Lusciouslemonadelayercake Recipes

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LUSCIOUS LEMON MOUSSE CAKE



Luscious Lemon Mousse Cake image

Luscious lemon mousse cake might be the perfect layer cake. Lemon cake with Limoncello syrup, zesty lemon curd and creamy lemon mousse. (Limoncello liquor is optional.)

Provided by Eileen Gray

Categories     Cakes/Cupcakes Recipes

Time 5h35m

Number Of Ingredients 12

1 recipe Vanilla Butter Cake
Grated zest from 1 lemon
2 teaspoons lemon extract
3 tablespoons (1.5 oz, 44ml) Limoncello (use water if you want to avoid alcohol)
1 teaspoon lemon extract
1 1/2 teaspoons gelatin powder
1 cup (8 oz, 236ml) heavy cream
2 tablespoons powdered sugar
1 1/4 cups Lemon Curd
1 Recipe Swiss Meringue Buttercream (or your favorite buttercream) flavored to taste with lemon extract, lemon zest and Limoncello
1 Recipe Simple Syrup flavored with 1/4 cup Limoncello (or to taste) or 1 teaspoon lemon extract
1 3/4 cups (16 oz, 455 g) Lemon Curd

Steps:

  • Mix the cake according to the recipe, adding the zest to the dry ingredients and the lemon extract with the vanilla.
  • Divide the batter between two 8" pans lined with a parchment round or buttered and floured. Bake as instructed in the recipe. Wrap the cooled layers and chill until firm (I like to bake the cake a day ahead)
  • When you're ready to assemble the cake, trim the browned edges and domed top off both cakes. Split each cake horizontally so you have a total of 4 cake layers. See how to prep the layers here. Have your syrup and buttercream ready before you begin making the Lemon Mousse.
  • Place the Limoncello (or cold water) and lemon extract into a microwave safe bowl. Sprinkle the gelatin over the liquid in an even layer. Whisk briefly to combine and set aside to bloom. Whip the cream with the powdered sugar and set aside.
  • Place the 1 1/4 cups lemon curd in a large mixing bowl and use a spatula to smooth out the curd to break up any lumps. Fold 1/3 of the the cream into the lemon curd until no lumps of curd remain. Fold in the remaining cream until it's about 1/2 way incorporated.
  • Heat the bloomed gelatin in the microwave in 10 second increments until it's hot to the touch. Working quickly, add a 1/2 cup of the mousse to the warmed gelatin. Whisk immediately until completely incorporated. Pour the gelatin mixture back into the mousse. Immediately whisk until the mousse is smooth and the gelatin is evenly incorporated. If the mousse is very soft, refrigerate briefly to let it thicken before assembling the cake.
  • Fill a piping bag fitted with a star tip with buttercream (or use a disposable bag with the tip cut).
  • Set one layer of the cake, flat side down, onto a cardboard cake round or a serving plate. Brush the layer generously with the Limoncello syrup. Pipe a ring of buttercream around the edge of the layer to form a "dam" for the mousse. Scoop half the lemon mousse onto the layer and smooth until even.
  • Gently place the second cake layer onto the mousse, careful not to squish the mousse layer. Brush the layer with syrup and pipe a dam of buttercream. Set aside a 1/2 cup of the lemon curd and scoop the rest onto the layer. Smooth the curd until even (be careful not too press hard or you might squish the mousse layer beneath).
  • Place the 3rd cake layer, brush with syrup and pipe a dam. Fill with the remaining lemon mousse. Top with the 4th layer, brush with syrup. Set the cake into the refrigerator for about 20 minutes to set the buttercream "dams" and the mousse.
  • Ice the cake with a thin crumb coat of buttercream. Refrigerate the cake for at least an hour to set the buttercream and allow the mousse time to gel. Ice the cake with a final coating of buttercream.
  • Use a piping bag fitted with a star tip to pipe a border around the top of the cake. Spread the last 1/2 cup of curd onto the cake. Refrigerate for at least 3-4 hours to make sure the filling is completely set, preferably over night.
  • Remove the cake from the refrigerator 1/2 hour before serving.

Nutrition Facts : Calories 0 calories, Carbohydrate 0 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, Sodium 0 milligrams sodium, Sugar 0 grams sugar

LUCIOUS LEMON CAKE



Lucious Lemon Cake image

This Lemon Cake Recipe is so luscious and fluffy. It's the perfect lemon cake full of lemon flavor, and you are going to love it!

