Lemon Cream Cheese Torte Recipes

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FOUR LAYER LEMON TORTE WITH LEMON CREAM CHEESE FROSTING



Four Layer Lemon Torte with Lemon Cream Cheese Frosting image

They'll think you special ordered this from a caterer or bakery when you serve this! It couldn't be easier since it starts with a packaged yellow cake mix and ready made raspberry preserves!

Provided by yooper

Categories     Dessert

Time 1h

Yield 12-16 serving(s)

Number Of Ingredients 13

1 (18 1/2 ounce) package yellow cake mix
1/2 cup butter, room temperature
6 large eggs
1/2 cup whipping cream
1/2 cup water
1 tablespoon grated lemon, rind of
3/4 cup raspberry preserves
3 (8 ounce) packages cream cheese, room temperature
1 (11 1/4 ounce) jar lemon curd
1 cup powdered sugar
2 tablespoons fresh lemon juice
1 tablespoon grated lemon, rind of
1 1/2 cups sliced almonds, toasted

Steps:

  • For Cake: Preheat oven to 350.
  • Butter two 9-inch-diameter springform pans with 2 3/4-inch-high sides.
  • Combine first 6 ingredients in large bowl.
  • Beat until smooth, about 2 minutes.
  • Divide batter between prepared pans.
  • Bake cakes until tester inserted into center comes out clean, about 28 minutes.
  • Cool cakes completely in pans on racks.
  • Using small knife, cut around sides of pans to loosen cakes.
  • Remove pan sides.
  • Using serrated knife, cut each cake horizontally in half.
  • Place 1 cake layer, cut side up, on platter.
  • Spread with 1/4 cup preserves, then 3/4 cup frosting.
  • Top with second cake layer, cut side up.
  • Spread with 1/4 cup preserves, then 3/4 cup frosting.
  • Repeat with third cake layer.
  • Top with fourth cake layer, cut side down.
  • Spread remaining frosting over top and sides of cake.
  • Press almonds onto sides of cake.
  • Chill until frosting sets, about 2 hours.
  • (Can be made 1 day ahead. Cover; keep chilled.) For frosting: Using electric mixer, beat cream cheese and curd in large bowl until smooth.
  • Add remaining ingredients and beat until well blended, about 2 minutes.

Nutrition Facts : Calories 682.8, Fat 44, SaturatedFat 20.1, Cholesterol 190.3, Sodium 583.9, Carbohydrate 63.5, Fiber 2.2, Sugar 40.9, Protein 11.3

FOUR-LAYER LEMON TORTE WITH LEMON CREAM CHEESE FROSTING



Four-Layer Lemon Torte with Lemon Cream Cheese Frosting image

Provided by Phyllis A. Jones-Rubenstein

Categories     Milk/Cream     Egg     Dessert     Bake     Lemon     Almond     Chill     Jam or Jelly     Bon Appétit     New Mexico

Yield Makes 12 servings

Number Of Ingredients 9

1 18 1/2-ounce package yellow cake mix
1/2 cup (1 stick) butter, room temperature
6 large eggs
1/2 cup whipping cream
1/2 cup water
1 tablespoon grated lemon peel
3/4 cup raspberry preserves
Lemon Cream Cheese Frosting
1 1/2 cups sliced almonds, toasted

Steps:

  • Preheat oven to 350°F. Butter two 9-inch-diameter springform pans with 2 3/4-inch-high sides. Combine first 6 ingredients in large bowl. Beat until smooth, about 2 minutes. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 28 minutes. Cool cakes completely in pans on racks.
  • Using small knife, cut around sides of pans to loosen cakes. Remove pan sides. Using serrated knife, cut each cake horizontally in half. Place 1 cake layer, cut side up, on platter. Spread with 1/4 cup preserves, then 3/4 cup frosting. Top with second cake layer, cut side up. Spread with 1/4 cup preserves, then 3/4 cup frosting. Repeat with third cake layer. Top with fourth cake layer, cut side down. Spread remaining frosting over top and sides of cake. Press almonds onto sides of cake. Chill until frosting sets, about 2 hours. (Can be made 1 day ahead. Cover; keep chilled.)

LEMON CREAM CHEESE TORTE



Lemon Cream Cheese Torte image

I usually make my own cherry pie filling using tart cherries. I also make a raspberry filling that is very good on this torte. This is a recipe that I have used for years and I don't remember where I got it from.

