Italian Lemon Cream Cake Recipe 435

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LEMON CREAM CAKE



Lemon Cream Cake image

Drizzling limoncello liqueur over the layers before frosting adds a puckery punch to this refreshing confection. -Amy Frederick, Island City, Oregon

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12 servings.

Number Of Ingredients 10

1 package yellow cake mix (regular size)
1-1/4 cups water
3 large eggs, room temperature
1/3 cup canola oil
1 teaspoon lemon extract
1 carton (8 ounces) mascarpone cheese
1 cup heavy whipping cream
1/2 cup lemon curd
1/4 cup limoncello, optional
Fresh raspberries and lemon zest strips

Steps:

  • In a large bowl, combine the cake mix, water, eggs, oil and extract; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans., Bake at 350° for 22-26 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, beat the cheese, cream and lemon curd until smooth. Place one cake layer on a serving plate. Drizzle with half the limoncello if desired; spread with half the cheese mixture. Repeat layers. Garnish with raspberries and lemon zest. Store in the refrigerator.

Nutrition Facts : Calories 446 calories, Fat 27g fat (12g saturated fat), Cholesterol 114mg cholesterol, Sodium 326mg sodium, Carbohydrate 46g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.

LEMON CREAM CAKE



Lemon Cream Cake image

A lemon cake made moist and rich with cream cheese and a lemon joice glaze. It's from an old Pillsbury cookbook.

Provided by jean1490

Categories     Dessert

Time 1h35m

Yield 12 serving(s)

Number Of Ingredients 11

1 (8 ounce) package cream cheese
1/2 cup shortening
1 1/4 cups sugar
3 eggs
2 tablespoons grated lemons, rind of
2 1/4 cups all-purpose flour, unsifted
3 teaspoons baking powder
1 teaspoon salt
1 cup milk
1/4 cup lemon juice
1/3 cup sugar

Steps:

  • Preheat oven to 350 degrees.
  • In large mixing bowl, blend cream cheese and shortening until creamy.
  • Beat in 1 1/4 cup sugar until light and fluffy.
  • Add eggs, one at a time, beating well after each.
  • Add lemon peel, flour, baking powder, salt and milk.
  • Blend at low speed just until thoroughly blended, scraping bowl occasionally.
  • Pour batter into generously greased 10-inch Bundt or tube pan.
  • Bake 45-50 minutes .
  • Combine lemon joice and 1/3 cup sugar.
  • Pour over hot cake, allowing it to run down edges between cake and pan.
  • Cool 30 minutes, then remove cake from pan.
  • If desired, sprinkle with powdered sugar.

Nutrition Facts : Calories 360.7, Fat 17.2, SaturatedFat 6.7, Cholesterol 70.2, Sodium 373.9, Carbohydrate 46.9, Fiber 0.8, Sugar 27.2, Protein 5.8

ITALIAN LEMON CREAM CAKE



Italian Lemon Cream Cake image

I enjoyed a lemon cream cake at a popular Italian restaurant so much that I wanted to recreate it at home. It is a white cake topped with vanilla crumbs and filled with rich lemon cream. After a few attempts, this is the version that I like best. It uses a white cake mix to cut preparation time. Store cake in the refrigerator.

