Triple Lemon Cake Recipe 445

ITALIAN TRIPLE LEMON CREAM CAKE

Steps:

• In a large bowl, beat the sugar, oil and butter on medium speed for 4 minutes. Add eggs, one at a time, beating well after each addition. Beat in the lemon zest and extracts. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition., Transfer to three greased and floured 8-in. round baking pans. Bake at 350° for 14-18 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 large bowl, beat cream and cheese until soft peaks form. Stir in the marshmallow creme, lemon curd, limoncello and lemon zest until combined., In a small saucepan, combine sugar and lemon juice. Bring to a boil over medium heat; cook and stir until sugar is dissolved. Remove from the heat., Place one cake layer on a serving plate. Brush with 2 tablespoons glaze and spread with half of the filling. Repeat layers. Top with remaining cake layer; brush with remaining glaze. Garnish with lemon zest and mint leaves. Store in the refrigerator.

TRIPLE-LAYER LEMON CAKE

Steps:

• In a large bowl, beat sugar and oil. Beat in egg yolks and vanilla. Combine dry ingredients; add to sugar mixture alternately with milk, beating well after each addition. In a large bowl, beat egg whites until stiff peaks form; fold into batter. , Pour into three greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove to wire racks to cool., For filling, in a large saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg; return to all the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in lemon juice, zest and butter. Cool to room temperature without stirring. Cover and refrigerate. , In a large bowl, combine the butter, confectioners' sugar, lemon juice, zest and enough cream to achieve desired spreading consistency. Spread filling between cake layers. Frost top and sides of cake. Store in the refrigerator.

TRIPLE LEMON CAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a 7-inch round baking dish with parchment paper.
• Beat 1 cup raw sugar and 1/2 cup butter together in a bowl using an electric mixer until smooth and creamy; beat in eggs, 1 at a time, beating well before adding the next egg. Stir flour, water, and lemon zest into creamed butter mixture until batter is smooth. Pour batter into the prepared baking dish.
• Bake in the preheated oven until top of cake springs back when touched, about 30 minutes. Cool cake completely.
• Beat confectioners' sugar, 2 tablespoons butter, and lemon juice together in a bowl using an electric mixer until topping is smooth and creamy. Mix 3 1/2 tablespoons raw sugar and remaining lemon juice together in a separate bowl to make the filling.
• Slice the cooled cake horizontally, forming 2 round cakes. Poke holes into the bottom cake and pour lemon-sugar filling over cake. Place second cake over the bottom cake and spread the topping over the top cake.

TRIPLE LEMON RIPPLE CAKE

Steps:

• Prepare the filling by beating the cream cheese and sugar in a bowl.
• Beat in the egg until the mixture is fluffy.
• Add the flour until well blended and stir in the lemon juice.
• Set aside.
• Preheat the oven to 350 and spray a 12-cup tube or bundt pan with the non-stick spray.
• Cream the butter and sugar, then beat in the eggs until the mixture is very light and fluffy.
• Add the lemon juice and beat just until blended in.
• Combine the dry ingredients& add to creamed mixture alternately with the milk.
• Pour half of batter into the prepared pan.
• Cover the batter in the pan with the cream cheese filling and pour in the remaining batter.
• Gently swirl a knife through the batter a few times to make a swirl.
• Bake for 50-60 minutes until cake pulls away from the side of the pan.
• Cool in the pan for 10 minutes, then turn out and cool completely.
• Prepare the glaze by stirring the 2 tbs.
• of lemon juice into the confectioner's sugar and blending until smooth.
• Drizzle over the cooled cake.

TRIPLE LEMON POUND CAKE

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Grease and flour a 10-inch tube pan.
• Beat butter in a bowl with an electric mixer until creamy. Add oil; beat until creamy. Pour in sugar and beat until thoroughly incorporated, pausing to scrape down the sides of the bowl as needed. Add eggs one at a time, beating well after each addition.
• Stir flour, baking powder, and salt together in a bowl. Add to the sugar mixture alternately with milk, beginning and ending with the flour mixture. Mix in lemon zest and juice. Add extracts. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 90 minutes. Cool in the pan on a rack. Remove from the pan when cool.

TRIPLE-LEMON CHEESECAKE

Steps:

• Make sure there is a rack in the middle of the oven, then preheat the oven to 350 degrees F, & butter the INSIDE bottom & side of a 9" springform pan. Have a roasting pan ready to hold boiling water for a water bath. Finally, set a kettle of water to boiling.
• In a medium bowl, stir together crumbs & butter with a fork until well blended, then press the crumb mixture into the bottom of the prepared pan.
• Bake 8-10 minutes or until crust is set, then let cool on a wire rack, while reducing oven temperature to 325 degrees F.
• Process sugar & zest in a food processor until zest is finely ground.
• In a medium bowl & with an electric mixer, beat cream cheese beginning on low speed & increasing to medium-high, until light & fluffy.
• Gradually add sugar mixture, scraping down the side of the bowl with a rubber spatula, & continue beating until smooth.
• Add sour cream & lemon juice & beat until well blended, then add eggs one at a time, beating well after each addition.
• Wrap the outside of the springform pan with heavy-duty aluminum foil, then pour the filling into the pan & set it in the roasting pan. Place the roasting pan & springform pan combo in the oven & carefully pour in enough boiling water into the roasting pan to reach halfway up the side of the springform pan.
• Bake for 70-75 minutes or until the center is almost set but still slightly jiggly. DO NOT OVERBAKE ~ The cheesecake will firm as it cools.
• Remove the roasting pan from the oven & let the cheesecake cool in the water bath for 15 minutes, then remove it from the bath & let it cool on a wire rack.
• When cool, remove the foil & refrigerate the cheesecake in its pan, loosely covered, for at least 8 hours or overnight, until thoroughly chilled.
• When chilled, run a table knofe around the inside edge of the pan & remove the pan's side.
• Spread the lemon curd over the top of the cheesecake, then let it stand at room temperature for 20 minutes, before cutting into wedges. ENJOY!