Recipes Desserts using Lemons

The lemon tree is an attractive evergreen tree that captivates us with its widespread irregular branches. They can grow to be about 20 feet tall and if under the right conditions can reach the age of 80 years old.

Did you know that lemons are antiseptic, antibacterial, and can do amazing things for your health? Lemons are naturally rich in calcium, vitamin C, magnesium, and potassium.

The natural healing powers of lemons can help to treat colds and flu, ease cramps and restless leg syndrome, relieve insect bites and poison ivy burns, reduce cholesterol, prevent kidney stones, and ease the suffering from bladder infections.

With all their wonderful properties, it isn’t surprising to find bakers have created desserts to tempt the palate including this lemon cake with tangy lemon filling and topped with cream cheese lemon frosting.

Truly Lemon Cream Cake

Ingredients:

1 ½ cups unsalted butter, softened

1 tablespoon fresh lemon zest

2 1/3 cups sugar, divided

6 large eggs, separated

3 ¾ cups cake flour

1 tablespoon baking powder

2 cups Half and Half

Directions:

Preheat oven to 350*

Grease and flour 3 (9 inch) cake pans.

In a large bowl, combine softened butter, 2 cups sugar, and lemon zest. Beat at high speed with electric mixer until fluffy (approximated 6-8 minutes).

Add egg yolks, one at a time, beating well after each addition.

Sift together cake flour, baking powder, and salt. Add flour mixture to butter mixture, alternately with Half and Half, beginning and ending with flour mixture.

In a separate bowl, beat egg whites at high speed using electric mixer until soft peaks form. Add remaining 1/3 cup sugar, 1 tablespoon at a time, beating until soft peaks form.

Fold egg white mixture into batter in thirds. Spoon completed batter into prepared pans and back for 30 minutes.

A wooden tooth pick inserted in the center of the cakes should come out clean.

Cool completely and remove cake from pans.

Spread tangy lemon filling (recipe follows) between cake layers.

Frost top and sides of cake with cream cheese lemon frosting (recipe follows).

Garnish top with lemon twists and raspberries, if desired.

Tangy Lemon Filling

Ingredients:

1 cup sugar

3 tablespoons cornstarch

1 tablespoon fresh lemon zest

1 cup fresh lemon juice

3 large egg yolks, lightly beaten

¼ cup butter, cut into pieces

Directions:

In a saucepan, combine sugar and cornstarch.

Add lemon zest, lemon juice, and egg yolks.

Cook over medium heat, stirring constantly, until very thick (approximately 8 – 10 minutes)

Remove from heat. Gradually add butter, whisking until melted.

Cool mixture slightly. Cover and refrigerate for 2 hours before using.

Cream Cheese Lemon Frosting

Ingredients:

1 (8 oz) package cream cheese, softened

¼ cup butter, softened

¼ cup prepared lemon curd

1 tablespoon lemon zest

1 (12 oz) container frozen whipped topping, thawed

1 cup confectioners’ sugar

Directions:

In medium bowl, combine cream cheese and butter. Beat at medium speed with an electric mixer until smooth.

Add lemon curd and lemon zest, beating until smooth.

Add whipped topping and confectioners’ sugar, beating until smooth.

You now have yourself a mouthwatering, stacked, layered cake filled with a delicious sweet, tart, and lemony filling topped with a creamy lemon frosting.  Perfect for any party, shower, or intimate dinner.

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