Lemony Cream Butter Cake Recipes

LEMONY CREAM BUTTER CAKE

Steps:

• Preheat oven to 325 degrees. Grease or spray a 9" springform pan with vegetable spray. Make the filling -- In a large bowl or bowl of a standmixer, beat the cream cheese on medium-high to high speed for about 5 minutes, until smooth and creamy. Add confectioners' sugar and beat for another 2 to 3 minutes. Add egg and beat until completely combined, about 1 minute. Add butter, both extracts and lemon zest. Beat until completely combined, about 1 minute. Set aside. Make the cake -- In large bowl, whisk together flour, sugar, baking powder and salt. Whisk in melted butter, eggs, lemon juice, vanilla extract and lemon zest until combined. Do not overmix. Pour batter evenly into springform pan. Carefully pour filling mixture evenly over the cake batter to within about 1/2 inch of the edge of the pan. (The filling should cover all but the outer 1/2 inch, at which point the cake batter will be visible.) Bake for about 35 to 40 minutes, or until the cake has puffed up and toothpick inserted near edge of cake comes out clean. Allow to cool in pan on a wire rack for 10 minutes. Carefully remove springform sides and allow to cool on rack for 1 hour. Transfer to refrigerator and chill completely before serving. Serve chilled, with a little sprinkling of confectioners' sugar.

LEMON BUTTER CAKE

Steps:

• Grease pan -18cm square Preheat oven to 180 Using electric mixer - cream butter, sugar and vanilla together.
• Add eggs ,1 at a time,beat well after each addition.
• Sift flour over butter mixture - stir gently to combine.
• Stir in milk , fold in boiling water.
• Soon batter into prepared pan.
• Dollop tablespoons of lemon butter over batter.
• Use a knife or chopstick to swirl and to combine {like for a marble cake}.
• Bake 30 - 40 minutes - cool in tin.

CREAMY LEMON BUTTER CAKE

Steps:

• 1. Preheat oven to 325 degrees F. Grease a 9 inch springform pan. Set aside.
• 2. Beat cream cheese on medium high for about 5 minutes until smooth and creamy. Add confectioner's sugar beat another 2 minutes. Add egg and beat until blended about 1 more minute, then add butter, both lemon and vanilla extracts, and lemon peel. Beat until combined for about 1 more minute. Set aside.
• 3. Cake Batter: In large bowl whisk together flour, sugar, baking powder and salt. Next, whisk into flour mixture the butter, eggs, lemon juice, vanilla extract,and lemon peel until combined...DO NOT OVER MIX.
• 4. Pour batter into spring form pan and spread batter evenly in the bottom of the prepared pan. Top with Cream cheese mixture by evenly spreading mixture over the batter to within 1/2" from edges of pan so that some of the cake batter still shows..see picture.
• 5. Bake for 35-40 minutes...or until the cake has puffed up or toothpick inserted comes out clean on the outer edges of the cake..not in the middle where the cream cheese is..very important.
• 6. Allow to cool in pan for 10 minutes before releasing sides of springform ring and then cool for another hour on the cooling rack. Now refrigerate for 3-4 hours before adding a large dollop of whipping cream in center of cake and add a marschino cherry, and then sprinkle with powdered sugar. Keep covered in fridge until ready to serve.
• 7. You may use blueberries, raspberries or the maraschino cherry for the topping of the whipped cream..I had the cherry on hand so that is what I used...layer several different fruits if desired!

ALEX'S LEMON CREAM CHEESE BUTTER CAKE

Steps:

• Beat cream cheese, butter and lemon rind together until smooth,
• Add sugar and beat until light and fluffy.
• Beat in eggs one at a time,.
• stir in flour in two batches,.
• beat lightly ulntil smooth.
• Spoon into well greased 20cm ring or baba tin.
• Bake in moderate oven (l60C) for 30 minutes,.
• reduce heat to moderatle slow (140C) and bake for a further 30 minutes.
• let stand in tin 10 minutes, then turn onto a wire rack.
• When cold top with lemon glaze.
• LEMON GLAZE:.
• Sift icing sugar into bowl,.
• beat in enough lemon juice to give a less than pouring consistency.
• NOTE:.
• Cake will freeze well for up to 2 month.
• Freeze without glaze and top with glaze several hours before serving.

LEMONY CREAM BUTTER CAKE

Steps:

• Preheat oven to 325 degrees. Grease or spray a 9" springform pan with vegetable spray.
• Make the filling -- In a large bowl or bowl of a standmixer, beat the cream cheese on medium-high to high speed for about 5 minutes, until smooth and creamy.
• Add confectioners' sugar and beat for another 2 to 3 minutes. Add egg and beat until completely combined, about 1 minute. Add butter, both extracts and lemon zest. Beat until completely combined, about 1 minute. Set aside.
• Make the cake -- In large bowl, whisk together flour, sugar, baking powder and salt. Whisk in melted butter, eggs, lemon juice, vanilla extract and lemon zest until combined. Do not overmix.
• Pour batter evenly into springform pan. Carefully pour filling mixture evenly over the cake batter to within about 1/2 inch of the edge of the pan. (The filling should cover all but the outer 1/2 inch, at which point the cake batter will be visible.)
• Bake for about 35 to 40 minutes, or until the cake has puffed up and toothpick inserted near edge of cake comes out clean.
• Allow to cool in pan on a wire rack for 10 minutes. Carefully remove springform sides and allow to cool on rack for 1 hour. Transfer to refrigerator and chill completely before serving.
• Serve chilled, with a little sprinkling of confectioners' sugar.

LEMON CAKE WITH LEMON FILLING AND LEMON BUTTER FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans. Mix together the flour, baking powder and salt. Set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
• Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely.
• To make filling: In medium saucepan, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth. Mix in 6 tablespoons butter and 3/4 cup sugar, and bring mixture to boil over medium heat. Boil for one minute, stirring constantly. In small bowl, with a wire whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (not to boil).
• Pour mixture into medium bowl. Press plastic wrap onto surface to keep skin from forming as it cools. Cool to room temperature. Refrigerate 3 hours.
• To make frosting: In large bowl, beat confectioners' sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth. Beat in milk, and increase speed and continue to beat until light and fluffy.
• To assemble: With long serrated knife, split each cake layer in half horizontally, making 4 layers. Place 1 layer, cut side up, on a serving plate. Spread with half of the lemon filling. Top with another layer, and spread with 1/2 cup frosting. Add third layer, and spread with remaining half of the lemon filling. Press on final cake layer, and frost top and sides of cake with remaining frosting. Refrigerate cake until serving time.

ITALIAN LEMON CREAM CAKE

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.

SIMPLE CARROT CAKE CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
• Whisk together sugar, applesauce, oil, eggs, and vanilla for cupcakes in a large bowl. Sift in flour, cinnamon, baking soda, baking powder, and salt; mix until well combined. Add grated carrots, raisins, shredded coconut, crushed pineapple, and pecans; mix until fully incorporated. Scoop batter into the prepared muffin cups, filling halfway.
• Bake in the preheated oven until a toothpick inserted in the centers comes out clean, about 15 minutes. Remove from the oven and cool completely, about 30 minutes.
• Meanwhile, beat cream cheese and butter for frosting with an electric mixer until smooth. Gradually mix in powdered sugar and beat until creamy. Mix in vanilla.
• Frost cupcakes when they are completely cool; if they are even slightly warm, the frosting will melt. Decorate as desired.