Provided by Cindy Catudal Shank

Categories     World Cuisine Recipes     European     Italian

Time 4h50m

Yield 12

Number Of Ingredients 13

cooking spray
1 (16.25 ounce) package white cake mix
¾ cup milk
1 tablespoon milk
2 eggs
3 ½ tablespoons vegetable oil
2 tablespoons butter, melted
½ teaspoon vanilla extract
4 ounces cream cheese, softened
⅔ cup confectioners' sugar, divided, plus more for dusting
3 tablespoons lemon juice
1 teaspoon grated lemon zest
2 cups heavy whipping cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray the bottom of a 10-inch springform pan with cooking spray.
  • Measure 1 cup cake mix; set aside for crumb topping. Place the remaining cake mix in a large bowl; add 3/4 cup plus 1 tablespoon milk, eggs, and oil. Beat cake mix mixture using an electric mixer until batter is thoroughly combined, about 2 minutes. Pour batter into the prepared pan.
  • Mix melted butter and vanilla extract together in a bowl; stir in reserved 1 cup cake mix until mixture is crumbly. Sprinkle crumbs over top of cake batter.
  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 30 to 35 minutes. Cool cake to room temperature in the pan.
  • Beat cream cheese, 1/3 cup confectioners' sugar, lemon juice, and lemon zest together in a bowl until smooth and creamy. Beat cream and remaining 1/3 cup confectioners' sugar together in a separate bowl using an electric mixer until stiff peaks form. Fold cream cheese mixture into whipped cream.
  • Remove cake from springform pan. Cut cake horizontally into 2 layers using a serrated knife; remove top layer. Spread filling onto the bottom cake layer; place top cake over filling. Refrigerate cake for at least 4 hours. Dust cake with more confectioners' sugar before serving.

Nutrition Facts : Calories 434.5 calories, Carbohydrate 39.5 g, Cholesterol 102.1 mg, Fat 29.2 g, Fiber 0.4 g, Protein 4.9 g, SaturatedFat 14.1 g, Sodium 330.2 mg, Sugar 28.8 g

LEMON CREAM CAKE (OLIVE GARDEN)



Lemon Cream Cake (Olive Garden) image

Make and share this Lemon Cream Cake (Olive Garden) recipe from Food.com.

Provided by Chef AmberK

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 15

1 (18 ounce) box white cake mix
1 1/4 cups water
1/3 cup oil
3 egg whites
2 teaspoons fresh lemon juice
1 tablespoon lemon zest
12 ounces cream cheese
3 cups powdered sugar
1 1/2 tablespoons fresh lemon juice
1 1/2 cups heavy whipping cream
1/2 cup flour
1/2 cup powdered sugar
1/4 cup butter (cold)
1/2 teaspoon vanilla
1 teaspoon fresh lemon juice

Steps:

  • Combine cake mix, water, oil, egg whites, lemon juice and lemon zest. Follow directions on box. Pour into greased and floured spring-form pan. Bake at 350 for 40-45 minutes. Cool.
  • For filling, mix softened cream cheese, powdered sugar and lemon juice until smooth. Whip cream until stiff peaks form. Combine by hand with cream cheese mixture.
  • For crumb topping, combine flour and powdered sugar, cut in butter, vanilla, and lemon juice (pastry blender or food processor).
  • Slice cooled cake in half. Drizzle lemon juice on each cut side. Spread half of the cream mixture on bottom half of cake, put cake top on and spread the remaining cream on top and sides. Sprinkle crumb topping on top and pat on the sides.

Nutrition Facts : Calories 630.5, Fat 35.4, SaturatedFat 16.3, Cholesterol 82.2, Sodium 436.1, Carbohydrate 74.7, Fiber 0.6, Sugar 58.7, Protein 5.7

ITALIAN LEMON RICOTTA CAKE



Italian Lemon Ricotta Cake image

This Italian Lemon Ricotta Cake is light, fluffy, and full of flavor. Made with ricotta cheese and fresh lemon, you're going to love this traditional Italian dessert that's also great served as a breakfast or brunch treat.