Provided by 55tbird

Categories     Cheesecake

Time 30m

Yield 12 serving(s)

Number Of Ingredients 10

1/2 cup butter, melted
2 1/2 cups graham crackers, crushed
4 tablespoons sugar
1 (12 ounce) can fat-free evaporated milk, chilled overnight
1 cup sugar
1 teaspoon vanilla
8 ounces cream cheese
3 ounces lemon Jell-O gelatin
1 cup hot water
1 (20 ounce) can cherry pie filling

Steps:

  • Mix first 3 ingredients in a 9x13 pan.
  • Press down and micro on high for 2 to 2 1/2 minutes.
  • Cool.
  • Dissolve jello in hot water and chill until slightly thickened.
  • Cream sugar with cheese; add vanilla and jello; whip until well mixed.
  • Whip the cold milk until thickened and add to jello mixture.
  • Beat all ingredients with mixer until thick and smooth.
  • Pour into prepared graham crust in the 9x13 pan.
  • Refrigerate until set.
  • Top with pie filling.

Nutrition Facts : Calories 393.2, Fat 16.1, SaturatedFat 9.3, Cholesterol 42.3, Sodium 291.1, Carbohydrate 57.7, Fiber 0.8, Sugar 35.7, Protein 5.6

LEMON TORTE



Lemon Torte image

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.

Provided by Crunchycookie23

Categories     Dessert

Time 1h10m

Yield 1 torte, 10 serving(s)

Number Of Ingredients 12

1 1/2 cups all-purpose flour
1/2 cup ground almonds or 1/2 cup almond meal
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, room temperature
1 cup sugar
3 large eggs
1 tablespoon lemon zest
1/2 cup fresh lemon juice (2-3 lemons)
3 tablespoons lemon juice
2 teaspoons lemon zest
1 1/4 cups confectioners' sugar

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, Fat 13.3, SaturatedFat 6.5, Cholesterol 87.8, Sodium 217.9, Carbohydrate 52.1, Fiber 1.2, Sugar 35.5, Protein 5

LEMON LADYFINGER DESSERT



Lemon Ladyfinger Dessert image

We whipped up this rich and creamy treat just for your Easter dinner. Five ingredients and 20 minutes are all you need to make this impressive dessert. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 12 servings.

Number Of Ingredients 5

2 packages (3 ounces each) ladyfingers, split
3 cups heavy whipping cream
1 package (8 ounces) cream cheese, softened
1/2 cup lemon curd
2/3 cup confectioners' sugar

Steps:

  • Set aside 5 ladyfingers; line the sides and bottom of a lightly greased 9-in. springform pan with remaining ladyfingers. In a large bowl, beat cream until stiff peaks form; set aside. , In another large bowl, beat cream cheese and curd until smooth; add sugar. Beat on medium for 1 minute. Fold in whipped cream. Spread half of cream cheese mixture into prepared pan. Arrange reserved ladyfingers in a spoke pattern over top. Spread with remaining cream cheese mixture. Cover and chill overnight.

Nutrition Facts : Calories 396 calories, Fat 31g fat (19g saturated fat), Cholesterol 144mg cholesterol, Sodium 109mg sodium, Carbohydrate 27g carbohydrate (15g sugars, Fiber 0 fiber), Protein 4g protein.

LEMON TORTE



Lemon Torte image

This beautiful, light treat has an easy-to make meringue base that's complemented with tart and sweet fillings.

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 7

4 large eggs, separated
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
1-1/2 cups sugar, divided
2 tablespoons lemon juice
2 tablespoons grated lemon zest
2 cups heavy whipping cream, whipped, divided

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add vanilla and cream of tartar; beat on medium speed until soft peaks form. Gradually add 1 cup sugar, about 2 tablespoons at a time, beating on high until stiff and glossy peaks form and sugar is dissolved. , Spread in a well-greased 13x9-in. baking dish. Bake at 300° for 1 hour. Cool on a wire rack. , Meanwhile, in the top of a double boiler, whisk egg yolks until lemon-colored. Add the lemon juice, zest and remaining sugar. Cook over hot but not boiling water, stirring occasionally, until thickened and a thermometer reads 160°. Cool to room temperature. , Spread half of whipped cream over meringue shell; cover with lemon mixture. Top with remaining whipped cream. Cover and refrigerate. Best made one day before serving.

Nutrition Facts :

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