Lemoncreamdessertcake Recipes

LEMON CREAM CAKE

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.

LEMON CAKE WITH WHIPPING CREAM MOUSSE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8-inch or 9-inch round pans.
• In chilled medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Fold in lemon curd and lemon peel.
• Place 1 cake layer, rounded side down, on serving plate. Spread with 1 cup of the lemon mixture to within 1/4 inch of edge. Top with second layer. Frost side and top of cake with remaining lemon mixture. Store loosely covered in refrigerator.

EASY LEMON CREAM DESSERT

Steps:

• Whip the heavy cream.
• Empty the sweetened condensed milk into a bowl and mix in the juice of 3 lemons and the grated zest of 2.
• Fold in the whipped cream.
• Serve the mixture in nice glasses & top with the grated zest of the 3rd lemon.
• Place in fridge to chill.

LEMON CREAM DESSERT CAKE

Steps:

• Grease and flour a 10-inch tube pan.
• In large mixing bowl, beat cake mix, water, oil and egg whites with an electric mixer on low speed until moistened.
• Beat for 2 minutes on high speed.
• Set aside 2 cups of the batter.
• In a small bowl, beat egg yolks on high speed for 2 minutes.
• Stir in the 2-cups reserved batter, the lemon peel, lemon juice and food coloring.
• Layer batters alternately in prepared pan, beginning and ending with yellow batter.
• Using a narrow spatula, gently swirl through batters to marble.
• Bake in a 350°F oven about 45 minutes or until it tests done with toothpick.
• Cool on wire rack for 15 minutes; remove from pan and cool completely on wire racks.
• For Frosting: In large mixing bowl, beat powdered sugar and cream cheese until smooth.
• Fold in the frozen whipped dessert topping.
• In a small bowl, mix vanilla pudding mix and milk with electric mixer on ow speed for 2 minutes.
• Stir in 1 tablespoon shredded lemon peel.
• Fold the pudding into the cream cheese mixture.
• To Assemble Cake: Cut cake horizontally into three layers.
• Spread some of the frosting between layers.
• Frost entire cake with remaining frosting.
• Garnish with blueberries, sliced strawberries and small pieces of lemon peel.