Provided by Rachel (The Stay At Home Chef)

Categories     Dessert

Time 45m

Number Of Ingredients 17

1 cup salted butter (softened)
1½ cups granulated sugar
3 large eggs
1 1/2 cups buttermilk
1/4 cup lemon juice
1/2 teaspoon lemon extract (optional)
2 teaspoons vanilla extract
3½ cups all-purpose flour
4 teaspoons baking powder
½ teaspoon salt
1 tablespoon lemon zest
1 cups softened butter
8 ounces cream cheese (softened)
2 tablespoons lemon juice
2 teaspoons vanilla extract
1/2 teaspoon lemon extract
5-6 cups powdered sugar

Steps:

  • Grease three 9-inch pans. Line the bottom with parchment paper. Preheat an oven to 350 degrees F.
  • In a large mixing bowl, use a hand mixer to cream the butter and sugar together.
  • Use a fork to combine the eggs, buttermilk, lemon juice, vanilla extract, and lemon extract together in a bowl or 2 cup liquid measuring cup. Set aside.
  • In another mixing bowl stir together flour, baking powder, and salt.
  • Add ⅓ of the dry ingredients to the butter mixture and mix in until just combined. Add in half of the milk mixture and combine. Add in another ⅓ of the dry ingredients until combined followed by the remainder of the buttermilk mixture. Add in the remainder of the dry ingredients and mix with the hand mixer until just combined, using a rubber spatula to scrape the sides and bottom to make sure everything is mixed in. Gently fold in lemon zest.
  • Divide the batter among the three prepared pans. Bake at 350 for 25 to 30 minutes. Let sit in pans for 5 minutes and then transfer to a wire rack to cool completely before layering and frosting.
  • In a large mixing bowl use a hand mixer to beat together butter and cream cheese until creamy, about 2 minutes.
  • Mix in lemon juice, vanilla extract, and lemon extract until just combined,
  • Slowly mix in powdered sugar 1 cup at a time until desired consistency is achieved. Use to frost completely cooled cake.

Nutrition Facts : Calories 678 kcal, Carbohydrate 87 g, Protein 5 g, Fat 35 g, SaturatedFat 21 g, Cholesterol 124 mg, Sodium 405 mg, Sugar 64 g, ServingSize 1 serving

PHILADELPHIA 3-STEP LUSCIOUS LEMON CHEESECAKE



PHILADELPHIA 3-STEP Luscious Lemon Cheesecake image

Easy as 1-2-3, this is a 10 on the delicious scale. Fresh lemon juice and lemon zest make for one luscious three-step cheesecake.

Provided by My Food and Family

Categories     Home

Time 3h50m

Yield 8 servings

Number Of Ingredients 7

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. lemon zest
1 Tbsp. fresh lemon juice
1/2 tsp. vanilla
2 eggs
1 ready-to-use graham cracker crumb crust (6 oz.)

Steps:

  • Heat oven to 350°F.
  • Beat first 5 ingredients in large bowl with mixer until blended. Add eggs; mix just until blended.
  • Pour into crust.
  • Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours or until firm.

Nutrition Facts : Calories 370, Fat 26 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 120 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g

LUSCIOUS LEMON CAKE



Luscious Lemon Cake image

If you can get your hands on real Mexican vanilla for the frosting, it is highly recommended. A friend at work made this for my birthday, and it was the best gift I got!

Provided by KissKiss

Categories     Dessert

Time 45m

Yield 10-12 serving(s)

Number Of Ingredients 7

1 (18 1/4 ounce) package lemon cake mix (Duncan Hines Lemon Supreme)
4 eggs
1 (15 ounce) can lemon pie filling
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened (1 stick)
2 cups confectioners' sugar
1 1/2 teaspoons vanilla (I use 2 tsp, as I really like vanilla)

Steps:

  • For the cake, beat the cake mix and eggs until blended using a mixer on low.
  • Fold in lemon pie filling (do not beat in).
  • Spread in a greased 13 x 9 inch pan and bake at 350 for 20-25 minutes. (You might also want to put parchment paper on the bottom, greased on both sides, for easy removal.).
  • For the frosting, mix the butter and cream cheese until smooth using the mixer on low.
  • Add the sugar and vanilla, again blending until smooth.
  • You can frost the cake once it has cooled, but if you want to frost it later (or make the frosting ahead of time), you can store it in the refrigerator in a bowl with plastic wrap applied directly on top of the frosting. Make sure it is covered completely, and it will last in the fridge for a couple days.

LUSCIOUS LAYERED LEMON CAKE RECIPE



Luscious Layered Lemon Cake Recipe image

Celebrate any season with this Luscious Layered Lemon Cake Recipe. This Luscious Layered Lemon Cake Recipe has creamy fillings between the 4 lemony layers.

