in medium saucepan; gradually stir in 1/2 cup water and 1/4 cup juice until well blended. Bring just to boil on medium heat, stirring constantly; cook and stir until clear and thickened. Beat reserved egg yolk lightly with fork. Stir in 2 Tbsp. of the hot cornstarch mixture. Return to remaining cornstarch mixture in saucepan; mix until well blended. Cook 1 min. or until thickened, stirring constantly. Cool slightly. Spoon glaze over cheesecake. Refrigerate until set.

DOUBLE LEMON POUND CAKE

Steps:

• Preheat oven to 350°F.
• Lightly grease and flour a 10-inch tube or Bundt pan.
• For cake, in a large mixing bowl with an electric mixer, beat cream cheese until fluffy.
• Add eggs one at a time, beating well after each addition.
• In another bowl, combine cake mix, cinnamon, allspice and lemon peel.
• On low speed add cake mixture, alternately with milk to the cream cheese mixture, beating until well combined.
• Pour batter into prepared cake pan and bake for 30 minutes at 350°F.
• Reduce heat to 325°F and bake for an additional 30 minutes more, or until cake tests done.
• Cool in pan on a wire rack for 15 minutes.
• Turn cake out onto rack and cool completely while preparing glaze.
• For glaze, combine milk and butter in a saucepan.
• Cook over medium heat until butter melts.
• Gradually add sugar, lemon juice and lemon peel.
• Mix well.
• Spread glaze on cool cake.

DOUBLE-LEMON CAKE

Steps:

• Heat oven to 325º.
• Butter a 10-inch tube or bundt pan.
• Combine flour, baking soda and salt.
• Cream butter with an electric mixer.
• Add 1 cup sugar and beat until light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Beat in the quarter-cup lemon juice and the zest of 3 lemons.
• Add the flour mixture and sour cream alternately, mixing well with a rubber spatula.
• Scrape into buttered pan and bake 60-70 minutes, until a skewer inserted in the thickest part comes out clean.
• Cool in the pan on a rack for 10 minutes, then turn cake out onto a plate.
• Combine remaining 1/3 cup of lemon juice and 2/3 cup sugar in small saucepan.
• Cook over medium heat, whisking constantly, until the sugar has dissolved.
• Stir in remaining zest.
• Prick the cake all over with a long skewer.
• Spoon or brush the glaze over the entire cake.
• Cool completely before serving.

DOUBLE LEMON CAKE

Steps:

• Preheat oven to 350 degrees F. Prepare and bake cake mix as package directs for 13 x 9-inch cake. Meanwhile, in medium bowl, beat milk and egg yolks. Stir in lemon juice, lemon rind and food coloring if desired. Spread evenly over hot cake. Return to oven; bake 8 minutes longer. Cool. Chill. Garnish as desired. Refrigerate leftovers.

DOUBLE LEMON CHEESECAKE

Steps:

• Preheat oven to 350°F. Blend first 6 ingredients in processor until smooth. Pour mixture into crust. Bake until cake filling is just set, about 35 minutes. Cool cheesecake slightly.
• Combine 1 cup sour cream, 2 tablespoons sugar and 1 teaspoon vanilla in small bowl. Spread mixture evenly over cheesecake. Bake 10 minutes. Cool. Refrigerate cake overnight. (Can be prepared 2 days ahead.) Cut into wedges and serve.