Provided by Angela Allison

Categories     Breakfast     Dessert

Time 1h7m

Number Of Ingredients 10

¾ cup butter, softened (1 ½ sticks)
1 ½ cups sugar
15 ounces whole milk ricotta cheese
3 large eggs
1 teaspoon vanilla
1 large lemon, zested and juiced
½ teaspoon baking soda
½ teaspoon salt
1 ½ cups flour
powdered sugar for dusting top of cake ((optional) )

Steps:

  • Preheat oven to 350 degrees. Grease a 9 inch springform pan using butter and powdered sugar; set aside.
  • In a large mixing bowl or stand up mixer, cream together the butter and sugar until combined. Add in the ricotta cheese and blend until light and fluffy, about 4 to 5 minutes.
  • Mix in the eggs, one at a time. Add in the vanilla, lemon zest, and lemon juice and mix to combine. In the same bowl, stir in the baking soda and salt. Lastly, add in the flour and mix until just combined, scraping down the sides of bowl to full incorporate all of the ingredients.
  • Pour the batter into the prepared springform pan. Bake for 45-55 minutes, or until the cake is set and a toothpick inserted in the middle of the cake comes out clean.
  • Let cool in pan for 15 minutes before removing the collar and base of the pan. Cool on a wire rack and dust with powdered sugar before serving.

Nutrition Facts : Calories 217 kcal, ServingSize 1 serving

ITALIAN LEMON CREAM CAKE RECIPE - (4.3/5)



Italian Lemon Cream Cake Recipe - (4.3/5) image

Provided by mitzzy

Number Of Ingredients 9

1 1/2 lbs. Ricotta
1 c. sugar
4 egg yolks
1/4 c. sifted all purpose flour
1/4 c. heavy cream, whipped
Graham cracker crumbs
1/2 tsp. vanilla
4 eggs whites
1/2 tsp. grated lemon rind

Steps:

  • Step1-Preheat oven to 400 degrees Fareinhite. Step2-Beat drained ricotta until smooth, gradually add 3/4 cups sugar and egg yolks, beating after each addition. Step3-Beat in flour, lemon rind and vanilla. Step4-Beat egg whites with remaining sugar until stiff, combine with whipped cream and fold into ricotta mixture. Step5-Turn into a 12 inch spring form pan which has been buttered and sprinkled with graham cracker crumbs. Step6-Bake 8 minutes, lower oven to 325 degrees Faareinhite and bake 70 minutes.

ITALIAN CREAM CAKE



Italian Cream Cake image

Provided by Food Network

Categories     dessert

Time 1h15m

Yield 12-15 servings

Number Of Ingredients 19

CAKE:
Crisco® Flour No-Stick Spray
1 cup Crisco® All-Vegetable Shortening or 1 stick Crisco® All-Vegetable Shortening Sticks
2 cups sugar
5 large eggs, separated
1 tsp. vanilla extract
2 cups Pillsbury BEST® All Purpose Flour
1 tsp. baking soda
1/2 tsp. salt
1 1/4 cups buttermilk
1 1/2 cups flaked coconut (4 oz.)
1 cup finely chopped pecans
CREAM CHEESE FROSTING:
12 oz. cream cheese or 1 1/2 (8 oz.) pkgs., softened
6 cups powdered sugar
1 1/2 tsps. vanilla extract
1/2 cup butter, softened
3/4 cup flaked coconut, if desired
1/4 cup chopped pecans, if desired

Steps:

  • For Cake: HEAT oven to 350 degrees F. Spray three 9-inch round cake pans with no-stick cooking spray with flour. Beat shortening in large bowl at medium speed of electric mixer until light and fluffy. Gradually add sugar. Add egg yolks, one at a time; beat until blended after each addition. Add vanilla; beat until blended.
  • COMBINE flour, baking soda and salt; stir well. Add to shortening mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in coconut and pecans.
  • BEAT egg whites until stiff peaks form; fold into batter. Pour batter into prepared baking pans. Bake 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool 15 minutes; remove from pans and cool completely on wire racks.
  • For Frosting: MIX cream cheese, powdered sugar, vanilla and butter in large bowl at low speed of electric mixer until ingredients are well combined. Beat at high speed until light and fluffy. Spread frosting between layers and on top and sides of cake. Garnish top of cake, if desired, with coconut and pecans and sprinkle coconut around bottom of cake. Chill several hours or until serving time.

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