Provided by My Food and Family

Categories     Home

Time 2h

Yield 16 servings

Number Of Ingredients 8

1 pkg. (2-layer size) yellow cake mix
1/4 cup COUNTRY TIME Lemonade Flavor Drink Mix
Zest and juice from 1 lemon, divided
1/2 cup boiling water
1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin
1 pkg. (4 oz.) BAKER'S White Chocolate, finely chopped
1 can (5 oz.) evaporated milk
2 cups thawed COOL WHIP Whipped Topping

Steps:

  • Prepare cake batter and bake in 2 (9-inch) round pans as directed on package, blending dry drink mix and lemon zest into batter before pouring into prepared pans. Cool in pans 10 min. Remove to wire racks; cool completely.
  • Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Add chocolate; stir until melted. Stir in milk and lemon juice. Refrigerate 15 min. or until thickened but not set. Gently stir in COOL WHIP.
  • Cut each cake layer horizontally into 2 layers. Stack on plate, spreading COOL WHIP mixture between layers and on top of cake.

Nutrition Facts : Calories 260, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 260 mg, Carbohydrate 38 g, Fiber 0.6902 g, Sugar 27 g, Protein 3 g

RICH LUSCIOUS LEMON CHEESECAKE



Rich Luscious Lemon Cheesecake image

"I'm always greeted with oohs and aahs when I bring out this exquisite dessert," relates Kaaren Jurack of Manassas, Virginia. "It has a wonderful lemony flavor, silky texture and rich sour cream topping. The addition of nuts to a traditional graham cracker crust makes it especially delectable."

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 14 servings.

Number Of Ingredients 17

CRUST:
1-1/4 cups graham cracker crumbs (about 20 squares)
3/4 cup finely chopped nuts
1/4 cup sugar
1/3 cup butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
1-1/4 cups sugar
4 large eggs
1 tablespoon lemon juice
2 teaspoons grated lemon zest
1 teaspoon vanilla extract
TOPPING:
2 cups sour cream
1/4 cup sugar
1 teaspoon grated lemon zest
1 teaspoon vanilla extract

Steps:

  • In a bowl, combine the crumbs, nuts and sugar; stir in butter. Press onto the bottom of a greased 10-in. springform pan; set aside. in a large bowl, beat cream cheese and sugar until smooth. Add eggs, beating on low speed just until combined. Stir in the lemon juice, zest and vanilla; beat just until blended. Pour into crust. , Bake at 350° for 55 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes. Combine topping ingredients; spread over filling. Return to the oven for 5 minutes. Cool on a wire rack for 10 minutes. , Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Let stand at room temperature for 30 minutes before slicing.

Nutrition Facts : Calories 352 calories, Fat 21g fat (11g saturated fat), Cholesterol 112mg cholesterol, Sodium 172mg sodium, Carbohydrate 33g carbohydrate (27g sugars, Fiber 1g fiber), Protein 6g protein.

LUSCIOUS LEMONADE LAYER CAKE



Luscious Lemonade Layer Cake image

This is a lower-fat version of lemon cake I discovered in a recent issue of Cooking Light. The frosting works best when the cream cheese is cold--use it right from the refrigerator. Don't skip letting the frosting chill for an hour before you frost cake otherwise frosting will be too thin. Store finished cake in the refrigerator.

Provided by SharleneW

Categories     Dessert

Time 1h40m

Yield 1 nine inch two layer cake, 16 serving(s)

Number Of Ingredients 19

1 1/3 cups granulated sugar
6 tablespoons butter, softened
1 tablespoon fresh lemon rind, grated
3 tablespoons lemonade concentrate, thawed
2 teaspoons vanilla extract
2 large eggs
2 large egg whites
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/4 cups fat-free buttermilk
cooking spray
2 tablespoons butter, softened
2 teaspoons grated fresh lemon rind
2 teaspoons lemonade concentrate, thawed
1/2 teaspoon vanilla extract
8 ounces reduced-fat cream cheese
3 1/2 cups powdered sugar

Steps:

  • Preheat oven to 350°F.
  • To prepare cake: Place first 5 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes).
  • Add eggs and egg whites, 1 at a time, beating well after each addition.
  • Combine flour, baking powder, salt and baking soda; stir will with a whisk.
  • Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with four mixture; beat well after each addition.
  • Cut a circle of parchment paper for bottom of 2 (9-inch) round cake pans and spray sides with cooking spray.
  • Divide batter between pans.
  • Sharply tap pans once on counter to remove air bubbles.
  • Bake at 350°F for 20 minutes or until wooden pick inserted in center comes out clean.
  • Cool in pans 10 minutes on a wire rack; remove from pans.
  • Cool completely on wire rack.
  • To prepare frosting: Place 2 tablespoons butter and the next 4 ingredients in a large bowl; beat with a mixer at high speed until fluffy.
  • Add powdered sugar and beat at low speed just until blended (do not over beat).
  • Chill 1 hour.
  • Place 1 cake layer on a plate; spread with 1/2 cup frosting.
  • Top with remaining cake layer.
  • Spread remaining frosting over top and sides of cake.
  • Store cake loosely covered in the refrigerator.

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